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

doi:10.6048/j.issn.1001-4330.2023.09.015

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (9): 2208-2215.DOI: 10.6048/j.issn.1001-4330.2023.09.015

• 园艺特产·贮藏保鲜加工·林业 • 上一篇下一篇

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

收稿日期:2022-11-03 出版日期:2023-09-20 发布日期:2023-09-19
通信作者: 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)

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 Published:2023-09-20 Online:2023-09-19
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)

摘要/Abstract

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

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

中图分类号:

S665.1

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.

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.

图/表 14

图1 预蓄冷周转箱预冷

Fig.1 Precooling of precooling turnover box

图2 原位压差预冷

Fig.2 In situ differential pressure Precooling

图3 冷库直冷预冷

Fig.3 Direct cooling and precooling of cold storage

图4 纳米聚乙烯微孔保鲜膜

Fig.4 Nano polyethylene microporous

图5 果实转红指数的变化

Fig.5 Red turning index of fruit

图6 果实腐烂指数的变化

Fig.6 Changes of fruit decay index

图7 果实失重率的变化

Fig.7 Changes of fruit weight loss rate

图8 果实呼吸强度的变化

Fig.8 Changes of fruit respiration intensity

图9 果实硬度的变化

Fig.9 Changes in fruit hardness

图10 果实可溶性固形物含量的变化

Fig.10 Changes of soluble solid content in fruit

图11 果实乙醇含量的变化

Fig.11 Changes of ethanol content in fruits

图12 果实乙醛含量的变化

Fig.12 Changes of acetaldehyde content in fruit

图13 果实丙酮酸含量的变化

Fig.13 Changes of pyruvate content in fruit

图14 果实纤维素含量的变化

Fig.14 Changes of cellulose content in fruits

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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

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

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