College of Food Science and Engineering, Boahi University, Jinzhou, Liaoning 121013, China; School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; ARC Training Centre for Advanced Technologies in Food Manufacture, Australia.
School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia; NSW Department of Primary Industries, Ourimbah, NSW 2258, Australia.
Food Chem. 2018 Mar 1;242:585-590. doi: 10.1016/j.foodchem.2017.09.088. Epub 2017 Sep 19.
'Afourer' mandarins were stored in air containing ethylene at 0.001, 0.01, 0.1, and 1μLL at 20, 10, 5 and 0°C and changes in a range of external and internal quality parameters were examined for up to 10weeks in storage. At all storage temperatures, reducing ethylene concentration in the storage environment decreased the rate of respiration, visible deterioration of the calyx region, ethanol accumulation in the juice, loss of eating quality, and at chilling temperatures reduced rind pitting. The quality attributes limiting mandarin storage life differed between the different storage temperatures but retention of mandarin quality was always optimised by maintaining the lowest possible ethylene atmosphere around fruit. Thus, the primary target should be to ensure the ethylene levels are ≤0.01μLL, as loss of quality was accelerated above this concentration.
将‘Fourer’橘柚在 20°C、10°C、5°C 和 0°C 下，贮藏于 0.001、0.01、0.1 和 1μL/L 的乙烯环境中，考察了贮藏期间长达 10 周的一系列外部和内部质量参数的变化。在所有贮藏温度下，降低贮藏环境中的乙烯浓度可降低呼吸速率、减少萼片区域的可见恶化、果汁中乙醇的积累、可食性的丧失，在冷藏温度下减少果皮凹陷。不同贮藏温度下限制橘柚贮藏寿命的质量特性不同，但通过保持果实周围尽可能低的乙烯气氛，始终可以优化橘柚的质量。因此，主要目标应该是确保乙烯浓度≤0.01μL/L，因为超过此浓度会加速质量损失。
