摘要
针对青柠檬采后易变黄的问题,以绿色北京柠檬为试材,研究温度为14℃、O_2体积分数为2%~3%、CO_2体积分数分别为5%~6%, 9%~10%, 15%~16%和20%~25%的气调贮藏环境对北京柠檬变黄速率及品质变化的影响。结果表明,高CO_2能明显抑制绿色北京柠檬的黄变速率。其中,抑制效果最佳的CO_2体积分数是15%~16%,其能有效减缓绿色北京柠檬表面a*值上升速率,抑制可溶性固形物含量的降低,延缓柠檬果肉维生素C含量的下降速率,降低柠檬果肉过氧化物酶及多酚氧化酶活性的上升。因此,体积分数是为15%~16%的CO_2对青柠檬有很好的保绿效果。
In response to the problem that green lemons of postharvest are easy to turn yellow, green Beijing lemon was used as the test material to study the yellowing speed and quality of Beijing lemons in different gas environment at 14 ℃. The O_2 volume fraction was 2%-3%, and the CO_2 volume fraction was 5%-6%, 9%-10%, 15%-16% and 20%-25%, respectively.The results show that high CO_2 can significantly inhibit the yellowing rate of green Beijing lemons. Among them, the CO_2 volume fraction with the best inhibitory effect is 15%-16%, which can effectively slow the rate of the increase of a* of green Beijing lemon surface, inhibit the decrease of soluble solid content, delay the decrease of vitamin C content in lemon pulp, and lower the rate of increase of peroxidase activity and polyphenol oxidase activity in lemon pulp.
引文
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