摘要
以粉蓝蓝莓为试验材料,通过采前喷施不同保鲜剂(800 mg/L纳他霉素、1000 mg/Lε-聚赖氨酸、800 mg/L壳聚糖),采后于(0.5±0.5)℃冷藏,研究蓝莓果实生理品质的变化。结果表明:采前不同保鲜剂处理均能降低蓝莓果实的腐烂率,延缓蓝莓鲜果的硬度、可溶性固形物含量、可滴定酸含量及花色苷含量的降低,降低蓝莓鲜果呼吸强度及乙烯生成速率,维持较好的过氧化物酶、过氧化氢酶、脂氧合酶和抗坏血酸过氧化物酶活性,并有效降低蓝莓霉菌及酵母菌的菌落总数。采前喷施800 mg/L纳他霉素对蓝莓果实的贮藏效果最好,能有效抑制蓝莓的衰老进程,维持更好的贮藏效果。
Powderblue blueberry fruits were sprayed(800 mg/L Natamycin,1000 mg/Lε-Polylysine,800 mg/L Chitosan)before harvest.The four groups of fruits were stored at low temperature(0.5±0.5)℃ and the physiological indexes of the four groups were determined.The results showed that:compared with the control(CK),the different preservation could reduce the increase of fruit decay rate,delay the decrease of fruit firmness,soluble solids,titratable acid content and anthocyanin content,inhibit the respiration rate and ethylene production rate of fruit.The POD、CAT、LOX and APX were effectively maintained.The mold and yeast counts of blueberry were better reduced.The effect of natamycin with 800 mg/L concentration was better than that with 1000 mg/L ε-Polylysine and 800 mg/L Chitosan.The best preservation method is natamycin with 800 mg/L concentration,which can be used for blueberry fruits preservation.
作者
曹森
吉宁
巴良杰
马超
王红
姚秀单
王瑞
CAO Sen;JI Ning;BA Liang-jie;MA Chao;WANG Hong;YAO Xiu-dan;WANG Rui(Guiyang University,Guiyang,Guizhou 550005,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005,China)
出处
《食品与机械》
北大核心
2020年第5期146-150,共5页
Food and Machinery
基金
贵州省科技计划项目(编号:黔科合成果[2019]4221号)
贵州省普通本科高等学校服务农村产业革命战略行动计划项目(编号:黔教合KY字[2018]090)。
关键词
蓝莓
采前
保鲜剂
贮藏品质
blueberry
preharvest
preservation
storage quality
