微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响

为了明确不同气体微环境对冰温贮藏蓝莓品质和挥发性成分的影响，以‘莱克西’蓝莓为试材，研究不同的气体微环境在冰温贮藏（?0.5±0.3 ℃）0~80 d期间果实品质和挥发性成分的变化。结果表明，在贮藏期间，3种不同的气调环节中，O₂变化范围分别为15.4%~18.2%、13.1%~15.9%和6.1%~13.4%，CO₂变化范围分别为2.2%~4.5%、4.5%~8.8%和8.8%~14.8%。与对照相比，微环境气体调控延缓了蓝莓果实的营养物质（V_C、花色苷和可滴定酸）和硬度的下降，保持了较低的腐烂率和较高的果霜覆盖指数，还能够抑制醛类物质生成，促进萜类物质的生成。其中，O₂含量维持在6.1%~13.4%，CO₂含量维持在8.8%~14.8%的气体微环境对蓝莓贮藏的效果最佳，有利于蓝莓果实的长期贮藏。

Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage

In order to clarify the effects of different gas microenvironments on the quality and volatile components of blueberry during controlled freezing point storage (?0.5±0.3 ℃), the changes of quality and volatile components of blueberries during 0~80 days under different gas microenvironments were studied using ‘Legacy’ blueberries as samples. The results showed that during the storage period, in the three different atmosphere control steps, the O₂ variation range was 15.4%~18.2%, 13.1%~15.9% and 6.1%~13.4%, and the CO₂ variation range was 2.2%~4.5%, 4.5%~8.8% and 8.8%~14.8%. Compared with the control, the microenvironmental gas regulation could delay the decrease of nutrient substances (V_C, anthocyanins and titratable acid) and hardness of blueberry fruits, maintained a low decay rate and a high fruit frost coverage index, and could also inhibit the production of aldehydes and promote the production of terpenoids. Among them, the gas microenvironment with O₂ content maintained at 6.1%~13.4% and CO₂ content maintained at 8.8%~14.8% has the best effect on blueberry storage, which was conducive to the long-term storage of blueberry fruits.