高二氧化碳处理对青柠檬保绿的效果
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摘要
针对青柠檬采后易变黄的问题,以绿色北京柠檬为试材,研究温度为14℃、O_2体积分数为2%～3%、CO_2体积分数分别为5%～6%, 9%～10%, 15%～16%和20%～25%的气调贮藏环境对北京柠檬变黄速率及品质变化的影响。结果表明,高CO_2能明显抑制绿色北京柠檬的黄变速率。其中,抑制效果最佳的CO_2体积分数是15%～16%,其能有效减缓绿色北京柠檬表面a*值上升速率,抑制可溶性固形物含量的降低,延缓柠檬果肉维生素C含量的下降速率,降低柠檬果肉过氧化物酶及多酚氧化酶活性的上升。因此,体积分数是为15%～16%的CO_2对青柠檬有很好的保绿效果。
In response to the problem that green lemons of postharvest are easy to turn yellow, green Beijing lemon was used as the test material to study the yellowing speed and quality of Beijing lemons in different gas environment at 14 ℃. The O_2 volume fraction was 2%-3%, and the CO_2 volume fraction was 5%-6%, 9%-10%, 15%-16% and 20%-25%, respectively.The results show that high CO_2 can significantly inhibit the yellowing rate of green Beijing lemons. Among them, the CO_2 volume fraction with the best inhibitory effect is 15%-16%, which can effectively slow the rate of the increase of a* of green Beijing lemon surface, inhibit the decrease of soluble solid content, delay the decrease of vitamin C content in lemon pulp, and lower the rate of increase of peroxidase activity and polyphenol oxidase activity in lemon pulp.
In response to the problem that green lemons of postharvest are easy to turn yellow, green Beijing lemon was used as the test material to study the yellowing speed and quality of Beijing lemons in different gas environment at 14 ℃. The O_2 volume fraction was 2%-3%, and the CO_2 volume fraction was 5%-6%, 9%-10%, 15%-16% and 20%-25%, respectively.The results show that high CO_2 can significantly inhibit the yellowing rate of green Beijing lemons. Among them, the CO_2 volume fraction with the best inhibitory effect is 15%-16%, which can effectively slow the rate of the increase of a* of green Beijing lemon surface, inhibit the decrease of soluble solid content, delay the decrease of vitamin C content in lemon pulp, and lower the rate of increase of peroxidase activity and polyphenol oxidase activity in lemon pulp.
引文
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[26]孙月照,花金顺,许怀萍,等.不同药剂处理对小麦赤霉病药效和保绿防衰效果试验[J].大麦与谷类科学, 2017,34(2):37-42, 62.
[27]贾晓辉,王文辉,姜云斌,等.不同贮藏温度对‘玉露香’梨果实保绿效果和品质维持的影响[J].果树学报,2016, 33(S1):166-174.
[28]张斌,刘建超,张兴华,等.我国玉米自交系保绿性鉴定及其与氮效率的关系[J].玉米科学, 2013, 21(2):130-134.
[29]刘璐,李喜宏,邵重晓,等.有机红提葡萄高二氧化碳防霉保鲜研究[J].食品科技, 2013, 38(2):22-25.
[30]侯玉茹,李文生,王宝刚,等.高CO2结合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.
[31]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, 2007:22-154.
[32] THAI T H, MARIE N, MARC L, et al. Effect of different coating treatments on the quality of mango fruit[J]. Journal of Food Quality, 2002, 25(6):471-486.
[33]SEUNGKLEE,ADELAKADER.Preharvestand post-harvest factors influencing vitamin C content of horticultural crops[J]. Post-harvest Biology and Technology,2000(20):207-220.
[34]吕蔷,朱继英,王相友.双孢蘑菇POD酶学特性及其与褐变的关系[J].园艺学报, 2016, 43(3):595-602.
[35] FéVRIER H, QUéRéJ M L, BAIL G L, et al. Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices[J]. LWT-Food Science and Technology, 2016:85.
[2] ARAúJO C R R, SILVA T D M, LOPES M, et al. Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora[J]. Brazilian Journal of Food Technology, 2013, 16(4):301-309.
[3]刘义武,王碧.柠檬营养成分与综合利用研究进展[J].内江师范学院学报, 2012, 27(8):46-51.
[4] MIYAKE Y, HIRAMITSU M. Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel[J]. J Food Sci Technol, 2011, 48(5):635-639.
[5]程劲.柠檬加工利用研究[J].四川食品与发酵, 2005(1):11-15.
[6]周先艳,朱春华,沈正松,等.柠檬抗癌活性成分研究进展[J].江西农业学报, 2014, 26(6):49-53.
[7]龚琪,朱春华,多建祖,等.柠檬保鲜技术研究现状及前景展望[J].安徽农业科学, 2012, 40(20):10585-10587.
[8]田世平.果实成熟和衰老的分子调控机制[J].植物学报,2013, 48(5):481-488.
