原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响

doi:10.6048/j.issn.1001-4330.2024.06.014

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (6): 1416-1422.DOI: 10.6048/j.issn.1001-4330.2024.06.014

• 园艺特产•农产品加工工程 • 上一篇下一篇

原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响

李自芹¹(), 李文绮², 谷天雨³, 张正红¹, 李宇辉¹, 马小宁¹(), 刘成江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.新疆生产建设兵团质量技术评价中心, 乌鲁木齐 830000

收稿日期:2023-10-12 出版日期:2024-06-20 发布日期:2024-08-08
通信作者: 马小宁(1980-),女,新疆石河子人,高级实验师,硕士,研究方向为农产品质量安全与风险评估,(E-mail)9133838@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,(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,研究方向为农产品加工及贮藏,(E-mail)1402546333@qq.com
基金资助:
新疆生产建设兵团重点领域科技攻关计划项目(2022AB001);新疆生产建设兵团重点领域科技攻关计划项目(2020AB012);兵团富硒土壤区农产品重金属风险评估项目;新疆维吾尔自治区农业农村厅农产品质量风险评估(xjfxpj2023)

Effect of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package

LI Ziqin¹(), LI Wenqi², ZHANG Zhenghong¹, LI Yuhui¹, LIU Chengjiang¹()

1. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi Xinjiang 832000,China
2. Shihezi quality and Measurement Institute, Shihezi Xinjiang 832000,China

Received:2023-10-12 Published:2024-06-20 Online:2024-08-08
Correspondence author: MA Xiaoning (1980-), female, from Shihezi, senior experimenter, master, research direction: the quality and safety of agriculturalproducts and risk assessment, (E-mail)9133838@qq.com;
LIU Chengjiang(1978-), male, from Shihezi, Xinjiang,associate researcher,research direction:agricultural products processing and storage engineering, (E-mail)75722915@qq.com
Supported by:
Program of Science and Technology in Key Fields of Xinjiang Production and Construction Corps(2022AB001);Program of Science and Technology in Key Fields of Xinjiang Production and Construction Corps(2020AB012);Heavy metal risk assessment project of agricultural products in selenium-rich soil area of Corps;Xinjiang uygur autonomous regionagricultural and rural agricultural products qualityrisk assessment(xjfxpj2023)

摘要/Abstract

摘要：

【目的】研究原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响。【方法】以现摘七成熟精河枸杞为试材,分别采用4个不同的处理方式对鲜食枸杞采后商品化处理,室温下模拟快递环境,研究8 d内不同处理方式对鲜食枸杞的质量损失率、腐烂率、呼吸强度、果肉硬度、SSC、褐变指数和感官评价的影响。【结果】与处理1和处理2相比,处理3和处理4均在一定程度上提高了枸杞鲜果的贮藏品质。在第8 d,处理4果实的腐烂率较处理1、2、3分别降低了13.9%、10.9%和4.2%,尤其是处理4,褐变指数在第8 d仅为处理1的50%。【结论】1.5%H₂O₂结合原位差压预冷处理能更好的保持枸杞鲜果的生理指标和营养物质,维持果实的商品特性,可作为鲜食枸杞规模化贮运保鲜技术。

关键词: 鲜食枸杞; 原位差压预冷; 过氧化氢; 品质

Abstract:

【Objective】 Study of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package. 【Methods】 With seven mature Jinghe Lycium barbarum as test material, four different treatment methods were used to treat fresh lycium barbarum post-harvest commercialization, and the express environment was simulated at room temperature.The effects of different treatments on mass loss rate, decay rate, respiratory intensity, pulp firmness, SSC, Browning index and sensory evaluation of fresh Lycium barbarum during 8 days were investigated. 【Results】 Compared with treatment 1 and 2, the storage quality of fresh wolfberry in treatment 3 and 4 was improved to some extent.On day 8, the fruit rot rate of treatment group 4 was reduced by 13.9%, 10.9% and 4.2% compared with that of treatment 1, 2 and 3, respectively.In particular, the Browning index of treatment group 4 was only 50% of that of treatment group 1 on day 8. 【Conclusion】 1.5%H₂O₂ combined with in situ differential pressure precooling treatment can better maintain the physiological indexes and nutrients of fresh Lycium barbarum and maintain the commercial characteristics of fruits, which can be used as a practical technology for large-scale storage and preservation of fresh Lycium barbarum.

Key words: fresh wolfberry; in situ differential pressure precooling; hydrogen peroxide; quality

中图分类号:

S603.9
TH2

李自芹, 李文绮, 谷天雨, 张正红, 李宇辉, 马小宁, 刘成江. 原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响[J]. 新疆农业科学, 2024, 61(6): 1416-1422.

LI Ziqin, LI Wenqi, ZHANG Zhenghong, LI Yuhui, LIU Chengjiang. Effect of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package[J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1416-1422.

图/表 9

图1 可移动果蔬差压快速预冷装置注:1.为箱式低压通道;2.为风机;3.为框架通道;4.为入库水果箱;5.为卷轴;6.为手动摇把;7.为卷帘布;8.为粘接扣Ⅰ;9.为行走轮;10.为粘接扣Ⅱ

Fig.1 Removable differential pressure rapid precooling device for fruits and vegetables Note:1.the box type low pressure channel; 2.the fan;3.the frame channel; 4.the storage fruit box;5.the scroll;6.the manual handle;7.the rolled curtain fabric;8.the adhesive buckle Ⅰ;9.the walking wheel;10.the adhesive buckle Ⅱ

表1 枸杞鲜果感官评价标准

Tab.1 Sensory evaluation standards for fresh goji berries

得分 Mark	色泽 Colour and lustre	口感 Texture of food	形状 Shape	汁液 Juice
7.1~9.0	鲜红/光亮	甘甜无苦味	硬,饱满	很多
5.1~7.0	红/稍有暗淡	较甜略带苦味	较硬, 轻微萎缩	较多
3.1~5.0	中等红/ 暗淡	甜但苦味较浓	中等饱满	中
1.1~3.0	暗红/暗淡	甜苦味都很淡	萎缩严重,软	较少
≤1.0	黑红/ 非常暗淡	有异味	完全萎缩	很少

图2 不同处理下果实失重率的变化

Fig.2 Changes of weight loss rate of fruit under different treatments

图3 不同处理下果实腐烂率的变化

Fig.3 Changes of fruit decay rate under different treatments

图4 不同处理下果实呼吸强度的变化

Fig.4 Changes of fruit respiration intensity under different treatments

图5 不同处理下果实呼吸强度的变化

Fig.5 Changes of fruit respiration intensity under different treatments

图6 不同处理下果实可溶性固形物含量的变化

Fig.6 Changes of soluble solid content in fruit under different treatments

图7 不同处理下果实褐变指数的变化

Fig.7 Changes of fruit Browning index under different treatments

图8 不同处理下果实感官评价

Fig.8 Sensory evaluation of fruit under different treatments

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原位差压预冷结合过氧化氢熏蒸处理对快递包装下鲜食枸杞品质的影响

Effect of in situ differential pressure precooling combined with hydrogen peroxide fumigation on quality of fresh wolfberry under express package

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