Screening of treatment methods for gray jujube storage period and establishment of prediction model

doi:10.6048/j.issn.1001-4330.2024.12.014

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (12): 2997-3005.DOI: 10.6048/j.issn.1001-4330.2024.12.014

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

Screening of treatment methods for gray jujube storage period and establishment of prediction model

MENG Yina¹(), CHEN Jing¹, WANG Ziming¹, ZHANG Ting¹, HAO Qing², WU Bin¹^,³, ZHANG Ping¹, GUO Limin¹()

1. Institute of Agricultural Product Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830054, China
2. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830054, China
3. Xinjiang Key Laboratory of Agricultural Product Processing and Preservation, Urumqi 830054, China

Received:2024-04-11 Online:2024-12-20 Published:2025-01-16
Correspondence author: GUO Limin
Supported by:
National Key R & D Program Project "Demonstration of High-Quality and Efficient Production Technology Integration and Industrial Chain Integration "(2021YFD1000404-2-1);Modern Agriculture Industry Technical System Project of Xinjiang "Jujube Postpartum Storage and Processing Post"

灰枣贮藏期处理方式筛选及其预测模型建立

孟伊娜¹(), 陈竞¹, 王梓名¹, 张婷¹, 郝庆², 吴斌¹^,³, 张平¹, 过利敏¹()

1.新疆农业科学院农产品贮藏加工研究所,乌鲁木齐 830054
2.新疆农业科学院园艺作物研究所,乌鲁木齐 830054
3.新疆农产品加工与保鲜重点实验室,乌鲁木齐 830054

通讯作者: 过利敏
作者简介:孟伊娜(1983-),女,新疆乌苏人,副研究员,硕士,研究方向为新疆特色林果精深加工,(E-mail)87947088@qq.com
基金资助:
国家重点研发计划项目“枣省力优质高效生产技术集成与产业链一体化示范”(2021YFD1000404-2-1);新疆现代农业产业技术体系“红枣产后贮藏加工岗位”

Abstract

Abstract:

【Objective】 Screening the optimal storage period treatment method for grey jujube and establishing its prediction model.【Methods】 Based on the current situation of the industry and processing enterprises, under outdoor natural storage conditions, with a storage period of 180 days, pre-treatment methods such as 23% and 28% different initial moisture content, and different stacking heights (5, 10, 20 and 40 cm bulk) were used to evaluate the moisture content, blackhead disease, sensory quality, total sugar content, total acid content, total flavonoid content, total phenolic content, and VC content of gray jujube during storage comparative studies were conducted on factors such as cAMP content to screen for optimal treatment methods.【Results】 The results showed that the outdoor 20 cm stacking method, with an initial moisture content controlled at 23% could effectively maintain the quality of gray jujube fruit during storage.It was a simple and feasible pre-treatment method for gray jujube processing in processing enterprises.【Conclusion】 According to Arrhenius equation, the content of total sugar, VC and total phenol conforms to the first-order reaction kinetics, while the contents of water, incidence of blackhead, sensory evaluation, total acid content, total flavone content and cAMP content conform to the zero-order reaction kinetics.It is proved that the kinetic model can predict the shelf life of Junzao.The quality control technology with strong applicability is formed to improve the quality of jujube processing products through industrialization demonstration.

Key words: grey jujube; stacking method; Arrhenius equation

摘要：

【目的】 筛选灰枣贮藏期处理最适方式并建立其预测模型。【方法】 在室外天然贮藏条件下贮藏期180 d情况下,采用23%、28%不同初始含水量、不同堆放高度(5、10、20和40 cm散堆)等前处理方式,分析比较灰枣贮藏期的水分含量、黑头病、感官品质、总糖含量、总酸含量、总黄酮含量、总酚含量、VC含量和cAMP含量等因素,筛选较优处理方式。【结果】 室外20 cm堆藏法,控制初始含水量为23%,能够较好地保持灰枣枣果贮藏期的品质,是加工企业灰枣加工前简便易行的前处理方法。【结论】 总糖、VC含量、总酚含量符合一级反应动力学,而水分含量、黑头病发生率、感官评定、总酸含量、总黄酮含量和cAMP含量符合零级反应动力学。动力学模型可预测骏枣货架期。形成了适用性较强的质量控制技术,通过产业化示范,可提高红枣加工产品质量。

关键词: 灰枣, 堆放方式, 阿伦尼乌斯方程

CLC Number:

S662.9

MENG Yina, CHEN Jing, WANG Ziming, ZHANG Ting, HAO Qing, WU Bin, ZHANG Ping, GUO Limin. Screening of treatment methods for gray jujube storage period and establishment of prediction model[J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2997-3005.

