不同物理处理方式对蓝莓贮藏品质的影响  

Influence of Different Physical Treatments on Storage Effect of Blueberries

作　　者：唐坚[1,2] 乔勇进[1] 王凯晨[1,2] 陆敏 马丽[1] 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201403 [2]上海师范大学生命与环境学院,上海200093 [3]上海敏蓝蓝莓种植专业合作社,上海201517 [4]上海市蓝莓研究所,上海201517

出　　处：《农产品加工》2015年第1期43-46,共4页Farm Products Processing

基　　金：上海市重点科技攻关项目(11391900500)

摘　　要：为研究不同物理处理方式对蓝莓采后贮藏品质的影响,以采后蓝莓为试验试材,研究微波处理、紫外(UV-C)辐照处理、冰温贮藏对蓝莓采后贮藏中的失质量率、可溶性固形物(TSS)、总糖及总酚含量的影响。结果表明,微波处理不适合蓝莓保鲜;紫外辐照处理提高了总糖、可溶性固形物和总酚的含量,失质量率没有明显变化;冰温贮藏降低了蓝莓的代谢速率,减缓总糖、可溶性固形物的流失速度,降低总酚的积累速度,降低蓝莓的失质量率。故紫外辐照和冰温贮藏可以提升蓝莓的贮藏品质,维持蓝莓的风味。To study the effect of different physical treatments on storage quality of postharvest blueberry. Changes of weight loss rate, total soluble solid, soluble sugar and total phenol in different treatments blueberries（microwave treatment, UV-C treatment and freezing-point storage） are researched. The results show that microwave treatment is not suitable for the blueberry. UV-C treatment could increase the TSS,soluble sugar and total phenol content. The rate of weight loss does not change obviously. Freezing-point storage could lower the metabolic rates of blueberry. The loss rate of TSS,soluble sugar and weightiness are slowed down. The accumulation rate of total phenol is inhibited. In conclusion, UC-V treatment and freezing-point storage can improve the storage quality of blueberry fruit.

关 键 词：蓝莓 保鲜 紫外 微波 冰温 

分 类 号：S663.9[农业科学—果树学]