苍溪猕猴桃贮藏品质研究
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摘要
以苍溪红心猕猴桃(Actinidia chinensis Planch)为试验材料,通过SPSS 19.0统计分析软件,采用独立样本t检验、单因素方差分析等统计分析方法对贮藏期间猕猴桃样品硬度、可溶性固形物含量、pH、可滴定酸含量、维生素C含量进行分析。结果表明,随着贮藏时间的延长,猕猴桃样品的硬度下降,可溶性固形物含量增加,可滴定酸含量降低;维生素C含量亦逐渐降低,且贮藏前期降低较快,后期渐缓。贮藏温度对猕猴桃样品的硬度影响较大,与室温贮藏相比,低温冷藏的猕猴桃后熟变软速度较缓慢。
Taking the red kiwifruit(Actinidia chinensis Planch) in Cangxi county as the material,the hardness,soluble solids content,pH,titratable acid content,vitamin C content of kiwifruits during storage were analyzed by independent t-test and one-way ANOVA through SPSS 19.0 statistical analysis software. The results showed that the hardness of kiwifruit samples decreased,the content of soluble solids increased, and the titrable acid content decreased with the increase of storage time. The content of vitamin C also decreased gradually, and decreased rapidly in the early stage of storage, and gradually slowed down in the later stage. Storage temperature has a great influence on the hardness of kiwifruit samples. Kiwifruit ripened and softened more slowly at low temperature than at room temperature.
Taking the red kiwifruit(Actinidia chinensis Planch) in Cangxi county as the material,the hardness,soluble solids content,pH,titratable acid content,vitamin C content of kiwifruits during storage were analyzed by independent t-test and one-way ANOVA through SPSS 19.0 statistical analysis software. The results showed that the hardness of kiwifruit samples decreased,the content of soluble solids increased, and the titrable acid content decreased with the increase of storage time. The content of vitamin C also decreased gradually, and decreased rapidly in the early stage of storage, and gradually slowed down in the later stage. Storage temperature has a great influence on the hardness of kiwifruit samples. Kiwifruit ripened and softened more slowly at low temperature than at room temperature.
引文
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[9]薛敏,高贵田,张思远,等.气体ClO2对‘华优’猕猴桃采后生理及贮藏品质的影响[J].食品科学,2015,36(18):257-261.
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[11]刘晓燕,王瑞,梁虎,等.不同温度贮藏贵长猕猴桃采后生理和品质变化[J].江苏农业科学,2015,43(6):264-267.
[12]涂美艳,江国良,陈栋,等.四川省猕猴桃产业发展现状及对策[J].湖北农业科学,2012,51(10):1945-1949.
[13]吴晓婷,杨锦秀.四川苍溪猕猴桃产业竞争力评价及其影响因素[J].贵州农业科学,2016,44(1):177-181.
[14] NY/T 2009-2011,水果硬度的测定[S].
[15] GB 5009.86-2016,食品安全国家标准食品中抗坏血酸的测定[S].
[16] GB/T 12456-2008,食品中总酸的测定[S].
[17] NY/T 2637-2014,水果和蔬菜可溶性固形物含量的测定折射仪法[S].
[18] GB 10468-1989,水果和蔬菜产品pH值的测定方法[S].
[2] LATOCHA P,JANKOWSKI P,RADZANOWSKA J. Genotypic difference in postharvest characteristics of hardy kiwifruit(actinidia arguta and its hybrids),as a new commercial crop part I. sensory profiling and physicochemical differences[J].Food Research International,2011,44(7):1936-1945.
[3]于倩.消费者购买决策和支付意愿的边际变化分析[D].南京:南京农业大学,2009.
[4]张磊.中国水果出口影响因素及竞争力的研究[D].江苏无锡:江南大学,2013.
[5]张美芳,何玲,张美丽,等.猕猴桃鲜果贮藏保鲜研究进展[J].食品科学,2014,35(11):343-347.
[6]侯凯强.猕猴桃的采收和贮藏保鲜技术研究进展[J].闽东农业科技,2017(1):17-19.
[7]许淼,陈庆红,罗轩,等.猕猴桃贮藏保鲜技术研究进展[J].湖北农业科学,2017,56(5):809-812.
[8]何靖柳,刘继,秦文,等.贮藏处理后红阳猕猴桃的品质变化[J].食品工业科技,2014,35(8):318-322.
[9]薛敏,高贵田,张思远,等.气体ClO2对‘华优’猕猴桃采后生理及贮藏品质的影响[J].食品科学,2015,36(18):257-261.
[10]宋小青,任亚梅,张艳宜,等.CPPU、1-MCP处理对猕猴桃贮藏品质的影响[J].食品与发酵工业,2017,43(4):266-271,279.
[11]刘晓燕,王瑞,梁虎,等.不同温度贮藏贵长猕猴桃采后生理和品质变化[J].江苏农业科学,2015,43(6):264-267.
[12]涂美艳,江国良,陈栋,等.四川省猕猴桃产业发展现状及对策[J].湖北农业科学,2012,51(10):1945-1949.
[13]吴晓婷,杨锦秀.四川苍溪猕猴桃产业竞争力评价及其影响因素[J].贵州农业科学,2016,44(1):177-181.
[14] NY/T 2009-2011,水果硬度的测定[S].
[15] GB 5009.86-2016,食品安全国家标准食品中抗坏血酸的测定[S].
[16] GB/T 12456-2008,食品中总酸的测定[S].
[17] NY/T 2637-2014,水果和蔬菜可溶性固形物含量的测定折射仪法[S].
[18] GB 10468-1989,水果和蔬菜产品pH值的测定方法[S].