[关键词]
[摘要]
为探究中秋酥脆枣鲜果的保鲜方法,延长冷藏条件下中秋酥脆枣的保鲜时间。对采后的中秋酥脆枣鲜果用45 ℃、50 ℃、55 ℃和60 ℃热水及3%、4%和5% CaCl2溶液浸泡20 min,每隔21 d对枣果的硬度、可溶性总糖、还原糖、Vc及MDA的含量进行检测,并对检测的品质指标进行相关性分析。用40 ℃、50 ℃和55 ℃热水浸泡的枣果,果实硬度和Vc含量在贮藏过程中均显著高于对照,且能显著影响枣果内两种糖含量、抑制枣果MDA含量的上升;3种浓度的CaCl2溶液浸泡处理对枣果Vc含量存在显著影响且均能减缓枣果硬度的下降速率,3% CaCl2处理的枣果MDA含量增加最慢。在贮藏过程中,枣果的果实硬度与Vc含量、还原糖含量与MDA含量等呈极显著正相关。中秋酥脆枣冷藏前热水浸泡处理最适温度为55 ℃,CaCl2浸泡处理的较适浓度为3%,这两种处理的枣果的保鲜效果相对较好。
[Key word]
[Abstract]
In order to explore the preservation method of Ziziphus jujubevc. Zhongqiusucui, and prolong the preservation time of Ziziphus jujubevc. Zhongqiusucui under refrigerated conditions, different temperatures of hot water (45℃, 50℃, 55℃ and 60℃) and different CaCl2 concentration (3%, 4% and 5%) solutions were used to soak the fresh ziziphus jujubevc. Zhongqiusucui for 20 min, and the hardness, soluble total sugar, reducing sugar and MDA content of jujube fruit were measured every 21 days. The jujube soaked in hot water at 40℃, 50℃ and 55℃ for 20 min, the fruit hardness and Vc content were significantly higher than those of the control during storage, and could significantly affect the content of two kinds of sugar in jujube fruit and could also inhibit the increase of MDA content in jujube fruit; The three kinds of CaCl2 soaking treatments had a significant effect on the Vc content of jujube and could slow down the decrease of hardness of jujube during storage. Jujube fruits treated with 3% CaCl2 had the lowest MDA content during storage. During storage, the fruit hardness of jujube fruit was significantly positively correlated with Vc content, reducing sugar content and MDA content. Ziziphus jujubevc. Zhongqiusucui hot water pretreatment optimum temperature was 55℃, and CaCl2 soaking the appropriate concentration was 3%. The fresh fruits of these two treatments had better preservation effect.
[中图分类号]
[基金项目]
湖南省主要经济林树种种植创新及关键技术研究(2016NK2147)