动态气调贮藏对甜樱桃果实采后生理、品质和耐藏性的影响  

Effect of dynamic controlled atmosphere on postharvest physiology,quality and storability of sweet cherry fruits

作　　者：姜爱丽[1] 何煜波[1] 兰鑫哲[2] 胡文忠[1] 

机构地区：[1]大连民族学院生命科学学院,生物化学工程国家民委-教育部重点实验室,辽宁大连116600 [2]大连工业大学食品工程学院,辽宁大连116034

出　　处：《食品工业科技》2011年第6期354-357,共4页Science and Technology of Food Industry

基　　金：辽宁省科学技术计划项目;国家人力资源和社会保障部留学人员科技活动项目;辽宁省教育厅科研项目(2009S023)

摘　　要：研究了甜樱桃(Prunus avium L.)品种"艳阳"在1℃的静态气调(SCA,static controlled atmospheres)、动态气调(DCA,dynamic controlled atmospheres)和普通冷藏(CK)条件下果实生理、品质和耐藏性的变化。结果表明,与CK和SCA相比,DCA能更有效地抑制VC含量的降低,减慢MDA含量上升的速率,明显减少贮藏后期果实褐变和腐烂的发生,有效增加和保持果实的有机酸含量,并可较好地保持果实的原有风味,证明DCA比SCA更适合甜樱桃贮藏保鲜。同时,随着贮藏时间的延长,SCA和DCA条件下果实的过氧化物酶(POD,peroxidase)活性均迅速上升,以DCA中的果实上升得更为迅速。Sweet cherries（Prunus avium L.cvs Sunburst）were stored in static controlled atmospheres（SCA）,dynamic controlled atmospheres（DCA）and air（CK）at 1℃ to determine the effects of different mode of controlled atmospheres on physiology,quality and storability during storage period.The results showed that in the comparison with CK and SCA,DCA effectively decreased the loss of VC content,inhibited browning and decay,increased the amount of fruit acid and maintained fruit intrinsic quality.These indicated that DCA was more suitable than SCA for sweet cherry storage.Meanwhile,fruit stored in SCA and DCA showed rapid increase in peroxidase（POD）activity with the storage,and fruit stored in DCA increased more sharply.

关 键 词：“艳阳”甜樱桃 动态气调贮藏 生理特性 耐藏性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]