| 黄玉婷,成怡凡,孙碗晴,林 琼,徐 飞,张彦军,夏伊宁.采后预冷处理对菠萝蜜货架期品质的影响[J].保鲜与加工,2026,26(7):9~19，28 |
| 采后预冷处理对菠萝蜜货架期品质的影响 |
| Effect of Postharvest Precooling Treatment on the Quality of Jackfruit Artocarpus heterophyllus Lam. during Shelf-Life |
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| DOI： |
| 中文关键词: 菠萝蜜 预冷 货架期 品质 褐变 |
| 英文关键词:jackfruit precooling shelf-life quality browning |
| 基金项目:三亚中国农业科学院国家南繁研究院“南繁专项”院院联合项目（YYLH2404）；国家重点研发计划项目子课题（2022YFD2100105-4） |
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| 中文摘要: |
| 针对我国小农户生产模式下菠萝蜜采后因缺乏适宜预冷温度而损耗严重的问题，为确定最佳 预冷温度，延长货架期，以海南主栽菠萝蜜品种‘马来西亚1号’为试材，探究不同预冷温度对其货架期 品质的影响。结果表明，与模拟室温22 ℃货架（RT）组相比，4 ℃和10 ℃预冷24 h后转货架均能显著降 低菠萝蜜的失重率，减少果实水分流失。RT组货架期果实硬度下降速度快且在第7天出现腐烂现象， 4 ℃预冷果实转货架4 d后出现果皮褐变，而10 ℃预冷有效延缓菠萝蜜货架期表皮褐变和软化现象。此 外，10 ℃预冷能延缓果苞可溶性固形物含量、固酸比、丙二醛和总酚含量的上升，在货架期前7 d，总黄酮 含量呈现积累趋势，同时可显著抑制苯丙氨酸解氨酶、多酚氧化酶和过氧化物酶的活性，延缓果实苯丙 烷代谢和褐色物质的产生，延长其货架期。本研究聚焦于采后不同预冷温度对菠萝蜜货架期品质的影 响，所开发的预冷保鲜技术适用于个体农户销售场景，为菠萝蜜采后保鲜及电商物流保鲜提供理论依据 与技术借鉴。 |
| 英文摘要: |
| Addressing the severe postharvest losses caused by the lack of suitable precooling temperatures in small? holder pineapple jackfruit production in China, this study aims to determine the optimal precooling temperature to extend shelf-life. Using the major Hainan cultivar ‘Malaysia No.1’ as material, we investigated the effects of different precooling temperatures on jackfruit quality during shelf-life. Results showed that compared to the group of simulated shelf conditions at 22 ℃ (RT), both 4 ℃ and 10 ℃ precooling for 24 hours followed by shelf storage significantly reduced weight loss and moisture loss. While the RT group exhibited rapid firmness decline and decay by day 7, and 4 ℃ precooled fruits developed peel browning after 4 days on shelf, 10 ℃ precooling effectively delayed both peel browning and softening. Furthermore, 10 ℃ precooling retarded increases in aril soluble solids content, sugar-acid ratio, malondialdehyde, and total phenolic content. Total flavonoids showed an accumulation trend within the first 7 shelf days under 10 ℃ precooling. Crucially, this treatment significantly suppressed the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase, thereby delaying phenylpropanoid metabolism and the produc?tion of brown substances, ultimately extending shelf-life. This research focuses on the impact of postharvest precooling temperatures on jackfruit shelf-life quality, aiming to develop preservation techniques suitable for smallholder market?ing strategies and provide reference for e-commerce logistics preservation of jackfruit. |
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