锥栗（Castanea Henryi）贮藏中品质变化规律与贮藏时间、温度模型的研究
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摘要
本文分为三部分，第一部分对国内外果蔬贮藏保鲜技术的研究现状及锥栗贮藏保鲜的研究现状进行了总结概括。第二部分从数学的角度对贮藏过程中锥栗品质的变化规律进行了描述，并研究了包装条件对锥栗贮藏的影响。第三部分研究了锥栗贮藏时间、温度模型。
首先，本文对目前国内外应用保鲜方法如冷藏、窖藏、气调贮藏、辐射、调压贮藏、化学药剂涂膜、静电场保鲜、臭氧离子气体保鲜和生物技术保鲜等方法和国内外锥栗贮藏保鲜的研究现状进行了详细的总结概括，并对我国的果蔬贮藏保鲜业存在的问题和发展前景进行了展望。
其次，本文对在单一贮藏条件下不同包装条件的锥栗各个品质含量的变化情况进行了测定，包括贮藏中锥栗的呼吸强度、淀粉含量、维生素C含量、含水量、失重率、总糖含量、坏果率及贮藏环境中的相对湿度和空气成分等，并对呼吸强度变化规律、淀粉和维生素C的降解速率、含水量、失重率、总糖含量的变化规律从数学的角度进行了描述，同时研究了锥栗贮藏中品质变化规律与包装条件的关系，确定了硅窗袋贮藏锥栗的优越性。研究结果表明：(1) 贮藏中锥栗的呼吸强度和呼吸热随着温度降低而减弱，在贮藏稳定期内随着时间的延长，温度对呼吸强度和呼吸热的影响也相对变弱；贮藏中锥栗淀粉的降解速率为零级反应，随着温度的降低而降低；贮藏中锥栗维生素C的降解速率也随时间的延长和温度的降低而逐渐降低；贮藏中锥栗的失重随着时间的延长不断增加，与贮藏环境中的相对湿度成反比；贮藏中锥栗的总糖含量随时间延长逐渐增加。(2) 用硅窗袋与普通麻袋贮藏的锥栗相比，其呼吸强度更弱、淀粉和维生素C的降解速率更低、失重率更低，以及总糖含量较低，说明硅窗袋更有利于锥栗的贮藏。
最后，在研究了贮藏中锥栗品质变化规律，并确定使用硅窗袋贮藏锥栗后，为更深入的研究锥栗贮藏时间、温度和品种对贮藏效果的影响，本文采用不同浓度的抑霉唑浸泡(2000ppm、1000ppm、0ppm)、不同温度(1℃、5℃、10℃)等措施，对长芒、黄榛、油榛三个品种的锥栗进行保鲜研究。通过数据分析，建立了以淀粉为检测指标的锥栗贮藏时间模型，并对对锥栗的贮藏时间进行了预测，然后通过建立锥栗贮藏过程中温度变化模型，对锥栗堆垛中的温度变化规律、锥栗的贮藏时间和锥栗堆垛的高度进行了分析研究。结果表明：(1) 锥栗贮藏中温度和品种是影响贮藏效果的
福建农林大学硕士学位论文锥栗贮藏中品质变化规律与贮藏时间、沮度模型的研究
主要因素，抑霉哇对贮藏的影响不显著。(2)通过贮藏时间模型预测的不
同品种在不同温度的贮藏时间为:长芒在1℃时为179天，5℃时为170天，
10℃时为巧9天;黄棒在1℃时为164天，5℃时为152天，10℃时为140
天;油棒在1℃时为168天，5℃时为162天，10℃时为152天。(3)在锥
栗的堆垛中，随着时间的延长，由于锥栗自身的呼吸作用，不断产生呼吸
热，且热量不能及时传导出去，所以堆垛中的温度也逐渐升高。
This paper included three parts, the status of the technique of storing and keeping fruits, vegetables and Castanea Henryi fresh was generalized in the first part. The change disciplinarian of Castanea Henryi qualities was described from the math aspect and the influence packaging factors to storage of Castanea Henryi was studied in the second part. The storage time and temperature models of Castanea Henryi were studied in the third part.