孟伊娜, 陈竞, 王梓名, 张婷, 郝庆, 吴斌, 张平, 过利敏. 灰枣贮藏期处理方式筛选及其预测模型建立[J]. 新疆农业科学, 2024, 61(12): 2997-3005.

Figures/Tables 14

References 14

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指标 Indexes	评价标准 Evaluation criteria	分数 Point
色泽 Color and luster	果皮呈鲜红色,有光泽, 果肉呈淡浅褐色或者棕色	20~25
	枣果皮呈红色偏暗, 枣果肉呈淡黄色	15~20
	枣果皮呈深红色发乌, 枣果肉呈黄色	10~15
	枣果皮褪色,呈砖红色或者淡红色,暗淡, 枣果肉呈深褐色	0~10
香气 Fragrance	枣果肉香味纯正,无异味	20~25
	枣香味较淡,无异味	15~20
	枣果肉香味很淡, 略有异味	10~15
	无果肉枣香味,异味突出	0~10
滋味	枣果肉非常甜	20~25
Flavor	枣果肉甜	15~20
	枣果肉微甜,回味偏酸	10~15
	枣果肉不甜,回味酸	0~10
组织状态 Organizational status	枣果肉有弹性,按压可回弹至原位	20~25
	枣果肉按压后可回弹但无法复原	15~20
	枣果肉可按压,但不回弹	10~15
	枣果肉偏硬无弹性,不回弹	0~10

指标 Indexes	评价标准 Evaluation criteria	分数 Point
色泽 Color and luster	果皮呈鲜红色,有光泽, 果肉呈淡浅褐色或者棕色	20~25
	枣果皮呈红色偏暗, 枣果肉呈淡黄色	15~20
	枣果皮呈深红色发乌, 枣果肉呈黄色	10~15
	枣果皮褪色,呈砖红色或者淡红色,暗淡, 枣果肉呈深褐色	0~10
香气 Fragrance	枣果肉香味纯正,无异味	20~25
	枣香味较淡,无异味	15~20
	枣果肉香味很淡, 略有异味	10~15
	无果肉枣香味,异味突出	0~10
滋味	枣果肉非常甜	20~25
Flavor	枣果肉甜	15~20
	枣果肉微甜,回味偏酸	10~15
	枣果肉不甜,回味酸	0~10
组织状态 Organizational status	枣果肉有弹性,按压可回弹至原位	20~25
	枣果肉按压后可回弹但无法复原	15~20
	枣果肉可按压,但不回弹	10~15
	枣果肉偏硬无弹性,不回弹	0~10

指标 Indexes	零级Zero level
指标 Indexes	线性回归方程 Linear regression equation	B₀	k	决定系数R² Coefficient of determination R²
水分含量 Moisture content(%)	Y=-0.038 11X+23.768 2	23.768 2	-0.038 11	0.900 9
黑头病发生率 Incidence of blackhead disease(%)	Y=0.000 357 14X+0.553 6	0.553 6	0.000 357 14	0.375
感官评定(分) Sensory Rating(Score)	Y=-0.145 2X+101.642 8	101.642 8	-0.145 2	0.984 9
总糖含量 Total sugar content(%)	Y=0.065 79X+48.832 1	48.832 1	0.065 79	0.741
总酸含量 Total acid content(%)	Y=-0.000 357 1X+0.483 6	0.483 6	-0.000 357 14	0.922 1
VC含量 VC content(mg/100g)	Y=-0.044 61X+12.463 2	12.463 2	-0.044 61	0.737 2
总酚含量 Total phenol content(mg/g)	Y=1.402 2X+1 010.098 9	1 010.098 9	1.402 2	0.965 2
总黄酮含 Total flavonoids(mg/g)	Y=-0.055 05X+23.832 5	23.832 5	-0.055 05	0.939 4
cAMP含量 cAMP content(mg/g)	Y=-0.386 8X+298.346 1	298.346 1	-0.386 8	0.891 6

