草莓呼吸特性与发酵阈值研究
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摘要
以红颜草莓为试材,采用密闭系统法,研究了不同温度(0、5、20℃)条件下,草莓包装环境内的气体体积分数变化和草莓的呼吸速率,拟合呼吸速率方程,并确定草莓的发酵阈值、乙醇含量及品质指标的变化。结果表明:密封盒内草莓的米氏模型参数拟合度较高,各方程决定系数(R2)值均在0.9以上。在0、5、20℃环境下,草莓果实的最大呼吸速率分别为5.49、9.09、26.32 mL CO2/(kg·h),最长贮藏时间分别为192、60、16 h,0℃和5℃环境下的发酵阈值比20℃环境下的低;果实的乙醇含量在最长贮藏时间点左右迅速升高;贮藏期间,果实硬度、可溶性固形物和可滴定酸含量呈下降趋势,花色苷含量呈上升趋势。综上所述,各温度下密封盒内草莓的米氏模型参数拟合度较高,低温可以有效地抑制果实的呼吸强度,延缓果实品质的下降,延长其贮藏期。
In order to clarify the fermentation threshold,changes of ethanol content and quality of strawberry during storage.The changes of gas concentration and respiration rate of Fragaria × ananassa Duch.cv.Benihoppe in sealed box at 0 ℃,5 ℃ and 20 ℃ were studied respectively by enclosed system method,and the respiration rate equation of strawberry in sealed box was fitted.The results indicated that fitting degree of Michaelis-Menten model parameters of strawberry in sealed box were higher and the coefficients of determination(R2) were more than 0.9.The maximum respiration rates of strawberry were 5.49 mL CO2/(kg·h),9.09 mL CO_2/(kg·h) and 26.32 mL CO_2/(kg·h) respectively,and the maximum storage time was 192 h,60 h and 16 h respectively at 0 ℃,5 ℃ and 20 ℃.The fermentation threshold of strawberry at 0 ℃ and 5 ℃ were lower than that at 20 ℃.The ethanol content of fruit increased rapidly at the longest storage time.And firmness,soluble solids and titratable acids contents of fruit decreased,while anthocyanins content increased during storage.In conclusion,Michaelis-Menten model parameters of strawberry in sealed box had higher fitting degree at different temperatures.Lower temperature could inhibit the respiration intensity,delay decrease of quality and extend the storage period effectively.
In order to clarify the fermentation threshold,changes of ethanol content and quality of strawberry during storage.The changes of gas concentration and respiration rate of Fragaria × ananassa Duch.cv.Benihoppe in sealed box at 0 ℃,5 ℃ and 20 ℃ were studied respectively by enclosed system method,and the respiration rate equation of strawberry in sealed box was fitted.The results indicated that fitting degree of Michaelis-Menten model parameters of strawberry in sealed box were higher and the coefficients of determination(R2) were more than 0.9.The maximum respiration rates of strawberry were 5.49 mL CO2/(kg·h),9.09 mL CO_2/(kg·h) and 26.32 mL CO_2/(kg·h) respectively,and the maximum storage time was 192 h,60 h and 16 h respectively at 0 ℃,5 ℃ and 20 ℃.The fermentation threshold of strawberry at 0 ℃ and 5 ℃ were lower than that at 20 ℃.The ethanol content of fruit increased rapidly at the longest storage time.And firmness,soluble solids and titratable acids contents of fruit decreased,while anthocyanins content increased during storage.In conclusion,Michaelis-Menten model parameters of strawberry in sealed box had higher fitting degree at different temperatures.Lower temperature could inhibit the respiration intensity,delay decrease of quality and extend the storage period effectively.
引文
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[12]梁洁玉,朱丹实,冯叙桥,等.果蔬气调贮藏保鲜技术研究现状与展望[J].食品安全质量检测学报,2013,4(6):1617-1625.
