| 高氧处理对蜜橘果实采后贮藏特性的影响 |
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| 引用本文： | 汤慧,陈可馨,周婷,曾凯芳,邓丽莉.高氧处理对蜜橘果实采后贮藏特性的影响[J].保鲜与加工,2021,21(3):48-55. |
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| 作者姓名： | 汤慧 陈可馨 周婷 曾凯芳 邓丽莉 |
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| 作者单位： | 西南大学食品科学学院,重庆 400715;食品科学与工程国家级实验教学示范中心(西南大学),重庆 400715 |
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| 基金项目： | 重庆市技术创新与应用发展专项重点项目（cstc2019jscx-dxwtBX0027）；重庆市社会民生科技创新专项项目（cstc2015shmszx80004） |
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| 摘 要： | 为考察高氧处理对蜜橘果实贮藏特性的影响,以重庆本地蜜橘果实为试材,在25℃的环境中分别用体积分数40%、50%和60%的高氧处理蜜橘果实48 h,并以空气下贮藏的蜜橘果实作为对照。结果表明,高氧处理能有效降低蜜橘果实的失重率,加快贮藏蜜橘果实转色速度,提高果实的色泽指数和色差值(a*和h)。其中,40%的高氧浓度可以降低蜜橘果实腐烂率,提高贮藏蜜橘果实的固酸比(TSS/TA)和精氨酸含量。这说明高氧处理在一定程度上可以改善蜜橘果实着色,增强果实抗病能力并维持果实贮藏品质,在蜜橘果实贮藏保鲜方面具有潜在的应用价值。
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| 关 键 词： | 高氧处理 蜜橘 转色 品质 贮藏特性 |
Effects of High-Level Oxygen Treatments on Postharvest Storage Characteristics of Mandarin Fruits |
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| TANG Hui,CHEN Ke-xin,ZHOU Ting,ZENG Kai-fang,DENG Li-li.Effects of High-Level Oxygen Treatments on Postharvest Storage Characteristics of Mandarin Fruits[J].Storage & Process,2021,21(3):48-55. |
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| Authors: | TANG Hui CHEN Ke-xin ZHOU Ting ZENG Kai-fang DENG Li-li |
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| Institution: | (College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China) |
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| Abstract: | In this study,the storage characteristics of mandarin fruits harvested from Chongqing were investigated after high-level oxygen treatments(including 40%,50%and 60%oxygen)for 48 h at 25℃using the fruits stored in the air as control group.Results showed that high-level oxygen treatments could effectively reduce the weight loss rate,and improve the coloring speeds,color indices and chromatographic parameters(a*and h)of mandarin fruits.In addition,40%O2 treatment could also reduce their decay rates,increase the ratios of total soluble solid to titratable acids(TSS/TA)and arginine contents.These results suggested that high-level oxygen treatments could improve the coloration,enhance the disease resistance and maintain the storage quality of mandarin fruits,which showed a potential application value in the mandarin fruits preservation. |
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| Keywords: | high-level oxygen treatments mandarin fruits coloration quality storage characteristics |
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