摘要
为了研究不同贮藏温度对‘南红梨’采后品质和风味的影响,将‘南红梨’采摘后分别放置在0、10、20和30℃的恒温箱中进行贮藏,每隔7 d测定‘南红梨’的感官指标和营养指标,并使用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)技术对其风味的变化进行测定。研究结果显示,0℃的‘南红梨’在贮藏期间果皮无明显转色腐烂褐变现象,同时会抑制其成熟并保持较为青涩的风味;10℃的‘南红梨’在21 d时果肉变软果实呈金黄色硬度达到3.47 kg/cm^(2),在28 d时出现不愉悦的风味;20和30℃的‘南红梨’在7 d时果实变黄果肉变软,在贮藏14 d时出现腐烂褐变现象,出现不愉悦的风味。根据研究表明温度对‘南红梨’采后品质与风味变化有着重要的影响,其中0℃适宜‘南红梨’长时间贮藏运输;10℃‘南红梨’在贮藏14~21 d时为最佳食用期,适宜‘南红梨’短期贮藏以及货架销售;20和30℃的‘南红梨’仅在贮藏7 d后品质衰败,可用于‘南红梨’采后短期销售。
To investigate the influence of varying storage temperatures on the postharvest quality and flavor of‘Nanhong Pear’,harvested‘Nanhong Pear’fruits were separately stored in constant-temperature boxes at 0,10,20 and 30℃.Sensory and nutritional indicators of the fruits were measured at seven-day intervals,and changes in flavor were determined using gas chromatography-ion mobility spectrometry.The results indicated that‘Nanhong Pear’fruits stored at 0℃exhibited no discernible change in color or evidence of rotting and browning during the storage period.At this temperature,fruit ripening was also inhibited,leading to the maintenance of a relatively astringent flavor in the fruits.‘Nanhong Pear’fruits stored at 10℃exhibited soft,golden-yellow flesh,and a hardness of 3.47 kg/cm^(2) after 21 days of storage.Their flavor became unpleasant after 28 days.In pear fruits stored at 20℃and 30℃,yellowing and softening of the flesh occurred after 7 days of storage,while rotting,browning,and an unpleasant flavor developed after 14 days.The findings of this study indicate that temperature exerts an important influence on the postharvest quality and flavor changes of‘Nanhong Pear’.Specifically,a temperature of 0℃is optimal for long-term storage and transportation of‘Nanhong Pear’fruits,while 10℃is suitable for short-term storage and on-shelf sales.Fruits are best consumed at 14~21 days of storage.‘Nanhong Pear’fruits stored at 20℃and 30℃suffer quality deterioration after 7 days of storage,indicating that fruits stored at these temperatures are only suitable for short-term sales after harvesting.
作者
张鹏
葛超
贾晓昱
李春媛
吴迪
李江阔
ZHANG Peng;GE Chao;JIA Xiaoyu;LI Chunyuan;WU Di;LI Jiangkuo(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,National Engineering Technology Research Center for Preservation of Agriculture Products(Tianjin),Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China)
出处
《现代食品科技》
北大核心
2025年第8期237-245,共9页
Modern Food Science and Technology
基金
国家重点研发计划项目(2022YFD1600504)。
关键词
南红梨
贮藏温度
品质
风味
气相色谱-离子迁移谱
Nanhong Pears
storage temperature
fruit quality
flavor
gas chromatography-ion mobility spectrometry
作者简介
张鹏(1981-),女,博士,副研究员,研究方向:果蔬贮运保鲜,E-mail:zhangpeng811202@163.com;通讯作者:李江阔(1974-),男,博士,研究员,研究方向:果蔬贮藏与加工,E-mail:lijkuo@sina.com。
