Science and Technology of Food Industry

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Volume 42 Issue 17
Aug.  2021
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YIN Feilong, ZHENG Dadian, LIU Yu, et al. Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn[J]. Science and Technology of Food Industry, 2021, 42(17): 316−325. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110182.
Citation: YIN Feilong, ZHENG Dadian, LIU Yu, et al. Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn[J]. Science and Technology of Food Industry, 2021, 42(17): 316−325. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110182.
shu

Effects of Different Deastringent Treatments on the Quality of Postharvest Zhongtian Hawthorn

  • 1.

    School of Food and Biological Engineering, Hezhou University/Institute of Food Science and Engineering Technology, Hezhou 542899, China

  • 2.

    College of Food Engineering, Dalian Polytechnic University, Dalian 116034, China

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  • Received Date: November 19, 2020
  • Available Online: June 30, 2021
    Graphical Abstract
    • Abstract
  • In order to study the effects of different deastringent treatments on the postharvest storage quality and deastringent effects of Zhongtian hawthorn. Take clean water immersion +20 ℃ constant temperature storage as the control group, with 40% alcohol solution immersion +30 ℃ constant temperature storage, 0.25% ethephon solution immersion +30 ℃ constant temperature storage and clean water immersion +30 ℃ constant temperature storage, for three different treatment groups, the changes in the postharvest storage quality of hawthorn were analyzed by measuring the changes in indexes such as hardness, soluble solids, titratable acid, total sugars, flavonoids, and tannin content of Hawthorn. The results showed that in different deastringent treatments, the treatment of 40% alcohol solution soaking +30 ℃ constant temperature storage did not significantly damage the storage quality of hawthorn fruit (the changes in hardness, soluble solids and titratable acid, etc., although faster than the control group, but significantly slower than the other two treatment groups), accelerated the conversion of soluble tannins to insoluble tannins in the fruit, and the effect was the most obvious (15 days soluble tannin content was significantly lower than the control group (P<0.05), as the control group 9.5%), and then achieve a good deastringent effect, which provides a good application prospect for ethanol deastringent in fruit processing;In the correlation analysis, tannins have a very significant positive correlation with hardness, titratable acid and soluble solids (P<0.01), there was a very significant negative correlation with total sugar, solid-acid ratio, sugar-acid ratio (P<0.01), and a significant negative correlation with flavonoids (P<0.05), indicating that the indicators in the experimental design can not only reflect the storage quality of hawthorn can also reflect the changes of hawthorn soluble tannins from the side. In the principal component analysis, the treatment group of 40% alcohol solution immersion + 30 ℃ constant temperature storage has the best deastringent effect.
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