JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响

李慧敏,王玉梅,林凤,毛瑞丰

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李慧敏, 王玉梅, 林凤, 等. 结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响[J]. 轻工学报, 2020, 35(5): 16-25. doi: 10.12187/2020.05.003
引用本文:李慧敏, 王玉梅, 林凤, 等. 结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响[J]. 轻工学报, 2020, 35(5): 16-25.doi:10.12187/2020.05.003
shu
LI Huimin, WANG Yumei, LIN Feng and et al. Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon[J]. Journal of Light Industry, 2020, 35(5): 16-25. doi: 10.12187/2020.05.003
Citation:LI Huimin, WANG Yumei, LIN Feng and et al. Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon[J]. Journal of Light Industry, 2020, 35(5): 16-25.doi:10.12187/2020.05.003
shu

结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响

  • 广西大学 轻工与食品工程学院, 广西 南宁 530000

    • 作者简介:李慧敏(1996-),女,山西省晋中市人,广西大学硕士研究生,主要研究方向为红曲米中微生物及其发酵食品的开发.;

  • 基金项目:广西重点研发计划项目（2018AB45017）

  • 中图分类号:TS255.3

Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon

  • College of Light Industry and Food Engineering, Guangxi University, Nanning 530000, China

  • Received Date:2020-03-16

    CLC number:TS255.3

  • 摘要:以处于商业成熟期的恭城月柿为研究对象，研究了3种脱涩方法（温水脱涩、乙醇脱涩和离子溶液脱涩）及其与1-MCP保鲜技术相结合对柿子贮藏保鲜品质的影响.结果表明：所有脱涩处理组的外观色泽和内在品质均有不同程度的降低，其中，温水处理组出现成熟度加快、果肉软化现象最为明显、贮藏品质降低等问题，但在短期贮藏时，可溶性单宁含量下降迅速，表现出较显著的脱涩优势，且可溶性糖（SS）含量升高，可提高柿子的食用品质；乙醇处理组出现表皮褐变、软烂等问题，不利于柿子脱涩后贮藏；离子溶液处理组的硬度保持较好，褐变程度较轻，涩味去除效率较高，1，1-二苯基-2-三硝基苯肼（DPPH）的损失最少，柿子品质可保持在较高水平；结合1-MCP的脱涩处理组都能延迟抗坏血酸（AA）的损失，抑制SS含量的急剧变化，降低抗氧化能力的丧失，有效延缓柿子成熟衰老的进程，保持柿子的内在品质；不同处理组的电子鼻响应雷达响应值区分明显，PCA的累计方差贡献率达91.8%，且不同处理组对挥发性成分影响明显.
    Abstract:The aim of this study was to evaluate the quality characteristics of GongCheng persimmon treated by three different methods (warm water deastringency, ethanol deastringency and ion solution deastringency) and to explore the effect of 1-MCP on the fresh preservation of persimmon. The results showed that the external color and internal quality of persimmon decreased in different degrees after all the treatments. Among them, in the warm water treatment group, the maturity was accelerated, pulp softening was the most obvious, and storage quality was decreased, but in the short-term storage, soluble tannin content decreased rapidly, showing a significant advantage of astringency, and soluble sugar (SS) content increased, which could increase the food quality of persimmon. In ethanol treatment group, skin Browning, soft rot and other problems occurred, which was not conducive to storage of persimmon after deastringency. In the ion solution treatment group, hardness of persimmon was maintained better, Browning degree was lighter, astringency removal efficiency was higher, the loss of DPPH was the least, and the quality of persimmon could be maintained at a higher level. The treatment group combined with 1-MCP could delay the loss of ascorbic acid (AA), inhibit the rapid change of SS content, reduce the loss of antioxidant capacity, effectively delay the maturation and aging process of persimmon, and maintain the internal quality of persimmon. The response values of electronic nose response radar in different treatment groups were significantly differentiated, the cumulative variance contribution rate of PCA reached 91.8%, and different treatment groups had a significant impact on the volatile components.
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    李慧敏, 王玉梅, 林凤, 等. 结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响[J]. 轻工学报, 2020, 35(5): 16-25. doi: 10.12187/2020.05.003
    引用本文:李慧敏, 王玉梅, 林凤, 等. 结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响[J]. 轻工学报, 2020, 35(5): 16-25.doi:10.12187/2020.05.003
    shu
    LI Huimin, WANG Yumei, LIN Feng and et al. Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon[J]. Journal of Light Industry, 2020, 35(5): 16-25. doi: 10.12187/2020.05.003
    Citation:LI Huimin, WANG Yumei, LIN Feng and et al. Effects of deastringent treatment combined with 1-MCP fresh preservation technology on storage quality of Gongcheng persimmon[J]. Journal of Light Industry, 2020, 35(5): 16-25.doi:10.12187/2020.05.003
    shu

    结合1-MCP保鲜技术的脱涩处理对恭城月柿贮藏品质的影响

      作者简介:李慧敏(1996-),女,山西省晋中市人,广西大学硕士研究生,主要研究方向为红曲米中微生物及其发酵食品的开发.
    • 广西大学 轻工与食品工程学院, 广西 南宁 530000
    • 收稿日期: 2020-03-16
    基金项目:广西重点研发计划项目（2018AB45017）

    摘要:以处于商业成熟期的恭城月柿为研究对象，研究了3种脱涩方法（温水脱涩、乙醇脱涩和离子溶液脱涩）及其与1-MCP保鲜技术相结合对柿子贮藏保鲜品质的影响.结果表明：所有脱涩处理组的外观色泽和内在品质均有不同程度的降低，其中，温水处理组出现成熟度加快、果肉软化现象最为明显、贮藏品质降低等问题，但在短期贮藏时，可溶性单宁含量下降迅速，表现出较显著的脱涩优势，且可溶性糖（SS）含量升高，可提高柿子的食用品质；乙醇处理组出现表皮褐变、软烂等问题，不利于柿子脱涩后贮藏；离子溶液处理组的硬度保持较好，褐变程度较轻，涩味去除效率较高，1，1-二苯基-2-三硝基苯肼（DPPH）的损失最少，柿子品质可保持在较高水平；结合1-MCP的脱涩处理组都能延迟抗坏血酸（AA）的损失，抑制SS含量的急剧变化，降低抗氧化能力的丧失，有效延缓柿子成熟衰老的进程，保持柿子的内在品质；不同处理组的电子鼻响应雷达响应值区分明显，PCA的累计方差贡献率达91.8%，且不同处理组对挥发性成分影响明显.

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