热水处理对南丰蜜橘贮藏品质的影响及传热分析

doi:10.3969/j.issn.1004-1524.2022.02.19

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (2): 370-377.DOI: 10.3969/j.issn.1004-1524.2022.02.19

热水处理对南丰蜜橘贮藏品质的影响及传热分析

张娜¹^,²(), 周慕川¹^,², 王庆港¹^,², 丁玉先¹^,², 陈爱强³

1.华东交通大学土木建筑学院,江西南昌 330013
2.华东交通大学土木工程国家实验教学示范中心,江西南昌 330013
3.天津商业大学天津市制冷技术重点实验室,天津 300134

收稿日期:2020-12-04 出版日期:2022-02-25 发布日期:2022-03-02
作者简介:张娜(1989—),女,江苏徐州人,博士,主要从事果蔬物理保鲜及冷库节能技术研究。E-mail: zhangna881127@163.com
基金资助:
江西省重点研发计划(20181BBF68012);天津市教委项目(2017KJ177)

Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis

ZHANG Na¹^,²(), ZHOU Muchuan¹^,², WANG Qinggang¹^,², DING Yuxian¹^,², CHEN Aiqiang³

1. College of Civil and Architecture, East China of Jiaotong University, Nanchang 330013, China
2. National Experimental Teaching Demonstration Center of Civil Engineering, East China Jiaotong University, Nanchang 330013, China
3. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China

Received:2020-12-04 Online:2022-02-25 Published:2022-03-02

摘要/Abstract

摘要：

为研究不同热水处理对南丰蜜橘贮藏品质的影响,分别对其进行连续热水处理及变温热水处理试验,测量其失重率、可溶性固形物、含酸量、硬度表皮结构等贮藏指标变化以及处理过程中内部温度特性。结果表明,热水处理可显著提升南丰蜜橘的保鲜品质,变温组优势更为明显。贮藏结束时,变温组失重率和腐烂率显著低于对照组及连续处理组,保持了良好的质构指标,并抑制了可溶性固形物和含酸量的下降,外观表皮结构光滑平整,无明显斑点。通过组织温度分析发现,变温处理组传热速率的增强以及连续处理组时间的适当延长是提升其保鲜品质的关键性因素。

关键词: 南丰蜜橘, 连续热处理, 变温热处理, 贮藏品质, 传热特性

Abstract:

In order to study the effects of different hot water treatment on the quality of Nanfeng tangerines in storage, the experiments of continuous hot water treatment and variable temperature hot water treatment were carried out,weight loss rate, acid content of soluble solids, hardness, skin structure and internal temperature characteristics during treatment were measured. The results showed that hot water treatment could significantly improve the freshness quality of the Nanfeng tangerines, but the advantage of variable temperature group was more obvious. At the end of storage, the weight loss rate and decay rate in the variable temperature group were significantly lower than those in the control group and the continuous treatment group, maintaining the good texture index, and inhibited the decrease of soluble solids and acid content. The skin structure was smooth without obvious spots.Through the analysis of tissue temperature, it is considered that the enhancement of heat transfer rate in the variable temperature treatment and the extension of treatment time in the continuous treatment were the key factors to improve its freshness quality.

Key words: Nanfeng tangerine, continuous heat treatment, variable temperature heat treatment, storage quality, heat transfer characteristics

中图分类号:

S666

张娜, 周慕川, 王庆港, 丁玉先, 陈爱强. 热水处理对南丰蜜橘贮藏品质的影响及传热分析[J]. 浙江农业学报, 2022, 34(2): 370-377.

ZHANG Na, ZHOU Muchuan, WANG Qinggang, DING Yuxian, CHEN Aiqiang. Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis[J]. Acta Agriculturae Zhejiangensis, 2022, 34(2): 370-377.

图/表 6

图1 不同处理组失重率变化

Fig.1 Variation of the weight loss rate in different treatment groups

图2 不同处理组腐烂率变化

Fig.2 Variation of the decay rate in different treatment groups

表1 第35天时不同处理组硬度、弹度和咀嚼度情况

Table 1 The hardness, elasticity and chewiness of different treatment groups on the 35th day N

质构指标 Texture index	硬度 Hardness	弹度 Elasticity	咀嚼度 Chewiness
Fresh	6.91 a	2.53 a	6.57 a
CK	5.15 c	1.91 c	3.99 b
C1	5.86 b	1.64 c	3.95 b
C2	5.04 c	2.05 ab	4.22 b
D1	5.48 b	2.05 b	4.36 b
D2	6.51 a	2.51 a	5. 90 ab

图3 不同处理组可溶性固形物和可滴定酸度变化

Fig.3 Variation of soluble solid content and titratable acidity in different treatment groups

图4 不同处理组表皮结构 Fresh,新鲜状态的橘子样本。a,5倍放大微观结构;b,40倍放大微观结构。

Fig.4 Epidermal structure for different treatment group Fresh, Fresh orange sample.a, Microstructure at 5× magnification;b,Microstructure at 40× magnification.

