Effects of different precooling methods combined with H2O2 treatment on the quality of lvtangxin winter jujube during storage

doi:10.6048/j.issn.1001-4330.2023.09.015

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (9): 2208-2215.DOI: 10.6048/j.issn.1001-4330.2023.09.015

• Horticultural Special Local Products·Storage and Preservation Processing·Forestry • Previous Articles Next Articles

Effects of different precooling methods combined with H₂O₂treatment on the quality of lvtangxin winter jujube during storage

LI Ziqin¹(), CHEN Ya², LI Wenqi³, JIA Wenting¹, GUO Huijing¹, SONG Fangyuan¹, ZHAO Zhiyong¹(), LIU Chengjiang¹()

1. Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi Xinjiang 832000, China
2. Turpan Institute of Agricultural science, Xinjiang Academy of Agricultural science,Turpan Xinjiang 838099,China
3. Shihezi Quality and Measurement Institute, Shihezi Xinjiang 832000, China

Received:2022-11-03 Online:2023-09-20 Published:2023-09-19
Correspondence author: ZHAO Zhiyong (1981-), male, from Shihezi City, researcher, agricultural products processing and storage engineering, (E-mail)1113231812@qq.com; LIU Chengjiang(1978-), male, from Shihezi City, Associate Researcher, agricultural products processing and storage engineering, (E-mail)75722915@qq.com
Supported by:
Science and Technology Planning Project of Shihezi City(2020BX02);The third phase of Tianshan talent plan of Xinjiang Autonomous Region(2021-2023);Scientific and technological breakthrough plan in key fields of the Corps(2020AB008);BINGTUAN innovative scientific and Technological Talents Program(2012CB029);XPCC people's livelihood practical project "jujube preservation, processing technology improvement and demonstration";Innovation and Entrepreneurship Project of Tumxuk Science and Technology Commissioner of the Third Division(KJ2022CX03)

不同预冷方式结合H₂O₂处理对绿糖心冬枣贮藏期间品质的影响

李自芹¹(), 陈雅², 李文绮³, 贾文婷¹, 郭慧静¹, 宋方圆¹, 赵志永¹(), 刘成江¹()

1.新疆农垦科学院,新疆石河子 832000
2.新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838099
3.石河子质量与计量检测所,新疆石河子 832000

通讯作者: 赵志永(1981-),男,新疆石河子人,研究员,硕士,研究方向为农产品加工及贮藏工程,(E-mail)1113231812@qq.com; 刘成江(1978-),男,新疆石河子人, 研究员,硕士,研究方向为农产品加工及贮藏工程,(E-mail)75722915@qq.com
作者简介:李自芹(1986-),女,新疆石河子人,助理研究员,硕士,研究方向为农产品加工及贮藏工程,(E-mail)1402546333@qq.com
基金资助:
八师石河子市科技计划项目(2020BX02);新疆维吾尔自治区天山英才计划第三期(2021-2023);兵团重点领域科技攻关计划(2020AB008);兵团创新科技人才计划项目(2012CB029);加工技术提升与示范";第三师图木舒克市科技特派员创新创业项目(KJ2022CX03)

Abstract

Abstract:

【Objective】 To explore the effects of different precooling methods combined with H₂O₂ fumigation on the quality of postharvest Lvtangxin winter jujube during storage.【Methods】 Xinjiang specialty Lvtangxin winter jujube was taken as the research object, and the pretreatment measures of fumigation and nano polyethylene microporous fresh-keeping film packaging of Lvtangxin winter jujube fruit with cold storage turnover box, in-situ differential pressure, cold storage direct cooling precooling combined with 1% H₂O₂were adopted respectively, with no precooling and fumigation as the control (CK).By measuring the indexes of fruit redness index, decay index, weight loss rate, respiratory intensity, hardness, soluble solids, ethanol, acetaldehyde, acetone and cellulose, the quality change law and action mechanism of Lvtangxin winter jujube during storage were analyzed.On the 50th day of storage, the fruit decay rate, weight loss rate, ethanol and acetone content of the in situ pressure difference precooling combined with H₂O₂ fumigation treatment group were 53.6%, 7%, 71.6%, and 34.8% of CK, respectively. The cellulose content increased by 45.2% compared to CK.【Results】 The three precooling methods combined with H₂O₂ fumigation slowed down the increase of red turning index, decay rate, weight loss rate, respiratory intensity, ethanol, acetaldehyde and pyruvate content of Lvtangxin winter jujube and inhibited the decrease of hardness, soluble solids and cellulose content.【Conclusion】 The three precooling methods combined with H₂O₂ fumigation treatment can maintain the quality and brittleness of Lvtangxin winter jujube during storage, effectively prevent fruit softening, alcoholization and decay, and keep the fruit fresh quality to the greatest extent.