First, the technique of keeping fruits and vegetables fresh was generalized, such as low temperature storage, cellar storage, air controlled storage, radiation storage, pressure controlled storage, chemistry medicament daubed storage, electrostatic storage, ozone ion storage and biology storage etc. The technique of storing catasnea henryi also was generalized in this part, and the problem of fruits and vegetables storing industry and the development foreground of it were pointed out.
Second, series of qualities of Castanea Henryi were mensurated in the same storing condition except different packaging, such as respiration rate, starch content, vitamine C content, water content, weight losing rate, total sugar content, rate of bad fruit, relative humidity and air component hi the storage condition ect. The change disciplinarian of respiration rate, the declining rate of starch and vitamine C, and the change disciplinarian of water content, weight losing rate and total sugar content of Castanea Henryi were described from the math aspect, at the same time the relationship between the change disciplinarian of Castanea Henryi qualities and the packaging condition was studied, then the advantage of using silicon rubber film windowed plastic bag to store Castanea Henryi was testified. The results showed that: (1) The respiration rate and respiration therm decreased as the storage temperature fallen and as the storage time lasted long during the steady period. The declining rate of the starch an
d vitamine C contents of Castanea Henryi was fallen as the storage time lasted long and the temperature fallen, the declining rate of starch was zero degree reaction. The weight losing of Castanea Henryi increased as the storage time lasted long, and was inverse ratio to the relative humidity of storage condition. The total sugar content of Castanea Henryi increased as storage time lasted
long.(2) The respiration rate, the declining rate of starch and Vc, the weight losing rate and the total sugar content of Castanea Henryi stored by using silicon rubber film windowed plastic bag were lower than the common bag, it's showed that the silicon rubber film windowed plastic bag was advantage to store Castanea Henryi than common bag.
Finally, the silicon rubber film windowed plastic bag was determined to be used to store Castanea Henryi after the the change disciplinarian of Castanea Henryi qualities were studied. In order to more profoundly study the effects of the storage time, temperatures and cultivers to the stored Castanea Henryi, three main cultivers which were Changmang, Huangzhen, Youzhen were pretreated with Imazalil solutions which were 2000ppnu 1000 ppm, ppm in concentration, and were stored in refrigeration in three different temperatures (1 C , 5 C , 10 C). The storage time model was founded by analyzing the datas measured and the storage time was forecasted by using the storage time model and the starch content of Castanea Henryi was the guide line in the model. Then the temperature model of Castanea Henryi during the storage was founded, the change of temperature in the stored Castanea Henryi, the storage time and the height of Castanea Henryi laid were studied by using the models. The results indicated that (1) the stora
ge temperature and cultiver were the main factors to store Castanea Henryi, the effect of Imazalil was unconspicuous. (2) The storage time was forecasted by using the time model of different cultivers were that Changmang was 179 days in 1 C, 170 days in 5 C and 159 days in 10 C, Huangzhen was 164 days in 1 C, 152 days in 5 C and 140 days in 10 C, Youzhen was 168 d
首先，本文对目前国内外应用保鲜方法如冷藏、窖藏、气调贮藏、辐射、调压贮藏、化学药剂涂膜、静电场保鲜、臭氧离子气体保鲜和生物技术保鲜等方法和国内外锥栗贮藏保鲜的研究现状进行了详细的总结概括，并对我国的果蔬贮藏保鲜业存在的问题和发展前景进行了展望。
