猕猴桃货架期间品质动力学及寿命预测模型
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摘要
目的研究货架期间猕猴桃的品质动力学变化特性与寿命。方法以"秦美"猕猴桃为实验材料,在温度为4,10,20℃下进行货架试验,测定猕猴桃质量损失率、硬度、可溶性固形物含量、可滴定酸含量、色值(C~*,L~*)的变化,利用Arrhenius方程建立相应品质指标的动力学模型,经恒等变形后得到货架寿命预测加权模型,并对模型进行验证。结果低温可以明显延缓猕猴桃在货架期间品质的降低,其品质变化均符合零级动力学方程;通过对比货架温度和时间对各品质指标的影响可知,货架时间均大于货架温度;综合上述品质指标构建的货架寿命预测加权模型,其相对误差在±10%以内,精确度较高。结论在温度为4～20℃范围内,可依据加权模型对猕猴桃的货架寿命进行准确预测。
The work aims to study the quality kinetics and lifespan of kiwifruit during shelf life. The shelf test at 4, 10 and 20 ℃ was carried out with 'Qinmei' kiwifruit as test material, and the changes in mass loss rate, hardness, soluble solid content, titratable acid content, and color values(C~*, L~*) during the period were determined. The Arrhenius equation was used to establish the dynamic model of the corresponding quality index. After the constant deformation, the shelf life prediction weighting model was obtained and the model was verified. Low temperature could significantly delay the quality of kiwifruit during shelf life, and the quality changes were in line with the zero-order kinetic equation. By comparing the influence of shelf temperature and time on various quality indicators, shelf time was more important than shelf temperature. The relative error of the shelf life prediction weighting model constructed by combining the above quality indicators was within ±10%, and the accuracy was high. In the range of 4～20 ℃, the shelf life of kiwifruit can be accurately predicted based on the above model.
The work aims to study the quality kinetics and lifespan of kiwifruit during shelf life. The shelf test at 4, 10 and 20 ℃ was carried out with 'Qinmei' kiwifruit as test material, and the changes in mass loss rate, hardness, soluble solid content, titratable acid content, and color values(C~*, L~*) during the period were determined. The Arrhenius equation was used to establish the dynamic model of the corresponding quality index. After the constant deformation, the shelf life prediction weighting model was obtained and the model was verified. Low temperature could significantly delay the quality of kiwifruit during shelf life, and the quality changes were in line with the zero-order kinetic equation. By comparing the influence of shelf temperature and time on various quality indicators, shelf time was more important than shelf temperature. The relative error of the shelf life prediction weighting model constructed by combining the above quality indicators was within ±10%, and the accuracy was high. In the range of 4～20 ℃, the shelf life of kiwifruit can be accurately predicted based on the above model.
引文
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[7]谢晶,张利平,高志立,等.鸡毛菜的品质动力学分析及货架期预测模型[J].食品科学,2014,35(10):268-272.XIE Jing,ZHANG Li-ping,GAO Zhi-li,et al.Quality Dynamics Analysis and Shelf Life Prediction Model of Chicken Thyme[J].Food Science,2014,35(10):268-272.
[8]吴行印,谢晶,王旭.不同贮藏温度下小黄鱼货架期预测模型的建立和评价[J].包装工程,2016,37(19):84-90.WU Xing-yin,XIE Jing,WANG Xu.Establishment and Evaluation of Shelf Life Prediction Model for Small Yellow Croaker under Different Storage Temperatures[J].Packaging Engineering,2016,37(19):84-90.
[9]吴奇子,陈雪,刘欢,等.不同贮藏温度条件下鲐鱼货架期预测模型的构建[J].食品科学,2015,36(22):232-236.WU Qi-zi,CHEN Xue,LIU Huan,et al.Construction of Prediction Model of Carp Shelf Life under Different Storage Temperature Conditions[J].Food Science,2015,36(22):232-236.
[10]李冲,麻成金,余佶,等.基于感官与理化指标的椪柑果酒货架期预测模型[J].食品与机械,2017,33(7):133-138.LI Chong,MA Cheng-jin,YU Ji,et al.Prediction Model of Shelf Life of Citrus Fruit Wine Based on Sensory and Physical and Chemical Indicators[J].Food&Mechanical,2017,33(7):133-138.
