食品科学 ›› 2023, Vol. 44 ›› Issue (17): 118-126.doi: 10.7506/spkx1002-6630-20220716-186

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鲜切前后热空气处理对‘红富士’苹果的保鲜效果

宾宇淇,石立佳,谢佳妮,陈晨,姜爱丽   

  1. (1.大连民族大学生命科学学院,辽宁 大连 116600;2.大连民族大学 生物技术与资源利用教育部重点实验室,辽宁 大连 116600)
  • 出版日期:2023-09-15 发布日期:2023-09-29
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601517);辽宁省教育厅科学研究经费项目(LJKZ0017)

Effect of Hot Air Treatment before or after Minimal Processing on the Preservation of Fresh-Cut ‘Red Fuji’ Apples

BIN Yuqi, SHI Lijia, XIE Jiani, CHEN Chen, JIANG Aili   

  1. (1. College of Life Science, Dalian Minzu University, Dalian 116600, China; 2. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian Minzu University, Dalian 116600, China)
  • Online:2023-09-15 Published:2023-09-29

摘要: 为研究鲜切前后热空气处理对鲜切苹果的保鲜效果,以‘红富士’(Malus pumila Mill.)苹果为研究对象,分别在鲜切前后采用70 ℃热空气进行热风处理,测定4 ℃贮藏过程中鲜切苹果的质量损失率、呼吸强度、褐变指数、可溶性固形物质量分数、可滴定酸质量分数、多酚氧化酶(polyphenol oxidase,PPO)活力、总酚含量、抗氧化能力及微生物的生长情况,并基于电子舌和电子鼻技术分析热空气处理后鲜切苹果的滋味和风味。结果表明,在低温(4 ℃)贮藏12 d内,与对照组相比,鲜切前后70 ℃热空气处理均能有效抑制鲜切苹果的呼吸作用、乙烯释放、褐变指数增加以及微生物生长,显著降低质量损失率(P<0.05),显著提高可溶性固形物质量分数、总酚含量和抗氧化能力(P<0.05),延缓鲜切苹果在贮藏过程中的风味劣变;与鲜切前热空气处理相比,鲜切后热空气处理具有更好的保鲜效果。

关键词: 热空气预处理;热空气处理;鲜切苹果;微生物总数;品质

Abstract: In order to study the effect of hot air treatment before or after minimal processing on the quality preservation of fresh-cut apples, ‘Red Fuji’ apples (Malus pumila Mill.) were treated with hot air at 70 ℃ before or after minimal processing and stored at 4 ℃. The mass loss rate, respiratory intensity, browning index, total soluble solids (TSS) content, titratable acid (TA) content, polyphenol oxidase (PPO) activity, total phenolic content (TPC), antioxidant capacity and microbial growth in fresh-cut apples were determined during storage, and the flavor and aroma components were analyzed by an electronic tongue and an electronic nose. The results showed that during 0–12 days of storage, hot air treatment before or after minimal processing effectively inhibited the respiration rate, ethylene release, browning index, and microbial growth, reduced the mass loss rate significantly (P < 0.05), increased the soluble solid content, total phenol content and antioxidant capacity significantly (P < 0.05), and delayed the flavor deterioration of fresh-cut apples compared with the control group. Hot air treatment after minimal processing exhibited better preservation effect.

Key words: hot air pretreatment; hot air treatment; fresh-cut apple; total microbial count; quality

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