摘要
以阿克苏地区‘富士’糖心苹果为试材,采用7%CaCl_(2)浸泡处理,研究了果实贮藏期间糖心消失与呼吸速率变化的相关性及其对果实品质的影响,以期为阿克苏冰糖心苹果采后保鲜贮藏提供参考依据。结果表明:苹果果实呼吸速率随着贮藏时间的延长呈先增高后降低的趋势,糖心果率随着贮藏时间的延长而显著降低,呼吸变化速率与糖心果变化速率之间存在极显著正相关。CaCl_(2)处理在0~30 d内抑制了果实的呼吸速率,延缓了果实糖心的消失及可溶性固形物、可溶性糖以及可滴定酸含量的降低,并抑制了果实失重率的升高,此时可有效维持糖心果实的商品价值;贮藏40~60 d时,CaCl_(2)处理的果实呼吸速率显著升高,糖心果率显著低于对照,此时果实失重率和固酸比升高,可溶性固形物、可溶性糖和可滴定酸含量与对照相比均有所降低;采后CaCl_(2)处理在整个贮藏期延缓了硬度的降低,且相关性分析表明糖心指标与品质指标存在显著相关性。综上所述,采后糖心消失与果实呼吸密切相关,采用CaCl_(2)处理可以在一定时间内抑制果实呼吸变化幅度进而延缓糖心消失,有效维持糖心苹果的风味和品质。
The correlation between the disappearance of sugar-cored and the change of respiration rate during fruit storage and its effect on fruit quality were studied by using 7%CaCl_(2)immersion treatment with‘Fuji’sugar-cored apples in Aksu area as the test material,in order to provide reference for the postharvest preservation and storage of ice-cored apples in Aksu.The results showed that the respiration rate of apple fruit increased first and then decreased with the extension of storage time,and the sugar-cored rate decreased significantly with the extension of storage time,and there was a significant positive correlation between the rate of respiration change and the change of sugar-cored rate.CaCl_(2)treatment inhibited the respiration rate of the fruit within 0-30 days,delayed the disappearance of the fruit sugar-cored,the decrease of soluble solids,soluble sugar and titratable acid content,and inhibited the increase of fruit weight loss rate,which could effectively maintain the commercial value of the fruit at this time.After 40-60 days of storage,the respiration rate of CaCl_(2)treatment was significantly increased,and the sugar-cored rate was significantly lower than that of the control,and the weight loss rate and solid-acid ratio of fruit increased,and the contents of soluble solids,soluble sugar and titratable acid decreased compared with the control.Postharvest CaCl_(2)treatment delayed the reduction of hardness during the whole storage period,and correlation analysis showed that there was a significant correlation between sugar-cored index and quality index.In conclusion,the disappearance of sugar-cored after harvest is closely related to fruit respiration,and the use of CaCl_(2)treatment can inhibit the change amplitude of fruit respiration within a certain period of time and delay the disappearance of sugar-cored,and effectively maintain the flavor and quality of sugar-cored apple.
作者
郭俊娇
阿依乃扎尔·阿布都艾尼
胡飞扬
拍孜来提·马木提
王江波
GUO Junjiao;Ayinazal·ABDULAINI;HU Feiyang;Pazilaiti·MAMUTI;WANG Jiangbo(State Local Joint Engineering Laboratory of High-Efficiency and High-Quality Cultivation and Deep-Processing Technology of Specialty Fruit Trees in Southern Xinjiang,Alar,Xinjiang 843300;College of Horticulture and Forestry,Tarim University,Alar,Xinjiang 843300)
出处
《北方园艺》
2025年第6期55-62,共8页
Northern Horticulture
基金
塔里木大学研究生教育创新计划资助项目(TDGRI20226)
塔里木大学校长基金乡村振兴资助项目(TDZKZX202304)
兵团科技合作资助项目(2020BC005)。
