【作者】 陈莉；

【导师】 屠康；

【作者基本信息】 南京农业大学 ， 食品科学， 2006， 硕士

【摘要】 以晚期成熟的苹果品种，江苏徐州丰县地产红富士苹果（Malus domestica Borkh．，cv．Red Fuji）为材料，探讨对红富士苹果采后热空气处理（以下简称热处理）条件的优化，以及优化条件下和38℃，96h热空气处理对该品种苹果贮藏品质和生理生化反应的影响。 1．首先采用响应曲面法（response surface methodology，RSM）建立了红富士苹果底色L、a^*、H、硬度、固酸比和果汁pH值的二次多项数学模型，验证了模型的有效性，并考察处理温度和时间对果实品质各指标的影响，优化出热空气处理条件为36.3℃，75.4h。 2．由于国外研究学者对苹果其它品种（如Granny Smith、Anna、Golden Delicious等）的热空气处理条件多采用38℃96h，本研究采用热空气38℃96h及36.3℃75.4h对红富士苹果的贮藏品质进行对比研究。试验发现在整个贮藏过程中热处理组的苹果果皮褪绿较快，颜色较黄，失重率较高，果实固酸比上升，保持了较高的Na₂CO₃果胶含量和较低的水溶性果胶含量，减缓果实硬度的降低。热处理在贮藏过程中对于果实硬度的保持与对照组相比起到显著的作用，但加速了果皮中叶绿素含量的降解。36.3℃处理组能够较好地减缓由热处理引起的果实果皮褪绿，保持果实底色较低的a^*值，减缓了由热处理所引起的果实中可滴定酸含量的下降，保持较高的含酸量，维持了较好的风味品质。 3．采用热空气38℃96h及36.3℃75.4h对红富士苹果进行处理，在热处理过程中果实的乙烯产生速率和呼吸速率有所上升，处理2天后开始下降，恢复到室温后与对照组相似，在贮藏过程中热处理能够有效地抑制乙烯产生速率和呼吸速率，降低了乙烯高峰和呼吸高峰的峰值，推迟了呼吸高峰的出现。热处理有效地抑制了贮藏过程中果实中丙二醛（MDA）含量和细胞膜透性的增加，保持了果实细胞膜的完整性；抑制了果实中超氧阴离子含量的积累和超氧化物歧化酶（SOD）活性的下降；保持了过氧化氢酶（CAT）和过氧化物酶（POD）活性的稳定，从而有效地抑制了果实的膜脂过氧化，延缓了果实的衰老，使货架后的果实保持了较好的商品价值。更多还原

【Abstract】 Apple fruits （Malus domestica Borkh., cv. Red Fuji） were treated by postharvest heat treatment, the effect of postharvest heat treatment on quality was evaluated by response surface methodology （RSM） in different temperature-time combinations. The quality and physiological indexes changes of apple fruits during cold storage were focused on.1. The effect of hot-air treatment on quality of apples （cv: Red Fuji） was evaluated by response surface methodology （RSM） in different temperature-time combinations. The changes of L, a*, H, firmness, SSC/TA and juice pH of apples were the measured dependent variables. Six second order quadratic equations for heat treatment were built. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validated data. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation, the optimum process parameters were obtained as: temperature 36.3℃, time 75.4h.2. Fresh harvested apples （cv. Red Fuji） were classified into four groups: （1）Control group: apples were stored in cold storage （0℃ for 4 months） and then on shelf （20℃for 7 days）. （2） Hot-air treatment 1: apples were treated with 38℃ for 96 hours and then moved to cold storage and then shelf life. （3） Hot-air treatment 2: apples were treated with 36.3℃ for 75.4 hours and then moved to cold storage and shelf life. Afterwards, the fruit’s quality indexes were monitored during the cold storage and shelf life conditions. It was found that hot-air treatment was remarkably effective in the raise of SSC（soluble solid content）/TA（titrable acidity）. It maintained higher Na₂CO₃-soluble pectin and lower water-soluble pectin. Heat treatment delayed the senescence process in the cold storage. 36.3℃ treatment delayed the decrease of TA content, and maintained high firmness and a better apparent quality.3. Hot air treatment could maintain postharvest quality of Fuji apple fruit treated 36.3℃,75.4h or38℃,96h. During the hot-air treatment, ethylene release rate and respiration rate of treatments were higher than control group. On the second day of heating of heating更多还原