朱麟;凌建刚;尚海涛;陈曙颖;崔燕;康孟利;

• 1:宁波市农业科学研究院农产品加工研究所·宁波市农产品保鲜工程重点实验室

摘要(Abstract)：

【目的】探索冰温结合1-甲基环丙烯(1-MCP)处理对‘玉露’水蜜桃的贮藏品质的影响,为新型保鲜技术在南方软质型水蜜桃贮运保鲜上的应用提供依据。【方法】以(3~4℃)、(0±0.5℃)为对照,考察冰温及(冰温+1-MCP)对不同贮期、货架期水蜜桃硬度、可溶固形物(TSS)、可滴定酸(TA)、维生素C、果肉明度(L*)、电导率、褐变率及感官评分等品质指标的影响;并采用因子分析法,对原始指标降维,从而使用1个综合指标评价各处理水蜜桃的品质保持效果。【结果】明确‘玉露’水蜜桃冰点温度在-1.5℃左右,其值与可溶性固形物显著负相关,并确定适宜的冰温库设定温度;因子分析提取2个因子成分,其累计方差贡献率为89.576%,较好地代替原始8个指标来评价不同处理水蜜桃的品质,综合比较结果为:保鲜效果(冰温+1-MCP)>(冰温)>(0±0.5℃)>(3~4℃)。【结论】冰温可以显著降低桃果冷害,同时结合1-MCP处理可以显著提高南方软质型水蜜桃贮藏品质,‘玉露’水蜜桃贮藏至40 d,品质保持良好。

关键词(KeyWords)： 水蜜桃;冰温;1-MCP;品质;因子分析

Abstract:

Keywords:

基金项目(Foundation): “十二五”国家科技支撑计划课题(2012BAD38B01);; 宁波市农业科技攻关项目(2014C10043)

作者(Author): 朱麟;凌建刚;尚海涛;陈曙颖;崔燕;康孟利;

Email:

DOI: 10.13925/j.cnki.gsxb.20160041

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