[9] PATI?O L S, CASTELLANOS D A, HERRERA A O.Influence of 1-MCP and modified atmosphere packaging in the quality and preservation of fresh basil[J]. Postharvest Biology&Technology, 2018, 136:57-65.
[10]谢晶,程颖,杨胜平,等.高体积分数CO2包装对冷藏凡纳滨对虾品质的影响[J].食品科学, 2016, 37(18):197-201.
[11] D’AQUINO S, DAI S, DENG Z, et al. A sequential treatment with sodium hypochlorite and a reduced dose of imazalilheatedat50℃effectivelycontroldecayof individually film-wrapped lemons stored at 20℃[J]. Postharvest Biology&Technology, 2017, 124:75-84.
[12]李少华,曹琳,杜庆庆,等.不同涂膜保鲜剂对柠檬贮藏品质的影响[J].食品科技, 2017, 42(7):50-54.
[13]陈辉,庞杰.柠檬采后贮藏保鲜技术及臭氧、壳聚糖对于保鲜的应用和前景[J].杭州食品科技, 2005(4):23-27.
[14]范雨航,李少华,许青莲,等.保鲜对采后柠檬贮藏品质的影响[J].食品工业科技, 2017, 38(5):324-328.
[15]刘清化,龙成树,陈永春,等.不同保鲜处理对柠檬贮藏效果的研究[J].保鲜与加工, 2016, 16(3):21-26.
[16] SIBOZA X I, BERTLING I, ODINDO A O. Salicylic acid and methyl jasmonate improve chilling tolerance in cold-stored lemon fruit(Citrus limon)[J]. Journal of Plant Physiology, 2014, 171(18):1722.
[17] SEPULVEDA M, CUEVAS I I, SMILANICK J L, et al.Improvement in imazalil treatments in commercial packinglines to control green mold on lemon fruit[J]. Scientia Horticulturae,2015, 192:387-390.
[18]岳杨,郑永照,倪玉春,等.玉米叶片保绿性研究进展[J].现代农业科技, 2015(23):12, 14.
[19]赵伟.小麦灌浆中后期保绿延衰增产集成技术田间试验[J].安徽农学通报, 2014, 20(Z2):27-29, 106.
[20] SUMITOMO BAKELITE CO LTD. Green soybean freshness keeping packaging bag and method for keeping green soybean fresh using the same:JP2013035603[P/OL].http://www.google.co.in/patents/JP2013035603.2013-02-21.
[21] SUZUKI JUNICHI. Method for keeping green color of green vegetable in dish seasoned with vinegar:JP07067527[P/OL]. http://www.google.co.in/patents/JP07067527.1995-3-14.
[22]邵胜荣,沈炜,金建平,等.一种茶叶保鲜保绿方法及设备:中国, CN107549342A[P]. 2017-08-23.
[23]鲍文敏.不同铜盐药剂处理对压花叶材保绿效果的影响[J].北方园艺, 2016(21):128-132.
[24]朱建军,石松玉,范永贵.植绿增绿保绿引领林业发展构建美丽宽城[N].承德日报, 2013-03-08(002).
[25]石玉波,陶顶顶,曹晨熙,等.五水硫酸铜溶液对4种压花叶材保绿效果的影响[J].安徽农业科学, 2017, 45(32):45-47.
[26]孙月照,花金顺,许怀萍,等.不同药剂处理对小麦赤霉病药效和保绿防衰效果试验[J].大麦与谷类科学, 2017,34(2):37-42, 62.
[27]贾晓辉,王文辉,姜云斌,等.不同贮藏温度对‘玉露香’梨果实保绿效果和品质维持的影响[J].果树学报,2016, 33(S1):166-174.
[28]张斌,刘建超,张兴华,等.我国玉米自交系保绿性鉴定及其与氮效率的关系[J].玉米科学, 2013, 21(2):130-134.
[29]刘璐,李喜宏,邵重晓,等.有机红提葡萄高二氧化碳防霉保鲜研究[J].食品科技, 2013, 38(2):22-25.
[30]侯玉茹,李文生,王宝刚,等.高CO2结合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.
[31]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, 2007:22-154.
[32] THAI T H, MARIE N, MARC L, et al. Effect of different coating treatments on the quality of mango fruit[J]. Journal of Food Quality, 2002, 25(6):471-486.
[33]SEUNGKLEE,ADELAKADER.Preharvestand post-harvest factors influencing vitamin C content of horticultural crops[J]. Post-harvest Biology and Technology,2000(20):207-220.
[34]吕蔷,朱继英,王相友.双孢蘑菇POD酶学特性及其与褐变的关系[J].园艺学报, 2016, 43(3):595-602.
[35] FéVRIER H, QUéRéJ M L, BAIL G L, et al. Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices[J]. LWT-Food Science and Technology, 2016:85.