摘要
草莓果实柔软,采收贮运过程中极易腐烂变质,贮藏保鲜效果很差。为延长草莓贮藏保鲜期,该文研究了冷藏条件下不同压力氮气对草莓采后生理及贮藏品质的影响。以"甜查理"草莓为试材,分别在200k Pa空气、150k Pa氮气(14%O_2+85.3%N_2+0.021%CO_2)、200kPa氮气(10.5%O_2+89%N_2+0.016%CO_2)、250k Pa氮气(8.4%O_2+91.2%N_2+0.012%CO_2)和常压氮气(10.5%O_2+89%N_2+0.016%CO_2)条件下贮藏,以未充氮气未加压作对照,所有处理均在0~1℃、相对湿度85%~90%的冷库中贮藏。定期测定相关品质和生理指标,探讨不同压力氮气处理对草莓采后生理及贮藏品质的影响。结果表明:加压氮气处理可以不同程度减缓失重率的上升,减缓果实硬度、可滴定酸含量、原果胶含量的下降,维持低水平的呼吸强度。与其他处理相比,200 kPa氮气处理可以保持草莓较高的可溶性固形物、还原糖、抗坏血酸和总酚含量,对DPPH自由基有较好的清除力,延缓丙二醛累积,降低果实细胞膜相对渗透率上升,维持较高的超氧化物歧化酶(Superoxide Dismutase, SOD)和过氧化氢酶(Catalase, CAT)活性。研究结果:温度为0~1℃、相对湿度为85%~90%结合200 kPa氮气加压处理草莓,可以延缓果实衰老,保持良好品质,草莓贮藏期可达25 d,好果率为80%,贮后色香味形俱佳,为延长草莓保鲜期,提高贮藏品质提供参考。
Strawberry has gained an increasing attention in recent years, due to its appealing taste and abundant nutritive substances, which can offer wide range of health benefits. However, a high content of water and sugar in strawberry can easily cause dehydration and decay during postharvest handling and storage. Hence, the preservation of strawberry fruits still remain a great challenge so far. Fortunately, a novel preservation technique under pressure has been increasingly used to store numerous types of fruits. Preservation under pressure refers to the fruits are subjected to a pressured atmosphere, higher than the internal pressure of fruits, for the storage. The moisture loss and respiration intensity in fruits can be effectively suppressed, and thereby to delay the fruit decay. The present study aims to investigate the effects of different nitrogen pressures on the physiology and storage quality of postharvest strawberries under cold storage conditions. Taking "Sweet Charlie" strawberry fruits as materials, the following experimental conditions can be used to store: 200 kPa air, 150 kPa nitrogen gas(14% O2 + 85.3% N2 + 0.021% CO2), 200 kPa nitrogen gas(10.5% O2 + 89% N2 + 0.016% CO2), 250 kPa nitrogen gas(8.4% O2 + 91.2% N2 + 0.012% CO2), atmospheric-pressure nitrogen gas(10.5% O2 + 89% N2 + 0.016% CO2). The strawberry fruit without any treatment with pressurized nitrogen was used as a control. All the containers were placed in a refrigerated warehouse at the temperature range of 0-1℃, and the relative humidity of 85%-90%. During the storage, the physiological indexes of strawberry fruits were determined, including the respiration rate, weight loss rate, fruit firmness, titratable acid content, soluble solid content, raw pectin content, reducing sugar content, ascorbic acid content, total phenolic content, DPPH free radical scavenging rate, the malondialdehyde content, relative permeability of fruit cell membrane, superoxide dismutase(SOD) and catalase(CAT) activity. Furthermore, a systematic elucidation was pe
作者
杨涛
郜海燕
张润光
戚登斐
张有林
Yang Tao;Gao Haiyan;Zhang Runguang;Qi Dengfei;Zhang Youlin(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2020年第15期282-290,共9页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家重点研发计划课题(2018YFD0401304)
陕西省2018年农业科技创新驱动项目(NYKJ-2018-XA-06)
科技成果转化培育项目(GK201806002)。
关键词
贮藏
品质控制
草莓
加压氮气
采后生理
storage
quality control
strawberry
pressurized nitrogen
postharvest physiology