其次，本文对在单一贮藏条件下不同包装条件的锥栗各个品质含量的变化情况进行了测定，包括贮藏中锥栗的呼吸强度、淀粉含量、维生素C含量、含水量、失重率、总糖含量、坏果率及贮藏环境中的相对湿度和空气成分等，并对呼吸强度变化规律、淀粉和维生素C的降解速率、含水量、失重率、总糖含量的变化规律从数学的角度进行了描述，同时研究了锥栗贮藏中品质变化规律与包装条件的关系，确定了硅窗袋贮藏锥栗的优越性。研究结果表明：(1) 贮藏中锥栗的呼吸强度和呼吸热随着温度降低而减弱，在贮藏稳定期内随着时间的延长，温度对呼吸强度和呼吸热的影响也相对变弱；贮藏中锥栗淀粉的降解速率为零级反应，随着温度的降低而降低；贮藏中锥栗维生素C的降解速率也随时间的延长和温度的降低而逐渐降低；贮藏中锥栗的失重随着时间的延长不断增加，与贮藏环境中的相对湿度成反比；贮藏中锥栗的总糖含量随时间延长逐渐增加。(2) 用硅窗袋与普通麻袋贮藏的锥栗相比，其呼吸强度更弱、淀粉和维生素C的降解速率更低、失重率更低，以及总糖含量较低，说明硅窗袋更有利于锥栗的贮藏。
最后，在研究了贮藏中锥栗品质变化规律，并确定使用硅窗袋贮藏锥栗后，为更深入的研究锥栗贮藏时间、温度和品种对贮藏效果的影响，本文采用不同浓度的抑霉唑浸泡(2000ppm、1000ppm、0ppm)、不同温度(1℃、5℃、10℃)等措施，对长芒、黄榛、油榛三个品种的锥栗进行保鲜研究。通过数据分析，建立了以淀粉为检测指标的锥栗贮藏时间模型，并对对锥栗的贮藏时间进行了预测，然后通过建立锥栗贮藏过程中温度变化模型，对锥栗堆垛中的温度变化规律、锥栗的贮藏时间和锥栗堆垛的高度进行了分析研究。结果表明：(1) 锥栗贮藏中温度和品种是影响贮藏效果的
福建农林大学硕士学位论文锥栗贮藏中品质变化规律与贮藏时间、沮度模型的研究
主要因素，抑霉哇对贮藏的影响不显著。(2)通过贮藏时间模型预测的不
同品种在不同温度的贮藏时间为:长芒在1℃时为179天，5℃时为170天，
10℃时为巧9天;黄棒在1℃时为164天，5℃时为152天，10℃时为140
天;油棒在1℃时为168天，5℃时为162天，10℃时为152天。(3)在锥
栗的堆垛中，随着时间的延长，由于锥栗自身的呼吸作用，不断产生呼吸
热，且热量不能及时传导出去，所以堆垛中的温度也逐渐升高。
This paper included three parts, the status of the technique of storing and keeping fruits, vegetables and Castanea Henryi fresh was generalized in the first part. The change disciplinarian of Castanea Henryi qualities was described from the math aspect and the influence packaging factors to storage of Castanea Henryi was studied in the second part. The storage time and temperature models of Castanea Henryi were studied in the third part.
First, the technique of keeping fruits and vegetables fresh was generalized, such as low temperature storage, cellar storage, air controlled storage, radiation storage, pressure controlled storage, chemistry medicament daubed storage, electrostatic storage, ozone ion storage and biology storage etc. The technique of storing catasnea henryi also was generalized in this part, and the problem of fruits and vegetables storing industry and the development foreground of it were pointed out.
Second, series of qualities of Castanea Henryi were mensurated in the same storing condition except different packaging, such as respiration rate, starch content, vitamine C content, water content, weight losing rate, total sugar content, rate of bad fruit, relative humidity and air component hi the storage condition ect. The change disciplinarian of respiration rate, the declining rate of starch and vitamine C, and the change disciplinarian of water content, weight losing rate and total sugar content of Castanea Henryi were described from the math aspect, at the same time the relationship between the change disciplinarian of Castanea Henryi qualities and the packaging condition was studied, then the advantage of using silicon rubber film windowed plastic bag to store Castanea Henryi was testified. The results showed that: (1) The respiration rate and respiration therm decreased as the storage temperature fallen and as the storage time lasted long during the steady period. The declining rate of the starch an
d vitamine C contents of Castanea Henryi was fallen as the storage time lasted long and the temperature fallen, the declining rate of starch was zero degree reaction. The weight losing of Castanea Henryi increased as the storage time lasted long, and was inverse ratio to the relative humidity of storage condition. The total sugar content of Castanea Henryi increased as storage time lasted
long.(2) The respiration rate, the declining rate of starch and Vc, the weight losing rate and the total sugar content of Castanea Henryi stored by using silicon rubber film windowed plastic bag were lower than the common bag, it's showed that the silicon rubber film windowed plastic bag was advantage to store Castanea Henryi than common bag.
