Effect of three fresh-keeping methods on storage quality of Dapingding jujube
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摘要: 以朝阳大平顶枣为原料,研究其在(4±0.3)℃低温条件下,利用氯化钙、迷迭香提取物、热水处理3种常用保鲜方法对大平顶枣采后贮藏特性的影响。通过对大平顶枣的腐烂率、维生素C含量、可滴定酸含量、质构特性的变化以及风味物质检测,比较了不同处理方式对大平顶枣的贮藏保鲜效果。实验结果表明,2.0%氯化钙溶液浸渍、0.2%迷迭香提取物溶液浸渍、45℃热水浸泡均具有很好的保鲜效果。钙盐处理能有效抑制大枣的果皮硬度下降,保持枣果中VC和可滴定酸含量;迷迭香提取物显著(p<0.05)降低了大枣腐烂率,保持枣果VC含量;热水浸泡处理可显著地(p<0.05)提高好果率,延缓鲜果衰老。电子鼻检测的结果表明不同保鲜处理方式下,大枣中的芳香成分的变化速率和规律并不相同,采用线性判别分析(LDA)方法能很好地区分不同新鲜度的大平顶枣。Abstract: Dapingding jujube of Chaoyang was used to study the keep- freshing effect of CaCl2, rosemary extract, hot water at (4±0.3) ℃ low temperature. The quality attribute of rotting rate, vitamin C, titratable acidity, texture characteristics and flavor substances of the jujube were measured after different treatments. Results showed fresh-keeping effects were well with those treatments of 2.0% CaCl2solution, 0.2% rosemary extracts solution, and 45℃ hot water. Calcium salt treatment could effectively inhibit the skin hardness decreased, maintain the content of VC and titratable acidity. Rosemary extracts solution was a good way to decrease the rotting rate ( p < 0. 05) , kept the VC content significantly. Hot water treatment could improve the good fruit percentage (p<0.05) , delay fruit senescence remarkable higher than control treat. Electronic nose detection results showed that the aroma compounds of jujube in the rate of change and the law were not the same under different preservation approach. The linear discriminant analysis (LDA) method could be used to distinguish the freshness of jujube.
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Keywords:
- Dapingding jujube /
- fresh-keeping methods /
- electronic nose /
- quality
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