本文關(guān)鍵詞：紅陽獼猴桃采后生理及復合保鮮技術(shù)的研究　出處：《四川農(nóng)業(yè)大學》2015年碩士論文　論文類型：學位論文

  更多相關(guān)文章： 紅陽獼猴桃 生理特性 植物精油 復合保鮮 主成分分析法

【摘要】：紅陽獼猴桃(Actinidia chinensis Planch.var.rufopulpa Liang et Ferguson)是四川省蒼溪縣選育出的世界首個紅肉獼猴桃品種,其果實營養(yǎng)豐富,具有較高的抗氧化活性。由于采后病蟲害防治技術(shù)及貯藏運輸條件落后,果實在貯運過程中損耗較大。目前,我國對獼猴桃的貯藏保鮮主要停留于對單一保鮮技術(shù)的研究,而關(guān)于復合式保鮮技術(shù)及實施方法的研究鮮有報道。本文以紅陽獼猴桃為試材,通過對其采后相關(guān)指標的測定,探討果實采后主要生理特性的變化規(guī)律,同時,研究復合保鮮技術(shù)對果實生理特性的影響,得出如下結(jié)論；1 通過對紅陽獼猴桃果實采后生理指標的測定,發(fā)現(xiàn)貯藏初期,果實二氧化碳釋放速率為13.47mg/(Kg-h),乙烯釋放速率為0,硬度為10.47Kg/cm2,可溶性固形物7.00%,可溶性糖含量4.23%,可滴定酸含量1.62%,丙二醛含量0.13mmol/gFW,電導率12.00%。2 當果實于溫度4℃,氣體成分5%CO2+5%02,1-甲基環(huán)丙烯有效質(zhì)量濃度0.9gL/L,臭氧濃度5mg/L密閉處理1h時,可貯藏至120d；貯至末期,各處理組果實失重率、腐爛率、硬度等指標均顯著優(yōu)于對照。3植物精油抑菌試驗表明：肉桂精油能有效抑制紅陽獼猴桃采后致病菌尖孢炭疽菌(Colletorichum acutatum)和葡萄座腔菌(Botryosphaeria parva)的生長,且該精油的最低抑菌濃度和最低殺菌濃度均大于39.1μL/L小于78.1μ/L。保鮮試驗表明：紅陽獼猴桃經(jīng)肉桂精油處理后置于低溫下貯藏,與對照相比,均能有效抑制果實呼吸速率、降低呼吸消耗；抑制果實硬度、腐爛率、失重率的變化；降低可溶性固形物、可溶性糖、可滴定酸、維生素C含量的變化速率。400gL/L肉桂精油處理對延遲果實貯藏期效果最好。4將臭氧、精油分別與1-MCP結(jié)合進行復合保鮮處理后,果實可貯藏至120d,腐爛率僅為17.6%和16.4%,果實的呼吸消耗、硬度的降低和失重率的增加均得有效地抑制,能不同程度地抑制果實維生素C、花色苷含量的降低,推遲總酚、超氧化物歧化酶、過氧化物酶和過氧化氫酶、超氧陰離子自由基、羥基自由基、二苯基苦基苯肼清除率峰值的出現(xiàn),抑制相關(guān)酶活性的降低,保持果實良好的抗氧化活性。5經(jīng)主成分分析結(jié)果表明：貯藏前期,兩種復合處理較單一處理均對紅陽果實失重率、腐爛率、可溶性固形物、丙二醛、細胞膜相對透性、硬度、可滴定酸含量有顯著影響；貯藏后期,紅陽果實中二氧化碳和乙烯生成速率、可溶性糖含量主要受復合處理的影響。成分1和成分2可共同對貯藏至20d和120d果實進行有效區(qū)分,同時,兩種復合處理對保持果實貯藏期間良好的抗氧化活性具有較好的作用。兩復合處理差異不顯著,基于成本及操作性綜合考慮,首選精油與1-甲基環(huán)丙烯復合作為最佳處理方式。
[Abstract]:Actinidia chinensis Planch.var.rufopulpa Liang et Fergus on Actinidia chinensis. It is the world's first red kiwifruit variety selected from Cangxi County, Sichuan Province. Its fruit is rich in nutrition and has high antioxidant activity. Due to the backward control technology of postharvest diseases and insect pests and storage and transportation conditions, the fruit loss in the process of storage and transportation is large. At present. Chinese kiwifruit storage and preservation mainly stay in the study of a single preservation technology, but there are few reports on compound preservation technology and implementation methods. In this paper, Hongyang kiwifruit was used as the test material. Based on the measurement of postharvest indexes, the changes of main physiological characteristics of postharvest fruits were discussed. At the same time, the effects of compound fresh-keeping technology on the physiological characteristics of fruits were studied, and the following conclusions were drawn. 1 through the measurement of postharvest physiological indexes of kiwifruit, it was found that in the early stage of storage, the rate of carbon dioxide release was 13.47 mg / kg 路h ~ (-1) and the rate of ethylene release was 0. The hardness is 10.47 kg / cm ~ 2, the soluble solids are 7.00, the soluble sugar content is 4.23, the titratable acid content is 1.62 and the malondialdehyde content is 0.13 mmol / g FW. Electrical conductivity 12.00.2 when the temperature of fruit was 4 鈩，

本文編號：1429904