ZHAO Yingli,WANG Liang,ZHANG Wei,et al.Texture Characteristics and Quality Changes of Long-short Branch Red Fuji Apple During Ice Temperature Storage[J].Northern Horticulture,2021,(07):104-109.[doi:10.11937/bfyy.20202282]
长短枝红富士苹果冰温贮藏期质构特性及品质变化
- Title:
- Texture Characteristics and Quality Changes of Long-short Branch Red Fuji Apple During Ice Temperature Storage
- Keywords:
- Red Fuji apple; long branch; short branch; texture characteristics; quality
- 文献标志码:
- A
- 摘要:
- 以长枝条红型“2001富士”（长枝红富士）、短枝片红型“晋-18短枝富士”（短枝红富士）2个红富士苹果品种为试材，对其冰温贮藏期间果实质构特性、色泽、抗氧化物质含量进行测定分析，研究2个品种苹果冰温贮藏下感官及营养品质变化的差异性，以期为红富士苹果贮藏、果品品质分析提供参考依据。结果表明：比较2个品种质构特性，长枝红富士果实脆性、果肉硬度较高，短枝红富士果皮硬度、果肉纤维指数含量较高。色泽方面，短枝红富士果面色度角h较低，果皮花色苷含量较高。抗氧化成分，短枝红富士果皮类黄酮含量较高，果肉总酚含量较高；长枝红富士果皮总酚含量较高。贮藏后期果实品质下降较快，2个品种分别表现为短枝红富士果皮花色苷、果皮类黄酮含量降幅明显；长枝红富士果实脆性、果肉硬度下降较快，果皮总酚、果皮类黄酮含量下降显著。
- Abstract:
- ‘2001 Fuji’ (long branch Red Fuji) and ‘Jin-18 short branch Fuji’(short branch Red Fuji) apple were used as test material.The texture characteristics,color and antioxidants of two Red Fuji varieties under ice temperature storage were dertermined and analyzed,the changes of sensory and nutritional quality of two Red Fuji varieties were studied,in order to provide a reference for storage and quality analysis of Red Fuji apple.The results showed that comparing the texture characteristics of two varieties,long branch Red Fuji had higher brittleness and hardness of pulp,short branch Red Fuji had higher hardness of peel and higher content of pulp fiber index.In the aspect of color，short branch Red Fuji had lower color angle and higher anthocyanin content.In the aspect of antioxidant components,the content of flavonoids in peel,the content of total phenols in pulp of short branch Red Fuji was higher;the content of total phenols in peel of long branch Red Fuji was higher.In the later stage of storage,the fruit quality of the two varieties decreased rapidly,respectively,the content of anthocyanin and flavonoid in the peel of short branch Red Fuji decreased significantly;brittleness and hardness of the pulp of long branch Red Fuji was decreased rapidly,and the content of total phenol and flavonoid in the peel decreased significantly.
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备注/Memo
第一作者简介：赵迎丽（1973-），女，硕士，研究员，现主要从事果蔬采后生理及贮藏保鲜技术等研究工作。E-mail:zhaoyingl@hotmail.com.基金项目：山西省科学技术发展计划（农业部分）资助项目(2015-TN-03-10)；山西省农业科学院农业科技成果转化与示范推广资助项目(2020CGZH03-03)。收稿日期：2020-06-04