图5 C1、C2、D1、D2热处理过程中心温度及传热速率变化

Fig.5 Temperature and heat transfer rate during the heat treatment process for C1、C2、D1 and D2 treatment groups

参考文献 32

[1]	ZOU Z, XI W P, HU Y, et al. Antioxidant activity of Citrus fruits[J]. Food Chemistry, 2016, 196:885-896. DOI URL
[2]	MDITSHWA A, MAGWAZA L S, TESFAY S Z, et al. Postharvest factors affecting vitamin C content of Citrus fruits: a review[J]. Scientia Horticulturae, 2017, 218:95-104. DOI URL
[3]	TALIBI I, BOUBAKER H, BOUDYACH E H, et al. Alternative methods for the control of postharvest Citrus diseases[J]. Journal of Applied Microbiology, 2014, 117(1):1-17. DOI URL
[4]	AGHDAM M S, BODBODAK S. Postharvest heat treatment for mitigation of chilling injury in fruits and vegetables[J]. Food and Bioprocess Technology, 2014, 7(1):37-53. DOI URL
[5]	SHALOM N B, HANZON J, PINTO R, et al. Cell wall changes and partial prevention of fruit softening in prestorage heat treated ‘Anna’ apples[J]. Journal of the Science of Food and Agriculture, 1996, 72(2):231-234. DOI URL
[6]	SHAO X F, TU K, TU S, et al. A combination of heat treatment and chitosan coating delays ripening and reduces decay in “gala” apple fruit[J]. Journal of Food Quality, 2012, 35(2):83-92. DOI URL
[7]	ZHANG Z K, GAO Z Y, LI M, et al. Hot water treatment maintains normal ripening and cell wall metabolism in mango (Mangifera indica L.) fruit[J]. HortScience, 2012, 47(10):1466-1471. DOI URL
[8]	BENITEZ M M, ACEDO A L Jr, JITAREERAT P, et al. Mango fruit softening response to postharvest heat treatment[J]. Acta Horticulturae, 2006(712):811-816.
[9]	WANG L, JIN P, WANG J, et al. Hot air treatment induces resistance against blue mold decay caused by Penicilliumexpansum in sweet cherry (Prunus cerasus L.) fruit[J]. Scientia Horticulturae, 2015, 189:74-80. DOI URL
[10]	RAVANFAR R, NIAKOUSARI M, MAFTOONAZAD N. Postharvest sour cherry quality and safety maintenance by exposure to Hot-water or treatment with fresh Aloe vera gel[J]. Journal of Food Science and Technology, 2014, 51(10):2872-2876. DOI URL
[11]	LIU J, SUI Y, WISNIEWSKI M, et al. Effect of heat treatment on inhibition of Monilinia fructicola and induction of disease resistance in peach fruit[J]. Postharvest Biology and Technology, 2012, 65:61-68. DOI URL
[12]	LAFUENTE M T, BALLESTER A R, CALEJERO J, et al. Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored ‘Fortune’ mandarins[J]. Food Chemistry, 2011, 128(4):1080-1086. DOI URL
[13]	GARCÍA J F, OLMO M, GARCÍA J M. Decay incidence and quality of different citrus varieties after postharvest heat treatment at laboratory and industrial scale[J]. Postharvest Biology and Technology, 2016, 118:96-102. DOI URL
[14]	陈瑶. 热处理对柑橘果实采后保鲜效果的研究[D]. 南昌: 江西农业大学, 2014.
	CHEN Y. Study of heat treatments on post-harvest fresh-keeping of Citrus fruits[D]. Nanchang: Jiangxi Agricultural University, 2014. (in Chinese with English abstract)
[15]	申江, 齐含飞, 刘兴华. 热处理对大桃冰温贮藏特性的影响[J]. 食品研究与开发, 2011, 32(2):159-162.
	SHEN J, QI H F, LIU X H. The influence of heat treatment on peach close to freezing point storage characteristic[J]. Food Research and Development, 2011, 32(2):159-162.(in Chinese with English abstract)
[16]	尹海蛟, 杨昭, 陈爱强, 等. 阶跃式变温热处理对番茄生命特性的影响[C]//中国工程热物理学会. 北京. 中国工程热物理学会工作部. 2011:1667-1670.
[17]	WU Z M, YUAN X Z, LI H, et al. Heat acclimation reduces postharvest loss of table grapes during cold storage-Analysis of possible mechanisms involved through a proteomic approach[J]. Postharvest Biology and Technology, 2015, 105:26-33. DOI URL
[18]	HUSSAIN I, RAB A . Effects of low temperature storage and vapor heat treatment on the quality of sweet orange[J]. Journal of Animal and Plant Sciences, 2015, 25(3):593-599.
[19]	HUAN C, HAN S, JIANG L, et al. Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage[J]. Postharvest Biology and Technology, 2017, 126:1-14. DOI URL
[20]	NASEF I N. Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers[J]. Postharvest Biology and Technology, 2018, 138:1-10. DOI URL
[21]	VICENTE A R, MARTÍNEZ G A, CHAVES A R, et al. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage[J]. Postharvest Biology and Technology, 2006, 40(2):116-122. DOI URL
[22]	SABIR, FERHAN K ALI. Quality response of table grapes (Vitis vinifera L.) during cold storage to postharvest cap stem excision and hot water treatments[J]. International Journal of Food Science & Technology, 2013, 48(5):999-1006.
[23]	FALAGÁN N, ARTÉS F, AGUAYO E. Heat treatment as postharvest tool for improving quality in extra-early nectarines[J]. Journal of the Science of Food and Agriculture, 2018, 98(4):1469-1475. DOI URL
[24]	SHALOM N B, HANZON J, PINTO R, et al. Cell wall changes and partial prevention of fruit softening in prestorage heat treated ‘Anna’ apples[J]. Journal of the Science of Food and Agriculture, 1996, 72(2):231-234. DOI URL
[25]	WANG C Y. Effect of moist hot air treatment on some postharvest quality attributes of strawberries[J]. Journal of Food Quality, 2000, 23(1):51-59. DOI URL
[26]	KLEIN J D, LURIE S. Prestorage heat treatment as a means of improving poststorage quality of apples[J]. Journal of the American Society for Horticultural Science, 1990, 115(2):265-269. DOI URL
[27]	牛露. 果蔬在冷藏库贮藏环境中的热质传递机理研究[D]. 西安: 西安建筑科技大学, 2017.
	NIU L. Research on heat and mass transfer mechanism of fruits and vegetables in cold storage[D]. Xi’an: Xi’an University of Architecture and Technology, 2017. (in Chinese with English abstract)
[28]	PAN J, VICENTE A R, MARTÍNEZ G A, et al. Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit[J]. Journal of the Science of Food and Agriculture, 2004, 84(14):1831-1838. DOI URL
[29]	VICENTE A R, COSTA M L, MARTÍNEZ G A, et al. Effect of heat treatments on cell wall degradation and softening in strawberry fruit[J]. Postharvest Biology and Technology, 2005, 38(3):213-222. DOI URL
[30]	沈丽雯, 刘娟, 董红敏, 等. 热激处理减轻黄瓜冷害与细胞壁代谢的关系[J]. 食品工业科技, 2015, 36(23):329-332, 338.
	SHEN L W, LIU J, DONG H M, et al. Impact of heat shock treatment on cucumber cell wall composition and cell wall hydrolase activity[J]. Science and Technology of Food Industry, 2015, 36(23):329-332, 338.(in Chinese with English abstract)
[31]	KOU L P, LUO Y G, DING W, et al. Hot water treatment in combination with Rachis removal and modified atmosphere packaging maintains quality of table grapes[J]. HortScience, 2009, 44(7):1947-1952. DOI URL
[32]	SUN J H, CHEN J Y, KUANG J F, et al. Expression of sHSP genes as affected by heat shock and cold acclimation in relation to chilling tolerance in plum fruit[J]. Postharvest Biology and Technology, 2010, 55(2):91-96. DOI URL

