延迟预冷结合过氧化氢熏蒸对蟠桃贮藏品质及生理特性的影响

doi:10.6048/j.issn.1001-4330.2024.04.015

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (4): 908-915.DOI: 10.6048/j.issn.1001-4330.2024.04.015

• 农产品分析检测·土壤肥料·农产品加工工程 • 上一篇下一篇

延迟预冷结合过氧化氢熏蒸对蟠桃贮藏品质及生理特性的影响

李自芹¹(), 李文绮², 陈雅³, 张正红¹, 党富民¹, 赵志永¹(), 雷用东¹()

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

收稿日期:2023-08-27 出版日期:2024-04-20 发布日期:2024-05-31
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,(E-mail)1113231812@qq.com；
雷用东(1988-),男,新疆石河子人,高级实验师,博士,研究方向为农业工程,(E-mail)1134341580@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,(E-mail)1402546333@qq.com
基金资助:
新疆维吾尔自治区天山英才计划第三期(2021-2023);新疆生产建设兵团民生实事项目“红枣保鲜、加工技术提升与示范;兵团富硒土壤区农产品重金属风险评估;新疆兵团红枣质量安全关键危害因子风险评估(BTNA2023);八师重点领域科技攻关计划(蟠桃绿色简约冷链贮运保鲜关键技术研究与应用)

Effects of delayed precooling combined with hydrogen peroxide fumigation on storage quality and physiological characteristics of flat peach

LI Ziqin¹(), LI Wenqi², Chen Ya³, ZHANG Zhenghong¹, DANG Fumin¹, ZHAO Zhiyong¹(), LEI Yongdong¹()

1. Xinjiang Academy of Agri-Reclamation Sciences,Shihezi Xinjiang 832000,China
2. Shihezi Quality and Measurement Institute,Shihezi Xinjiang 832000,China
3. Xinjiang Academy of Agricultural Sciences Turu Fan Agricultural Science Research Institute, Turpan, Xinjiang 838099,China

Received:2023-08-27 Published:2024-04-20 Online:2024-05-31
Correspondence author: ZHAO Zhiyong ( 1981-), male, from Shihezi, Xinjiang, researcher, the research direction is processing and storage of agricultaral products, (E-mail)1113231812@qq.com；
LEI Yongdong (1988-), male, from Shihezi, Xinjiang, senior experimenter, Ph.D.,research direction: agricultural engineering, (E-mail)1134341580@qq.com
Supported by:
Third Phase of Tianshan Talent Program of Xinjiang Uygur Autonomous Region(2021-2023);People's Livelihood Practical Project of XPCC “Jujube Preservation,Processing Technology Improvement and Demonstration”;Heavy metal risk assessment of agricultural products inselenium rich soil areas of the Xinjiang Production and Construction Corps;Risk assessment of key hazard factors for quality and safety of red dates inXinjiang Production and Construction Corps(BTNA2023);Eighth Division Key Field Science and Technology Tackling Plan (Research and applicationof key technologies for green and simple cold chain storage, transportation, and preservation of flat peaches)

摘要/Abstract

摘要：

【目的】分析延迟预冷及过氧化氢(H₂O₂)熏蒸处理对蟠桃贮藏品质及生理特性的影响。【方法】以现采蟠桃为材料,于阴凉处堆放 0、2、4、6 h后,分别采用隧道式原位差压设备预冷至2℃,1%H₂O₂雾化熏蒸5 min,置于(0±0.5)℃,相对湿度85%的保鲜库中贮藏,每7 d测定1次果实的生理指标。【结果】堆货 0、2 h比堆货4、6 h果实差压预冷至目标温度所需的时间短,延迟预冷结合H₂O₂熏蒸处理抑制了果实的呼吸强度,降低了腐烂率、失重率以及PPO酶的活性,提高了CAT酶活性,保持了果实的硬度、可溶性固形物和VC含量,增强了果实自身清除自由基的能力,抑制了MDA含量的升高和果肉的褐变,保持了果实细胞膜的完整性,延缓了果实的后熟衰老进程,提高了果实的新鲜品质。【结论】采后预冷技术结合适宜的保鲜剂处理有助于提升蟠桃的贮藏品质,预冷时间越早,越能更好地保留果实的营养成分及风味物质。

关键词: 蟠桃; 差压预冷; 过氧化氢; 品质

Abstract:

