摘要 针对贮藏过程中蒙自石榴皮薄、易失水及褐变问题,研究高压静电场结合自发气调技术对新鲜石榴保鲜效果的影响。以蒙自"绿籽"石榴为试材,在商用冷库条件下,测定呼吸强度、可溶性固形物、总酚含量、果皮水分含量等指标。结果表明:塑料大帐进行自发气调可以维持一个相对较高CO2体积分数(5.17%~7.17%)和低O2体积分数(14.05%~15.87%)的微环境。与对照组相比,高压静电场和自发气调技术均可降低石榴的呼吸强度、减少营养物质消耗、维持较高的果皮水分含量、延缓果皮皱缩发褐现象。冷藏至85 d后,高压静电场结合自发气调处理的石榴表面褐变程度及营养价值均保持最好(P<0.05)。因此,高压静电场结合自发气调处理石榴可以有效减缓果实衰老进程,维持较好的品相,延长石榴保鲜期。 Focusing on issues faced during the storage of Mengzi pomegranate(thin skin,water loss and skin browning),the effect of a high-voltage electrostatic field combined with modified atmosphere technology on the preservation of fresh pomegranate was studied. In this research,Mengzi "green seed" pomegranate was used as the experimental material. Respiratory intensity,soluble solids,total phenol content and peel moisture content were measured under commercial cold storage conditions. Results revealed that a micro-environmental gas composition of relatively high CO2 concentration(5.17%-7.17%)and low O2 concentration(14.05%-15.87%)could be maintained using a plastic tent. Compared with the control group,a high-voltage electrostatic field combined with a modified atmosphere reduced the respiration intensity of the pomegranate,reduced the consumption of nutrients,maintained the moisture content,and delayed shrinkage and skin browning of the pomegranate peel. After refrigerating for 85 days,preservation of the treated pomegranates,with respect to degree of skin browning and nutritional value,was significantly improved(P<0.05). Therefore,treatment of pomegranate with a high-voltage electrostatic field combined with modified atmospheric conditions might effectively slow the aging process,help maintain a good appearance,and prolong the preservation period of the fruit.
机构地区 红河学院理学院
出处 《食品研究与开发》 CAS 北大核心 2021年第8期56-61,共6页 Food Research and Development
基金 云南省科技计划项目(2017FH001-039) 蒙自市科技项目(01610001747)。
关键词 石榴 高压静电场 自发气调 果皮褐变 品质 pomegranate high-voltage electrostatic field modified atmosphere skin browning quality
分类号 S66 [农业科学—果树学]
