冷藏蓝莓果皮红变发生机理及调控技术  

Mechanism by Which Blueberry Skin Turns Red during Chilling Storage and Control of This Phenomenon

作　　者：王斯瑶[1] 周倩[1] 卜凤雅 纪淑娟[1] WANG Siyao;ZHOU Qian;BU Fengya;JI Shujuan(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2017年第9期232-238,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501534)

摘　　要：以"蓝丰"蓝莓果实为试材,分析冷藏蓝莓果皮红变的发生规律及其机理,同时探讨程序降温处理对冷藏后蓝莓果皮红变发生的调控作用。结果表明:冷藏过程中,随着冷藏时间的延长,个别蓝莓果实发生果皮红变现象,经30 d冷藏后转入常温货架期的蓝莓果实果皮红变发生率明显增多。此时,果实亮度下降,a*值快速升高,且冷藏时间越长,现象越严重;长时间冷藏能有效激活多酚氧化酶活性,造成果皮主要呈色色素花青素及总酚含量大幅度减少。程序降温处理可有效缓解红变现象,显著抑制a*值升高,显著延缓花青素含量的下降。由此可见,冷藏蓝莓果皮红变的发生可能是由于低温胁迫下,果实的呈色物质花青素严重降解所致,程序降温可有效缓解冷藏蓝莓果皮红变的发生。‘Lanfeng’blueberries were used to explore the mechanism by which blueberry skin turns red during chilling storage.Meanwhile,the effect of programmed chilling treatment on controlling this phenomenon was also investigated.The results showed that the skin of only a minority of blueberries turned red during chilling storage.During the shelf life at room temperature after30days of chilling storage,there were significantly more blueberries whose skin turned red.At this time,the brightness of fruits decreased,and the a*value increased rapidly.These changes became more pronounced with extended storage time.Polyphenol oxidase(PPO)activity was significantly enhanced after long-term refrigeration,leading to a considerable reduction of anthocyanin and total phenols in the skin of blueberries.Programmed chilling treatment could effectively hinder blueberries from turning red and significantly inhibit the increase in a*value and the reduction in anthocyanin.Thus,the degradation of the pigments anthocyanins may explain why blueberry skin turned red under cold stress,and programmed chilling treatment can control this phenomenon effectively.

关 键 词：蓝莓 冷藏 红变 程序降温 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]