论文部分内容阅读
该研究利用自制的高压静电场保鲜实验台产生的 -5 0 k V/ m和 -10 0 k V/ m高压静电场处理红元帅苹果 ,贮藏过程中每 4d测定 1次果实呼吸强度、内源乙烯释放量、果实硬度和可溶性固形物含量变化 ,并在贮藏结束时 ,对果实品质进行感官评定。实验结果表明 :高压静电场处理使红元帅苹果的乙烯释放高峰推迟 4d,乙烯释放高峰值显著低于对照 ,并且使果实呼吸跃变推迟 8d。高压静电场处理苹果 ,在 2 0℃条件下贮藏 2 4d,果实硬度和可溶性固形物含量显著高于对照 ,果实新鲜程度、脆性、硬度、粉性、甜味和苹果味等感官指标显著比对照好 (p <0 .0 1) ,表明高压静电场处理对保持红元帅苹果的采后品质具有显著作用。
In this study, red apple was treated with -5 0 k V / m and -10 0 k V / m high-voltage static electric field produced by a homemade high-voltage static electric field fresh-keeping experimental bench. The fruit respiration intensity was measured every 4 days during storage. Ethylene release, fruit firmness, and soluble solids content, and sensory evaluation of fruit quality at the end of storage. The experimental results showed that the high-voltage electrostatic field delayed the peak of ethylene release of Shuangshuang apple by 4 days and the peak of ethylene release was significantly lower than that of the control, and the fruit respiration delay was postponed for 8 days. The apple with high voltage electrostatic field stored at 20 ℃ for 24 days, the fruit firmness and soluble solids content were significantly higher than those of the control. Sensory indices of freshness, brittleness, hardness, powderiness, sweetness and apple flavor were significantly higher than those of the control Good (p <0. 01), indicating that high-voltage electrostatic field processing to maintain the quality of Red Delicious apple post-harvest quality has a significant role.