冰温贮藏对新疆吊干杏保鲜效果的影响
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摘要
为了研究冰温贮藏对吊干杏果实的保鲜效果,以新疆吊干杏为试材,探究冰温、0～1℃、15℃贮藏对吊干杏果实采后生理和贮藏品质的影响。结果表明:吊干杏果实冰点为-3.1℃,确定果实冰温区间为-1.5～-2.0℃。与0～1℃和15℃贮藏相比,冰温贮藏能够有效降低吊干杏果实腐烂率,抑制吊干杏的呼吸强度和果实细胞膜透性的增加,减少丙二醛的积累;有效提高果实的过氧化物酶活力,抑制多酚氧化酶活力;较好地维持果实的硬度、可溶性固形物和可滴定酸质量分数、VC含量,能够使吊干杏贮藏70 d后仍保持较好的品质。因此,冰温贮藏是提高吊干杏果实保鲜效果和贮藏品质的有效方法。
The purpose of this work was to investigate the effects of near freezing temperature storage versus storage at 0–1 ℃ and 15 ℃ on the postharvest physiology and storage quality of Xinjiang-grown Diaogan apricot fruit.The results showed that the freezing point of Diaogan apricots was determined to be -3.1 ℃.Compared with two other storage temperatures,storage at near-freezing temperature(-1.5 to -2.0 ℃) could effectively inhibit respiration rate and reduce decay incidence in apricots by suppressing membrane permeability and the accumulation of malondialdehyde(MDA).In addition,near-freezing temperature storage could increase the activity of peroxidase(POD) and inhibit the activity of polyphenol oxidase(PPO) as well as maintain higher fruit firmness and higher contents of soluble solids,titratable acid and VC.The quality of Diaogan apricots was still good after 70 days of storage at near-freezing temperature.Overall,near-freezing temperature storage could be an appropriate method to maintain the quality of Diaogan apricots.
The purpose of this work was to investigate the effects of near freezing temperature storage versus storage at 0–1 ℃ and 15 ℃ on the postharvest physiology and storage quality of Xinjiang-grown Diaogan apricot fruit.The results showed that the freezing point of Diaogan apricots was determined to be -3.1 ℃.Compared with two other storage temperatures,storage at near-freezing temperature(-1.5 to -2.0 ℃) could effectively inhibit respiration rate and reduce decay incidence in apricots by suppressing membrane permeability and the accumulation of malondialdehyde(MDA).In addition,near-freezing temperature storage could increase the activity of peroxidase(POD) and inhibit the activity of polyphenol oxidase(PPO) as well as maintain higher fruit firmness and higher contents of soluble solids,titratable acid and VC.The quality of Diaogan apricots was still good after 70 days of storage at near-freezing temperature.Overall,near-freezing temperature storage could be an appropriate method to maintain the quality of Diaogan apricots.
引文
[1]杨相政,吕平,魏雯雯,等.1-MCP结合硅窗气调包装对吊干杏贮藏品质的影响[J].中国果菜,2015,35(10):1-4.DOI:10.3969/j.issn.1008-1038.2015.10.001.
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[10]李志文,张平,刘翔,等.1-MCP结合冰温贮藏对葡萄采后品质及相关生理代谢的调控[J].食品科学,2011,32(20):300-306.
[11]吕英忠,刘刚,梁志宏,等.不同贮藏温度对玉露香梨采后生理和贮藏品质的影响[J].保鲜与加工,2014,14(5):14-19.DOI:10.3969/j.issn.1009-6221.2014.05.003.
[12]余晓燕,毕阳,李永才,等.Trichothecium roseum蛋白激发子诱导杏果抗黑斑病的作用机理[J].食品科学,2015,36(4):254-259.DOI:10.7506/spkx1002-6630-201404040.
[13]侯媛媛,朱璇,王英,等.水杨酸处理对杏果实冷害及活性氧代谢的影响[J].食品科学,2014,35(4):195-199.DOI:10.7506/spkx1002-6630-201504050.
[14]穆晶晶,张博,李书倩,等.失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响[J].食品科学,2013,34(20):307-311.DOI:10.7506/spkx1002-6630-201320064.