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[15]姜齐永,尤艳莉,周志才,等.自发气调保鲜“红灯”樱桃及数学模型的建立[J].食品研究与开发,2014,35(17):119-121.DOI:10.3969/j.issn.1005-6521.2014.17.033.
[16]张桂.果树采后呼吸强度的测定方法[J].理化检验-化学分册,2005,41(8):596-597.
[17]LEE D S,HAGAR P E,LEE J,et al.Model for fresh produce respiration modified atmospheres based on principles of enzyme kinetics[J].Journal of Food Science,1991,56(6):1580-1585.DOI:10.1111/j.1365-2621.1991.tb08645.x.
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[19]侯玉茹,王宝刚,李文生,等.水果中乙醇含量的气相色谱法测定[J].食品工业科技,2016,37(13):287-289.DOI:10.13386/j.issn1002-0306.2016.13.050.
[20]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.DOI:10.3321/j.issn:1002-6630.2009.04.055.
[21]刘洪海,张晓丽,杜平,等.pH示差法测定烟73葡萄中花青素含量[J].中国调味品,2009,34(4):110-111,117.DOI:10.3969/j.issn.1000-9973.2009.04.027.
[22]段华伟,王志伟,胡长鹰,等.气调环境和温度对荔枝呼吸特性的影响[J].食品与生物技术学报,2010,29(5):676-680.
[23]VALLE-GUADARRAMA S,SAUCEDO-VELOZ C,PE譙A-VALDIVIA C B,et al.Aerobic-anaerobic metabolic transition in‘Hass’avocado fruits[J].Food Science and Technology International,2004,10(6):391-398.DOI:10.1177/1082013204049488.
[24]万森,李喜宏,薛婷,等.温度对菠菜呼吸特性的影响[J].农业机械,2012(12):133-136.
[25]黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,28(1):44-48.DOI:10.3969/j.issn.1001-3563.2007.01.016.
[26]陈守江.初始密闭包装及联合1-MCP处理控制梨和葡萄产后品质劣变的研究[D].无锡:江南大学,2010.
[27]WRIGHT H,DELONG J,HARRISON P A,et al.The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples(Malus domestica)[J].Postharvest Biology and Technology,2010,55(1):21-28.DOI:10.1016/j.postharvbio.2009.07.011.
[2]WANG S Y,GAO H Y.Effect of chitosan-based edible coating on antioxidants,antioxidant enzyme system,and postharvest fruit quality of strawberries(Fragaria x aranassa Duch.)[J].LWT-Food Science and Technology,2013,52(2)71-79.DOI:10.1016/j.lwt.2012.05.003.
[3]CALEB O J,WEGNER G,ROLLECZEK C,et al.Hot water dipping:Impact on postharvest quality,individual sugars,and bioactive compounds during storage of‘Sonata’strawberry[J].Scientia Horticulturae,2016,210(10):150-157.DOI:10.1016/j.scienta.2016.07.021.
[4]XANTHOPOULOS G,KORONAKI E D,BOUDOUVIS A G.Mass transport analysis in perforation-mediated modified atmosphere packaging of strawberries[J].Journal of Food Engineering,2012,111(2):326-335.DOI:10.1016/j.jfoodeng.2012.02.016.
[5]王宝刚,李文生,冯晓元,等.高二氧化碳环境对草莓有机酸及贮藏品质的影响[J].北方园艺,2011(5):12-16.
[6]侯玉茹,李文生,王宝刚,等.高CO2结合气调保鲜箱对草莓贮藏期间品质变化的影响[J].包装工程,2015,36(9):38-41,107.
[7]戚英伟,田建文,王春良.水果气调贮藏保鲜研究进展[J].保鲜与加工,2014,14(4):53-58.DOI:10.3969/j.issn.1009-6221.2014.04.011.
[8]陈庆华,王欣.气调包装(MAP)在果蔬保鲜方面的应用进展分析[J].黑龙江农业科学,2012(1):94-98.DOI:10.3969/j.issn.1002-2767.2012.01.030.
