食品科学 ›› 2018, Vol. 39 ›› Issue (9): 244-251.doi: 10.7506/spkx1002-6630-201809037

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‘红阳’猕猴桃乙烯催熟特性

袁 沙1,2,李华佳2,朱永清2,李 可2,袁怀瑜2,徐 瑞2,钟 杨2,周 艳2,胡秋辉1,*   

  1. 1.南京财经大学食品科学与工程学院,江苏 南京 210023;2.四川省农业科学院农产品加工研究所,四川 成都 610066
  • 出版日期:2018-05-15 发布日期:2018-05-15
  • 基金资助:
    四川省财政创新能力提升工程专项(2016TSCY-009);四川省科技支撑计划重点研发项目(2017NZ0027);成都市产业集群协同创新项目(2015-cp030031-nc)

Ripening Characteristics of ‘Hongyang’ Kiwifruits Following Postharvest Ethylene Treatment

YUAN Sha1,2, LI Huajia2, ZHU Yongqing2, LI Ke2, YUAN Huaiyu2, XU Rui2, ZHONG Yang2, ZHOU Yan2, HU Qiuhui1,*   

  1. 1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
  • Online:2018-05-15 Published:2018-05-15

摘要: 本研究以‘红阳’猕猴桃为研究对象,通过对不同成熟度果实催熟后的指标分析,明确采用外源乙烯催熟 实现猕猴桃早采上市的适宜采收期,并进一步探讨了乙烯添加量和温度条件对催熟效果的影响。结果表明:只有当 猕猴桃达到一定成熟度(干物质质量分数大于17%)时,催熟软化后的果实才可被消费者接受,可实现猕猴桃的早 采错季销售;采用25~100 μL/L添加量的乙烯催熟(20 ℃)‘红阳’猕猴桃,3~5 d即可完成快速软化,且不同添 加量处理间可溶性固形物和可滴定酸质量分数无显著性差异,温度是影响乙烯的催熟作用重要因素,在较高温度 (20 ℃)下,乙烯催熟可明显缩短软化进程。

关键词: ‘红阳’猕猴桃, 催熟, 成熟度, 乙烯添加量, 温度

Abstract: ‘Hongyang’ kiwifruits harvested at different maturities were treated with exogenous ethylene. Fruit quality parameters were measured at different times after the treatment. Our aim was to determine the appropriate harvest time for the ‘Hongyang’ cultivar. Furthermore, the influence of ethylene concentration and temperature on the ripening process was investigated. The results showed that ripened and softened fruits could be accepted by consumers only when kiwifruits reached a certain degree of maturity (dry matter content greater than 17%), allowing for earlier harvesting and marketing. Softening of ‘Hongyang’ kiwifruits was completed in 3–5 days when treated with ethylene at 25–100 μL/L treatment (20 ℃), and there was no significant difference in soluble solid content (SSC) or titratable acidity (TA) between different concentration treatments. Temperature was an important factor that affects the ripening. At higher temperature (20 ℃), ethylene could significantly shorten the softening process.

Key words: ‘Hongyang’ kiwifruit, accelerated ripening, maturation, ethylene concentration, temperature

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