[15]林本芳,鲁晓翔,李江阔,等.冰温贮藏对西兰花保鲜的影响[J].食品工业科技,2012,33(19):312-316.DOI:10.13386/j.issn1002-0306.2012.19.063.
[16]唐怡,杨红,李文婷,等.1-MCP对木纳格葡萄的保鲜效果[J].食品工业科技,2018,39(5):301-306.DOI:10.13386/j.issn1002-0306.2018.05.056.
[17]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,2013:50-53.
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[19]ZHOU R,LI Y F,YAN L P,et al.Effect of edible coatings on enzymes,cell-membrane integrity,and cell-wall constituents in relation to brittleness and firmness of Huanghua pears(Pyrus pyrifolia Nakai,cv.Huanghua)during storage[J].Food Chemistry,2010,124:569-575.DOI:10.1016/j.foodchem.2010.06.075.
[20]JAYACHANDRAN L E,CHAKRABORTY S,RAO P S.Inactivation kinetics of the most baro-resistant enzyme in high pressure processed litchi-based mixed fruit beverage[J].Food and Bioprocess Technology,2016,9(7):1135-1147.DOI:10.1007/s11947-016-1702-5.
[21]尚海涛,凌建刚,朱麟,等.葡萄冰点测定及冰温贮藏实验的研究[J].制冷学报,2014,35(5):55-60.DOI:10.3969/j.issn.0253-4339.2014.05.010.
[22]安瑞丽,王斌,魏长庆,等.不同贮藏温度对采后伽师瓜果实冷害及品质的影响[J].食品科学,2018,39(9):196-201.DOI:10.7506/spkx1002-6630-201809030.
[23]钟志友,张敏,杨乐,等.果蔬冰点与其生理生化指标关系的研究[J].食品工业科技,2011,32(2):76-78.DOI:10.13386/j.issn1002-0306.2011.02.018.
[24]王颉,李里特,丹阳,等.果品蔬菜冰点同可溶性固形物含量关系的研究[J].制冷学报,2005(1):14-18.
[25]朱赛赛,张敏.温度激化处理对采后果蔬贮藏品质影响的研究进展[J].食品科学,2016,37(5):230-238.DOI:10.7506/spkx1002-6630-201605041.
[26]张长峰.气调包装条件下果蔬呼吸强度模型的研究进展[J].农业工程学报,2004,20(3):281-285.
[27]刘新社,刘三军.减压结合低温对杏李贮藏性状的影响[J].果树学报,2011,28(3):521-525.DOI:10.13925/j.cnki.gsxb.2011.03.028.
[28]GUTIéRREZ-QUEQUEZANA L,VUORINEN A L,KALLIOH,et al.Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars[J].Food Chemistry,2018,242:217-224.DOI:10.1016/j.foodchem.2017.09.002.
[29]潘艳芳,张继明,李喜宏,等.间歇升温对树上干杏冷藏品质的影响[J].食品科技,2017,42(1):46-49.DOI:10.13684/j.cnki.spkj.2017.01.012.
[30]刘芳,陈年来,张玉鑫.低温贮藏甜瓜的离子外渗研究[J].食品科学,2011,32(10):271-273.
[31]LIN L,WANG B G,WANG M,et al.Effects of a chitosan-based coating with ascorbic acid on post-harvest quality and core browning of‘Yali’pears(Pyrus bertschneideri Rehd.)[J].Journal of the Science of Food and Agriculture,2008,88:877-884.DOI:10.1002/jsfa.3164.
[32]唐坚,马丽,王凯晨,等.冰温贮藏对生菜抗氧化能力及贮藏效果的影响[J].食品科学,2015,36(22):255-259.DOI:10.7506/spkx1002-6630-201522048.
[33]ZHANG Y Z,LI P M,CHENG L L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh[J].Food Chemistry,2010,123(4):1013-1018.DOI:10.1016/j.foodchem.2010.05.053.
[34]刘路,张谦,赵晓梅.不同处理对赛买提杏贮藏保鲜效果的影响[J].食品工业,2010,31(2):32-34.
[35]赵鑫.黑提葡萄采后贮藏过程中品质变化的研究[D].石河子:石河子大学,2016:28.
[36]曹森,马超,龙晓波,等.1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响[J].食品工业科技,2017,38(19):265-271.DOI:10.13386/j.issn1002-0306.2017.19.049.
