| 黄晓江,冯志宏.不同催熟处理对香蕉后熟效果的影响[J].中国南方果树,2025,54(4): |
| 不同催熟处理对香蕉后熟效果的影响 |
| Effect of Different Ripening Treatments on Post Ripening of Bananas |
| 投稿时间：2024-04-17 修订日期：2024-05-17 |
| DOI：10.13938/j.issn.1007-1431.20240198 |
| 中文关键词: 香蕉 催熟 后熟 乙烯利 浸泡 熏蒸 |
| 英文关键词:Banana Ripening Post ripening Ethenol Soaking Fumigation |
| 基金项目:山西省重点研发计划项目(201903D211007-2)。 |
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| 中文摘要: |
| 【目的】研究不同催熟处理对绿熟香蕉后熟效果和货架品质的影响，筛选出适宜的催熟方式。【方法】以绿熟巴西蕉为试材，采用乙烯利水剂浸泡和乙烯控释纸垫熏蒸2种催熟处理方式，通过测定呼吸强度、乙烯释放速率、色度b*值、硬度、淀粉、可溶性糖、单宁、Vc和感官品质，分析不同催熟处理对香蕉果实生理生化指标、后熟及货架品质的影响。【结果】绿熟香蕉后熟试验结果表明，与对照相比，乙烯利水剂浸泡和乙烯控释纸垫熏蒸2种催熟方式处理加速了香蕉的后熟进程，第4 d即达到了呼吸强度和乙烯释放速率的峰值，较对照提前了4 d；与对照相比，上述2种催熟方式处理香蕉的硬度、淀粉和单宁含量呈现明显下降的趋势，而b*值和可溶性糖含量表现出显著上升的趋势；与对照相比，上述2种催熟方式处理的香蕉第8 d均已达到了可食状态，而对照处理的香蕉第10 d仍未完全转黄脱涩；与乙烯利水剂浸泡相比，乙烯控释纸垫熏蒸催熟的香蕉果面转黄均匀，果肉软糯，后熟品质更佳，维生素C在催熟过程中损失小。转黄香蕉货架5 d的试验结果表明，与乙烯利水剂浸泡相比，乙烯控释纸垫熏蒸催熟的香蕉果实无酒精味、粉质化和明显的褐变现象，品质保持良好。【结论】综合考虑香蕉后熟效果和货架品质，认为乙烯控释纸垫熏蒸是一项较好的香蕉催熟处理技术。 |
| 英文摘要: |
| 【Objective】The effect of different ripening treatments on the post ripening effect and shelf quality of green ripe bananas was studied, in order to screen out suitable ripening methods. 【Method】Green ripe Brazilian bananas were treated with ethylene water immersion and ethylene controlled release paper pad fumigation. The effects of different ripening treatments on physiological and biochemical indicators, post ripening, and shelf quality of banana fruits were analyzed by measuring respiration intensity, ethylene release rate, chromaticity b* value, hardness, starch, soluble sugars, tannins, Vc, and sensory quality. 【Result】The results of the ripening experiment on green ripe bananas showed that compared with the control, soaking in ethylene glycol water and fumigation with ethylene controlled release paper pads accelerated the ripening process of bananas. On the 4th day, the peak of respiration intensity and ethylene release rate was reached, which was 4 days earlier than the control; Compared with the control, the hardness, starch, and tannin content of bananas treated with two ripening methods showed a significant downward trend, while the b* value and soluble sugar content showed a significant upward trend; Compared with the control, the bananas treated with two ripening methods have reached an edible state on the 8th day, while the bananas treated with the control have not yet fully turned yellow and become astringent on the 10th day; Compared with soaking in ethylene water solution, bananas treated with ethylene controlled release paper pad fumigation have a uniform yellowing of the fruit surface, soft and sticky flesh, better ripening quality, and less loss of vitamin C during ripening. The results of a 5-day shelf test on yellowed bananas showed that compared to soaking in ethylene water, the banana fruits treated with ethylene controlled release paper pad fumigation had no alcohol odor, powdering, and significant browning, and maintained good quality. 【Conclusion】Considering the ripening effect and shelf quality of bananas, it is believed that ethylene controlled release paper pad fumigation is a good banana ripening treatment technology. |
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