高氧应激结合1-甲基环丙烯处理对鲜食枸杞低温贮藏品质的影响  

Effects of High Oxygen Shock Combined with 1-Methylcyclopropene Treatment on the Quality of Fresh Lycium barbarum Fruit during Low Temperature Storage

作　　者：张旭薪 江祉昕 王赫 侯双迪 刘霞[1] 范艳丽[4] ZHANG Xuxin;JIANG Zhixin;WANG He;HOU Shuangdi;LIU Xia;FAN Yanli(State Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Fresh Food Raw Biological Technology Co.,Ltd.,Tianjin 300457,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences(National Agricultural Products Preservation Engineering Technology Research Center(Tianjin)),Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;College of Food and Wine Science,Ningxia University,Yinchuan 750021,China)

机构地区：[1]天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,天津300457 [2]天津鲜食原品生物科技有限公司,天津300457 [3]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [4]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《保鲜与加工》2024年第12期1-8,17,共9页Storage and Process

基　　金：国家自然科学基金项目(32160534)。

摘　　要：为研究高氧应激和1-甲基环丙烯(1-Methylcyclopropene,1-MCP)单独处理以及二者复合处理对鲜枸杞在(0±1)℃和相对湿度93%±3%环境下的贮藏保鲜效果。以‘宁杞7号’为试验材料,设置了50%O_(2)处理30min、0.6μL/L1-MCP熏蒸处理24h及二者的复合处理,以不作任何处理的样品为对照,测定腐烂率、失重率、色泽、呼吸速率、乙烯释放量、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性和超氧化物歧化酶(SOD)活性等指标的变化。结果表明,与对照相比,高氧应激结合1-MCP处理有效延缓了枸杞果实腐烂率、失重率、可溶性果胶(SP)含量和多聚半乳糖醛酸酶(PG)活性的上升;减缓了硬度、咀嚼性以及原果胶(PP)含量的下降;提高了CAT、POD和SOD活性;降低了呼吸速率和乙烯释放量峰值并使峰值出现的时间推迟了5d。高氧应激结合1-MCP处理有效减缓低温贮藏鲜枸杞果实营养品质的下降并提高抗氧化酶活性,为枸杞的保鲜和延长货架期提供新的理论依据。To explore the effect of 1-methylcyclopropene(1-MCP)fumigation treatment,high oxygen shock treatment,and their combination treatment on the preservation of fresh Lycium barbarum stored at(O+1)℃and the relative hu-midity of 93%+3%.Fresh Lycium barbarum‘Ningqi No.7 was treated with 50%oxygen shock treatment for 30 min,0.6μL/L 1-MCP fumigation treatment for 24 hours,and a combination of the two treatments,no treatment as the control.Decay rate,weight loss rate,color,respiratory rate,ethylene release,peroxidase(POD)activity,catalase(CAT)activity,and superoxide dismutase(SOD)activity as well as other indicators were evaluated during storage.The results showed that compared with the control,the combination of high oxygen shock and 1-MCP treatment effectively delayed the rise of the decay rate,weight loss rate,soluble pectin(SP)content,and polygalacturonase(PG)activity of Lycium barbarum,slowed down the decline of hardness,chewiness,and protopectin(PP)content,increased CAT,POD,and SOD enzyme activities,and lowered respiration rate and the peak of ethylene release while simultaneously delaying the peak's emergence for 5 days.The combination of 1-MCP and high oxygen shock treatment effectively reduced the deterioration of nutritional quality,improved the activity of antioxidant enzymes,and provided a theoretical basis for new ideas for the preservation and extension of the fresh Lycium barbarum shelf-life.

关 键 词：鲜食枸杞 贮藏品质 高氧 1-甲基环丙烯 复合保鲜 低温贮藏 

分 类 号：S567.19[农业科学—中草药栽培]