采前壳寡糖处理对杏果实贮藏品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.10 采前壳寡糖处理对杏果实贮藏品质的影响 刘豆豆，朱璇，王静，马冬艳 （新疆农业大学食品科学学院，新疆乌鲁木齐 830052） 摘要：以新疆赛买提杏为试材，在杏的坐果期、膨大期、转色期及采收前48 h用分子量为5000浓度分别为0.01%、0.05%、0.25% 的壳寡糖溶液喷施杏树, 采收后的杏果实贮藏在温度为4 ℃、相对湿度90%~95%的冷库中，定期测定杏果实的品质指标，研究采前壳 寡糖处理对杏果实贮藏品质的影响。实验结果表明：0.05%浓度壳寡糖处理效果最好，能有效地抑制杏果实贮藏期间的发病率，保持 杏果实的硬度和叶绿素含量，降低杏果实的失重率，延缓抗坏血酸和可滴定酸含量的降低和可溶性固形物含量的上升。 关键词：壳寡糖；采前处理；杏；贮藏品质 文章篇号：1673-9078(2012)10-1272-1276 n Effect of Pre-harvest Oligochitosan Treatment on c . the Storage Qualities of Apricot Fruits d LIU Dou-dou, ZHU Xuan, WANG Jing, MA Dong-yan o (College of Food science, Xinjiang Agricultural University, Urumchi 830052, China) o Abstract: The Saimaiti apricot fruit were used to study how pre-harvest oligochitosan treatment affect the storage quality and post-harvest f physiology of the apricot fruit. During the four periods of fruit phrase, fruit-development ，veraison and 48h before harvest, the apricot trees were n spayed on with 0.01%, 0.05% or 0.25% chitosan solution (molecular weight 5000) respectively and stored at 4 ℃, 90~95% RH after harvesting. r The physiological and biochemical indexes of apricot fruit were evaluated during storage. Results showed that oligochitosan treatment was most e effective in maintaining the quality. This treatment can also prolong storage period of fruits by modulating the ripe