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[12]陈永安,陈鑫,刘艳飞,等.基于模糊数学的猕猴桃感官评定分析[J].食品工业,2013(10):129-133.CHEN Yong-an,CHEN Xin,LIU Yan-fei,et al.Sensory Evaluation of Kiwifruit Based on Fuzzy Mathematics[J].Food Industry,2013(10):129-133.
[13]曹建康,姜微波.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.CAO Jian-kang,JIANG Wei-bo.Physiological and Biochemical Experiment Guidance of Postharvest Fruits and Vegetables[M].Beijing:China Light Industry Press,2007.
[14]郭文川,刘大洋.猕猴桃膨大果的近红外漫反射光谱无损识别[J].农业机械学报,2014,45(9):230-235.GUO Wen-chuan,LIU Da-yang.Nondestructive Identification of Kiwifruit Expanded Fruit by Near Infrared Diffuse Reflectance Spectroscopy[J].Transactions of the Chinese Society of Agricultural Machinery,201445(9):230-235.
[15]王圣通,戴泽翰,鲍敏丽,等.健康贡柑和感黄龙病贡柑果实品质比较[J].南方农业学报,2015(8):1411-1414.WANG Sheng-tong,DAI Ze-han,BAO Min-li,et al.Comparison of Fruit Quality of Healthy Gonggan and huanglong Diseased Gonggan[J].South China Journal of Agricultural Sciences,2015(8):1411-1414.
[16]黄春辉,葛翠莲,高洁,等.不同类型猕猴桃果实发育过程中内果皮色泽的动态变化[J].江西农业大学学报,2014(3):501-506.HUANG Chun-hui,GE Cui-lian,GAO Jie,et al.Dynamic Changes of Endocarp Color during Fruit Development of Different Types of Kiwifruit[J].Journal of Jiangxi Agricultural University,2014(3):501-506.
[17]胡位歆,丁甜,刘东红.草莓采后货架期预测模型的构建[J].中国食品学报,2017(3):186-193.HU Wei-xin,DING Tian,LIU Dong-hong.Construction of Predictive Model of Postharvest Strawberry Shelf Life[J].Chinese Journal of Food Science,2017,17(3):186-193.
[18]SARMA R R,JHALEGAR M J,JHA S K,et al.Genotypic Variation in Total Phenolics,Antioxidant Activity,Enzymatic Activity and Quality Attributes Among Kiwifruit Cultivars[J].Journal of Plant Biochemistry&Biotechnology,2015,24(1):114-119.
[19]PELEG K.Produce Handling,Packaging and Distribution[M].Connecticut:The AVI Publishing Company Inc,1985.
[20]YONG-SEO PARK.Storability of Fresh-cut Kiwifruit Slices Influenced by Storage Temperature[J].Journal of the Korean Society for Horticultural Science,2002,43(6):728-732.
[21]CATRIN S G,MATICH A J,MARSH K B,et al.(Methylsulfanyl)alkanoate Ester Biosynthesis in Actinidia Chinensis Kiwifruit and Changes during Cold Storage[J]Phytochemistry,2010,71(7):742-750.
[22]李圆圆,罗安伟,李琳,等.采前氯吡脲处理对‘秦美’猕猴桃贮藏期间果实硬度及细胞壁降解的影响[J].食品科学,2018,39(21):280-285.LI Yuan-yuan,LUO An-wei,LI Lin,et al.Effects of Pre-harvest Clopidogrel Treatment on Fruit Firmness and Cell Wall Degradation During Storage of'Qinmei Kiwifruit[J].Food Science,2018,39(21):280-285.
[23]李莉,刘仁林.赣南纽荷尔脐橙果实生长与主要营养物质积累动态[J].经济林研究,2018,36(2):43-48.LI Li,LIU Ren-lin.Dynamics of Fruit Growth and Main Nutrient Accumulation in Newhall Navel Orange in Southern Fujian[J].Economic Forest Research,2018,36(2):43-48.
[24]LAMIKANRA O,CHEN J C,BANKS D,et al.Biochemical and Microbial Changes During the Storage of Minimally Processed Cantaloupe[J].J Agric Food Chem,2000,48(12):5955-5961.
