两种贮藏条件下冰糖心红富士苹果品质变化

doi:10.6048/j.issn.1001-4330.2020.08.007

摘要/Abstract

摘要： 【目的】 研究红富士糖心果和无糖心果在常温和4℃贮藏过程中的品质变化,为阿克苏冰糖心红富士苹果生产栽培和贮藏提供依据。【方法】 将红富士苹果贮藏在常温和4℃条件下,贮藏26 d后每隔一周左右调查并测定糖心果和无糖心果概率及品质变化。【结果】 常温贮藏的果实在第54 d时糖心全部消失,4℃冷藏的果实少量依然有糖心,随着贮藏时间的延长,4℃冷藏的果实糖心也将全部消失,期间均未出现褐变或腐烂的现象。两种贮藏条件下糖心果和无糖心果的果形指数、单果重、a^*值差异不显著;糖心果、无糖心果的果实硬度均呈下降趋势且差异不显著。糖心果和无糖心果的可溶性固形物含量果皮处最高,果核最低。4℃和常温贮藏条件下,糖心果的蔗糖含量均低于无糖心果;常温贮藏34 d后的糖心果的山梨醇含量低于无糖心果,4℃冷藏第60 d,糖心果的山梨醇含量高于无糖心果;4℃冷藏初期的果糖和葡萄糖、常温下的果糖含量糖心果低于无糖心果,但贮藏结束时与贮藏初期相反。【结论】 冰糖心随贮藏时间延长将逐渐消失,其商品性并没有明显下降,与水心病表现不完全相同,是特殊条件下形成的产品。

关键词: 苹果; 贮藏; 冰糖心; 可溶性糖含量

Abstract: 【Objective】 To analyze the quality changes of sugar-core and sugar-core-free red Fuji apple during storage at room temperature and at 4℃ in the hope of providing the basis for the production, cultivation and storage of Aksu sugar-core red Fuji apple.【Method】 The red Fuji apple was stored at room temperature and at 4℃. After 26 days of storage, the probability and quality changes of sugar-core fruit and sugar-core-free fruit were investigated every other week or so.【Results】 On the 54th day, the sugar-core of fruits stored at room temperature all disappeared, few fruits stored at 4℃ still had sugar-core, and with the extension of storage time, the sugar-core of fruits stored at 4℃ all disappeared, without browning or rotting. Under the two storage conditions, the fruit shape index, single fruit weight and a^* value of the sugar-core and the sugar-core free were not significantly different. The fruit hardness of sugar-core and sugar-core free fruit decreased and there were not significant deference. The soluble solids content of sugar-core and sugar-core-free fruit was highest around the peel and lowest in the core. The content of soluble sugar and organic acid not change obviously. Under 4°C and normal temperature storage conditions, the sucrose content of the sugar-core is lower than that of the sorbitol content of the sugar-core was lower than that of the sugar-core free after 34 days storage at room temperature, the sorbitol content of the sugar core was higher than that of the sugar-core free on the 60 th day at 4℃. Fructose and glucose at the initial stage of cold storage at 4℃ and at room temperature were lower than that of sugar-core free, but at the end of storage, it was opposite to the initial storage. 【Conclusion】 With the extension of storage time, "sugar-core " will gradually disappear, but its commercial property does not decrease significantly, which is not exactly the same as the performance of water core disease, and it is a product formed under special geographical conditions.

Key words: apple; storage; sugar core; soluble sugar content

中图分类号:

S661.1

周文静, 李文胜, 王安丽, 吴泽珍, 胡安鸿. 两种贮藏条件下冰糖心红富士苹果品质变化[J]. 新疆农业科学, 2020, 57(8): 1431-1442.

ZHOU Wenjing, LI Wensheng, WANG Anli, WU Zezhen, HU Anhong. Quality Changes of Sugar Core Red FujiApple under Two Storage Conditions[J]. Xinjiang Agricultural Sciences, 2020, 57(8): 1431-1442.

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