缓释保鲜纸对蓝莓采后冷藏品质的影响
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摘要
为延长蓝莓贮藏时间,以‘灿烂’蓝莓为试材,将果实放入不同的缓释保鲜纸后在PE袋中低温冷藏,对贮藏期间鲜果的质量损失率、硬度、还原糖含量、可滴定酸含量、总酚含量、花色苷含量等理化指标进行测定分析,研究1-MCP和SO_2缓释保鲜纸对蓝莓采后冷藏品质的影响。结果表明:1-MCP缓释保鲜纸可有效减少蓝莓的质量损失,维持蓝莓硬度,减少坏果率,提高和保持还原糖和花色苷含量,降低可滴定酸和总酚含量,延缓可溶性固形物含量高峰的出现,使蓝莓保持良好的风味和耐贮藏性。SO_2缓释保鲜纸及1-MCP缓释保鲜纸和SO_2缓释保鲜纸一起使用,虽能够减少蓝莓质量损失,增加硬度,但对还原糖、花色苷、可滴定酸、总酚含量等指标无积极作用,且SO_2药害的存在,使得蓝莓外观受到严重影响,风味大幅下降,因此不适合用于蓝莓保鲜。
In order to prolong storage time of blueberries, Vaccinium ashei ‘Brightwell' was used as research material,fruits were refrigerated in PE bag with different slow-releasing preservative paper under cold storage, mass loss rate,hardness, reducing sugar content, titratable acid content, total phenol content and anthocyanin content in fresh fruits were determined and analyzed during storage, effects of 1-MCP and SO_2 slow-releasing preservative paper on postharvest quality of blueberry under cold storage were studied. The results showed that 1-MCP slow-releasing preservative paper could effectively reduce mass loss and bad fruit rate of blueberry, maintain fruit hardness, increase and maintain contents of reducing sugar and anthocyanin, decrease contents of titratable acid and total phenol, delay appearance of soluble solides content peak, thus, kept blueberries good ?avor and quality. The SO_2 slow-releasing preservative paper treatment and the1-MCP slow-releasing preservative paper& SO_2 slow-releasing preservative paper treatment could reduce mass loss of blueberry and increase fruit hardness, but had no positive effect on the content indexes of reducing sugar, anthocyanin,titratable acid, and total phenols. In addition, appearance of blueberry was seriously affected and ?avor of blueberry was significantly decreased due to phytotoxicity of SO_2, so they were not suitable for blueberry preservative.
In order to prolong storage time of blueberries, Vaccinium ashei ‘Brightwell' was used as research material,fruits were refrigerated in PE bag with different slow-releasing preservative paper under cold storage, mass loss rate,hardness, reducing sugar content, titratable acid content, total phenol content and anthocyanin content in fresh fruits were determined and analyzed during storage, effects of 1-MCP and SO_2 slow-releasing preservative paper on postharvest quality of blueberry under cold storage were studied. The results showed that 1-MCP slow-releasing preservative paper could effectively reduce mass loss and bad fruit rate of blueberry, maintain fruit hardness, increase and maintain contents of reducing sugar and anthocyanin, decrease contents of titratable acid and total phenol, delay appearance of soluble solides content peak, thus, kept blueberries good ?avor and quality. The SO_2 slow-releasing preservative paper treatment and the1-MCP slow-releasing preservative paper& SO_2 slow-releasing preservative paper treatment could reduce mass loss of blueberry and increase fruit hardness, but had no positive effect on the content indexes of reducing sugar, anthocyanin,titratable acid, and total phenols. In addition, appearance of blueberry was seriously affected and ?avor of blueberry was significantly decreased due to phytotoxicity of SO_2, so they were not suitable for blueberry preservative.
引文
[1]唐婧文,吴思政,梁文斌,等.湖南引种蓝莓叶片结构特征的比较及其耐旱性研究[J].经济林研究,2017,35(4):90-98.
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[9]姜爱丽,孟宪军,胡文忠,等.高CO2冲击处理对采后蓝莓生理代谢及品质的影响[J].农业工程学报,2011,31(3):362-368.
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[12]纪淑娟,周倩,马超,等.1-MCP处理对蓝莓常温货架品质变化的影响[J].食品科学,2014,35(2):322-327.