[25]张伟.不同化学处理对黄花梨和猕猴桃果实的保鲜效果研究[D].杭州:浙江工商大学,2014.ZHANG Wei.Study on the Fresh-keeping Effect of Different Chemical Treatments on the Fruits of Huanghua Pear and Kiwifruit[D].Hangzhou:Zhejiang University of Commerce and Industry,2014.
[2]于鹏.猕猴桃胡萝卜复合果酱的研制[J].黑龙江粮食,2016(3):40-43.YU Peng.Development of Kiwi and Carrot Compound Jam[J].Heilongjiang Food,2016(3):40-43.
[3]刘欣.浆果类果品的贮藏技术与方法[J].农业科技与装备,2015(12):46-47.LIU Xin.Storage Techniques and Methods of Berry Fruits[J].Agricultural Science&Technology2015(12):46-47.
[4]张秀媛,何扩,赵瑞平,等.宣化牛奶葡萄贮藏过程中生理品质变化及货架期动力学模型[J].食品科学,2015,36(10):254-258.ZHANG Xiu-yuan,HE Kuo,ZHAO Rui-ping,et al.Physiological Quality Changes and Shelf-life Dynamics Model of Xuanhua Milk Grape During Storage[J].Food Science,2015,36(10):254-258.
[5]胡位歆,刘东红.猕猴桃采后品质分析及货架期预测模型的构建[C]//2015年中国农业工程学会农产品加工及贮藏工程分会学术年会论文集,2015:112-113.HU Wei-xin,LIU Dong-hong.Postharvest Quality Analysis and Shelf Life Prediction Model of Kiwifruit[C]//Proceedings of the Annual Conference of Agricultural Products Processing and Storage Engineering Branch of China Agricultural Engineering Society2015:112-113.
[6]王锡海.基于水分活度和玻璃化转变理论的冻干双孢蘑菇贮藏稳定性的研究[D].淄博:山东理工大学,2012.WANG Xi-hai.Study on Storage Stability of Freeze-dried Agaricus Bisporus Based on Water Activity and Glass Transition Theory[D].Zibo:Shandong University of Technology,2012.
[7]谢晶,张利平,高志立,等.鸡毛菜的品质动力学分析及货架期预测模型[J].食品科学,2014,35(10):268-272.XIE Jing,ZHANG Li-ping,GAO Zhi-li,et al.Quality Dynamics Analysis and Shelf Life Prediction Model of Chicken Thyme[J].Food Science,2014,35(10):268-272.
[8]吴行印,谢晶,王旭.不同贮藏温度下小黄鱼货架期预测模型的建立和评价[J].包装工程,2016,37(19):84-90.WU Xing-yin,XIE Jing,WANG Xu.Establishment and Evaluation of Shelf Life Prediction Model for Small Yellow Croaker under Different Storage Temperatures[J].Packaging Engineering,2016,37(19):84-90.
[9]吴奇子,陈雪,刘欢,等.不同贮藏温度条件下鲐鱼货架期预测模型的构建[J].食品科学,2015,36(22):232-236.WU Qi-zi,CHEN Xue,LIU Huan,et al.Construction of Prediction Model of Carp Shelf Life under Different Storage Temperature Conditions[J].Food Science,2015,36(22):232-236.
[10]李冲,麻成金,余佶,等.基于感官与理化指标的椪柑果酒货架期预测模型[J].食品与机械,2017,33(7):133-138.LI Chong,MA Cheng-jin,YU Ji,et al.Prediction Model of Shelf Life of Citrus Fruit Wine Based on Sensory and Physical and Chemical Indicators[J].Food&Mechanical,2017,33(7):133-138.
[11]顾海宁,李强,陈晨,等.猕猴桃储藏期品质变化研究及预测模型建立[J].食品工业,2014(6):7-10.GU Hai-ning,LI Qiang,CHEN Chen,et al.Study on Quality Changes and Predictive Model of Kiwifruit During Storage[J].Food Industry,2014(6):7-10.
[12]陈永安,陈鑫,刘艳飞,等.基于模糊数学的猕猴桃感官评定分析[J].食品工业,2013(10):129-133.CHEN Yong-an,CHEN Xin,LIU Yan-fei,et al.Sensory Evaluation of Kiwifruit Based on Fuzzy Mathematics[J].Food Industry,2013(10):129-133.
