温度和气体成分对冬枣果实贮藏期间品质的影响

主要探讨冬枣(Ziziphus jujuba Mill.cv Dongzao)在-1℃的动态气调(CA-Ⅰ,70%O2 0%CO2处理7天,然后转入5%O2 0%CO2中)、普通气调(CA-Ⅱ,5%O2 0%CO2;CA-Ⅲ,10%O2 0%CO2)及普通冷藏和常温(25℃)等条件下,果实发病率、色素、可溶性固形物、可滴定酸、乙醇和乙酸乙酯含量等的变化.结果表明:与普通冷藏相比,气调贮藏能减缓果实的腐烂,抑制色素的分解和减少果肉中乙醇、乙酸乙酯的含量.动态高氧处理能有效地保持果实的颜色,抑制色素降解及果皮褐变.CA-Ⅲ(10%O2 0%CO2)能有效地减少果肉乙醇的含量而CA-Ⅱ(5%O2 0%CO2)能有效地减少果肉乙酸乙酯的含量.气调贮藏的果实可滴定酸及可溶性固形物含量与其他处理的果实没有明显的差异.

Effects of Temperature and Atmosphere Component on Quality of Stored Jujube Fruit

Jujube (Ziziphus jujuba Mill. cv Dongzao) fruit was stored under controlled atmospheres (CA) of 5% O₂ plus 0% CO₂, 10% O₂ plus 0% CO₂, or dynamic CA (70% O₂ +0% CO₂ for 7 d, followed by transferring to 5% O₂) at -1 °C, or in air at 25 °C and -1 °C, respectively, and then determined disease incidence, contents of pigment, total soluble solids, titratable acidity, ethanol and ethyl acetate in storage periods. The results indicated that the contents of ethanol, ethyl acetate and the degradation of anthocyanin, and chlorophyll were significantly lower in the fruit stored in CA at -1 °C than those in air at -1 °C. Short term high O₂ (70%) treatment was the most effective in maintaining peel color, anthocyanin and chlorophyll contents and preventing peel browning compared to other treatments. Ethanol content was significantly low in the fruits stored in CA with 10% O₂ plus 0% CO₂ while storage of CA (5% O₂ plus 0% CO₂) concentration was effective in reducing ethyl acetate content throughout the storage period. CA conditions effectively controlled disease development of jujube fruit. Soluble solid content (SSC) and titratable acidity were however not significantly affected by CA treatments.