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投稿时间：2023-12-26
投稿时间：2023-12-26
中文摘要: 该研究以地果成熟的果实为材料，用柠檬酸、抗坏血酸、L-半胱氨酸和NaCl 对果实进行浸泡处理，以果实褐变度为评价指标，基于正交试验筛选出最佳复合保鲜液配方，并在不同温度（25、15、4 ℃）条件下进行开放式和密封式贮藏，通过测定贮藏期间果实的形态、色度、硬度、质量损失率、皱腐率及生理生化指标，比较最佳复合保鲜液在不同贮藏方式及温度下对地果果实贮藏品质的影响。结果表明：地果成熟果实的最佳复合保鲜液配方为1.5% 柠檬酸+0.5%抗坏血酸+0.15%L-半胱氨酸+0.5% NaCl，并且最佳复合保鲜液处理后进行密封式低温贮藏能显著抑制地果果实皱腐率、质量损失率和丙二醛（malondialdehyde，MDA）含量的上升，减缓果实硬度、果皮色差值、可溶性固形物（total soluble solids，TSS）含量、可滴定酸（titratable acidity，TA）含量和维生素C（vitamin C，VC）含量的下降。综合分析，最佳复合保鲜液浸泡处理后，低温密封式贮藏可以有效延长地果成熟果实的贮藏期，并能维持较好的贮藏品质，以4 ℃密闭式贮藏的保鲜效果最佳。
Abstract:The ripe fruits of Ficus tikoua were used as raw materials，citric acid，ascorbic acid，L-cysteine and sodium chloride were used to soak them，and L9（34）orthogonal experiment was carried out to select the best compound fresh-keeping liquid formula with the browning degree of fruits as the evaluation index. After soaked with the best compound fresh-keeping liquid，the ripe fruits of Ficus tikoua were stored air-permeably or air-tightly at different temperatures（25，15，4 ℃）. The effects of the best compound fresh-keeping liquid on the storage quality of Ficus tikoua fruits under different storage methods and temperatures were compared by determining the fruit morphology，chromatic value，firmness，mass loss rate，rotten rate and physiologicalbiochemical indexes during storage.The results showed that the best formula of compound fresh-keeping liquid was 1.5% citric acid +0.5% ascorbic acid +0.15% L-cysteine +0.5% sodium chloride，and after soaked with the best compound fresh-keeping liquid，air-tight storage under low temperature could significantly inhibit the increase of rotten rate，mass loss rate and malondialdehyde（MDA）content of Ficus tikoua fruits，and reduce the decrease of fruit firmness，color difference value，total soluble solids（TSS）content，titratable acidity（TA）content and vitamin C（VC）content. In conclusion，after soaked with the best compound fresh-keeping liquid，air-tight storage combined with low temperature can effectively prolong the storage period of ripe fruits of Ficus tikoua，and maintain better storage quality. The air-tight storage at 4 ℃had the best preservation effect.
keywords: Ficus tikoua low temperature storage air-permeable storage air-tight storage fruit quality preservation effect
文章编号：202409002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（32160086）；贵州省科技厅基础研究计划重点项目（黔科合基础［2019］1455 号）；大学生创新创业训练计划项目（S202110665031、S202310665002、S202310665012）
| 作者 | 单位 |
| 谭廷鸿1，2，高帆1，王卓1，肖洋1，吴瑶1，吴春芳1，党宗榕1，杨红1，2 | 1.铜仁学院农林工程与规划学院，贵州铜仁 554300；2.铜仁学院贵州省梵净山地区生物多样性保护与利用重点实验室，贵州铜仁 554300 |
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