气调包装中“哈斯”鳄梨的品质变量

IF 0.5 4区 农林科学 Q4 AGRICULTURE, MULTIDISCIPLINARY
Y. Vázquez-López, R. Iribe-Salazar, M. Carrazco-Escalante, Soila Gaxiola-Camacho, J. Caro-Corrales
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引用次数: 2

摘要

对水果和蔬菜进行气调包装和冷藏是为了延长它们的保质期。本研究的目的是评价鳄梨(Persea americana Mill.) cv的品质变量。在8°C的改良气氛包装(MAP)中储存期间的“Hass”,并将其与在室温(RT)和冷藏(REF)中储存期间获得的“Hass”进行对比。生理成熟的果实储存在MAP袋中,袋厚0.20 mm。采用完全随机设计;影响因素为:贮藏类型(RT 21°C, REF 8°C, MAP 8°C),贮藏时间(8、16、24、32天),贮藏后成熟时间(2、4、6天)。质量变量为外果皮和中果皮的硬度(穿透力)、总色差(ΔE)(比色计)、pH(电位计)和总可溶性固形物(TSS,折射计)。MAP处理的牛油果在贮藏期内硬度保持不变(p > 0.05),且高于REF和RT处理。牛油果在RT、REF和MAP上的硬度保持度在第16天分别为5.7、32.6和87.2%,在第32天分别为0(无读数)、9.5和78.2%。外果皮和中果皮总色差、pH值和TSS分别为3.8 ~ 25.6、3.2 ~ 20.3、6.7 ~ 7.1和5.3 ~ 7.7°Brix。在贮藏期间,MAP贮藏的水果的硬度、ΔEexocarp和ΔEmesocarp与新鲜水果相似。贮藏方式对贮藏期间的pH和TSS没有影响。8°C环境下的包装可以将“哈斯”鳄梨的保质期延长到室温下的两倍,因为硬度和颜色的变化减少了,这些特性是重要的质量基准。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quality variables of “Hass” avocado stored in modified atmosphere packaging
Modified atmosphere packaging and refrigeration of fruits and vegetables are used to extend their shelf life. The objective of this research was to evaluate quality variables in avocado (Persea americana Mill.) cv. "Hass" during storage in modified atmosphere packaging (MAP) at 8 °C and contrast them to those obtained during storage at room temperature (RT) and refrigeration (REF). Fruits at physiological maturity were stored in MAP bags with a thickness of 0.20 mm. A completely randomized design was used; factors were: type of storage (RT 21 °C, REF 8 °C, and MAP 8 °C), storage time (8, 16, 24, and 32 days), and ripening time after storage (2, 4, and 6 days). Quality variables were firmness (penetration force), total color difference (ΔE) in exocarp and mesocarp (colorimeter), pH (potentiometry), and total soluble solids (TSS, refractometry). Avocados stored in MAP maintained (p > 0.05) firmness, which was higher compared to REF and RT during the storage period. Firmness retention for avocados at RT, REF, and MAP, at day 16, was 5.7, 32.6, and 87.2%, and at day 32, it was 0 (no reading), 9.5, and 78.2%, respectively. Total color difference in exocarp and mesocarp, pH, and TSS ranged from 3.8 to 25.6, 3.2 to 20.3, 6.7 to 7.1, and 5.3 to 7.7 °Brix, respectively. During the storage period, fruits stored at MAP showed a firmness, ΔEexocarp, and ΔEmesocarp similar to those of fresh fruit. Type of storage showed no effect on pH and TSS during the storage period. The package for modified atmosphere at 8 °C allows to prolong the shelf life of “Hass” avocado for a period twice as long as that at room temperature, based on the fact that changes in firmness and color are reduced, properties that are important quality benchmarks.
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来源期刊
Agrociencia
Agrociencia 农林科学-农业综合
CiteScore
0.50
自引率
33.30%
发文量
51
审稿时长
18-36 weeks
期刊介绍: AGROCIENCIA is a scientific journal created and sponsored by the Colegio de Postgraduados. Its main objective is the publication and diffusion of agricultural, animal and forestry sciences research results from mexican and foreign scientists. All contributions are peer reviewed. Starting in the year 2000, AGROCIENCIA became a bimonthly and fully bilingual journal (Spanish and English versions in the same issue). Since 2007 appears every month and a half (eight issues per year). In addition to the printed issues, the full content is available in electronic format.
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