[37]高建晓,王毓宁,李鹏霞,等.漆蜡涂膜对鲜莲蓬采后褐变的影响[J].食品科学,2016,37(18):275-282.DOI:10.7506/spkx1002-6630-201618044.
[38]罗佳丽.鲜切紫薯褐变机理及控制技术研究[D].重庆:西南大学,2013:55-56.
[39]FAN X G,XI Y,ZHAO H D,et al.Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J].Scientia Horticulturae,2018,231:1-10.DOI:10.1016/j.scienta.2017.12.015.
[2]杨婷婷,朱璇,向玉洁,等.采收成熟度对杏果实贮藏品质的影响[J].现代食品科技,2015,31(7):277-282.DOI:10.13982/j.mfst.1673-9078.2015.7.044.
[3]YAMANE A.Development of controlled freezing-point storage of food[J].Nippon Shokuhin Kogyo Gakkaishi,1982,29:736-743.
[4]彭丹,邓洁红,谭兴和,等.冰温技术在果蔬贮藏中的应用研究进展[J].包装与食品机械,2009,27(2):38-43.DOI:10.3969/j.issn.1005-1295.2009.02.013.
[5]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311.
[6]于继男,薛璐,鲁晓翔,等.温度驯化对蓝莓冰温贮藏期间生理品质变化的影响[J].食品科学,2014,35(22):265-269.DOI:10.7506/spkx1002-6630-201422052.
[7]宋健飞,刘斌,吴子健,等.冰温及冰温气调贮藏对冬枣品质的影响[J].制冷学报,2016,37(5):70-74;81.DOI:10.3969/j.issn.0253-4339.2016.05.070.
[8]朱麟,凌建刚,尚海涛,等.因子分析法综合评价冰温结合1-MCP处理对‘玉露’水蜜桃贮藏品质的影响[J].果树学报,2016,33(9):1164-1172.DOI:10.13925/j.cnki.gsxb.20160041.
[9]申江,李超,王素英,等.冰温储藏对荔枝品质的影响[J].食品工业科技,2011,32(3):360-363.DOI:10.13386/j.issn1002-0306.2011.03.018.
[10]李志文,张平,刘翔,等.1-MCP结合冰温贮藏对葡萄采后品质及相关生理代谢的调控[J].食品科学,2011,32(20):300-306.
[11]吕英忠,刘刚,梁志宏,等.不同贮藏温度对玉露香梨采后生理和贮藏品质的影响[J].保鲜与加工,2014,14(5):14-19.DOI:10.3969/j.issn.1009-6221.2014.05.003.
[12]余晓燕,毕阳,李永才,等.Trichothecium roseum蛋白激发子诱导杏果抗黑斑病的作用机理[J].食品科学,2015,36(4):254-259.DOI:10.7506/spkx1002-6630-201404040.
[13]侯媛媛,朱璇,王英,等.水杨酸处理对杏果实冷害及活性氧代谢的影响[J].食品科学,2014,35(4):195-199.DOI:10.7506/spkx1002-6630-201504050.
[14]穆晶晶,张博,李书倩,等.失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响[J].食品科学,2013,34(20):307-311.DOI:10.7506/spkx1002-6630-201320064.
[15]林本芳,鲁晓翔,李江阔,等.冰温贮藏对西兰花保鲜的影响[J].食品工业科技,2012,33(19):312-316.DOI:10.13386/j.issn1002-0306.2012.19.063.
[16]唐怡,杨红,李文婷,等.1-MCP对木纳格葡萄的保鲜效果[J].食品工业科技,2018,39(5):301-306.DOI:10.13386/j.issn1002-0306.2018.05.056.
[17]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,2013:50-53.
[18]ZHANG Z K,ZHU Q G,HU M J,et al.Low-temperature conditioning induces chilling tolerance in stored mango fruit[J].Food Chemistry,2017,219:76-84.DOI:10.1016/j.foodchem.2016.09.123.
[19]ZHOU R,LI Y F,YAN L P,et al.Effect of edible coatings on enzymes,cell-membrane integrity,and cell-wall constituents in relation to brittleness and firmness of Huanghua pears(Pyrus pyrifolia Nakai,cv.Huanghua)during storage[J].Food Chemistry,2010,124:569-575.DOI:10.1016/j.foodchem.2010.06.075.