【Objective】 To study the effects of delayed precooling and hydrogen peroxide(H₂O₂) fumigation on the quality and physiological characteristics of flat peach during storage.【Methods】 After stacking in the shade for 0,2,4 and 6 hours,the samples were pre-cooled to 2℃ by tunnel-type in-situ differential pressure equipment and fumigated with 1% H₂O₂ for 5 minutes,respectively,and stored in a fresh-keeping storehouse with (0±0.5)℃ and 85% relative humidity,the physiological indexes of fruits were measured every 7 days.【Results】 The time required for the fruits to precool to the target temperature by differential pressure at 0 and 2 h was shorter than that at 4 and 6 h.delayed precooling combined with H₂O₂ fumigation inhibited the respiration of fruits,the rate of decay,the rate of weight loss and the activity of PPO were decreased,the activity of CAT was increased,the hardness,the content of soluble solids and vitamin C were maintained,and the ability of scavenging free radicals was enhanced,which inhibited the increase of MDA content and browning of fruit flesh,kept the integrity of fruit cell membrane,delayed the aging process of fruit and improved the fresh quality of fruit.【Conclusion】 The storage quality of flat peach can be improved by post-harvest pre-cooling combined with proper preservatives.The earlier the pre-cooling time,the better the retention of nutrients and flavor substances of fruits.

Key words: flat peach; differential precooling; hydrogen peroxide; quality

中图分类号:

S662.1
S609

李自芹, 李文绮, 陈雅, 张正红, 党富民, 赵志永, 雷用东. 延迟预冷结合过氧化氢熏蒸对蟠桃贮藏品质及生理特性的影响[J]. 新疆农业科学, 2024, 61(4): 908-915.

LI Ziqin, LI Wenqi, Chen Ya, ZHANG Zhenghong, DANG Fumin, ZHAO Zhiyong, LEI Yongdong. Effects of delayed precooling combined with hydrogen peroxide fumigation on storage quality and physiological characteristics of flat peach[J]. Xinjiang Agricultural Sciences, 2024, 61(4): 908-915.

图/表 11

图1 隧道式原位差压预冷设备示意注:100为风机,200为上支架,201为下支架,202为支撑杆,203为万向轮,210为框架,211风机安装架,212为竖杆,213为伸缩斜杆,220为套管,221为插管,222为凸起,223为固定孔,224卡扣,225为搭扣,226为连接件,300为支撑网格布

Fig.1 The schematic diagram of tunnel type in-situ differential pressure precooling equipment Note:100 is the Fan,200 is the upper bracket,201is the lower bracket,202 is the support bar,203 is the cardan wheel,210 is the frame,211 is the fan mounting frame,212 is the vertical Bar,213 is the retractable inclined rod,220 is the casing pipe,221 is the intubate,222 is the bulges,223 is the fixing hole,224 is the buckle,225 is the buckles,226 is the connecting piece,300 is the Support mesh cloth

图2 延迟预冷下蟠桃果实预冷过程温降变化

Fig.2 Changes of delayed precooling on temperature drop during fruit precooling

图3 延迟预冷下蟠桃果实腐烂率变化

Fig.3 Changes of delayed pre-cooling on fruit decay rate

图4 延迟预冷下蟠桃果实失重率变化

Fig.4 Changes of delayed precooling on fruit weight loss

图5 延迟预冷下蟠桃果实呼吸强度变化

Fig.5 Changes of delayed precooling on respiration rate of fruits

图6 延迟预冷下蟠桃果实硬度变化

Fig.6 Changes of delayed precooling on fruit hardness

图7 延迟预冷下蟠桃果实SSC含量变化

Fig.7 Changes of delayed pre-cooling on SSC content in fruits

图8 延迟预冷下蟠桃果实VC含量变化

Fig.8 Changes of delayed precooling on VC content in fruits

图9 延迟预冷下蟠桃果实MDA含量的变化

Fig.9 Changes of delayed chilling on MDA content in fruits

图10 延迟预冷下蟠桃果实CAT活性的变化

Fig.10 Changes of late pre-cooling on CAT activity in fruits

图11 延迟预冷下蟠桃果实PPO活性变化

Fig.11 Changes of delayed precooling on PPO activity in fruits

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延迟预冷结合过氧化氢熏蒸对蟠桃贮藏品质及生理特性的影响

Effects of delayed precooling combined with hydrogen peroxide fumigation on storage quality and physiological characteristics of flat peach

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