自发性气调包装对‘阳丰’甜柿贮藏期冷害及相关指标的影响
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摘要
以‘阳丰’甜柿为试材,采用不同厚度聚乙烯(PE)袋密封包装果实,以暴露在空气中的果实为对照,研究自发性气调包装(MAP)对冷藏(1℃)过程中‘阳丰’果实冷害的影响。结果表明:与对照相比,0.03mm和0.05 mm PE袋处理均可以抑制果实硬度下降和乙烯释放速率上升,延缓相对电导率和丙二醛(MDA)含量增加,抑制果肉出汁率下降,还可以降低多酚氧化酶(PPO)和过氧化物酶(POD)活性,缓解果实褐变,降低冷害率和冷害指数,且0.05 mm PE袋处理效果优于0.03 mm PE袋处理;0.08 mm PE袋处理也可以抑制果实硬度下降和乙烯释放速率上升,延缓电导率和丙二醛(MDA)含量增加,维持果肉出汁率,但在贮藏后期部分果实会出现非冷害导致的褐变现象。综上所述,在0.03、0.05、0.08 mm PE袋处理中,0.05 mm PE袋处理对控制‘阳丰’甜柿贮藏期间冷害、维持果实外观的效果最佳。
In this experiment, the effect of different thickness treatment of polyethylene(PE) bags including 0.03 mm, 0.05 mm and 0.08 mm on chilling injury(CI) of ‘Youhou' sweet persimmon was investigated during cold storage at 1 ℃, and non-packed fruit was served as control. The results showed that 0.03 mm and 0.05 mm PE bags treatments could retarded the decrease of firmness and the increase of ethylene production. And treated fruit had lower levels of electrolyte leakage and malondialdehyde(MDA) than control. Compared with control, treatments with 0.03 mm and 0.05 mm PE bags treatments remained higher juice yield and slighter flesh gelling, which also reduced the activities of polyphenol oxidase(PPO) and peroxidase(POD), lightened the fruit browning, and reduced CI incidence and CI index. Treatment with 0.05 mm PE bags showed better performance compared with 0.03 mm. In addition, treatment with 0.08 mm PE bags obviously inhibited the decrease of firmness and the increase of ethylene production, reduced levels of electrolyte leakage and MDA, and remained higher juice yield than control. Although some fruits with 0.08 mm PE bags treatments browned during the late storage, they were not caused by chilling injury. Therefore, treatments with 0.03 mm, 0.05 mm and 0.08 mm PE bags could alleviate chilling injury of ‘Youhou' sweet persimmon during cold storage. Especially, 0.05 mm PE bag package had a best effect on alleviating chilling injury symptoms and maintaining higher fruit appearance quality.
In this experiment, the effect of different thickness treatment of polyethylene(PE) bags including 0.03 mm, 0.05 mm and 0.08 mm on chilling injury(CI) of ‘Youhou' sweet persimmon was investigated during cold storage at 1 ℃, and non-packed fruit was served as control. The results showed that 0.03 mm and 0.05 mm PE bags treatments could retarded the decrease of firmness and the increase of ethylene production. And treated fruit had lower levels of electrolyte leakage and malondialdehyde(MDA) than control. Compared with control, treatments with 0.03 mm and 0.05 mm PE bags treatments remained higher juice yield and slighter flesh gelling, which also reduced the activities of polyphenol oxidase(PPO) and peroxidase(POD), lightened the fruit browning, and reduced CI incidence and CI index. Treatment with 0.05 mm PE bags showed better performance compared with 0.03 mm. In addition, treatment with 0.08 mm PE bags obviously inhibited the decrease of firmness and the increase of ethylene production, reduced levels of electrolyte leakage and MDA, and remained higher juice yield than control. Although some fruits with 0.08 mm PE bags treatments browned during the late storage, they were not caused by chilling injury. Therefore, treatments with 0.03 mm, 0.05 mm and 0.08 mm PE bags could alleviate chilling injury of ‘Youhou' sweet persimmon during cold storage. Especially, 0.05 mm PE bag package had a best effect on alleviating chilling injury symptoms and maintaining higher fruit appearance quality.