Key words: Lvtangxin winter jujube; precooling mode; H₂O₂; storage quality

摘要：

【目的】研究不同预冷方式结合H₂O₂熏蒸处理对采后绿糖心冬枣贮藏期间品质的影响。【方法】以新疆特产绿糖心冬枣为研究对象,分别采用蓄冷周转箱、原位压差预冷、冷库直冷预冷并结合1%H₂O₂对绿糖心冬枣果实进行熏蒸及纳米聚乙烯微孔保鲜膜包装的预处理措施,以无预冷及熏蒸处理为对照(CK),测定果实转红指数、腐烂指数、失重率、呼吸强度、硬度、可溶性固形物以及乙醇、乙醛、丙酮、纤维素等指标,分析绿糖心冬枣在贮藏过程中品质变化的规律及作用机理。【结果】3种预冷方式结合H₂O₂熏蒸处理,均减缓了绿糖心冬枣的转红指数、腐烂率、失重率、呼吸强度、乙醇、乙醛、丙酮酸含量的上升,抑制了硬度、可溶性固形物、纤维素含量的下降。在贮藏第50 d,原位压差预冷结合H₂O₂熏蒸处理组果实腐烂率、失重率、乙醇和丙酮含量分别为CK的53.6%、7%、71.6%和34.8%,纤维素含量较CK提高了45.2%。【结论】3种预冷方式结合H₂O₂熏蒸处理维持了绿糖心冬枣贮藏过程中的品质和脆度,有效阻止了果实的软化、酒化以及腐烂变质,最大限度地保持了绿糖心冬枣的新鲜品质。

关键词: 绿糖心冬枣, 预冷方式, H₂O₂, 贮藏品质

CLC Number:

S665.1

LI Ziqin, CHEN Ya, LI Wenqi, JIA Wenting, GUO Huijing, SONG Fangyuan, ZHAO Zhiyong, LIU Chengjiang. Effects of different precooling methods combined with H₂O₂treatment on the quality of lvtangxin winter jujube during storage[J]. Xinjiang Agricultural Sciences, 2023, 60(9): 2208-2215.

李自芹, 陈雅, 李文绮, 贾文婷, 郭慧静, 宋方圆, 赵志永, 刘成江. 不同预冷方式结合H₂O₂处理对绿糖心冬枣贮藏期间品质的影响[J]. 新疆农业科学, 2023, 60(9): 2208-2215.

