不同贮藏温度对甜瓜品质的影响及预测模型建立

doi:10.6048/j.issn.1001-4330.2023.08.016

摘要/Abstract

摘要：

【目的】研究不同贮藏温度对甜瓜贮藏特性的影响,为甜瓜贮藏保鲜过程中的贮藏期预测提供理论基础。【方法】以甜瓜品种黄梦脆为研究对象,在4、6、8、10℃条件下进行贮藏保鲜试验,测定甜瓜果实的失重量、可溶性固形物含量、果肉硬度、乙烯含量、呼吸强度,并统计冷害率、腐烂指数,利用Arrhenius方程建立以质量损失率、果肉硬度为基础的动力学变化特性与寿命预测方法,并验证预测模型。【结果】适当的贮藏条件能够延缓甜瓜贮藏期间品质的降低。可以拟合确定失重率和硬度为变量的贮藏期预测模型,其品质的变化符合零级动力学,以失重率为变量的贮藏期预测模型的平均相对误差为8.775%,预测精度相对较高。【结论】10℃条件下甜瓜品种黄梦脆的感官品质保持较好,好果率相对较高,是较为适宜的贮藏温度。应用Arrhenius方程能够得到贮藏期预测参数。

关键词: 甜瓜; Arrhenius方程; 品质; 贮藏期; 预测模型

Abstract:

【Objective】 To study the effects of different storage temperatures on storage characteristics of melon.Arrhenius equation can be used to predict the storage period and provide a theoretical basis for the monitoring of melon shelf life.【Methods】 The storage test at 4, 6, 8 and 10℃ was carried out with Huangmengcui melon as test material, the weight, soluble solid content, flesh hardness, ethylene content and respiratory intensity of melon fruit were determined, and the chilling injury rate and rot index were statistically analyzed.The Arrhenius equation was used to establish the dynamic model based on mass loss rate and hardness.After that, the shelf life prediction model was verified.【Results】 Proper storage temperature could significantly delay the quality of melon during shelf life.The study also combined the Arrhenius equation with chemical kinetic reaction to fit the shelf life prediction model of hardness,shelf life prediction model of weight loss with hardness and weight loss rate variables, and the quality changes conformed to the zero-order kinetic equation.The relative error of the storge- life prediction model of weight loss quality indicators was 8.775%, and the shelf model accuracy was relatively higher.【Conclusion】 The sensory quality of Huangmengcui melon is maintained well, and the good fruit rate is relatively high at 10℃, proving this storage temperature is more suitable.

Key words: melon; Arrhenius equation; quality; shelf life; prediction model

中图分类号:

S652

郑贺云, 姚军, 李超, 张翠环, 耿新丽. 不同贮藏温度对甜瓜品质的影响及预测模型建立[J]. 新疆农业科学, 2023, 60(8): 1950-1957.

ZHENG Heyun, YAO Jun, LI Chao, ZHANG Cuihuan, GENG Xinli. Effects of storage temperatures on melon quality and the establishment of prediction models[J]. Xinjiang Agricultural Sciences, 2023, 60(8): 1950-1957.

图/表 9

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贮藏温度 Storage temperature (℃)	14 d	21 d	21 d	28 d
贮藏温度 Storage temperature (℃)	果面褐变率 Browning rate (%)	果面褐变率 Browning rate (%)	腐烂指数 Decay index (%)	腐烂指数 Decay index (%)
4	48.15	80.95	0	30.00
6	25.93	57.14	3.33	36.67
8	11.11	14.29	5.00	25.00
10	7.41	9.52	6.67	26.67

贮藏温度 Storage temperature (℃)	14 d	21 d	21 d	28 d
贮藏温度 Storage temperature (℃)	果面褐变率 Browning rate (%)	果面褐变率 Browning rate (%)	腐烂指数 Decay index (%)	腐烂指数 Decay index (%)
4	48.15	80.95	0	30.00
6	25.93	57.14	3.33	36.67
8	11.11	14.29	5.00	25.00
10	7.41	9.52	6.67	26.67

温度 Temperature (℃)		零级反应Zero-order		ΣR²	一级反应First-order		ΣR²
温度 Temperature (℃)		速率常数 Ratecon stant(d^-1)	决定系数R² Determination coefficient	ΣR²	速率常数 Ratecon stant(d^-1)	决定系数R² Determination coefficient	ΣR²
失重率 Weight loss rate	4	0.006 6	0.963 6	3.868 9	0.001 8	0.961 4	3.858 9
	6	0.007 0	0.964 8		0.001 9	0.962 3
	8	0.006 8	0.980 0		0.002 0	0.977 8
	10	0.006 8	0.960 5		0.002 0	0.957 4
果肉硬度 Hardness	4	0.025 4	0.978 6	3.699 7	0.011 2	0.964 3	3.637 5
	6	0.028 3	0.960 1		0.012 5	0.952 7
	8	0.032 9	0.796 7		0.014 7	0.770 6
	10	0.037 0	0.964 3		0.016 5	0.949 9

温度 Temperature (℃)		零级反应Zero-order		ΣR²	一级反应First-order		ΣR²
温度 Temperature (℃)		速率常数 Ratecon stant(d^-1)	决定系数R² Determination coefficient	ΣR²	速率常数 Ratecon stant(d^-1)	决定系数R² Determination coefficient	ΣR²
失重率 Weight loss rate	4	0.006 6	0.963 6	3.868 9	0.001 8	0.961 4	3.858 9
	6	0.007 0	0.964 8		0.001 9	0.962 3
	8	0.006 8	0.980 0		0.002 0	0.977 8
	10	0.006 8	0.960 5		0.002 0	0.957 4
果肉硬度 Hardness	4	0.025 4	0.978 6	3.699 7	0.011 2	0.964 3	3.637 5
	6	0.028 3	0.960 1		0.012 5	0.952 7
	8	0.032 9	0.796 7		0.014 7	0.770 6
	10	0.037 0	0.964 3		0.016 5	0.949 9

特征指标 Characteristic indexes	动力学级数 Kinetic order	指前因子k₀ Pre-exponential factor k₀	活化能Ea Activation energy/(J/mol)	R²
失重率Weight loss rate	零级	17.937 5	1.062 7×10⁴	0.926 4
果肉硬度Pulp hardness	零级	193.4 5	2.068 523×10⁴	0.850 8