蓝莓贮后货架期间生理品质与挥发性物质的变化  

Changes in Physiological Quality and Volatile Substances in Blueberry during Shelf Life after Storage

作　　者：李江阔[1] 张鹏[1] 陈绍慧[1] 张平[1] 

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品科学》2014年第10期246-251,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01)

摘　　要：为了探讨自发气调结合冰温贮藏蓝莓果实的贮后货架效果,研究不同处理的两个品种蓝莓(伯克利(Berkeley)和北陆(Northland))冰温贮藏40 d后10℃货架期间果实品质、生理指标以及挥发性物质的变化规律。结果表明,两个品种果实贮后货架期间具有相似的变化规律:自发气调结合冰温处理能够有效延缓果实硬度和VC含量的下降,抑制丙二醛含量的增加,并维持了较高的谷胱甘肽含量、过氧化物酶和超氧化歧化酶活性,有效控制了果实质量的损失与腐烂,延长了果实贮后货架寿命。蓝莓果实在贮后货架期间醇类和酯类化合物相对含量呈上升趋势,萜类相对含量呈下降趋势,相同货架期的自发气调结合冰温处理果实醇类和酯类化合物相对含量则高于冰温处理,而萜类化合物相对含量低于冰温处理。The effect of ice temperature storage for 40 d combined with modified atmosphere packaging （MAP） on the fruit quality, physiological indexes and volatile substances of ＇Berkeley＇ and ＇Northland＇ blueberries during subsequent shelf life at 10℃ was investigated. Results showed that stored blueberry fruit from both cultivars had similar changing patterns during shelf life. Ice temperature storage combined with MAP extended the shelf life of blueberry by effectively postponing the descent of fruit firmness and vitamin C content, restraining the increase of malondialdehyde （MDA） content, maintaining higher levels of glutathione （GSH） content and of peroxidase （POD） and superoxide dismutase （SOD） activities, and significantly controlling fruit weight loss and rot. Alcohol and ester compounds were increased during the shelf life of blueberry fruit, whereas terpenes presented a declining trend. Ice temperature storage combined with MAP resulted in higher levels of alcohols and esters in blueberry, but lower levels of terpenes than ice temperature storage alone.

关 键 词：蓝莓 自发气调 贮后货架 生理品质 挥发性物质 

分 类 号：S663.9[农业科学—果树学]