高氧处理对采后桑椹呼吸强度及其保鲜效果的影响  

Effect of high oxygen treatment on the respiratory rate and preservation of mulberry

作　　者：殷浩[1,2] 佟万红[1] 刘刚[1] 王振江[3] 李勇[4] 黄盖群[1] 危玲[1] 

机构地区：[1]四川省农业科学院蚕业研究所,四川南充637000 [2]四川省蚕业科技开发总公司,四川南充637000 [3]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [4]湖北省农业科学院经济作物研究所,湖北武汉430064

出　　处：《食品工业科技》2015年第9期306-309,314,共5页Science and Technology of Food Industry

基　　金：四川省财政创新能力提升工程青年基金项目(2014QNJJ-015);四川省创新能力提升工程专项资金项目(2014CGPY-012);四川省创新能力提升工程专项资金项目(2013XXXK-016);四川省技术创新项目计划(2013019)

摘　　要：为探索高氧气调处理对采后桑椹的保鲜效果,以果桑品种"蜀椹1号(Mours alba L)"为材料,研究了成熟桑椹在空气、25%、50%O2、75%和100%O2条件下贮存10d过程中呼吸强度和品质的变化。结果表明,高氧处理可以显著降低桑椹的呼吸强度、腐烂指数和失重率,并显著提高其硬度、可滴定酸、可溶性固形物、总酚物质和黄酮类化合物,且随着氧气浓度的增大,其效果愈发显著。本文为高氧气调贮藏技术在桑椹保鲜中的应用提供依据。In this paper,the effect of high oxygen treatment on respiratory rate and quality of mulberry during storage time were discussed.Freshly harvested mulberry（ Mours alba L） were placed in jars respectively with air,25% O2,50% O2,75% O2 and 100% O2 at 5℃ for 10 d,and its respiratory rate and main qualities were detected.The results indicated that high oxygen treatments could significantly reduce the respiratory rate,the decay index,weight loss,while significantly improved its hardness and the contents of titratable acidity,soluble solids,vitamin C,total phenolic substances and flavonoids,of mulberry in the storage time. The effect were increasingly significant with the oxygen concentration increases.

关 键 词：桑椹 高氧处理 呼吸强度 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]