不同包装方法对蓝莓采后生理及贮藏效果的影响  

Influence of Different Packaging Methods on Physiological Properties of Blueberry during Postharvest Storage

作　　者：刘萌[1] 范新光[1] 王美兰[1] 周志才[1] 张长峰 张玉华 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005 [2]国家农产品现代物流工程技术研究中心,山东济南250103

出　　处：《食品科学》2013年第14期346-350,共5页Food Science

基　　金：山东省科技攻关计划项目(2009GG01668)

摘　　要：在温度为(0.5±0.5)℃,相对湿度为90%～95%的贮藏条件下,以普通冷藏为对照,对蓝莓进行了挽口冷藏和自发气调保鲜(MAP)冷藏处理,定期对各处理蓝莓的可溶性固形物、VC、可滴定酸、花青素、果胶含量、多酚氧化酶(PPO)、过氧化物酶(POD)和多聚半乳糖醛酸酶(PG)活性进行测定;通过分析各指标在贮藏期间的变化,比较3种贮藏方式的贮藏效果。结果表明:贮藏49d时,MAP处理的蓝莓果实的VC含量、硬度及可滴定酸含量显著高于其他两组,可溶性固形物含量无显著变化;MAP能够抑制果实PG活性,从而降低果实原果胶的分解;同时MAP处理保持了果实较高的POD活性,使之能够及时清除代谢产生的自由基,延缓果实衰老,延长蓝莓果实的贮藏期。因此,MAP冷藏效果优于普通冷藏和挽口冷藏。Blueberries were stored under unsealed packaging,modified-atmosphere packaging（MAP） or common cold conditions（control） at（0.5 ± 0.5） ℃ and 90%–95% relative humidity（RH）.Physiological parameters such as soluble solid content（SSC）,ascorbic acid（VC）,titratable acidity,polyphenol oxidase（PPO）,peroxidase（POD）,anthocyanin content,pectin and polygalacturonase（PG） were monitored periodically during storage to compare the effectiveness of the three packaging methods for preserving blueberries.After 49 days of storage,VC content,fruit firmness and titration acid content in the MAP group were maintained at a significantly higher level as compared to the other two groups.There was no significant difference among the three groups for soluble solid content.Nevertheless,MAP inhibited PG activity and accordingly reduced the decomposition of pectin in blueberries;meanwhile,MAP maintained a higher level of POD activity so that the metabolismrelated free radicals could be removed in a timely manner,delaying fruit senescence and prolonging the shelf life of blueberries.In conclusion,MAP is more effective in preserving blueberries than unsealed packaging and common cold storage.

关 键 词：蓝莓 MAP贮藏 采后生理 贮藏效果 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]