Finally, the silicon rubber film windowed plastic bag was determined to be used to store Castanea Henryi after the the change disciplinarian of Castanea Henryi qualities were studied. In order to more profoundly study the effects of the storage time, temperatures and cultivers to the stored Castanea Henryi, three main cultivers which were Changmang, Huangzhen, Youzhen were pretreated with Imazalil solutions which were 2000ppnu 1000 ppm, ppm in concentration, and were stored in refrigeration in three different temperatures (1 C , 5 C , 10 C). The storage time model was founded by analyzing the datas measured and the storage time was forecasted by using the storage time model and the starch content of Castanea Henryi was the guide line in the model. Then the temperature model of Castanea Henryi during the storage was founded, the change of temperature in the stored Castanea Henryi, the storage time and the height of Castanea Henryi laid were studied by using the models. The results indicated that (1) the stora
ge temperature and cultiver were the main factors to store Castanea Henryi, the effect of Imazalil was unconspicuous. (2) The storage time was forecasted by using the time model of different cultivers were that Changmang was 179 days in 1 C, 170 days in 5 C and 159 days in 10 C, Huangzhen was 164 days in 1 C, 152 days in 5 C and 140 days in 10 C, Youzhen was 168 d
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[1]Rocyo Rodryguez, Ana Jimenez, Rafael Guillen, Postharvest Changes in White Asparagus Cell Wall during Refrigerated Storage. J. Agrie. Food Chem. 1999(47): 510～517.
[2]Ja-Young Hwang, In-Kyeong Hwang, Jae-Bok Park.Analysis of Physicochemical Factors Related to the Automatic Pelliele Removal in Korean Chestnut (Castanea crenata). J. Agrie. Food Chem. 2001(49): 6045～6049.
[3]B. S. Jeon, C. Y. Lee. Shelf-Life Extension of American Fresh Orange by Controlled Atmosphere Storage and Modified Atmosphere Packaging. JOURNAL OF FOOD SCIENCE. 1999, 64(2):328～331.
[4]A. Jangehud, M. S. Chinnan. Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution. JOURNAL OF FOOD SCIENCE. 1999, 64(1):153～154
[5]Y.P. CHANG, P.B. CHEAH, C.C. SEOW. Plastieizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State. JOURNAL OF FOOD SCIENCE.2000, 65(3):445～451.
[6]T.A.TREZZA, J.M. KROCHTA. Color Stability of Edible Coatings During Prolonged Storage. JOURNAL OF FOOD SCIENCE.2000, 65(7): 1166～1169.
[7]H. Izumi. Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables. JOURNAL OF FOOD SCIENCE. 1999, 64(3):536～539.
[8]A. Anzaldǘa-Morales, G.H. Brusewitz, J.A. Anderson. Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates. JOURNAL OF FOOD SCIENCE. 1999, 64(2):332～335.
[9]K. Tano, J. Arul, G. Doyon, E Castaigne. Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by
Storage Temperature Abuse. JOURNAL OF FOOD SCIENCE. 1999, 64(6): 1073～1077
[10]C. Caner, P. J. Vergano, J. L. Wiles. Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage. JOURNAL OF FOOD SCIENCE 1998,63(6): 1049～1053.
[11]T.R.STONEHAM, D.B.LUND, C.H.TONG.The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics. JOURNAL OF FOOD SCIENCE.2000, 65(6): 968～973
[12]M. C. N. Nunes, J. K. Brecht, A. M. M. B. Morais, S. A. Sargent. Controlling Temperature and Water Loss to Maintain Aseorbic Acid Levels in Strawberries During Postharvest Handling. JOURNAL OF FOOD SCIENCE 1998, 63(6): 1033～1036.
