摘要
为研究60Co-γ辐照结合1-甲基环丙烯(1-MCP)处理对蓝莓贮藏品质的影响,以粉蓝蓝莓为试验材料,对采后蓝莓生理指标、营养指标及相关酶活性进行测定,研究0±0.5℃条件下6种处理(1.5 kGy辐照处理记为A、2.5 kGy辐照处理记为B、1.5 kGy辐照+1μL·L-11-MCP处理记为C、2.5 kGy辐照+1μL·L-11-MCP处理记为D、1μL·L-11-MCP处理记为E,不进行任何处理记为F)对蓝莓贮藏品质的影响。结果表明,与对照(F)比较,4种处理(A、C、D、E)均能够抑制果实腐烂率的上升和风味指数的下降,延缓果实的生理代谢,更好地保持果实的营养品质和酶活性,而2.5 k Gy辐照处理(B)降低了果实的硬度、L*值、可溶性固形物含量和花色苷含量,加快了果实多聚半乳糖醛酸酶活性的上升。其中,在贮藏80 d时,A、B、C、D、E、F组蓝莓的腐烂率分别为24.94%、38.36%、13.87%、30.78%、22.96%和48.38%。因此,1.5 k Gy60Co-γ辐照结合1μL·L-11-MCP处理蓝莓对果实的贮藏效果最好。本研究结果为蓝莓的贮藏保鲜提供了新思路。
In order to study the effects of60Co-γirradiation combined with 1-methylcyclopropene treatment on the storage quality of blueberry,the'Powderblue'blueberry was used as the experimental material to determine the physiological indexes,nutritional index and related enzyme activities.Postharvest blueberry were divided into 6 treatments under(0±0.5)°C conditions(1.5 k Gy irradiation treatment was recorded as A,2.5 k Gy irradiation treatment as B,1.5 kGy irradiation+1μL·L-11-MCP treatment as C,2.5 kGy irradiation+1μL·L-11-MCP treatment as D,1μL·L-11-MCP treatment as E,and control as F).The results showed that:compared with the control(F),the four treatments(A,C,D and E)inhibited the increase of fruit decay rate and decline of flavor index,delayed the physiological metabolism of fruit,maintained better nutritional quality and enzyme activity of fruit,while 2.5 kGy irradiation(E)treatment decreased the firmness,L*value,soluble solids and anthocyanincontent content as well as increased the PG activity.Among them,The decay rates of blueberries in groups A,B,C,D,E and F were 24.94%、38.36%、13.87%、30.78%、22.96%and 48.38%respectively after storage for 80 days.Therefore,1.5 k Gy60Co-γirradiation combined with 1μL·L-11-MCP treatment had the best fresh-keeping effect on the storage of blueberry fruits.This study could provide a new idea for the storage and preservation of blueberries.
作者
曹森
李江阔
马超
吉宁
巴良杰
吴洋
王瑞
CAO Sen;LI Jiangkuo;MA Chao;JI Ning;BA Liangjie;WU Yang;WANG Rui(School of Food and Pharmaceutical Engineering,Guiyang College,Guiyang,Guizhou 550005;Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384)
出处
《核农学报》
CAS
CSCD
北大核心
2019年第8期1519-1526,共8页
Journal of Nuclear Agricultural Sciences
基金
贵州省地里标志产品产业化项目(黔知地标[2017]6号)
贵阳市科技局贵阳学院专项资金资助[GYU-KYZ(2018)01-02]
贵州省2017年大学生创新创业训练计划项目(201710976015)
贵州省科技计划项目(黔科合成果(2019)4221)