指标 Indexes	零级Zero level
指标 Indexes	线性回归方程 Linear regression equation	B₀	k	决定系数R² Coefficient of determination R²
水分含量 Moisture content(%)	Y=-0.038 11X+23.768 2	23.768 2	-0.038 11	0.900 9
黑头病发生率 Incidence of blackhead disease(%)	Y=0.000 357 14X+0.553 6	0.553 6	0.000 357 14	0.375
感官评定(分) Sensory Rating(Score)	Y=-0.145 2X+101.642 8	101.642 8	-0.145 2	0.984 9
总糖含量 Total sugar content(%)	Y=0.065 79X+48.832 1	48.832 1	0.065 79	0.741
总酸含量 Total acid content(%)	Y=-0.000 357 1X+0.483 6	0.483 6	-0.000 357 14	0.922 1
VC含量 VC content(mg/100g)	Y=-0.044 61X+12.463 2	12.463 2	-0.044 61	0.737 2
总酚含量 Total phenol content(mg/g)	Y=1.402 2X+1 010.098 9	1 010.098 9	1.402 2	0.965 2
总黄酮含 Total flavonoids(mg/g)	Y=-0.055 05X+23.832 5	23.832 5	-0.055 05	0.939 4
cAMP含量 cAMP content(mg/g)	Y=-0.386 8X+298.346 1	298.346 1	-0.386 8	0.891 6

指标 Indexes	一级First-level
指标 Indexes	线性回归方程 Linear regression equation	B₀	k=-1/t	决定系数R² Coefficient of determination R²
水分含量 Moisture content(%)	Y=24.842 2exp(-0.001 831X)	24.842 2	-0.001 831 299	0.880 2
黑头病发生率 Incidence of blackhead disease(%)	Y=0.553 5exp(-0.171 34E-134X)	0.553 5	-1.713 4E-134	-0.843 7
感官评定(分) Sensory Rating(Score)	Y=102.050 2exp(-0.001 626X)	102.050 2	-0.001 626 245	0.976 7
总糖含量 Total sugar content(%)	Y=48.974exp(0.001 210X)	48.974	0.001 209 886	0.745 9
总酸含量 Total acid content(%)	Y=0.451 4exp(1.157 2E-131X)	0.451 4	1.157 2E-131	-5.57E-14
Vc含量 Vc content(mg/100g)	Y=13.666 7exp(-0.006 184X)	13.666 7	-0.006 184 812	0.852 4
总酚含量 Total phenol content(mg/g)	Y=1 012.859 1exp(0.001 246X)	1 012.859 1	0.001 246 467	0.974 8
总黄酮含 Total flavonoids(mg/g)	Y=23.975 1exp(-0.002 803X)	23.975 1	-0.002 803 47	0.904 1
cAMP含量 cAMP content(mg/g)	Y=299.179 4exp(-0.001 451X)	299.179 4	-0.001 451 079	0.881 5

Screening of treatment methods for gray jujube storage period and establishment of prediction model

灰枣贮藏期处理方式筛选及其预测模型建立

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Figures/Tables 14

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一级First-level
	水分含量 Moisture content (%)	黑头病发生率 Incidence of blackspot disease (%)	感官评定 (分) Sensory Rating (Score)	总糖含量 Total sugar content(%)	总酸含量 Total acid content (%)	VC含量 VC content (mg/100g)	总酚含量 Total phenol content (mg/g)	总黄酮含量 Total flavonoid content (mg/g)	cAMP含量 cAMP content (mg/g)
A	-0.001 69	0.012 47	-0.001 6	0.001 21	-8.07E-04	-0.006 31	0.001 53	-0.002 8	-0.001 38
t	-0.604 9	0.027 26	-1.077 8	2.697 2	-0.629 9	-2.123 7	0.223 2	-1.173 6	-0.437 1
活化能E_a Activation energy E_a	-13.744 4	304.988 9	-7.713 4	3.082 4	-13.198 9	-3.914 6	37.249 1	-7.083 7	-19.020 8
指前因子A₀ Pre-index factor A₀	-0.001 69	0.012 47	-0.001 6	0.001 21	-0.000 807	-0.006 31	0.001 53	-0.002 8	-0.001 38
决定系数R² Coefficient of determination R²	0.806 3	-1.069	0.748 6	0.704 5	0.745 9	0.626	0.887 1	0.756	0.935 1
零级Zero level
A	-0.035 63	-0.019 56	-0.147 6	-0.064 91	3.69E-04	0.045 62	-1.772 5	0.055 9	0.372 2
t	-0.825	0.018 8	-1.273 6	2.123 2	-0.789 1	77.670	0.214 1	-3.787 9	-0.522 1
活化能E_a Activation energy E_a	-10.077 5	442.234	-6.527 9	3.915 7	-10.536 0	0.107	38.832	-2.194 8	-15.924
指前因子A₀ Pre-index factor A₀	-0.035 63	-0.019 56	-0.147 6	-0.064 91	0.000 368 79	0.045 6	-1.772 5	0.055 9	0.372 2
决定系数R² Coefficient of determination R²	0.763 4	-0.693 3	0.734 1	0.624 78	0.679 3	0.002 8	0.884 7	0.495 6	0.923 3

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