| 减压和1-MCP处理对蓝莓保鲜效果的影响 |
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| 引用本文： | 钱骅,陈美龄,陈斌,黄晓德,朱羽尧,郑先章,赵伯涛.减压和1-MCP处理对蓝莓保鲜效果的影响[J].包装与食品机械,2017,35(1). |
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| 作者姓名： | 钱骅 陈美龄 陈斌 黄晓德 朱羽尧 郑先章 赵伯涛 |
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| 作者单位： | 1. 南京野生植物综合利用研究院,南京,210042;2. 南京野生植物综合利用研究院,南京 210042;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 |
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| 基金项目： | "十二五"国家科技支撑计划项目 |
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| 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。
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| 关 键 词： | 蓝莓 减压 1-MCP 保鲜效果 |
Effect of Hypobaric and 1-MCP Treatments on Keeping Fresh of Blueberry |
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| QIAN Hua,CHEN Mei-ling,CHEN Bin,HUANG Xiao-de,ZHU Yu-yao,ZHENG Xian-zhang,ZHAO Bo-tao.Effect of Hypobaric and 1-MCP Treatments on Keeping Fresh of Blueberry[J].Packaging and Food Machinery,2017,35(1). |
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| Authors: | QIAN Hua CHEN Mei-ling CHEN Bin HUANG Xiao-de ZHU Yu-yao ZHENG Xian-zhang ZHAO Bo-tao |
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| Abstract: | Compared with the atmosphere storage under 4±1℃,various effects of 21d 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 21d hypobaric 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. |
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| Keywords: | Blueberry hypobaric treatments 1-MCP preservation effect |
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