南方农业学报2024，Vol.55Issue(7)：2006-2020,15.DOI:10.3969/j.issn.2095-1191.2024.07.013
不同温度和湿度对广陈皮色泽及挥发性成分的影响
Effects of different temperatures and humidities on color and volatile components in Citri reticulata'Chachi'
摘要
Abstract
[Objective]The effects of different temperatures and humidities on the moisture,color and volatile compo-nents of Citrus reticulata'Chachi'were explored to provide reference for the scientific storage and comprehensive processing and utilization of C.reticulata'Chachi'.[Method]Taking the C.reticulata'Chachi'in 2022 as the research object,they were treated under the environment of high temperature and high humidity(35℃,85%)for 5 d,then treated under the environment of low temperature and low humidity(20℃,55%)for 5 d,and alternately treated under the two environment for 180 d,with room temperature(25℃,65%)as the control group.The water content and water activity were used to analyze the water content change,chromatic value and browning degree were used to analyze the color change,and the volatile components were identified by gas chromatography-mass spectrometry.[Result]Compared with the control group,the water content and water activity of C.reticulata'Chachi'were significantly increased(P<0.05,the same below),the total color difference(ΔE*)of the front side was extremely significantly increased(P<0.01,the same below),and the browning degree during 90-180 d was significantly.A total of 80 volatile components were de-tected in the control group and the treatment group,including 28 olefins,14 aldehydes,12 esters,14 alcohols,1 al-kanes,5 ketones,2 phenols and 4 acids.Olefins and esters were the main volatile compounds in C.reticulata'Chachi',with relative contents of 34.14%-57.18%and 27.43%-46.62%respectively.The relative content of methyl 2-methylamino-benzoate was the highest in the two groups of C.reticulata'Chachi',followed by D-limonene.After 180 d of treatment,the relative contents of esters and acids in the treatment group were significantly and extremely significantly higher than those in the control group respectively,the relative contents of aldehydes and phenols were extremely significantly lower than those in the control group,and the relative contents of alcohols were significantly lower than those in the control group.The relative content of methyl 2-methylaminobenzoate in the treatment group(42.31%)was higher than that in the control group(36.49%).The relative content of D-limonene in the treatment group(16.91%)was lower than that in the control group(18.80%).Myristic acid and γ-serine were only detected in the control group,and linoleic acid was only de-tected in the treatment group.[Conclusion]The alternating treatment of high temperature and high humidity-low tempera-ture and low humidity has significant effect on the moisture,color and volatile components of C.reticulata'Chachi'.The moisture content,water activity and ΔE* increase significantly,and the relative contents of main volatile components change significantly.This practice can be promoted and applied in the actual storage of C.reticulata'Chachi'.关键词
广陈皮/温湿度/水分/色泽/挥发性成分Key words
Citri reticulata'Chachi'/temperature and humidity/moisture/color/volatile components分类
农业科技引用本文复制引用
李梦涵,陈玉婷,吴继军,余元善,温靖,邹波,刘昊澄,徐玉娟,傅曼琴..不同温度和湿度对广陈皮色泽及挥发性成分的影响[J].南方农业学报,2024,55(7):2006-2020,15.基金项目
国家重点研发计划项目(2021YFD1600104) （2021YFD1600104）
广东省农业科学院人才项目(R2020PY-JX011) （R2020PY-JX011）
广州市科技计划项目(2023B03J1370) （2023B03J1370）
潮州市科技计划项目(202301NY01) National Key Research and Development Program of China(2021YFD1600104) （202301NY01）
Talent Project of Guangdong Academy of Agricultural Sciences(R2020PY-JX011) （R2020PY-JX011）
Guangzhou Science and Technology Project(2023B03J1370) （2023B03J1370）
Chaozhou Science and Technology Project(202301NY01) （202301NY01）
