催熟对采后菠萝品质的影响与光谱识别

doi:10.7506/spkx1002-6630-20200513-144

食品科学 ›› 2021, Vol. 42 ›› Issue (9): 192-198.doi: 10.7506/spkx1002-6630-20200513-144

催熟对采后菠萝品质的影响与光谱识别

徐赛，陆华忠，梁鑫，丘广俊，林伟

（1.广东省农业科学院农业质量标准与监测技术研究所，广东广州 510640；2.广东省农业科学院，广东广州 510640；3.湛江市农业科学研究院，广东湛江 524094）

出版日期:2021-05-15 发布日期:2021-06-02
基金资助:
广东省乡村振兴战略专项资金项目（403-2018-XMZC-0002-90）；国家自然科学基金青年科学基金项目（31901404)；广州市科技计划项目（201904010199）；广东省农业科学院新兴学科团队建设项目（201802XX）；广东省农业科学院院长基金面上项目（201920）；广东省农业科学院院长基金重点项目（202034）

Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy

XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei

(1. Institute of Quality Standard and Monitoring Technology for Agro-products, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 2. Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 3. Zhanjiang Academy of Agricultural Sciences, Zhanjiang 524094, China)

Online:2021-05-15 Published:2021-06-02

摘要/Abstract

摘要： 为探究催熟对采后菠萝品质的影响，并寻找一种快速检测品质的方法，本实验探究了催熟与未催熟菠萝采后一定贮藏期内黑心程度变化与果心、果肉和整果的可溶性固形物（total soluble solid，TSS）、可滴定酸（titratable acid，TA）质量分数变化，并探究可见/近红外光谱（visible near/ infrared spectroscopy，VIS/NIR）技术实时识别以及早期预测菠萝品质状态的可行性。菠萝采后品质变化规律表明，TSS质量分数在催熟、未催熟菠萝果肉中均最高，其次是整果，果心最低，但催熟菠萝的TSS质量分数在采摘初期高于未催熟菠萝，在贮藏过程中逐渐降低，未催熟菠萝TSS质量分数在贮藏过程中逐渐升高。催熟和未催熟菠萝的TA质量分数从高到低依次均为果肉＞整果＞果心。催熟菠萝的TA质量分数在采摘初期高于未催熟菠萝，在贮藏过程中无明显变化趋势，未催熟菠萝TA质量分数随贮藏时间延长逐渐上升。催熟与未催熟菠萝TSS/TA均为果心最高，整果和果肉其次。未催熟菠萝TSS/TA在采摘初期（第4天）大于催熟菠萝，但随贮藏时间延长逐渐降低，差异逐渐缩小。在第9天，催熟与未催熟菠萝的TSS质量分数、TA质量分数和TSS/TA均接近。VIS/NIR识别结果表明，VIS/NIR可以有效展现菠萝果实的特征信息，识别菠萝是否经过催熟处理及黑心程度，识别催熟菠萝贮藏时间（第4、5、6、7、8、9天），识别未催熟菠萝贮藏时间（第4、5～7、8、9天），并可预测未催熟菠萝采后第6天是否会发生黑心。本研究结果为菠萝种植与采后货架管理提供科学参考，对促进菠萝产业提升具有一定的积极意义。

关键词: 菠萝；催熟；品质；光谱识别

Abstract: To explore the effect of artificial ripening on postharvest pineapple fruit quality and develop a fast quality recognition method, the changes in black heart symptoms as well as the contents of total soluble solids (TSS) and titratable acid (TA) in the flesh, heart, and whole fruit of ripened and unripened pineapples during postharvest storage were determined, and the feasibility of applying visible near/infrared (VIS/NIR) spectroscopy to the real-time recognition and prediction of pineapple quality was evaluated. The order of TSS and TA contents in both treated and untreated pineapples was flesh > whole fruit > heart. TSS content was higher in ripened pineapples than in unripended ones at the early stage of postharvest storage; TSS content gradually declined with storage time in the former, while it increased in the latter. TA content was higher in ripened pineapples than in unripended ones at the early stage of storage, showing no obvious changing trend with storage time in the former but a continuous increasing trend in the latter. The order of TSS/TA ratio in the ripened and unripened pineapples was heart > whole fruit > flesh. At day 4 postharvest, TSS/TA ratio was higher in unripened pineapples than in ripened ones, and the difference became smaller with the prolongation of storage time. At day 9, TSS, TA contents and TSS/TA ratio were similar between them. It was feasible to apply VIS/NIR spectroscopy to acquire the features of pineapples, allowing identification whether pineapples were artificially ripened, black heart degree, ripened pineapples at different storage times (at days 4, 5, 6, 7, 8 and 9 postharvest), and unripened pineapples at different storage times (at days 4, 5–7, 8 and 9 postharvest) and prediction of whether black heart would occur at day 6. The results of this study provide a reference for pineapple planting and postharvest management and are of positive significance to the pineapple industry.

Key words: pineapple; artificial ripening; quality; spectroscopic recognition

中图分类号:

TS255.2

徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.

XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy[J]. FOOD SCIENCE, 2021, 42(9): 192-198.

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催熟对采后菠萝品质的影响与光谱识别

Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy

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