[13]曹建康,姜微波.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.CAO Jian-kang,JIANG Wei-bo.Physiological and Biochemical Experiment Guidance of Postharvest Fruits and Vegetables[M].Beijing:China Light Industry Press,2007.
[14]郭文川,刘大洋.猕猴桃膨大果的近红外漫反射光谱无损识别[J].农业机械学报,2014,45(9):230-235.GUO Wen-chuan,LIU Da-yang.Nondestructive Identification of Kiwifruit Expanded Fruit by Near Infrared Diffuse Reflectance Spectroscopy[J].Transactions of the Chinese Society of Agricultural Machinery,201445(9):230-235.
[15]王圣通,戴泽翰,鲍敏丽,等.健康贡柑和感黄龙病贡柑果实品质比较[J].南方农业学报,2015(8):1411-1414.WANG Sheng-tong,DAI Ze-han,BAO Min-li,et al.Comparison of Fruit Quality of Healthy Gonggan and huanglong Diseased Gonggan[J].South China Journal of Agricultural Sciences,2015(8):1411-1414.
[16]黄春辉,葛翠莲,高洁,等.不同类型猕猴桃果实发育过程中内果皮色泽的动态变化[J].江西农业大学学报,2014(3):501-506.HUANG Chun-hui,GE Cui-lian,GAO Jie,et al.Dynamic Changes of Endocarp Color during Fruit Development of Different Types of Kiwifruit[J].Journal of Jiangxi Agricultural University,2014(3):501-506.
[17]胡位歆,丁甜,刘东红.草莓采后货架期预测模型的构建[J].中国食品学报,2017(3):186-193.HU Wei-xin,DING Tian,LIU Dong-hong.Construction of Predictive Model of Postharvest Strawberry Shelf Life[J].Chinese Journal of Food Science,2017,17(3):186-193.
[18]SARMA R R,JHALEGAR M J,JHA S K,et al.Genotypic Variation in Total Phenolics,Antioxidant Activity,Enzymatic Activity and Quality Attributes Among Kiwifruit Cultivars[J].Journal of Plant Biochemistry&Biotechnology,2015,24(1):114-119.
[19]PELEG K.Produce Handling,Packaging and Distribution[M].Connecticut:The AVI Publishing Company Inc,1985.
[20]YONG-SEO PARK.Storability of Fresh-cut Kiwifruit Slices Influenced by Storage Temperature[J].Journal of the Korean Society for Horticultural Science,2002,43(6):728-732.
[21]CATRIN S G,MATICH A J,MARSH K B,et al.(Methylsulfanyl)alkanoate Ester Biosynthesis in Actinidia Chinensis Kiwifruit and Changes during Cold Storage[J]Phytochemistry,2010,71(7):742-750.
[22]李圆圆,罗安伟,李琳,等.采前氯吡脲处理对‘秦美’猕猴桃贮藏期间果实硬度及细胞壁降解的影响[J].食品科学,2018,39(21):280-285.LI Yuan-yuan,LUO An-wei,LI Lin,et al.Effects of Pre-harvest Clopidogrel Treatment on Fruit Firmness and Cell Wall Degradation During Storage of'Qinmei Kiwifruit[J].Food Science,2018,39(21):280-285.
[23]李莉,刘仁林.赣南纽荷尔脐橙果实生长与主要营养物质积累动态[J].经济林研究,2018,36(2):43-48.LI Li,LIU Ren-lin.Dynamics of Fruit Growth and Main Nutrient Accumulation in Newhall Navel Orange in Southern Fujian[J].Economic Forest Research,2018,36(2):43-48.
[24]LAMIKANRA O,CHEN J C,BANKS D,et al.Biochemical and Microbial Changes During the Storage of Minimally Processed Cantaloupe[J].J Agric Food Chem,2000,48(12):5955-5961.
[25]张伟.不同化学处理对黄花梨和猕猴桃果实的保鲜效果研究[D].杭州:浙江工商大学,2014.ZHANG Wei.Study on the Fresh-keeping Effect of Different Chemical Treatments on the Fruits of Huanghua Pear and Kiwifruit[D].Hangzhou:Zhejiang University of Commerce and Industry,2014.
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