食品科学 ›› 2019, Vol. 40 ›› Issue (7): 254-260.doi: 10.7506/spkx1002-6630-20171227-339

• 包装贮运 • 上一篇    下一篇

不同条件对‘巴西蕉’和‘南天黄’香蕉后熟的影响

肖维强,黄秉智,戴宏芬,杨兴玉,许林兵   

  1. 广东省农业科学院果树研究所,农业部南亚热带果树生物学与遗传资源利用重点实验室,广东 广州 510640
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    广东省科技计划项目(2014A020208070);广东省科技厅产学研项目(2015B020202005);广州市南沙区工业与科技信息化局科技计划项目(2015MS002)

Comparative Study of the Artificial Ripening of ‘Baxijiao’ and ‘Nantianhuang’ Bananas

XIAO Weiqiang, HUANG Bingzhi, DAI Hongfen, YANG Xingyu, XU Linbing   

  1. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
  • Online:2019-04-15 Published:2019-05-05

摘要: ‘南天黄’为性状优良且抗枯萎病的香蕉新品种,其后熟条件与传统栽培品种‘巴西蕉’不同,然而生产中常以统一做法对‘南天黄’进行催熟,易造成生产误判。为提高香蕉品质,延长货架期,本研究以500 mg/L乙烯利喷雾处理后的‘南天黄’与‘巴西蕉’果实为材料,实验分为(22±2)℃处理组(T2)、(22±2)℃+双向拉伸聚丙烯(biaxially oriented polypropylene,BOPP)薄膜包装处理组(T-2)、17 ℃处理组(T1)、17 ℃+BOPP薄膜包装处理组(T-1),观察果皮色差、果肉硬度、果实质量损失率、可溶性固形物质量分数的变化和货架期的特点,以此制定‘南天黄’合理催熟方案。T1、T-1处理组‘南天黄’褪绿转黄(催熟时间)比‘巴西蕉’早1 d,T1处理组‘南天黄’比‘巴西蕉’货架期长2 d;T2处理组‘南天黄’褪绿转黄比‘巴西蕉’迟1 d,货架期长2 d;与T2处理组相比,T1处理组香蕉后熟末期硬度、色差L*值、C*值、a*值更大,货架期长2 d,但后熟后颜色不如T2处理组的鲜黄;BOPP包装延缓了褪绿转黄,使催熟时间延长4 d,货架期缩短。因此前期高温(21 ℃)后期低温(17 ℃)是‘南天黄’获得较好的货架品质和货架期的后熟条件。

关键词: 香蕉, ‘南天黄’, ‘巴西蕉’, 催熟, 乙烯利, 双向拉伸聚丙烯膜

Abstract: ‘Nantianhuang’ is a new banana cultivar with good traits and resistance to Fusarium wilt. Artificial ripening conditions for this cultivar are different from those for the traditional cultivar ‘Baxijiao’. In practice, postharvest ‘Nantianhuang’ are always ripened in the same way as ‘Baxijiao’, which is misleading. In this study, in order to improve the quality and extend the shelf life of bananas, ‘Nantianhuang’ and ‘Baxijiao’ bananas were sprayed with 500 mg/L ethephon and then assigned to 4 treatments: storage at (22 ± 2) ℃ (T2), packaging in biaxially oriented polypropylene (BOPP) film + storage at (22 ± 2) ℃ (T-2), storage at 17 ℃ (T1), and packaging in BOPP film + storage at 17 ℃ (T-1). Peel color, pulp firmness, fruit mass loss, total soluble solids content and shelf life were determined during storage, and fruit appearance characteristics during shelf life were recorded to establish an appropriate ripening protocol for ‘Nantianhuang’. Results showed that ‘Nantianhuang’ turned yellow one day earlier than ‘Baxijiao’ at 17 ℃, but one day later for T2 treatment group. The shelf life of ‘Nantianhuang’ was two days longer than ‘Baxijiao’ for T1 and T2 treatment groups. For both cultivars, the firmness, L*, C* and a* values of yellowed fruits for T1 treatment group were higher than T2 treatment group, and shelf life at 17 ℃ was prolonged two days. However, the T2 treatment group bananas had a brighter yellow color than T1 treatment group. BOPP film packaging effectively delayed bananas from turning yellow, prolonged the maturation period by four days, and shortened the shelf life. Therefore, it was concluded that artificial ripening at 21 ℃ first and then at 17 ℃ is the best condition to improve the maturity quality and prolong the shelf life of ‘Nantianhuang’.

Key words: banana, ‘Nantianhuang’, ‘Baxijiao’, artificial ripening, ethephon, biaxially oriented polypropylene film

中图分类号: