3种处理方式对冬枣货架期品质的影响

摘要

In order to prolong the shelf life of Dongzao jujube fruits,the effects of three treatments were studied.Through the determination of respiration intensity,firmness,total soluble solids,vitamin C,ethylene release amount and ethanol production,effects of hot-water treatment,1-MCP and nano-package on the storage quality of Dongzao jujube fruits were studied during the shelf-life period.The results showed that all treatments could keep the storage quality of Dongzao jujube in some degree during the shelf-life period.The nano-package revealed the best effect on maintaining firmness,vitamin C content and fruit color,increasing total soluble solid amount,and inhibiting respiration rate,ethylene release amount and ethanol production.Therefore,nano-package could extend the shelf life of Dongzao jujube fruits up to 15 days.%以冬枣为试材,研究3种处理方式对其货架期品质的影响。通过测定冬枣的呼吸强度、硬度、总可溶性固形物、VC、乙烯释放量、乙醇积累等指标,研究热水浸泡、1-MCP熏蒸、纳米袋包装3种处理对冬枣果实的保鲜效果。结果表明：3种处理方法均不同程度保持了枣果货架期品质,其中纳米袋包装保鲜效果最佳,有效维持了冬枣果肉硬度和VC含量,延缓其色泽由绿到红的转变和总可溶性固形物上升,抑制了冬枣的呼吸强度及乙烯和乙醇的产生,货架期15d后,仍具有商品价值。