| 邹苑,李雪萍.热处理及预冷对番木瓜物流过程品质的影响[J].中国南方果树,2014,43(6): |
| 热处理及预冷对番木瓜物流过程品质的影响 |
| Effect of hot water treatment and pre-cooling on qualities of papaya fruit during logistics |
| 投稿时间：2014-06-26 修订日期：2014-07-23 |
| DOI： |
| 中文关键词: 番木瓜 热处理 预冷 物流 品质 |
| 英文关键词:papaya hot water treatment pre-cooling logistics quality |
| 基金项目:国家自然科学基金项目（面上项目，重点项目，重大项目） |
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| 中文摘要: |
| 摘要：以‘小白’番木瓜为试验材料，研究了不同采后保鲜处理及运输温度（13℃低温运输和常温运输）对番木瓜物流及货架期品质的影响。结果表明：无论是常温运输还是低温运输，50℃热水处理10 min或13℃预冷处理都能明显减轻番木瓜果实物流后货架期间病害的发生、延缓果皮褪绿转黄，更好地保持果实维生素C含量、可溶性固形物含量、果实硬度等货架品质。番木瓜低温运输的效果显著好于常温运输。预冷处理对常温条件下运输保持果实品质的效果明显，2天后果实运达目的地的果实硬度为47 N，显著高于对照1倍。低温运输对保持果实的硬度有显著效果，预冷处理对冷链物流效果尤其明显，运达目的地时保持采收时的硬度为196 N，是对照的3倍。 |
| 英文摘要: |
| Abstract: Effect of postharvest treatments (hot water treatment and pre-cooling treatment) and transportation temperatures on qualities of papaya (Carica papaya L.) during shelf-life were studied. Results showed that whether transportation at room temperature or low temperature, treatment with 50oC hot water for 10 min and pre-cooling at 13oC could effectively inhibit the incidence of postharvest pathogens of papaya fruit, delay fruit peel degreening and keep vitamin C, soluble solids content and pulp firmness of papaya fruit better. Papaya fruit transported at low temperature exhibits a better effect than transportation at room temperature. Pre-cooling treatment could keep papaya fruit qualities better at room temperature transportation, the firmness of papaya fruit treated with pre-cooling and transported to destination after 2 days at room temperature was 47 N, significantly higher than control fruits 1 time. In addition, low temperature transportation has significantly effect on keeping fruit firmness, the firmness of fruit treated with pre-cooling treatment and transported to destination was 196 N, which is 3 times of control fruits. |
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