香蕉气调催熟最佳温度研究

【目的】探究气调催熟条件下不同温度对香蕉外观及品质的影响,为合理制定香蕉气调催熟方案提供理论依据。【方法】在乙烯气体浓度1.3 mL/L熏蒸24h、相对湿度90%的条件下,对16、19和24℃香蕉催熟过程中果皮色差、蕉果失重率、可溶性固形物含量、果皮相对电导率和果肉硬度等指标进行动态跟踪。【结果】气调催熟温度越高,香蕉催熟进程越快,但24℃高温条件下蕉果转色时的果皮亮度和颜色饱和度显著低于16和19℃（P〈0.05,下同）,影响香蕉外观品质,且相比16℃低温条件下催熟,蕉果失重增加近4%,完全转色后可溶性固形物含量降低2.5°Brix。16℃条件进行催熟,果皮相对电导率显著低于24℃处理,而果...

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Bibliographic Details
Published in南方农业学报 Vol. 47; no. 12; pp. 2139 - 2144
Main Author 王斌 张江周 王金乔 张学娟 马翠凤 李宝深
Format Journal Article
LanguageChinese
Published 中国农业大学资源与环境学院,北京100094 2016
广西金穗农业集团有限公司,南宁532703%广西金穗农业集团有限公司,南宁,532703
Subjects
品质
外观
最佳温度
气调催熟
香蕉
banana
香蕉
appearance
gas ripening
外观
optimum temperature
气调催熟
最佳温度
品质
quality
Online AccessGet full text
ISSN2095-1191
DOI10.3969/j:issn.2095-1191.2016.12.2139

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Summary:【目的】探究气调催熟条件下不同温度对香蕉外观及品质的影响,为合理制定香蕉气调催熟方案提供理论依据。【方法】在乙烯气体浓度1.3 mL/L熏蒸24h、相对湿度90%的条件下,对16、19和24℃香蕉催熟过程中果皮色差、蕉果失重率、可溶性固形物含量、果皮相对电导率和果肉硬度等指标进行动态跟踪。【结果】气调催熟温度越高,香蕉催熟进程越快,但24℃高温条件下蕉果转色时的果皮亮度和颜色饱和度显著低于16和19℃（P〈0.05,下同）,影响香蕉外观品质,且相比16℃低温条件下催熟,蕉果失重增加近4%,完全转色后可溶性固形物含量降低2.5°Brix。16℃条件进行催熟,果皮相对电导率显著低于24℃处理,而果肉硬度显著高于19和24℃处理,有利于货架期的延长。【结论】香蕉鲜果销售宜采用低温（16±0.5）℃催熟,大批量催熟加工用蕉较适宜的温度为（19±0.5）℃;催熟后期适当降低催熟温度可降低蕉果损失。
Bibliography:45-1381/S
WANG Bin1,2, ZHANG Jiang-zhou1,2, WANG Jin-qiao1,2, ZHANG Xue-juan1,2,MA Cui-feng2, LI Bao-shen2（1.College of Resources and Environmental Sciences, China Agricultural University, Beijing 100194, China;2.Guangxi Jinsui Agricultural Group Co., Ltd, Nanning 532703, China）
Objective】In this paper,the effects of gas ripening at different temperatures on banana appearance and quality were explored so as to provide theoretical support for formulating gas ripening scheme for banana.【Method】Under the condition of 24 hours of exposure to 1.3 mL/L ethylene and 90%relative humidity,the effects of different temperature（16,19 and 24℃）on peel color,fruit weight loss rate,soluble solid content,peel relative conductance and fruit hardness were dynamically traced.【Result】The higher the temperature was,the shorter the ripening process became.But at color change period,peel brightness and color saturation of bananas under 24℃ were significantly lower than those under16 and 19℃（P〈0.05,the same below）,which may affect bana
ISSN:2095-1191
DOI:10.3969/j:issn.2095-1191.2016.12.2139