Figures/Tables 14

Fig.1 Precooling of precooling turnover box

Fig.2 In situ differential pressure Precooling

Fig.3 Direct cooling and precooling of cold storage

Fig.4 Nano polyethylene microporous

Fig.5 Red turning index of fruit

Fig.6 Changes of fruit decay index

Fig.7 Changes of fruit weight loss rate

Fig.8 Changes of fruit respiration intensity

Fig.9 Changes in fruit hardness

Fig.10 Changes of soluble solid content in fruit

Fig.11 Changes of ethanol content in fruits

Fig.12 Changes of acetaldehyde content in fruit

Fig.13 Changes of pyruvate content in fruit

Fig.14 Changes of cellulose content in fruits

References 25

[1]	张婷婷. 不同涂膜处理对新疆冬枣保鲜效果的研究[D]. 石河子: 石河子大学, 2020.
	ZHANG Tingting. Study on the fresh-keeping effect of different coating treatments on Xinjiang winter jujube[D]. Shihezi: Shihezi University, 2020.
[2]	时文林, 赵雅琦, 闫志成, 等. 不同预冷方式对甜玉米贮藏品质的影响[J]. 食品科学, 2022, 43(15):218-226.
	SHI Wenlin, ZHAO Yaqi, YAN Zhicheng, et al. Effects of different precooling methods on the storage quality of sweet corn[J]. Food Science, 2022, 43(15):218-226. DOI URL
[3]	严锐, 韩延超, 吴伟杰, 等. 真空预冷对鲜食莲子采后贮藏品质的影响[J]. 食品工业科技, 2021, 42(13):331-337.
	YAN Rui, HAN Yanchao, WU Weijie, et al. Effect of vacuum precooling on postharvest quality of fresh Lotus seed[J]. Science and Technology of Food Industry, 2021, 42(13): 331-337.
[4]	刘雪梅, 孟晓萌, 潘少香, 等. 1-MCP结合预冷方式对鸭梨贮藏品质的影响研究[J]. 中国果菜, 2020, 40(6):41-46.
	LIU Xuemei, MENG Xiaomeng, PAN Shaoxiang, et al. Effect of 1-MCP combined with precooling on quality of Yali Pear during storage[J]. Chinese Fruit and Vegetable, 2020, 40(6): 41-46.
[5]	张怡, 乔勇进, 姚连谋, 等. 不同预冷方式对采后蓝莓贮藏品质的影响[J]. 农产品加工, 2020,(9):31-35.
	ZHANG Yi, QIAO Yongjin, YAO Lianmou, et al. Effects of different pre-cooling methods on the storage quality of postharvest blueberries[J]. Agricultural Products Processing, 2020,(9): 31-35.
[6]	王璇, 陈爱强, 刘昊东, 等. 差压预冷技术与装备在果蔬冷链物流中的应用[J]. 保鲜与加工, 2020, 20(4):215-219.
	WANG Xuan, CHEN Aiqiang, LIU Haodong, et al. Application of Differential Pressure Pre-cooling Technology and Equipment in Fruit and Vegetable Cold Chain Logistics[J]. Preservation and Processing, 2020, 20(4): 215-219.
[7]	林毅雄, 林艺芬, 陈艺晖, 等. 过氧化氢对采后龙眼果实贮藏品质的影响[J]. 食品科学, 2016, 37(22):244-248. DOI
	LIN Yixiong, LIN Yifen, Chen Yihui, et al. Effects of hydrogen peroxide on storage quality of postharvest Longan fruits[J]. Food Science, 2016, 37(22): 244-248. DOI
[8]	黄昭先, 陈靓, 王翔宇, 等. 过氧化氢对大豆浓缩磷脂色泽的影响[J]. 粮食与油脂, 2020, 33(1): 58-60.
	HUANG Zhaoxian, CHEN Liang, WANG Xiangyu, et al. The effect of hydrogen peroxide on the color of soybean concentrated phospholipids[J]. Food and Oil, 2020, 33(1): 58-60.
[9]	胡晓艳, 乔勇进, 王海宏, 等. 1-MCP 处理对沪产冬枣生理及保鲜效果的影响[J]. 经济林研究, 2010, 28(4): 24-29.
	HU Xiaoyan, QIAO Yongjin, WANG Haihong, et al. Effects of 1-MCP treatment on the physiology and fresh-keeping effect of winter jujube grown in Shanghai[J]. Economic Forest Research, 2010, 28(4): 24-29.
[10]	金童, 韩聪, 杨晓颖, 等. 1-甲基环丙烯和二氧化氯复合处理对冬枣采后生理及贮藏品质的影响[J]. 食品研究与开发, 2020, 41(6): 25-31.
	JIN Tong, HAN Cong, YANG Xiaoying, et al. Effects of combined treatment of 1-methylcyclopropene and chlorine dioxide on postharvest physiology and storage quality of Dongzao jujube[J]. Food Research and Development, 2020, 41(6): 25-31.
[11]	王思滢, 寇莉萍, 蔚江涛. 1-MCP处理对冬枣低温贮藏期间品质变化的影响[J]. 食品研究与开发, 2021, 42(22):64-70.
	WANG Siying, KOU Liping, WEI Jiangtao. Effects of 1-MCP treatment on quality changes of winter jujube during low temperature storage[J]. Food Research and Development, 2021, 42(22):64-70.