引文
[1]张宇,饶景萍,孙允静,等.1-甲基环丙烯对甜柿贮藏中冷害的控制作用.园艺学报,2010,37(4):547-552.
[2]Besada C,Llorca E,Novillo P,et al.Short-term high CO2 treatment alleviates chilling injury of persimmon cv.Fuyu by preserving the parenchyma structure.Food Control,2015,51:163-170.
[3]李佳颖.草酸与1-甲基环丙烯处理对‘阳丰’甜柿采后冷害的控制作用.杨凌:西北农林科技大学,2018.
[4]Khan M R,Sripethdee C,Chinsirikul W,et al.Effects of film permeability on reducing pericarp browning,preventing postharvest decay and extending shelf life of modified atmosphere-retail packaged longan fruits.International Journal of Food Science and Technology,2016,51(8):1925-1931.
[5]侯春燕,李娜,李瑜,等.自发气调包装对圣女果贮藏品质的影响.包装与食品机械,2016,34(1):1-5.
[6]范林林,王清,夏春丽,等.低温预贮及自发气调对豇豆冷害的控制.北方园艺,2016(18):135-138.
[7]伍利芬.采前赤霉素处理结合采后限气包装和间歇升温对李果冷害的控制及品质的影响.兰州:甘肃农业大学,2010.
[8]贾晓辉,王文辉,佟伟,等.自发气调包装对库尔勒香梨采后生理及贮藏品质的影响.中国农业科学,2016,49(24):4785-4796.
[9]斯跃洲,高佳,李焕秀,等.包装膜透性对西兰花采后冷藏品质变化的影响.现代食品科技,2017,33(7):186-191,150.
[10]董晓庆,饶景萍,田改妮,等.草酸复合清洗剂对红富士苹果贮藏品质的影响.园艺学报,2009,36(4):577-582.
[11]梁春强,吕茳,靳蜜静,等.草酸处理对采后猕猴桃冷害、抗氧化能力及能荷的影响.园艺学报,2017,44(2):279-287.
[12]Li J,Han Y,Hu M,et al.Oxalic acid and 1-methylcyclopropene alleviate chilling injury of‘Youhou’sweet persimmon during cold storage.Postharvest Biology and Technology,2018,137:134-141.
[13]李桦,梁春强,吕茳,等.草酸对冷藏‘华优’猕猴桃果实木质化及相关酶活性的影响.园艺学报,2017,44(6):1085-1093.
[14]Lee T.On extraction and quantitation of plant peroxidase isoenzymes.Physiologia Plantarum,1973,29(2):198-203.
[15]Nukuntomprakit O A,Chanjirakul K,Van Doom W G,et al.Chilling injury in pineapple fruit:Fatty acid composition and antioxidant metabolism.Postharvest Biology and Technology,2015,99:20-26.
[16]Macrae E A.Development of chilling injury in New Zealand grown‘Fuyu’persimmon during storage.New Zealand Journal of Experimental Agriculture,1987,15(3):333-344.
[17]陆曼婵,刘柳,孙宁静,等.柿子气调贮藏研究进展.玉林师范学院学报,2017,38(5):96-104.
[18]Park Y M,Lee Y J.Induction of modified atmosphere-related browning disorders in‘Fuyu’persimmon fruit.Postharvest Biology and Technology,2008,47(3):346-352.
[19]Park D S,Tilahun S,Heo J Y,et al.Quality and expression of ethylene response genes of‘Daebong’persimmon fruit during ripening at different temperatures.Postharvest Biology and Technology,2017,133:57-63.
