水杨酸结合气调保鲜对宁夏枸杞贮藏品质的影响  

Effect of Salicylic Acid Treatment Combined with Modified Atmosphere Packaging on the Quality of Goji Berries(Lycium barbarum L.)during Storage

作　　者：向文娟 王孝雯 孙大文[1,2,3] XIANG Wenjuan;WANG Hsiao-Wen;SUN Da-Wen(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China;Academy of Contemporary Food Engineering,South China University of Technology,Guangzhou 510006,China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods,Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products,Guangzhou 510006,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641 [2]华南理工大学现代食品工程研究中心,广东广州510006 [3]广东省冷链食品智能感知与过程控制工程技术研究中心,广东省农产品智能冷链物流设备工程实验室,广东广州510006

出　　处：《食品科学》2022年第9期215-222,共8页Food Science

基　　金：广东省基础与应用基础研究基金项目(2020A1515010936;2018A030313026);广东省农产品保鲜物流共性关键技术研发创新团队项目(2020KJ145;2019KJ145);“十三五”国家重点研发计划重点专项(2018YFD0400605)。

摘　　要：为研究水杨酸、气调包装及其复合处理对宁夏枸杞贮藏品质的影响,采用2.0 mmol/L的水杨酸浸泡6 min和21.0%O_(2)+0.0%CO_(2)+79.0%N_(2)气调包装处理新鲜枸杞,在(7.0±0.5)℃、相对湿度(93.0±3.0)%条件下贮藏28 d,每4 d测定相关品质。结果表明,质量损失率、腐败率和硬度主要受气调包装影响,颜色、抗坏血酸含量、丙二醛含量和交替氧化酶活力主要受水杨酸影响,复合处理能提高交替氧化酶活性、抑制呼吸速率、减少抗坏血酸损失和丙二醛生成,维持较低的质量损失率、腐败指数和较高的硬度与较好的颜色,使样品呈现更接近鲜样的品质。This study addressed the effect of treatment with 2.0 mmol/L salicylic acid(SA)for 6 min and/or modified atmosphere packaging(MAP)consisting of 21.0%O_(2),0.0%CO_(2) and 79.0%N_(2) on the storage quality of goji berries.The treated fruit were stored at(7.0±0.5)℃and(93.0±3.0)%relative humidity for 28 days.Quality indicators were monitored every four days.Results showed that the mass loss(ML),decay index(DI)and firmness were mainly affected by MAP,while the color,total soluble solid(TSS),malondialdehyde(MDA)and ascorbic acid(AsA)contents,and alternative oxidase(AOX)activity were mainly affected by SA.SA combined with MAP could activate AOX activity,inhibit respiration rate(RR),reduce AsA loss and MDA production,and maintain lower ML and DI,higher firmness and better color,showing quality more similar to the fresh fruits.

关 键 词：枸杞 食品贮藏 水杨酸处理 气调包装 主成分分析 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]