出库方式对冰温贮藏蓝莓货架期品质变化的影响  

Effect of out-store modes on quality of ice-temperature storage blueberries during shelf-life period

作　　者：薛璐[1] 于继男 鲁晓翔[1] 陈绍慧[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,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：《食品工业科技》2015年第12期328-331,340,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01)

摘　　要：通过对蓝莓货架期间生理生化指标变化规律的分析,探讨了不同出库方式对冰温贮藏后的蓝莓货架期间的保鲜效果的影响。实验将冰温贮藏40d后的蓝莓,分别采取4℃放置24h和4℃放置12h后转入10℃放置12h这两种出库方式驯化蓝莓。随后在蓝莓货架期间每2d测一次相关指标。结果表明,与直接出库的蓝莓相比,逐步升温的出库处理对延缓蓝莓的腐烂、抑制VC和花色苷的减少、保护蓝莓果霜均有明显效果,并且抑制了蓝莓的呼吸强度和乙烯生成速率,对过氧化氢酶CAT和脂氧合酶LOX活力也有很明显的抑制效果。其中经4℃放置12h后转入10℃放置12h处理的效果最优。说明相对于直接出库组,经逐步升温的出库方式处理的蓝莓在货架期间的品质更好。The effects of different out-store modes on blueberries after ice-temperature storage（CACITS） during blueberries shelf-life period was investigated in this study. The blueberries being storage at ice- temperature for 40d,were acclimated in 4℃ for 24h or acclimated in 4% for 12h then in 10℃ for 12h respectively. Physiochemical parameters and nutritional composition were measured every 2 days during shelf-life period. Results showed that compared with direct out-store, low-temperature chain out-store had obvious effective on delaying the decay of blueberries,decreasing of Vc and anthocyanin,and protecting blueberries＇ bloom. Moreover,gradually heating combined with ice-temperature storage suppressed respiratory intensity and ethylene generation rate,and lowered both CAT and LOX activity,which resulted in extending the storage period. Among these treatments,gradually heating in 4% for 12h,after which in 10% for 12h was more effective. These results illustrated that after ice-temperature storage ,the qualities of blueberries treated with low- temperature chain out-store were better than that the direct out-store.

关 键 词：蓝莓 出库方式 货架期 生理指标 

分 类 号：TS201.1[轻工技术与工程—食品科学]