[20]Sevillano L,Sanchez-Ballesta M T,Romojaro F,et al.Physiological,hormonal and molecular mechanisms regulating chilling injury in horticultural species.Postharvest technologies applied to reduce its impact.Journal of the Science of Food&Agriculture,2010,89(4):555-573.
[21]魏宝东,周爽,郝义,等.逐步降温结合1-MCP处理对李果冷害及品质影响.食品工业科技,2017,38(6):319-323.
[22]Pesis E,Ackerman M,Benarie R,et al.Ethylene involvement in chilling injury symptoms of avocado during cold storage.Postharvest Biology and Technology,2002,24(2):171-181.
[23]王玉萍,饶景萍,李萌,等.1-MCP对‘徐香’猕猴桃冷藏期间冷害与果实品质的影响.西北农林科技大学学报(自然科学版),2013,41(11):93-99.
[24]殷健东.1-MCP和乙烯对水蜜桃采后冷害发生的生理调控机制研究.扬州:扬州大学,2018.
[25]范林林,高元惠,高丽朴,等.1-MCP处理对西葫芦冷害和品质的影响.食品工业科技,2015,36(17):330-334.
[26]千春录,殷建东,王利斌,等.1-甲基环丙烯和自发气调对猕猴桃品质及活性氧代谢的影响.食品科学,2018,39(11):233-240.
[27]Chanvez-Franco S H,Kader A A.Effects of CO2 on ethylene biosynthesis in‘Bartlett’pears.Postharvest Biology and Technology,1993,3(3):183-190.
[28]Víctor H E,Verlinden B E,Geysen S,et al.Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and super atmospheric oxygen conditions with different carbon dioxide levels.Postharvest Biology and Technology,2006,39(1):48-55.
[29]Choi S J.Characterization and origination of the pigment that causes postharvest skin blackening in‘Fuyu’persimmon fruit.Horticulture Environment and Biotechnology,2013,54(1):63-69.
[30]周慧娟,叶正文,骆军,等.气调处理对‘早生新水’梨贮藏品质的影响.中国农学通报,2018,34(28):143-152.
[31]肖璐,赵永刚,张振富,等.MA包装厚度对‘富有’柿子采后贮藏品质的影响.食品工业,2014,35(9):184-188.
[2]Besada C,Llorca E,Novillo P,et al.Short-term high CO2 treatment alleviates chilling injury of persimmon cv.Fuyu by preserving the parenchyma structure.Food Control,2015,51:163-170.
[3]李佳颖.草酸与1-甲基环丙烯处理对‘阳丰’甜柿采后冷害的控制作用.杨凌:西北农林科技大学,2018.
[4]Khan M R,Sripethdee C,Chinsirikul W,et al.Effects of film permeability on reducing pericarp browning,preventing postharvest decay and extending shelf life of modified atmosphere-retail packaged longan fruits.International Journal of Food Science and Technology,2016,51(8):1925-1931.
[5]侯春燕,李娜,李瑜,等.自发气调包装对圣女果贮藏品质的影响.包装与食品机械,2016,34(1):1-5.
[6]范林林,王清,夏春丽,等.低温预贮及自发气调对豇豆冷害的控制.北方园艺,2016(18):135-138.
[7]伍利芬.采前赤霉素处理结合采后限气包装和间歇升温对李果冷害的控制及品质的影响.兰州:甘肃农业大学,2010.
[8]贾晓辉,王文辉,佟伟,等.自发气调包装对库尔勒香梨采后生理及贮藏品质的影响.中国农业科学,2016,49(24):4785-4796.
[9]斯跃洲,高佳,李焕秀,等.包装膜透性对西兰花采后冷藏品质变化的影响.现代食品科技,2017,33(7):186-191,150.
[10]董晓庆,饶景萍,田改妮,等.草酸复合清洗剂对红富士苹果贮藏品质的影响.园艺学报,2009,36(4):577-582.
