冷水预冷对芒果贮藏品质影响.PDF

314 2012, Vol. 33, No. 16 食品科学 ※包装贮运 1 1 2 2 , 李 健 ，王友升 ，曹建康 ，姜微波 * (1. 北京工商大学食品学院，北京市食品风味化学重点实验室，食品添加剂与配料北京高等学校工程研究中心， 北京 100048 ；2. 中国农业大学食品科学与营养工程学院，北京 100083) 绿熟芒果于 0 ℃冷却水中预冷 10min 后，贮藏于 13℃冷库中，研究冷水预冷对芒果品质的影响。实验显 示，冷水预冷能延缓芒果贮藏期间果实硬度的下降，抑制果实失水率的增加和后熟转黄，对果实可溶性固形物含 量的保持也有一定作用。但冷水预冷增加了芒果贮藏期间病害的发生。 芒果；预冷；品质 Effect of Hydrocooling on Quality of Mango Fruits 1 1 2 2, LI Jian ，WANG You-sheng ，CAO Jian-kang ，JIANG Wei-bo * (1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：Mango fruits were subjected to hydrocooling treatment at 0 ℃ and then stored at 13 ℃ and relative humidity (RH) of 85% －90%. The results indicated that hydrocooling treatment retarded the decrease of fruit firmness, delayed weight loss and reduced yellow index, and also maintained the soluble solid content (SSC). However, hydrocooling treatment could result in an increase in the occurrence of storage diseases. Key words ：mango fruits ；hydrocooling treatment ；quality 中图分类号：TS255.1 文献标识码：A 文章编号：1002-6630(2012)16-314-04 芒果大多种植在热带和亚热带地区，采收时温度 ‘台农’芒果(Mangifera indica L. cv. Tainong) 市 高，采后呼吸代谢旺盛，果实容易后熟变软，丧失风 购，果实成熟度为绿熟，选取大小颜色一致，无机械 味，造成损失[1] 。温度是影响果蔬品质的重要因素，降 伤病虫害的果实进行实验。 低贮藏