[13]孔硕,刘娥,郭军.1-甲基环丙烯在‘兔眼’蓝莓果实贮藏保鲜上的应用效果[J].北方果树,2013(1):7-9.
[14]王玉玲,高继鑫,张新富.1-MCP处理对蓝莓冷藏保鲜效果的影响[J].食品研究与开发,2015,36(10):132-136.
[15]张自强,王森,胡琼,等.南方鲜食枣正常果与裂果不同时期内含物含量的比较[J].中南林业科技大学学报,2018,38(1):37-42.
[16]高海燕,刘邻渭.葡萄采后贮运中SO2伤害的研究进展[J].食品与发酵工业,2005,31(5):154-157.
[17]王建清,刘冰.二氧化硫缓释保鲜剂对樱桃保鲜效果的研究[J].包装工程,2008,29(11):11-12.
[18]陈嘉,冯志宏,赵迎丽,等.不同SO2保鲜剂对先锋甜樱桃采后保鲜效果的研究[J].保鲜与加工,2013,13(3):17-19.
[19]张国海,郭香凤,史国安,等.鲜食葡萄采后贮藏研究进展[J].河南科技大学学报(农学版),2003,23(3):31-34.
[2]王凯晨,乔勇进,唐坚,等.蓝莓采后衰老机理与综合保鲜技术[J].农产品加工,2015(3):38-41.
[3]WANG S Y,CHEN C T,YIN J J.Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries[J].Food Chemistry,2010,120(1):199-204.
[4]WATKINS C B.The use of 1-methylcyclopropene(1-MCP)on fruits and vegetables[J].Biotechnology Advances,2006,24(4):389-409.
[5]PALOU L,SERRANO M,MARTINEZ-ROMEROD,et al.New approaches for postharvest quality retention of table grapes[J].Fresh Produce,2010,4(1):103-110.
[6]CELIA M C,IOANNISS S M,VLASIOS G,et al.Sulfur dioxide fumigation alone or in combination with CO2-enriched atmosphere extends the market life of highbush blueberry fruit[J].Postharvest Biology and Technology,2012,67:84-91.
[7]孟宪军,姜爱丽,胡文忠,等.箱式气调贮藏对采后蓝莓生理生化变化的影响[J].食品工业科技,2011,32(9):379-383.
[8]胡琼,王森,张自强,等.不同批次南方鲜食枣枣吊果实品质对比分析[J].中南林业科技大学学报,2017,37(11):63-68.
[9]姜爱丽,孟宪军,胡文忠,等.高CO2冲击处理对采后蓝莓生理代谢及品质的影响[J].农业工程学报,2011,31(3):362-368.
[10]陈杭君.不同包装方法对蓝莓采后贮藏品质和抗氧化活性的影响[J].中国农业科学,2013,46(6):1230-1236.
[11]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[12]纪淑娟,周倩,马超,等.1-MCP处理对蓝莓常温货架品质变化的影响[J].食品科学,2014,35(2):322-327.
[13]孔硕,刘娥,郭军.1-甲基环丙烯在‘兔眼’蓝莓果实贮藏保鲜上的应用效果[J].北方果树,2013(1):7-9.
[14]王玉玲,高继鑫,张新富.1-MCP处理对蓝莓冷藏保鲜效果的影响[J].食品研究与开发,2015,36(10):132-136.
[15]张自强,王森,胡琼,等.南方鲜食枣正常果与裂果不同时期内含物含量的比较[J].中南林业科技大学学报,2018,38(1):37-42.
[16]高海燕,刘邻渭.葡萄采后贮运中SO2伤害的研究进展[J].食品与发酵工业,2005,31(5):154-157.
[17]王建清,刘冰.二氧化硫缓释保鲜剂对樱桃保鲜效果的研究[J].包装工程,2008,29(11):11-12.
[18]陈嘉,冯志宏,赵迎丽,等.不同SO2保鲜剂对先锋甜樱桃采后保鲜效果的研究[J].保鲜与加工,2013,13(3):17-19.
[19]张国海,郭香凤,史国安,等.鲜食葡萄采后贮藏研究进展[J].河南科技大学学报(农学版),2003,23(3):31-34.