Effect of storage treatment with N2 on physiology and quality of fresh-cut kiwifruit slices
2007
Mu Cui’e | Rao Jingping | Ma Haijun
Chino. 以美味猕猴桃“秦美”果实为试材，研究了充N2包装对其鲜切后果实呼吸速率、乙烯释放速率、丙二醛（MDA）含量等生理指标和果实硬度、可溶性固形物(TSS)含量、维生素C含量、可滴定酸含量等品质指标的影响。结果表明，充N2处理后，果实的呼吸速率和乙烯释放速率受到抑制，呼吸速率高峰比对照延迟了4 d，乙烯释放速率高峰比对照推迟了8 d；充N2包装降低了鲜切猕猴桃果实丙二醛（MDA）的含量，抑制了Vc的降解，但对果实可滴定酸含量没有明显影响；充N2包装可以抑制鲜切猕猴桃果实硬度的下降速度，推迟果实的软化，同时TSS含量的上升速度也比对照缓慢。综合各项指标分析认为，充N2包装对提高鲜切猕猴桃果片品质以及延长其货架期有显著效果。
Mostrar más [+] Menos [-]Inglés. With ‘Qinmei’ kiwifruit as tested material, the effects of storage treatment with N2 on fruit firmness, total soluble solids, vitamin C, the titratable acid, respiration rate, ethylene production and MDA content of fresh-cut kiwifruit slices were investigated. The results indicated that:the storage treatment with N2 could postpone the time of respiration peak and the ethylene production, respiration peak postpone 4 d, and the ethylene production peak postpone 8 d than CK; the storage treatment with N2 had remarkable effects on Vitamin C, and could decrease the MDA content of the fresh-cut kiwifruit, but had no effect on the titratable acid; the storage treatment with N2 could increase the fruit firmness. In comprehensive consideration, the storage treatment with N2 has remarkable effect on increasing the quality and prolonging the shelf-life of the fresh-cut kiwifruit.
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