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

doi:10.6048/j.issn.1001-4330.2024.06.014

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (6): 1416-1422.DOI: 10.6048/j.issn.1001-4330.2024.06.014

• Horticultural Special Local Products • Agricultural Product Processing Engineering • Previous Articles Next Articles

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 Online:2024-06-20 Published:2024-08-08
Correspondence author: LIU Chengjiang
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)

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

通讯作者: 马小宁,刘成江
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)

Abstract

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

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

CLC Number:

S603.9
TH2

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.

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.

Figures/Tables 9

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

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

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

Fig.3 Changes of fruit decay rate under different treatments

Fig.4 Changes of fruit respiration intensity under different treatments

Fig.5 Changes of fruit respiration intensity under different treatments

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

Fig.7 Changes of fruit Browning index under different treatments

Fig.8 Sensory evaluation of fruit under different treatments

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

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

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