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中国精品科技期刊2020
安容慧,陈兴开,常子安,等. 采后不同时间压差预冷对水蜜桃货架品质和香气成分的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060148.
引用本文: 安容慧,陈兴开,常子安,等. 采后不同时间压差预冷对水蜜桃货架品质和香气成分的影响[J]. 食品工业科技,2024,45(9):1−8. doi: 10.13386/j.issn1002-0306.2023060148.
AN Ronghui, CHEN Xingkai, CHANG Zi'an, et al. Effect of Forced-air Pre-cooling at Different Postharvest Time on Shelf Quality and Aroma Components of Honey Peach[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060148.
Citation: AN Ronghui, CHEN Xingkai, CHANG Zi'an, et al. Effect of Forced-air Pre-cooling at Different Postharvest Time on Shelf Quality and Aroma Components of Honey Peach[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060148.

采后不同时间压差预冷对水蜜桃货架品质和香气成分的影响

Effect of Forced-air Pre-cooling at Different Postharvest Time on Shelf Quality and Aroma Components of Honey Peach

  • 摘要: 为研究在冷链流通条件下,采后不同时间压差预冷对水蜜桃常温货架品质的影响,以‘早生’水蜜桃为试材,分别将2组水蜜桃在采后3 h和6 h进行压差预冷,然后经5 ℃运输12 h和5 ℃配送12 h后,置于25 ℃下模拟货架贮藏5 d。观察货架期间水蜜桃的品质变化并进行感官评定,测定并分析水蜜桃的失重率、腐烂率、色差值、硬度、脆性、可溶性固形物、可滴定酸、抗坏血酸(VC)、总酚含量和香气成分的变化。结果表明:采后6 h预冷对水蜜桃货架品质的影响并不明显,而采后3 h预冷可维持水蜜桃较高的外观品质,显著降低了水蜜桃的腐烂率,抑制了L*值的下降,a*值的升高(P<0.05),维持较高的可溶性固形物、可滴定酸、VC和总酚的含量,减缓了果实清香型香气成分含量的下降及花香型和果香型香味成分含量的升高,进而延缓水蜜桃的后熟衰老。因此,在水蜜桃生产中采后宜在3 h内快速进行预冷,可提高水蜜桃的品质,有效延长货架期。

     

    Abstract: To investigate the effects of forced-air pre-cooling at different postharvest intervals on the shelf quality of honey peaches under cold chain circulation conditions, a study was conducted using ‘Zaosheng’ honey peaches as the experimental material. The experiment comprised of two groups: One group of honey peaches underwent forced-air pre-cooling 3 hours after harvest, while the other group underwent pre-cooling 6 hours after harvest. Following pre-cooling, the honey peaches were transported at a low temperature 5 ℃ for 12 hours, followed by an additional 12 hours of low-temperature delivery. Subsequently, the honey peaches were stored on simulated shelves at 25 ℃ for 5 days. The quality changes of honey peaches during shelf life were observed and sensory evaluation was carried out. The weight loss rate, decay rate, color difference, hardness, brittleness, soluble solid, titratable acid, VC, total phenol content and aroma components of honey peaches were measured and analyzed. The results indicated that the effect of pre-cooling at 6 hours after harvest on the shelf quality of honey peaches was found to be insignificant. Conversely, pre-cooling at 3 hours after harvest demonstrated significant benefits in terms of maintaining higher appearance quality and sensory scores of honey peaches. It also notably reduced the decay rate, inhibited the decline in L* value and the increase in a* value (P<0.05), and preserved higher levels of soluble solid, titratable acid, VC, and total phenol content. Furthermore, it hindered the decrease of fragrance aroma components and the increase of fragrance components of flowers and fruits. Thereby delaying the post-ripening and aging of honey peaches. In conclusion, for optimal honey peaches production, it is recommended to implement prompt pre-cooling within 3 hours after harvest. This practice can enhance the quality of honey peaches during their shelf life and extend their overall longevity.

     

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