| 缓释保鲜纸对蓝莓采后冷藏品质的影响 |
| |
| 引用本文： | 李建挥,禹霖,柏文富,贺艳,廖鹏,聂东伶,吴思政,梁文斌.缓释保鲜纸对蓝莓采后冷藏品质的影响[J].经济林研究,2019,37(1):193-198,210. |
| |
| 作者姓名： | 李建挥 禹霖 柏文富 贺艳 廖鹏 聂东伶 吴思政 梁文斌 |
| |
| 作者单位： | 湖南省森林植物园,湖南 长沙 410116;湖南蓝莓研究发展中心,湖南 长沙 410116;中南林业科技大学 生命科学与技术学院,湖南 长沙,410004 |
| |
| 摘 要： | 为延长蓝莓贮藏时间,以‘灿烂’蓝莓为试材,将果实放入不同的缓释保鲜纸后在PE袋中低温冷藏,对贮藏期间鲜果的质量损失率、硬度、还原糖含量、可滴定酸含量、总酚含量、花色苷含量等理化指标进行测定分析,研究1-MCP和SO_2缓释保鲜纸对蓝莓采后冷藏品质的影响。结果表明:1-MCP缓释保鲜纸可有效减少蓝莓的质量损失,维持蓝莓硬度,减少坏果率,提高和保持还原糖和花色苷含量,降低可滴定酸和总酚含量,延缓可溶性固形物含量高峰的出现,使蓝莓保持良好的风味和耐贮藏性。SO_2缓释保鲜纸及1-MCP缓释保鲜纸和SO_2缓释保鲜纸一起使用,虽能够减少蓝莓质量损失,增加硬度,但对还原糖、花色苷、可滴定酸、总酚含量等指标无积极作用,且SO_2药害的存在,使得蓝莓外观受到严重影响,风味大幅下降,因此不适合用于蓝莓保鲜。
|
| 关 键 词： | 蓝莓 保鲜 1-MCP SO2 |
Effects of slow-releasing preservative paper on postharvest quality of blueberry under cold storage |
| |
| LI Jianhui,YU Lin,BAI Wenfu,HE Yan,LIAO Peng,NIE Dongling,WU Sizheng,LIANG Wenbin.Effects of slow-releasing preservative paper on postharvest quality of blueberry under cold storage[J].Economic Forest Researches,2019,37(1):193-198,210. |
| |
| Authors: | LI Jianhui YU Lin BAI Wenfu HE Yan LIAO Peng NIE Dongling WU Sizheng LIANG Wenbin |
| |
| Institution: | (Hunan Forest Botanical Garden,Changsha 410116,Hunan,China;Hunan Blueberry Research and Development Center,Changsha 410116,Hunan,China;College of Life Sciences and Technology,Central South University of Forestry&Technology,Changsha 410004,Hunan,China) |
| |
| Abstract: | In order to prolong storage time of blueberries,Vaccinium ashei‘Brightwell’was used as research material,fruits were refrigerated in PE bag with different slow-releasing preservative paper under cold storage,mass loss rate,hardness,reducing sugar content,titratable acid content,total phenol content and anthocyanin content in fresh fruits were determined and analyzed during storage,effects of 1-MCP and SO2 slow-releasing preservative paper on postharvest quality of blueberry under cold storage were studied.The results showed that 1-MCP slow-releasing preservative paper could effectively reduce mass loss and bad fruit rate of blueberry,maintain fruit hardness,increase and maintain contents of reducing sugar and anthocyanin,decrease contents of titratable acid and total phenol,delay appearance of soluble solides content peak,thus,kept blueberries good flavor and quality.The SO2 slow-releasing preservative paper treatment and the 1-MCP slow-releasing preservative paper&SO2 slow-releasing preservative paper treatment could reduce mass loss of blueberry and increase fruit hardness,but had no positive effect on the content indexes of reducing sugar,anthocyanin,titratable acid,and total phenols.In addition,appearance of blueberry was seriously affected and flavor of blueberry was significantly decreased due to phytotoxicity of SO2,so they were not suitable for blueberry preservative. |
| |
| Keywords: | blueberry preservative 1-MCP SO2 |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
