减压和1-MCP处理对蓝莓保鲜效果的影响  

Effect of Hypobaric and 1-MCP Treatments on Keeping Fresh of Blueberry

作　　者：钱骅[1] 陈美龄[1,2] 陈斌[1] 黄晓德 朱羽尧[1] 郑先章 赵伯涛[1] 

机构地区：[1]南京野生植物综合利用研究院,南京210042 [2]南京师范大学金陵女子学院,南京210097 [3]上海善如水保鲜科技有限公司,上海201108

出　　处：《包装与食品机械》2017年第1期12-18,共7页Packaging and Food Machinery

基　　金："十二五"国家科技支撑计划项目(2012BAD36B05)

摘　　要：为探究减压保鲜和1-MCP在蓝莓保鲜上的应用,以东北"灿烂"蓝莓为试材,常压冷藏(4±1)℃为对照,3种处理:在(4±1)℃条件下,1.5k Pa减压处理21d;减压预处理12h;1-MCP处理,并常压冷藏至21d,探究4种处理的感官和生理指标的变化情况。结果表明:与对照比较,3种不同处理方式均能不同程度降低蓝莓的失重率和腐烂率,1.5k Pa预处理12h保鲜效果最好,其次是1-MCP处理,均优于超低压保鲜。相关性分析表明,蓝莓的腐烂率与失重率、呼吸强度呈正相关,而与TSS、总酚、黄酮、花青素等的含量及防御性酶SOD、CAT活性呈负相关。Compared with the atmosphere storage under 4 ± 1℃ , various effects of 21 d hypobaric storage treatments ,12h pre-storage hypobaric treatments and 1-MCP treatments on blueberry were studied under 1.5kPa. The results showed that ： Compared with control group, threetreatment groups could reduce the blueberry weight loss rate and rotting rate at different extent, 12h pre-storage hypobaric treatments showed the best effect, followed by 1-MCP treatments, both 12h pre-storage hypobaric treatments and 1-MCP treatments were better than 21 d hy-pobaric storage treatments. Correlation analysis revealed that the blueberry rotting rate had a significant positive correlation with weightlessness rate and respiration rate, and a significant negative correlation with the contents of total soluble solids,total phenol,total flavonoids, anthocyanin and Enzyme activities of SOD and CAT.

关 键 词：蓝莓 减压 1-MCP 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]