[11]梁春强,吕茳,靳蜜静,等.草酸处理对采后猕猴桃冷害、抗氧化能力及能荷的影响.园艺学报,2017,44(2):279-287.
[12]Li J,Han Y,Hu M,et al.Oxalic acid and 1-methylcyclopropene alleviate chilling injury of‘Youhou’sweet persimmon during cold storage.Postharvest Biology and Technology,2018,137:134-141.
[13]李桦,梁春强,吕茳,等.草酸对冷藏‘华优’猕猴桃果实木质化及相关酶活性的影响.园艺学报,2017,44(6):1085-1093.
[14]Lee T.On extraction and quantitation of plant peroxidase isoenzymes.Physiologia Plantarum,1973,29(2):198-203.
[15]Nukuntomprakit O A,Chanjirakul K,Van Doom W G,et al.Chilling injury in pineapple fruit:Fatty acid composition and antioxidant metabolism.Postharvest Biology and Technology,2015,99:20-26.
[16]Macrae E A.Development of chilling injury in New Zealand grown‘Fuyu’persimmon during storage.New Zealand Journal of Experimental Agriculture,1987,15(3):333-344.
[17]陆曼婵,刘柳,孙宁静,等.柿子气调贮藏研究进展.玉林师范学院学报,2017,38(5):96-104.
[18]Park Y M,Lee Y J.Induction of modified atmosphere-related browning disorders in‘Fuyu’persimmon fruit.Postharvest Biology and Technology,2008,47(3):346-352.
[19]Park D S,Tilahun S,Heo J Y,et al.Quality and expression of ethylene response genes of‘Daebong’persimmon fruit during ripening at different temperatures.Postharvest Biology and Technology,2017,133:57-63.
[20]Sevillano L,Sanchez-Ballesta M T,Romojaro F,et al.Physiological,hormonal and molecular mechanisms regulating chilling injury in horticultural species.Postharvest technologies applied to reduce its impact.Journal of the Science of Food&Agriculture,2010,89(4):555-573.
[21]魏宝东,周爽,郝义,等.逐步降温结合1-MCP处理对李果冷害及品质影响.食品工业科技,2017,38(6):319-323.
[22]Pesis E,Ackerman M,Benarie R,et al.Ethylene involvement in chilling injury symptoms of avocado during cold storage.Postharvest Biology and Technology,2002,24(2):171-181.
[23]王玉萍,饶景萍,李萌,等.1-MCP对‘徐香’猕猴桃冷藏期间冷害与果实品质的影响.西北农林科技大学学报(自然科学版),2013,41(11):93-99.
[24]殷健东.1-MCP和乙烯对水蜜桃采后冷害发生的生理调控机制研究.扬州:扬州大学,2018.
[25]范林林,高元惠,高丽朴,等.1-MCP处理对西葫芦冷害和品质的影响.食品工业科技,2015,36(17):330-334.
[26]千春录,殷建东,王利斌,等.1-甲基环丙烯和自发气调对猕猴桃品质及活性氧代谢的影响.食品科学,2018,39(11):233-240.
[27]Chanvez-Franco S H,Kader A A.Effects of CO2 on ethylene biosynthesis in‘Bartlett’pears.Postharvest Biology and Technology,1993,3(3):183-190.
[28]Víctor H E,Verlinden B E,Geysen S,et al.Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and super atmospheric oxygen conditions with different carbon dioxide levels.Postharvest Biology and Technology,2006,39(1):48-55.
[29]Choi S J.Characterization and origination of the pigment that causes postharvest skin blackening in‘Fuyu’persimmon fruit.Horticulture Environment and Biotechnology,2013,54(1):63-69.
[30]周慧娟,叶正文,骆军,等.气调处理对‘早生新水’梨贮藏品质的影响.中国农学通报,2018,34(28):143-152.
[31]肖璐,赵永刚,张振富,等.MA包装厚度对‘富有’柿子采后贮藏品质的影响.食品工业,2014,35(9):184-188.