红阳猕猴桃采后生理及复合保鲜技术的研究

发布时间：2018-01-15 20:19

  本文关键词：红阳猕猴桃采后生理及复合保鲜技术的研究　出处：《四川农业大学》2015年硕士论文　论文类型：学位论文

  更多相关文章： 红阳猕猴桃 生理特性 植物精油 复合保鲜 主成分分析法

【摘要】：红阳猕猴桃(Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson)是四川省苍溪县选育出的世界首个红肉猕猴桃品种,其果实营养丰富,具有较高的抗氧化活性。由于采后病虫害防治技术及贮藏运输条件落后,果实在贮运过程中损耗较大。目前,我国对猕猴桃的贮藏保鲜主要停留于对单一保鲜技术的研究,而关于复合式保鲜技术及实施方法的研究鲜有报道。本文以红阳猕猴桃为试材,通过对其采后相关指标的测定,探讨果实采后主要生理特性的变化规律,同时,研究复合保鲜技术对果实生理特性的影响,得出如下结论；1 通过对红阳猕猴桃果实采后生理指标的测定,发现贮藏初期,果实二氧化碳释放速率为13.47mg/(Kg-h),乙烯释放速率为0,硬度为10.47Kg/cm2,可溶性固形物7.00%,可溶性糖含量4.23%,可滴定酸含量1.62%,丙二醛含量0.13mmol/gFW,电导率12.00%。2 当果实于温度4℃,气体成分5%CO2+5%02,1-甲基环丙烯有效质量浓度0.9gL/L,臭氧浓度5mg/L密闭处理1h时,可贮藏至120d；贮至末期,各处理组果实失重率、腐烂率、硬度等指标均显著优于对照。3植物精油抑菌试验表明：肉桂精油能有效抑制红阳猕猴桃采后致病菌尖孢炭疽菌(Colletorichum acutatum)和葡萄座腔菌(Botryosphaeria parva)的生长,且该精油的最低抑菌浓度和最低杀菌浓度均大于39.1μL/L小于78.1μ/L。保鲜试验表明：红阳猕猴桃经肉桂精油处理后置于低温下贮藏,与对照相比,均能有效抑制果实呼吸速率、降低呼吸消耗；抑制果实硬度、腐烂率、失重率的变化；降低可溶性固形物、可溶性糖、可滴定酸、维生素C含量的变化速率。400gL/L肉桂精油处理对延迟果实贮藏期效果最好。4将臭氧、精油分别与1-MCP结合进行复合保鲜处理后,果实可贮藏至120d,腐烂率仅为17.6%和16.4%,果实的呼吸消耗、硬度的降低和失重率的增加均得有效地抑制,能不同程度地抑制果实维生素C、花色苷含量的降低,推迟总酚、超氧化物歧化酶、过氧化物酶和过氧化氢酶、超氧阴离子自由基、羟基自由基、二苯基苦基苯肼清除率峰值的出现,抑制相关酶活性的降低,保持果实良好的抗氧化活性。5经主成分分析结果表明：贮藏前期,两种复合处理较单一处理均对红阳果实失重率、腐烂率、可溶性固形物、丙二醛、细胞膜相对透性、硬度、可滴定酸含量有显著影响；贮藏后期,红阳果实中二氧化碳和乙烯生成速率、可溶性糖含量主要受复合处理的影响。成分1和成分2可共同对贮藏至20d和120d果实进行有效区分,同时,两种复合处理对保持果实贮藏期间良好的抗氧化活性具有较好的作用。两复合处理差异不显著,基于成本及操作性综合考虑,首选精油与1-甲基环丙烯复合作为最佳处理方式。
[Abstract]:Actinidia chinensis Planch.var.rufopulpa Liang et Fergus on Actinidia chinensis. It is the world's first red kiwifruit variety selected from Cangxi County, Sichuan Province. Its fruit is rich in nutrition and has high antioxidant activity. Due to the backward control technology of postharvest diseases and insect pests and storage and transportation conditions, the fruit loss in the process of storage and transportation is large. At present. Chinese kiwifruit storage and preservation mainly stay in the study of a single preservation technology, but there are few reports on compound preservation technology and implementation methods. In this paper, Hongyang kiwifruit was used as the test material. Based on the measurement of postharvest indexes, the changes of main physiological characteristics of postharvest fruits were discussed. At the same time, the effects of compound fresh-keeping technology on the physiological characteristics of fruits were studied, and the following conclusions were drawn. 1 through the measurement of postharvest physiological indexes of kiwifruit, it was found that in the early stage of storage, the rate of carbon dioxide release was 13.47 mg / kg 路h ~ (-1) and the rate of ethylene release was 0. The hardness is 10.47 kg / cm ~ 2, the soluble solids are 7.00, the soluble sugar content is 4.23, the titratable acid content is 1.62 and the malondialdehyde content is 0.13 mmol / g FW. Electrical conductivity 12.00.2 when the temperature of fruit was 4 鈩，

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