DING Runsuo,ZHANG Ling,LIANG Liya,et al.Effects of Different Temperature Fluctuations on the Storage Quality of SHAWO Radish[J].Northern Horticulture,2024,(15):87-96.[doi:10.11937/bfyy.20240817]
不同温度波动方式对沙窝萝卜贮藏品质的影响
- Title:
- Effects of Different Temperature Fluctuations on the Storage Quality of SHAWO Radish
- 文章编号:
- 1001-0009(2024)15-0087-10
- 分类号:
- S 631.1
- 文献标志码:
- A
- 摘要:
- 以新鲜沙窝萝卜为试材，采用处理Ⅰ（6.5 ℃，室温波动）、处理Ⅱ（6.5～16.5 ℃，波动1次）、处理Ⅲ（6.5～11.5 ℃，波动1次），处理Ⅳ（6.5～11.5 ℃，波动2次）、处理Ⅴ（6.5~7.5 ℃，恒温箱）5种温度波动方式扎口贮藏，研究了不同温度波动方式对贮藏期萝卜感官品质、质地、营养等指标的影响，以期为沙窝萝卜贮藏温度的调控技术使用提供参考依据。结果表明：贮藏20 d时，沙窝萝卜各处理品质基本保持良好，果肉硬度和果皮脆性与初值基本保持一致，可溶性固形物（TSS）含量下降缓慢，叶绿素含量呈增加趋势；贮藏结束时，综合评价处理Ⅴ>处理Ⅰ和处理Ⅲ>处理Ⅱ和处理Ⅳ，温度波动范围大和温度频繁波动时，感官品质和营养指标下降较快，而恒温贮藏在抑制水分含量的流失、TSS下降和维生素C分解更为有效。因此，温度波动范围和次数对贮藏后期沙窝萝卜感官品质和营养价值均有较大的影响，恒温贮藏品质保持最好。
- Abstract:
- Taking fresh SHAWO radish as the test material，five temperature fluctuation methods were used,treatment Ⅰ (6.5 ℃，room temperature fluctuation)，treatment Ⅱ (6.5-16.5 ℃，fluctuation once)，treatment Ⅲ (6.5-11.5 ℃，fluctuation once)，treatment Ⅳ (6.5-11.5 ℃，fluctuation twice)，and treatment Ⅴ (6.5-7.5 ℃，constant temperature box).The effects of different temperature fluctuation methods on the sensory quality，texture，nutrition and other indicators of SHAWO radish during storage were studied，in order to provide reference for the use of temperature control technology for SHAWO radish storage.The results showed that after 20 days of storage，the quality of each treatment of SHAWO radish remained basically good，the flesh hardness and skin brittleness were basically consistent with the initial values，the TSS content decreased slowly，and the chlorophyll content showed an increasing trend.At the end of storage period，the comprehensive evaluation showed that treatment Ⅴ>Ⅰ and Ⅲ>Ⅱ and Ⅳ；when the temperature fluctuation range was large and the temperature fluctuates frequently，the sensory quality and nutritional indicators decrease rapidly.However，constant temperature storage was more effective in inhibiting the loss of water content，the decomposition of TSS and decrease of vitamin C.It could be seen that the range and frequency of temperature fluctuations had a significant impact on the sensory quality and nutritional value of SHAWO radish in the later stage of storage，and constant temperature storage maintained the best quality.
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备注/Memo
第一作者简介：丁润锁（1976-），男，硕士，高级工程师，现主要从事农业技术引进、示范与推广等工作。E-mail：runsuod@163.com.责任作者：朱志强（1978-），男，硕士，研究员，现主要从事农产品低温冷链物流与保鲜等研究工作。E-mail：zhzq111@163.com.基金项目：欧盟 Switch-Asia资助项目（ACA/2021/428-472）。收稿日期： 2024-02-28