[20]JAYACHANDRAN L E,CHAKRABORTY S,RAO P S.Inactivation kinetics of the most baro-resistant enzyme in high pressure processed litchi-based mixed fruit beverage[J].Food and Bioprocess Technology,2016,9(7):1135-1147.DOI:10.1007/s11947-016-1702-5.
[21]尚海涛,凌建刚,朱麟,等.葡萄冰点测定及冰温贮藏实验的研究[J].制冷学报,2014,35(5):55-60.DOI:10.3969/j.issn.0253-4339.2014.05.010.
[22]安瑞丽,王斌,魏长庆,等.不同贮藏温度对采后伽师瓜果实冷害及品质的影响[J].食品科学,2018,39(9):196-201.DOI:10.7506/spkx1002-6630-201809030.
[23]钟志友,张敏,杨乐,等.果蔬冰点与其生理生化指标关系的研究[J].食品工业科技,2011,32(2):76-78.DOI:10.13386/j.issn1002-0306.2011.02.018.
[24]王颉,李里特,丹阳,等.果品蔬菜冰点同可溶性固形物含量关系的研究[J].制冷学报,2005(1):14-18.
[25]朱赛赛,张敏.温度激化处理对采后果蔬贮藏品质影响的研究进展[J].食品科学,2016,37(5):230-238.DOI:10.7506/spkx1002-6630-201605041.
[26]张长峰.气调包装条件下果蔬呼吸强度模型的研究进展[J].农业工程学报,2004,20(3):281-285.
[27]刘新社,刘三军.减压结合低温对杏李贮藏性状的影响[J].果树学报,2011,28(3):521-525.DOI:10.13925/j.cnki.gsxb.2011.03.028.
[28]GUTIéRREZ-QUEQUEZANA L,VUORINEN A L,KALLIOH,et al.Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars[J].Food Chemistry,2018,242:217-224.DOI:10.1016/j.foodchem.2017.09.002.
[29]潘艳芳,张继明,李喜宏,等.间歇升温对树上干杏冷藏品质的影响[J].食品科技,2017,42(1):46-49.DOI:10.13684/j.cnki.spkj.2017.01.012.
[30]刘芳,陈年来,张玉鑫.低温贮藏甜瓜的离子外渗研究[J].食品科学,2011,32(10):271-273.
[31]LIN L,WANG B G,WANG M,et al.Effects of a chitosan-based coating with ascorbic acid on post-harvest quality and core browning of‘Yali’pears(Pyrus bertschneideri Rehd.)[J].Journal of the Science of Food and Agriculture,2008,88:877-884.DOI:10.1002/jsfa.3164.
[32]唐坚,马丽,王凯晨,等.冰温贮藏对生菜抗氧化能力及贮藏效果的影响[J].食品科学,2015,36(22):255-259.DOI:10.7506/spkx1002-6630-201522048.
[33]ZHANG Y Z,LI P M,CHENG L L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh[J].Food Chemistry,2010,123(4):1013-1018.DOI:10.1016/j.foodchem.2010.05.053.
[34]刘路,张谦,赵晓梅.不同处理对赛买提杏贮藏保鲜效果的影响[J].食品工业,2010,31(2):32-34.
[35]赵鑫.黑提葡萄采后贮藏过程中品质变化的研究[D].石河子:石河子大学,2016:28.
[36]曹森,马超,龙晓波,等.1-MCP结合乙烯吸附剂对蓝莓贮藏品质及生理的影响[J].食品工业科技,2017,38(19):265-271.DOI:10.13386/j.issn1002-0306.2017.19.049.
[37]高建晓,王毓宁,李鹏霞,等.漆蜡涂膜对鲜莲蓬采后褐变的影响[J].食品科学,2016,37(18):275-282.DOI:10.7506/spkx1002-6630-201618044.
[38]罗佳丽.鲜切紫薯褐变机理及控制技术研究[D].重庆:西南大学,2013:55-56.
[39]FAN X G,XI Y,ZHAO H D,et al.Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J].Scientia Horticulturae,2018,231:1-10.DOI:10.1016/j.scienta.2017.12.015.