热水处理对南丰蜜橘贮藏品质的影响及传热分析

Effect of hot water treatment on storage quality of Nanfengtangerine and heat transfer analysis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 6

参考文献 32

相关文章 5

编辑推荐

Metrics

本文评价

[1]	冯荦荦, 郜海燕, 张润光, 闫欣鹏, 张娅妮, 韩齐齐, 张有林. 不同气体成分贮藏对狗头枣鲜果生理变化与品质的影响[J]. 浙江农业学报, 2021, 33(4): 704-713.
[2]	朱伟成, 郜海燕, 韩延超, 李大祥, 陈杭君. 不同预冷方式对茭白采后降温速度和贮藏品质的影响[J]. 浙江农业学报, 2020, 32(10): 1873-1879.
[3]	杨晋恒, 郜海燕, 周拥军, 陈杭君, 穆宏磊, 汪伟. 臭氧处理对香菇采后品质与生理的影响[J]. 浙江农业学报, 2017, 29(7): 1201-1207.
[4]	王健，宋亚，方佳宁，杨静*. 植酸处理对鲜切紫甘蓝品质的影响[J]. 浙江农业学报, 2015, 27(11): 2017-.
[5]	朱丽娅1，2，郜海燕2，陈杭君2，*，房祥军2. 温度对冷冻干燥草莓果粉贮藏品质的影响 [J]. 浙江农业学报, 2014, 26(6): 1622-.