[9]刘颖,邬志敏,王涛,等.果蔬气调包装设计及贮藏期预测[J].上海理工大学学报,2006,28(6):526-530.DOI:10.3969/j.issn.1007-6735.2006.06.004.
[10]徐绍虎,崔爽.水果气调包装内环境影响因素分析[J].包装工程,2008,29(4):68-69.DOI:10.3969/j.issn.1001-3563.2008.04.024.
[11]王相友,李霞,王娟,等.气调包装下果蔬呼吸速率研究进展[J].农业机械学报,2008,39(8):94-100,78.
[12]梁洁玉,朱丹实,冯叙桥,等.果蔬气调贮藏保鲜技术研究现状与展望[J].食品安全质量检测学报,2013,4(6):1617-1625.
[13]麦馨允.杨桃气调包装呼吸速率模型与品质变化的研究[D].广州:暨南大学,2013.
[14]CALEB O J,MAHAJAN P V,OPARA U L,et al.Modelling the respiration rates of pomegranate fruit and arils[J].Postharvest Biology and Technology,2012,64(1):49-54.DOI:10.1016/j.postharvbio.2011.09.013.
[15]姜齐永,尤艳莉,周志才,等.自发气调保鲜“红灯”樱桃及数学模型的建立[J].食品研究与开发,2014,35(17):119-121.DOI:10.3969/j.issn.1005-6521.2014.17.033.
[16]张桂.果树采后呼吸强度的测定方法[J].理化检验-化学分册,2005,41(8):596-597.
[17]LEE D S,HAGAR P E,LEE J,et al.Model for fresh produce respiration modified atmospheres based on principles of enzyme kinetics[J].Journal of Food Science,1991,56(6):1580-1585.DOI:10.1111/j.1365-2621.1991.tb08645.x.
[18]PETRACEK P D,JOLES D W,SHIRAZI A,et al.Modified atmosphere packaging of sweet cherry(Prunus avium L.,ev.‘Sams’)fruit:metabolic responses to oxygen,carbon dioxide,and temperature[J].Postharvest Biology and Technology,2002,24(3):259-270.DOI:10.1016/S0925-5214(01)00192-2.
[19]侯玉茹,王宝刚,李文生,等.水果中乙醇含量的气相色谱法测定[J].食品工业科技,2016,37(13):287-289.DOI:10.13386/j.issn1002-0306.2016.13.050.
[20]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.DOI:10.3321/j.issn:1002-6630.2009.04.055.
[21]刘洪海,张晓丽,杜平,等.pH示差法测定烟73葡萄中花青素含量[J].中国调味品,2009,34(4):110-111,117.DOI:10.3969/j.issn.1000-9973.2009.04.027.
[22]段华伟,王志伟,胡长鹰,等.气调环境和温度对荔枝呼吸特性的影响[J].食品与生物技术学报,2010,29(5):676-680.
[23]VALLE-GUADARRAMA S,SAUCEDO-VELOZ C,PE譙A-VALDIVIA C B,et al.Aerobic-anaerobic metabolic transition in‘Hass’avocado fruits[J].Food Science and Technology International,2004,10(6):391-398.DOI:10.1177/1082013204049488.
[24]万森,李喜宏,薛婷,等.温度对菠菜呼吸特性的影响[J].农业机械,2012(12):133-136.
[25]黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,28(1):44-48.DOI:10.3969/j.issn.1001-3563.2007.01.016.
[26]陈守江.初始密闭包装及联合1-MCP处理控制梨和葡萄产后品质劣变的研究[D].无锡:江南大学,2010.
[27]WRIGHT H,DELONG J,HARRISON P A,et al.The effect of temperature and other factors on chlorophyll a fluorescence and the lower oxygen limit in apples(Malus domestica)[J].Postharvest Biology and Technology,2010,55(1):21-28.DOI:10.1016/j.postharvbio.2009.07.011.