| 郝晓玲,狄建兵,韩忠海.不同浓度外源绿原酸处理对‘绿宝甜瓜’贮藏品质的影响[J].保鲜与加工,2025,25(5):59~64 |
| 不同浓度外源绿原酸处理对‘绿宝甜瓜’贮藏品质的影响 |
| Effects of Different Concentrations of Exogenous Chlorogenic Acid Treatments on the Storage Quality of‘ Lvbao Melon’ |
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| DOI： |
| 中文关键词: ‘绿宝甜瓜’ 绿原酸 贮藏品质 |
| 英文关键词:Lvbao melon’ chlorogenic acid storage quality |
| 基金项目:山西省重点研发计划项目（202102140601017） |
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| 摘要点击次数: 119 |
| 全文下载次数: 134 |
| 中文摘要: |
| 为研究不同质量浓度绿原酸处理对‘绿宝甜瓜’贮藏效果的影响，设置3个绿原酸质量浓度 （10、30、50 mg/L），通过测定不同贮藏期‘绿宝甜瓜’的呼吸强度、可溶性固形物含量、硬度、可滴定酸 含量、细胞膜渗透率、抗坏血酸含量、失重率及腐烂率，评价绿原酸处理对果实品质的影响。结果表 明：贮藏中后期，与对照相比，不同质量浓度的绿原酸处理均抑制了‘绿宝甜瓜’的呼吸作用，延缓了可 溶性固形物含量、硬度和抗坏血酸含量的下降，降低了细胞膜渗透率和腐烂率。30 mg/L绿原酸处理 的保鲜效果优于10 mg/L和50 mg/L处理。50 mg/L处理在贮藏后期可滴定酸含量和失重率均低于对 照。选择30 mg/L绿原酸处理‘绿宝甜瓜’可有效保持贮藏期果实品质，保鲜效果最好。 |
| 英文摘要: |
| In the present study, three concentrations of chlorogenic acid (10, 30, 50 mg/L) were set for‘ Lvbao melon’ treatments, then the respiratory intensity, soluble solid contents, hardness, titrable acid contents, cell membrane per? meability, ascorbic acid contents, weight loss rates and decay rates during different storage periods were determined to evaluate the impacts of chlorogenic acid treatments on the fruit qualities, aiming to investigate the effects of different concentrations of chlorogenic acid treatments on the storage qualities of‘ Lvbao melon’. The results showed that in the middle and later stages of storage, compared with the control group, different concentrations of chlorogenic acid treat? ments all inhibited the respiration of‘ Lvbao melon’, delayed the decline of soluble solid contents, hardness and ascor? bic acid contents, and reduced the cell membrane permeability and decay rates. The 30 mg/L chlorogenic acid treat? ment presented the better preservation effects than the 10 mg/L and 50 mg/L treatments. The titrable acid contents and weight loss rates after 50 mg/L chlorogenic acid treatment were lower than those in the control group. Therefore, select? ing 30 mg/L chlorogenic acid for ‘Lvbao melon’ treatment can effectively maintain the fruit qualities during storage with the best preservation effects. |
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