食品科学 ›› 2020, Vol. 41 ›› Issue (13): 221-226.doi: 10.7506/spkx1002-6630-20190625-317

• 包装贮运 • 上一篇    下一篇

采前套袋处理对蜜橘采后乙烯褪绿行为和贮藏特性的影响

冉皓杰,范诗雨,曾凯芳,邓丽莉   

  1. (1.西南大学食品科学学院,重庆 400715;2.西南大学食品贮藏与物流研究中心,重庆 400715)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    重庆市社会民生科技创新专项(cstc2015shmszx80004);中央高校基本科研业务费专项资金项目(XDJK2018D022)

Effect of Preharvest Bagging Treatment on Postharvest Degreening Behavior and Storage Characteristics of Satsuma Mandarin (Citrus unshiu Marc.) Fruit

RAN Haojie, FAN Shiyu, ZENG Kaifang, DENG Lili   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China;2. Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为探讨采前6 种果袋套袋处理对蜜橘果实采后褪绿行为和贮藏特性的影响,本实验以重庆北碚产早熟蜜橘果实为材料,采前1 个月以6 种不同类型的果袋对蜜橘果实进行套袋处理,采后对套袋蜜橘果实进行乙烯利褪绿处理。结果表明:6 种果袋套袋处理均显著增加蜜橘果实的采收单果质量,与对照组相比增幅为10%~30%;3#、6#和7#果袋套袋处理能明显提高蜜橘果实采收时的果汁总酚质量浓度,使采收时果实更好地着色,缩短果实褪绿所需时间;但贮藏的第40天时,各果袋套袋处理果实L*、a*、b*值整体上无显著差异(P>0.05);与对照相比,6 种果袋套袋处理均不同程度增加贮藏蜜橘果实的腐烂率,其中3#和6#果袋套袋处理果实贮藏期腐烂率最高;与采收时相比,贮藏40 d的过程中,7#果袋套袋处理组果实可溶性固形物、可滴定酸、还原型抗坏血酸水平和果汁总酚质量浓度变化不大。综合以上结果,采前7#果袋(单层黄袋)套袋处理在改善蜜橘果实褪绿效果方面具有一定的应用潜力。

关键词: 蜜橘, 套袋处理, 乙烯褪绿, 采收品质, 贮藏特性

Abstract: Effects of six preharvest bagging treatments on postharvest degreening behavior and storage characteristics of Satsuma mandarin fruit were investigated in this study. Early ripening Satsuma mandarin fruit from Beibei, Chongqing were bagged with six different kinds of fruit bags one month before harvesting. After harvesting, the bagged fruit were degreened with ethephon. The results indicated that these bagging treatments increased single fruit mass at harvest to different degrees, by 10% to 30% compared with the control group. Treatments 3#, 6# and 7# significantly increased the content of total phenols in harvested fruit, and resulted in good color development on the fruit, shortening the time required for degreening. On Day 40 of storage, there was no overall significant difference in the color parameters L*, a* or b* among the six bagging groups (P > 0.05). All bagging treatments increased decay incidence during postharvest storage to different extents, of which treatments 3# and 6# caused the highest decay incidence. Besides, compared with those determined immediately after harvest, the contents of total soluble solids, titratable acid, reducing ascorbic acid and total phenols in the fruit treated with bag 7# did not significantly change during 40 days of storage. Based on the results mentioned above, bagging treatment 7# (single-layer yellow bag) has application potential in improving the degreening behavior of Satsuma mandarin fruit.

Key words: Satsuma mandarin fruit, bagging treatment, ethylene degreening treatment, harvest quality, storage characteristics

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