摘要
研究气调处理(O_2处理、O_2+SO_2处理和O_2+ClO_2处理)对薄皮甜瓜贮藏过程中品质的影响。采用气调处理新鲜薄皮甜瓜(品种为绿宝)果实,在室温贮藏10 d后,测定果实失重率、颜色、糖度、硬度及腐烂指数和霉变指数。结果表明,O_2+SO_2处理组的腐烂指数及霉变指数显著低于其他处理组,比对照组分别降低43%和70%,有效抑制霉菌引起的腐烂。同时,该处理对果实的糖度和硬度无显著性影响,失重率仅比对照组高0.27%。因此,采用O_2+SO_2气调处理有利于降低薄皮甜瓜的腐烂率,延长果实货架期。
The qualities of the pellicle melon were evaluated after the modified atmosphere treatments of 02, O2＋SO2, and O2＋CIO2. The pellicle melon was subjected to 3 treatments with the unpackaged melons as the control, and stored at 25℃ for 10 d. The O2＋SO2 treatment acquired the lowest decay index and mildew index, which were reduced for 43% and 70% of the control. Moreover, Q＋SO2 treatment showed no significant influence on the sugar content and hardness of the melons, and the weight loss of the O2＋SO2 treatment was only low for 0.27% of the control. Hence, the O2＋SO2 treatments reduced the mildew of the pellicle melons, and enhanced their shelf life.
作者
时月
王宇滨
李武
马越
赵晓燕
张超
SHI Yue, WANG Yu-bin, LI Wu, MA Yue, ZHAO Xiao-yan, ZHANG Chao(Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China）, Beijing 100097)
出处
《食品科技》
CAS
北大核心
2018年第3期38-42,共5页
Food Science and Technology
基金
现代农业产业技术体系项目(CARS-25)
北京市自然科学基金项目(6172013)
果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037).