[13]R. Lakakul, R. M. Beaudry, R. J. Hernandez. Modeling Respiration of Apple Slices in Modified-Atmosphere Packages. JOURNAL OF FOOD SCIENCE. 1999, 64(1):105～110
[14]S. KHALLOUFI, Y. EL-MASLOUHI, C. RATTI.Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders. JOURNAL OF FOOD SCIENCE. 2000, 65(5):842～848
[15]S.PHOUNGCHANDANG, J.L.WOODS.Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data Compared. JOURNAL OF FOOD SCIENCE.2000, 65(6):990～996
[16]A.A. Teixeira, M.O. Balaban, S.P.M. Germer, M.S. Sadahira, R.O. Teixeira-Neto, A.A. Vitali. Heat Transfer Model Performance in Simulation of Process Deviations. JOURNAL OF FOOD SCIENCE. 1999, 64(3):488～493.
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[1]Rocyo Rodryguez, Ana Jimenez, Rafael Guillen, Postharvest Changes in White Asparagus Cell Wall during Refrigerated Storage. J. Agrie. Food Chem. 1999(47): 510～517.
[2]Ja-Young Hwang, In-Kyeong Hwang, Jae-Bok Park.Analysis of Physicochemical Factors Related to the Automatic Pelliele Removal in Korean Chestnut (Castanea crenata). J. Agrie. Food Chem. 2001(49): 6045～6049.
[3]B. S. Jeon, C. Y. Lee. Shelf-Life Extension of American Fresh Orange by Controlled Atmosphere Storage and Modified Atmosphere Packaging. JOURNAL OF FOOD SCIENCE. 1999, 64(2):328～331.
[4]A. Jangehud, M. S. Chinnan. Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution. JOURNAL OF FOOD SCIENCE. 1999, 64(1):153～154
[5]Y.P. CHANG, P.B. CHEAH, C.C. SEOW. Plastieizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State. JOURNAL OF FOOD SCIENCE.2000, 65(3):445～451.
[6]T.A.TREZZA, J.M. KROCHTA. Color Stability of Edible Coatings During Prolonged Storage. JOURNAL OF FOOD SCIENCE.2000, 65(7): 1166～1169.
[7]H. Izumi. Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables. JOURNAL OF FOOD SCIENCE. 1999, 64(3):536～539.
[8]A. Anzaldǘa-Morales, G.H. Brusewitz, J.A. Anderson. Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates. JOURNAL OF FOOD SCIENCE. 1999, 64(2):332～335.
[9]K. Tano, J. Arul, G. Doyon, E Castaigne. Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As Affected by
Storage Temperature Abuse. JOURNAL OF FOOD SCIENCE. 1999, 64(6): 1073～1077
[10]C. Caner, P. J. Vergano, J. L. Wiles. Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage. JOURNAL OF FOOD SCIENCE 1998,63(6): 1049～1053.
[11]T.R.STONEHAM, D.B.LUND, C.H.TONG.The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics. JOURNAL OF FOOD SCIENCE.2000, 65(6): 968～973
[12]M. C. N. Nunes, J. K. Brecht, A. M. M. B. Morais, S. A. Sargent. Controlling Temperature and Water Loss to Maintain Aseorbic Acid Levels in Strawberries During Postharvest Handling. JOURNAL OF FOOD SCIENCE 1998, 63(6): 1033～1036.
[13]R. Lakakul, R. M. Beaudry, R. J. Hernandez. Modeling Respiration of Apple Slices in Modified-Atmosphere Packages. JOURNAL OF FOOD SCIENCE. 1999, 64(1):105～110
[14]S. KHALLOUFI, Y. EL-MASLOUHI, C. RATTI.Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders. JOURNAL OF FOOD SCIENCE. 2000, 65(5):842～848
[15]S.PHOUNGCHANDANG, J.L.WOODS.Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data Compared. JOURNAL OF FOOD SCIENCE.2000, 65(6):990～996
[16]A.A. Teixeira, M.O. Balaban, S.P.M. Germer, M.S. Sadahira, R.O. Teixeira-Neto, A.A. Vitali. Heat Transfer Model Performance in Simulation of Process Deviations. JOURNAL OF FOOD SCIENCE. 1999, 64(3):488～493.