[12]	Thewes F R, Brackmann A, Anese R O, et al. Effect of dynamic controlled atmosphere monitored by respiratory quotient and 1-methylcyclopropene on the metabolism and quality of ‘Galaxy’ apple harvested at three maturity stages[J]. Food Chemistry, 2017, 222(Complete): 84-93. DOI URL
[13]	赵亚婷, 朱璇, 侯媛媛, 等. 一氧化氮熏蒸处理抑制冬枣贮藏过程中的乙醇代谢及异味产生[J]. 现代食品科技, 2020, 36(5):104-112,80.
	ZHAO Yating, ZHU Xuan, HOU Yuanyuan, et al. Nitric oxide fumigation inhibits ethanol metabolism and odor production of winter jujube during storage[J]. Modern Food Science and Technology, 2020, 36(5): 104-112,80.
[14]	赵云峰, 林河通, 王静, 等. 热处理抑制采后龙眼果肉自溶及细胞壁物质降解[J]. 农业工程学报, 2014, (11):268-275.
	ZHAO Yunfeng, LIN Hetong, WANG Jing, et al. Heat treatment inhibited the autolysis and cell wall degradation of Postharvest Longan Pulp[J]. Journal of Agricultural Engineering, 2014, (11):268-275.
[15]	金童, 韩聪, 杨晓颖, 等. 1-甲基环丙烯和二氧化氯复合处理对冬枣采后生理及贮藏品质的影响[J]. 食品研究与开发, 2020, 41(6):25-31.
	JIN Tong, HAN Cong, YANG Xiaoying, et al. Effects of combined treatment of 1-methylcyclopropene and chlorine dioxide on Postharvest Physiology and storage quality of winter jujube[J]. Food Research and Development, 2020, 41(6): 25-31.
[16]	韩乃瑄, 曹颖, 刘晓敏, 等. 冬枣保鲜技术的研究进展[J]. 食品工业科技, 2022, 43(21):414-421.
	HAN Naixuan, CAO Ying, LIU Xiaomin, et al. Research progress of preservation technology of winter jujube[J]. Food Industry Technology, 2022, 43(21):414-421.
[17]	Li H, Xiao Z F, Gui D, et al. Effect of aqueous ozone on quality and shelf life of Chinese winter jujube[J]. Journal of Food Processing and Preservation, 2019, 43(12).
[18]	Zhao Y, Zhu X, Hou Y, et al. Effects of harvest maturity stage on postharvest quality of winter jujube (Zizyphus jujuba Mill.cv.Dongzao) fruit during cold storage[J]. Scientia Horticulturae, 2021,277.
[19]	王霞伟, 王曼, 邓豪. 雾化熏蒸结合气调包装技术在冬枣采后贮运保鲜中的应用[J]. 现代食品科技, 2021, 37(10):153-161.
	WANG Xiawei, WANG Man, DENG Hao. Application of Atomization Fumigation Combined with Modified Atmosphere Packaging Technology in Storage, Transportation and Preservation of Winter Jujube[J]. Modern Food Science & Technology, 2021, 37(10):153-161.
[20]	Kou X H, Chai L P, Yang S, et al. Physiological and Metabolic Analysis of Winter Jujube after Postharvest Treatment with Calcium Chloride and a Composite Film[J]. Journal of the Science of Food and Agriculture, 2020, 101(2).
[21]	张婷婷. 不同涂膜处理对新疆冬枣保鲜效果的研究[D]. 石河子: 石河子大学, 2020.
	ZHANG Tingting. Study on the fresh-keeping effect of different coating treatments on Xinjiang Winter Jujube[D]. Shihezi: Shihezi University, 2020.
[22]	Sang Y, Yang W, Liu Y, et al. Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill.cv.Dongzao)[J]. LWT, 2022,154.
[23]	王霞伟, 邓豪, 张平, 等. 氯化钙结合水杨酸雾化熏蒸延缓冬枣采后品质及抗氧化性的下降[J]. 现代食品科技, 2021, 37(6):136-143,243.
	WANG Xiawei, DENG Hao, ZHANG Ping, et al. Atomization fumigation of calcium chloride combined with salicylic acid delayed the decline of postharvest quality and antioxidant activity of winter jujube[J]. Modern Food Technology, 2021, 37(6): 136-143,243.
[24]	Zhang Q, Wang L, Wang Z, et al. The regulation of cell wall lignification and lignin biosynthesis during pigmentation of winter jujube[J]. Horticulture Research, 2021, 8(1):14. DOI
[25]	辛小荣. 新疆冬枣专用蓄冷剂的研制及保鲜应用的研究[D]. 阿拉尔: 塔里木大学, 2021.
	XIN Xiaorong. Study on the development and fresh-keeping application of special refrigerant for Xinjiang Winter Jujube[D]. Aral: Tarim University, 2021.