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Position: Home > Articles > Effects of Different Storage Methods on Quality of Rosa roxburghii Fruits from Lhasa FOOD SCIENCE 2018 (9) 239-243

不同方式贮藏对拉萨刺梨品质的影响

作  者：
李元会
单  位：
西藏自治区农牧科学院蔬菜研究所
关键词：
刺梨;气调贮藏;低温贮藏;VC;综合品质
摘  要：
本研究以拉萨地区刺梨果实为试材,分别采用室温、室温+气调袋、低温((1.0±0.5)℃)和低温((1.0±0.5)℃)+气调袋4种方式贮藏,测定贮藏过程中硬度、可溶性固形物质量分数、可滴定酸质量分数、VC含量、超氧化物歧化酶(superoxide dismutase,SOD)活力、质量损失率、腐烂率的变化,研究不同方式贮藏对刺梨品质的影响。结果表明:在贮藏6 d时,室温、室温+气调袋、低温和低温+气调袋贮藏的刺梨VC含量分别下降了69.55%、25.91%、41.93%和14.47%,SOD活力分别下降了47.99%、24.96%、33.98%和14.32%,在贮藏6 d时仅室温+气调袋处理的刺梨有腐烂现象出现,腐烂率为1.78%;与其他贮藏方式相比,低温+气调袋贮藏组果实的硬度、可溶性固形物质量分数、可滴定酸质量分数、质量损失率等下降明显变缓,贮藏综合品质最好。
译  名：
Effects of Different Storage Methods on Quality of Rosa roxburghii Fruits from Lhasa
作  者：
LI Yuanhui;Institute of Vegetables, Tibet Academy of Agricultural and Animal Husbandry Sciences;
关键词：
Rosa roxburghii;;modified atmosphere storage;;low-temperature storage;;vitamin C;;comprehensive quality
摘  要：
In this study, the effects of different storage methods on the fruit quality of Rosa raxburghii from Lhasa area, China were investigated. Fruits were stored at room temperature(RT), room temperature with modified atmosphere packaging(RT + MAP), low temperature((1.0 ± 0.5) ℃)(LT), and low temperature((1.0 ± 0.5) ℃) with MAP(LT + MAP), respectively. The changes of fruit firmness, soluble solids content(TSS), titratable acidity(TA) content, vitamin C content, superoxide dismutase(SOD) activity, weight loss and decay incidence during postharvest storage were determined. The results showed that the amount of vitamin C in fruits was decreased by 69.55%, 25.91%, 41.93% and 14.47% for the RT, RT + MAP, LT and LT + MAP groups, respectively, and SOD activity by 47.99%, 24.96%, 33.98%, and 14.32%, respectively, after 6 d storage. Fruit decay occurred only in the RT + MAP group(1.78% decay incidence). The fruit quality of the LT + MAP treatment was the best since it delayed the decrease of fruit firmness, TSS, TA and fruit weight loss during postharvest storage when compared to other treatments.

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