Forced-air pre-cooling of different temperatures and its effects on cold storage of Cucurbita pepo

被引：0
|
作者：
Ji L. [1 ]
Liang Y. [1 ]
Chen C. [2 ]
Dong C. [2 ]
Yu J. [2 ]
Ji H. [2 ]
Wang C. [1 ]
机构：
[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao
[2] National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin
来源：
Wang, Chengrong (qauwcr@126.com) | 2018年 / Chinese Society of Agricultural Engineering卷 / 34期
关键词：
Cold storage; Cucurbita pepo; Fored-air pre-cooling; Temperature; Vitamin;
D O I：
10.11975/j.issn.1002-6819.2018.01.039
中图分类号：
学科分类号：
摘要：
In order to extend the freshness period of post-harvest Cucurbita pepo and lessen the consumption of nutrient substance, this study aims to determine the cold preservation effects of forced-air pre-cooling at different temperatures on post-harvest Cucurbita pepo. In the experiments, the pre-cooling temperatures were set at -3, 0, 3 and 6℃, while the target cold preservation temperature was 10℃. The sample was examined every 4 days to determine a variety of indices. The results indicate that the pre-cooling rate at 6℃ is the slowest and that at -3℃ the fastest. At the end of cold preservation period (on the 16th day), the ascent percentages of malondialdehyde (MDA) at 0 and 3℃ pre-cooling treatment are 66.76% and 71.63% respectively, when compared to the content before the cold preservation period, which are significantly lower than that of the other 2 treatments; the descent levels of firmness in the 4 groups (-3, 0, 3 and 6℃) are 9.89%, 7.46%, 7.89% and 11.19% individually; catalase (CAT) activity of 4 groups on the 16th day is 16.25, 19.79, 17.58 and 16.63 U/(min·g), respectively; at the same time, the falling ranges of vitamin C content are 32.61%, 20.65%, 26.09% and 30.87% and the relative contents of aldehydes at the end of period are 69.94%, 76.33%, 71.47% and 70.97% respectively. When compared to -3 and 6℃ pre-cooling groups, temperatures between 0 and 3℃ were seen to provide the optimal cold preservation effects on Cucurbita pepo, as the respiration and ethylene production rates are lower at these temperatures, which is helpful in decreasing the senescence rate and prolonging the shelf life of these vegetables, and this temperature range effectively delays the decline rate of firmness. Moreover, the accumulation of MDA and the extent of tissue damage are both inhibited at a pre-cooling temperature from 0 to 3℃. Additionally, the pre-cooling treatment at 0 and 3℃ is also shown to inhibit peroxidase (POD) enzyme activity and maintain a higher level of CAT activity, which assists in reducing reactive metabolism damage by removing reactive oxygen and free radicals. In contrast, pre-cooling temperatures of -3 and 6℃ demonstrate higher respiration rates and ascorbate peroxidase (APX) enzyme activity rises rapidly in the second half of the cold preservation period, during which APX activity at 0 and 3℃ pre-cooling remains markedly more stable. And the chilling injury appears when the pre-cooling temperature is -3℃, and there are lots of stains on the surface of Cucurbita pepo in -3℃ treatment. In conclusion, this study finds that the most suitable pre-cooling temperature range for Cucurbita pepo is from 0 to 3℃ and therefore this research can provide technological and theoretical support for the development of cold-chain technology of Cucurbita pepo. © 2018, Editorial Department of the Transactions of the Chinese Society of Agricultural Engineering. All right reserved.
引用
收藏
页码：287 / 293
页数：6
相关论文
共 27 条
  • [1] Li H., Sun Z., Li Y., Et al., Preservation Effects of New Combination of Different Physical Treatments on Fenghuang Honey Peach Quality, Tianjin Agricultural Sciences, 20, 4, pp. 31-36, (2014)
  • [2] Zhou H., Ye Z., Su M., Et al., Effects of mechanical damage on the activite of antioxidant enzymes in fuji apples, Storage and Process, 15, 1, pp. 16-19, (2015)
  • [3] Bai Y., Xu J., Yao J., Et al., Effects of pre-cooling types on quality and antioxidiant enzymesactivities of Hami melon during shelf-life, Food science and technology, 41, 4, pp. 56-60, (2016)
  • [4] Guo Z., Liu X., Liu X., Et al., Experimental Study on Humidifying Pressure-difference Precooling of Xinjiang Saimaiti Apricot, Storage and Process, 17, 4, pp. 1-5, (2017)
  • [5] Han Q., Gao H., Chen H., Et al., Precooling and Ozone Treatments Affects Postharvest Quality of Black Mulberry (Morus nigra) Fruits, Food Chemistry, 221, pp. 1947-1953, (2017)
  • [6] Zheng X., Xiong W., Preservation experiment of fresh button mushroom by using vacuum pre-cooling and hypobaric cold storage, Edible and Medicinal Mushrooms, 25, 1, pp. 46-50, (2017)
  • [7] O'Sullivan J.L., Ferrua M.J., Love R., Et al., Forced-air cooling of polylined horticultural produce: Optimal cooling conditions and package design, Postharvest Biology and Technology, 126, pp. 67-75, (2017)
  • [8] Han J., Badia-Melis R., Yang X.-T., CFD Simulation of Airflow and Heat Transfer During Forced-Air Precooling of Apples, Journal of Food Process Engineering, 40, 2, pp. 1-17, (2017)
  • [9] Lv S., Lv E., Lv H., Et al., Effect of Different Precooling Methods on the Storage Quality of Litchi, Modern Food Science and Technology, 30, 3, pp. 157-162, (2014)
  • [10] Xu J., Tong B., Wang R., Et al., Effect of different pre-cooling ways on freshness retaining of postharvest okra, Science and Technology of Food Industry, 35, 9, pp. 312-315, (2014)
123