Ảnh hưởng của nhiệt độ bảo quản đến chất lượng quả nhãn lồng Hưng Yên

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Tác giả: Thị Hạnh Nguyễn, Văn Hưng Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 631 Specific techniques; apparatus, equipment, materials

Thông tin xuất bản: Khoa học và công nghệ Việt Nam , 2022

Mô tả vật lý: 69 - 72

Bộ sưu tập: Metadata

ID: 396424

Thêm vào giỏ Liên kết toàn văn

Lựa chọn được nhiệt độ thích hợp để bảo quản quả nhãn lồng Hưng Yên sau thu hoạch. Quả nhãn sau khi thu hái ở độ chín thích hợp được làm sạch, để ráo, bao gói bằng túi LDPE có đục lỗ, sau đó bảo quản ở nhiệt độ thấp (5,0, 7,5, 10 và 12,5oC, sai số ±0,5oC). Các chỉ tiêu chất lượng như: hao hụt khối lượng tự nhiên, tỷ lệ thối hỏng, rụng quả, hàm lượng chất khô hoà tan tổng số, axit hữu cơ tổng số, polyphenol tổng số, hoạt độ enzyme polyphenoloxydase (PPO) và peroxidase (POD) được đánh giá để xác định sự biến đổi chất lượng quả. Kết quả cho thấy, ở 10oC quả nhãn lồng Hưng Yên có thể bảo quản được 20 ngày mà vẫn giữ được chất lượng tốt. Cụ thể, hao hụt khối lượng tự nhiên là 10,64%
tỷ lệ rụng quả và thối hỏng lần lượt là 1,57 và 1,48% so với mẫu ban đầu
hàm lượng chất khô hòa tan tổng số, axit hữu cơ tổng số và polyphenol tổng số đạt lần lượt là 17,7oBx, 0,52% và 126 µg GAE/ml., Tóm tắt tiếng anh, The purpose of this study was to choose the appropriate temperature for postharvest storage of Hung Yen longan fruits. The fruits were firstly harvested, cleaned, and dried. After that longans were packaged in a Low density polyethylene bag with holes and stored under cold temperatures of 5.0, 7.5, 10 and 12.5oC (±0.5oC). A survey was conducted for quality indicators such as weight loss, total soluble solids, total organic acids, total polyphenol, polyphenoloxydase, and peroxidase activity. The results showed that, at 10oC, Hung Yen longans can be preserved for 20 days and still maintain their good quality. Specifically, the natural weight loss was 10.64%
the rate of fruit drop and rot was 1.57 and 1.48%, respectively. Total soluble solids, organic acids, and polyphenol content were 17.7oBx, 0.52%, and 126 µg GAE/ml, respectively.

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