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投稿时间：2022-08-31
投稿时间：2022-08-31
中文摘要: 为研究温度波动对果蔬贮藏品质的影响，以板栗为试材，基于0 ℃设定4 种温度波动条件：±0.1、±0.5、±1.0、±2.0 ℃，以研究温度波动对板栗采后贮藏保鲜品质的影响。结果表明，±1.0、±2.0 ℃温度波动条件的板栗失重率达到了4.69%和4.96%，腐烂率达到了13.96%和16.92%，±0.5 ℃温度波动条件下的板栗失重率和腐烂率分别为3.98%和8.62%，而在±0.1 ℃温度波动条件下，其果实的失重率仅有3.41%，腐烂率为5.90%。此外，±0.1 ℃温度波动条件下可以很好地抑制板栗果实呼吸强度、多酚氧化酶（polyphenol oxidase，PPO）和过氧化物酶（peroxidase，POD）活性；控制丙二醛（malondialdehyde，MDA）含量的增加以及保持比较完整的微观结构。综上，温度波动的幅度越小，越有利于保持板栗采后贮藏保鲜的品质。
Abstract:To study the effect of temperature fluctuation on the storage quality of fruits and vegetables，this study used Castanea mollissima as the test material and set four temperature fluctuation conditions（±0.1 ℃，±0.5 ℃，±1.0 ℃，and ±2.0 ℃）based on 0 ℃to study the effect of temperature fluctuation on the postharvest storage quality of chestnut.The results showed that the weight loss and decay rates of C.mollissima were 4.69% and 13.96% under the temperature fluctuation conditions of ±1.0 ℃，and 4.96% and 16.92% under the temperature fluctuation conditions of ±2.0 ℃，respectively.The weight loss and decay rate of C.mollissima were 3.98% and 8.62%，respectively，under the temperature fluctuation condition of ±0.5 ℃，while their weight loss and decay rate were only 3.41% and 5.90%，respectively，under the temperature fluctuation condition of ±0.1 ℃.In addition，the temperature fluctuation of ±0.1 ℃well inhibited the respiratory intensity，polyphenol oxidase（PPO），and peroxidase（POD）activities of C.mollissima，controlled the increase of malondialdehyde（MDA）content，and maintained a relatively complete microstructure.In conclusion，the smaller the fluctuation of temperature is，the better the preservation quality of C.mollissima during postharvest storage is.
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文章编号：202310011 中图分类号： 文献标志码：
基金项目:河北省重点研发计划项目（20327503D）
| 作者 | 单位 |
| 赵薇1，王晓东1，李丹丹1，潘娜1，刘涛1，丁旭1，李喜宏1*，姜瑜倩1*，李丽梅2 | 1.天津科技大学食品科学与工程学院，天津 300457；2.迁西县盛益隆食品有限公司，河北 唐山 064300 |
| Author Name | Affiliation |
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