| 王阳,王文辉.不同货架温度对南果梨品质及果皮褐变的影响[J].中国南方果树,2018,47(1): |
| 不同货架温度对南果梨品质及果皮褐变的影响 |
| Effects of Shelf-life Temperature on Quality and Peel Browning of Nanguoli |
| 投稿时间：2017-08-03 修订日期：2017-11-02 |
| DOI： |
| 中文关键词: 南果梨 货架温度 品质 褐变指数 |
| 英文关键词:nanguoli shelf-life temperatures quality browning index |
| 基金项目:国家现代农业产业技术体系建设专项（CARS-29-19）；中国农业科学院科技创新工程（CAAS-ASTIP-2015-RIP-06）；中央级公益性科研院所基本科研业务费专项（1610182016016 |
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| 中文摘要: |
| 摘 要：研究南果梨在（0?.5）℃冷藏180d后出库，不同货架温度及升温方式对南果梨品质及果皮褐变的影响，为南果梨贮藏保鲜技术及褐变机理的研究提供理论支持。设5个货架温度（直接5℃、10℃、15℃、20℃和变温升至20℃处理，分别标记为Z5，Z10，Z15，Z20和B20处理），货架期间测定南果梨各项生理指标。结果表明，货架温度越低，南果梨硬度、可溶性固形物含量（SSC）、维生素C（Vc）含量、可滴定酸（TA）含量、果皮L*和h值下降越缓慢，果皮a*（a*<0）和b*（b*>0）值升高越缓慢，皮、肉和心乙醇含量积累越少，褐变指数及腐烂率越低。并且Z20货架与B20货架各项品质指标、果皮褐变指数及腐烂率无明显差异，但货架期间果皮褐变严重，失去其商品价值；低温（5-15℃）的货架温度能够显著抑制果皮褐变指数和腐烂率，维持较好的外观和内在品质。建议冷藏至次年的南果梨出库后不应放在常温（20℃）下，选择低温（5或10℃）运输及销售，货架温度5℃可销售一个月左右，货架温度10℃，建议一周内销售完，15℃建议5d内销售完。 |
| 英文摘要: |
| Abstract: In order to provide reference for nanguoli storage and browning mechanism, nanguoli (refrigerated 180d at (0?.5)℃) at different shelf-life temperatures were selected as the research objects to analyze their quality and peel browning. Five shelf-life temperatures were named Z5，Z10，Z15，Z20 and B20, respectively. The results showed that, shelf-life temperature were lower, the flesh firmness, soluble solid content (SSC), vitamin C (Vc) content, titratable acid (TA) content, the peel L* and h were more slowly, peel a* (a*< 0 ) and b* (b* > 0) increased more slowly, the less ethanol content, browning index and decay rate. There were no obvious differences in quality, browning index and decay rate between Z20 and B20. Z20 and B20 browned seriously and lost their merchandise value. Lower temperature (5-15℃) could significantly inhibit the browning index and decay rate, maintain a good appearance and inner quality.It was suggested that nanguoli should not be sold at room temperature after storage, under low temperature (5 or 10℃) to transport and sale. It could be sold a month or so, a week and five days under 5, 10, 15℃ shelf-life temperature. |
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