现代食品科技2026，Vol.42Issue(1)：181-190,10.DOI:10.13982/j.mfst.1673-9078.2026.1.1260
梨脯在不同温度下贮藏过程中品质变化规律及货架期预测
Quality Changes and Shelf-life Prediction of Preserved Pear during Storage at Different Temperatures
黄宁 1陈潇荷 1孟令卿 2杨冉 3屈凌波 4赵昌成 1李春霞 2钱平2
作者信息
- 1. 郑州大学生命科学学院,河南 郑州 450001
- 2. 军事科学院系统工程研究院军需工程技术研究所,北京 100010
- 3. 郑州大学化学学院,河南 郑州 450001||中原食品实验室,河南 漯河 462000
- 4. 中原食品实验室,河南 漯河 462000||郑州大学化工学院,河南 郑州 450001
- 折叠
摘要
Abstract
In order to explore the quality changing trend and predict the shelf life of preserved pears stored at different temperatures,the changes of color,hardness and sensory score during storage at 25,35,45 or 55℃were analyzed.Meanwhile,the key indexes were fitted using kinetic equations,anda shelf-life prediction model was established by combining the Arrhenius equation.Moreover,the reasons for the deterioration of key indexes were explored according to the changes of 5-hydroxymethylfurfural(5-HMF)content during storage.The results showed that with the prolongation of storage time,the quality of preserved pears gradually decreased,mainly reflected in the changes in color,with a faster decline at a higher temperature.The L* values of preserved pears decreased from 43.57 to 43.51,39.09,38.24 and 31.29,respectively,after beingstored at 25,35,45 and 55℃for 60 days.Pearson correlation analysis revealed that the key index associated with the deterioration of preserved pear quality was L*value,and the degree of fitting with the first-order kinetic equation was the highest.Based on this,a shelf life prediction model with the L* value as the key index is established using Arrhenius equation,in which the activation energy(Ea)of L* value was 71.590 kJ/mol,the pre-index factor k0 was-1.34×109 kJ/mol,and the relative error of the model was less than 6%.In addition,it was found that the content of 5-HMF in preserved pears gradually increased during storage.These data showed that L* value was the key index of quality deterioration of preserved pears during storage,and the shelf-life prediction model established based on it was relatively reliable,and the main reason for the gradual decline of L* value was the occurrence of the Maillard reaction.The results of this study provide some reference for exploring the quality deterioration pattern of preserved pears during storage and determining their shelf life,and offer preliminary guidance for delaying their quality deterioration.关键词
梨脯/贮藏/L*值/货架期预测模型/5-HMFKey words
pear preserved/storage/L* value/shelf life prediction model/5-HMF引用本文复制引用
黄宁,陈潇荷,孟令卿,杨冉,屈凌波,赵昌成,李春霞,钱平..梨脯在不同温度下贮藏过程中品质变化规律及货架期预测[J].现代食品科技,2026,42(1):181-190,10.
