张鹏,李欣悦,薛友林,贾晓昱,李江阔.精准温控技术对蟠桃冷藏和常温货架品质的影响[J].包装工程,2021,42(15):19-29.
ZHANG Peng,LI Xin-yue,XUE You-lin,JIA Xiao-yu,LI Jiang-kuo.Effect of Precise Temperature Control Technology on Cold Storage and Shelf Quality of Flat Peach at Room Temperature[J].Packaging Engineering,2021,42(15):19-29. |
| 精准温控技术对蟠桃冷藏和常温货架品质的影响 |
| Effect of Precise Temperature Control Technology on Cold Storage and Shelf Quality of Flat Peach at Room Temperature |
| 投稿时间：2021-03-11 |
| DOI：10.19554/j.cnki.1001-3563.2021.15.003 |
| 中文关键词: 蟠桃 精准温控技术 贮藏品质 冷藏 常温货架 |
| 英文关键词: flat peach precision temperature control technology storage quality cold storage room temperature shelf |
| 基金项目:国家重点研发计划(2018YFD0401303);兵团科技攻关项目(2019AB024);天津市农业科学院青年科研人员创新研究与实验项目(2021016) |
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| 中文摘要: |
| 目的 将精准温控技术应用于蟠桃冷藏和常温货架中，以研究其保鲜效果。方法 以北京平谷蟠桃为材料，设立对照组和3个精准温控组，将蟠桃装入普通泡沫箱，记为CK(Control Kheck)组，普通泡沫箱+蓄冷剂记为冰温1组，精准温控保鲜箱记为冰温2组，精准温控保鲜箱+蓄冷剂记为相温组。每10 d测量1次，并进行3 d常温货架实验，分析其呼吸强度、乙烯生成速率、果肉色泽、营养物质(Vc、可滴定酸、可溶性固形物)、相对电导率的变化。结果 精准温控技术可使温度波动范围更小，其中相温组的温度波动最小，在整个冷藏期间，CK组、冰温1组、冰温2组和相温组的箱内温度分别为(0.06±0.30)，−(0.14±0.16)，−(0.09±0.14)，−(0.21±0.06)℃，在冷藏期和常温货架期内，腐烂指数和褐变指数呈上升趋势，CK组最先出现腐烂和褐变现象，且腐烂指数和褐变指数均大于冰温组和相温组，相温组感官品质最优，与CK组相比较，其他3组处理均可以降低果实呼吸强度，抑制乙烯生成速率，维持果实营养物质在较高水平，通过SPSS分析，综合得分依次为CK组＜冰温1组＜冰温2组＜相温组，其中相温组的保鲜效果最好。结论 精准温控技术有利于蟠桃的冷藏和常温货架保鲜，其中相温组的贮藏效果更好。 |
| 英文摘要: |
| The purpose of this paper is to study the effect of precise temperature control technology on the quality of cold storage and normal temperature shelf of flat peach. Using Beijing pinggu flat peach as the experimental materials, one control group and three precise temperature control groups are set with the flat peach in ordinary foam boxes for CK group, normal foam box + cool storage agent record for points 1 group, accurate temperature preservation box for points 2 group, accurate temperature control box and cool storage agent for phase temperature group. Measure them every 10 d and carry out 3 d room temperature shelf experiments to analyze the change of respiratory intensity, ethylene formation rate, flesh color, nutrients, Vc, titratable acid, soluble solids), and relative electrical conductivity. Experimental results show that accurate temperature control technology could make the temperature fluctuation range smaller, which the temperature fluctuations of minimum phase temperature group, during the whole cold CK group, points 1, 2 group and phase temperature points, the temperature in the cabinet were (0.06±0.30), −(0.14±0.16), −(0.09±0.14), −(0.21±0.06)℃. During the cold storage period and room temperature shelf period, decay and browning index was on the rise, CK group first appeared decay and browning phenomenon, and decay index and browning index greater than points and phase temperature group, group of sensory quality of the optimal phase temperature, compared with CK group, the other three treatments could reduce fruit respiration intensity, inhibit ethylene production rate, and maintain fruit nutrients at a high level. Through SPSS analysis, the comprehensive score of CK group < freezing temperature group 1 < freezing temperature group 2 < phase temperature group was the best, and the preservation effect of phase temperature groupwas the best. Therefore, the precise temperature control technology was beneficial to cold storage and storage of peaches at room temperature, among which phase temperature storage was better. |
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