丁香精油对樱桃番茄保鲜作用的研究

研究了丁香精油对樱桃番茄采后主要致病菌的抑制作用及对其采后品质和生理的影响。结果表明：丁香精油可有效抑制根霉、灰霉的生长,并可诱导樱桃番茄防御性酶POD、PPO及CAT活性的升高;丁香精油处理可降低果实的腐烂指数,120μl／L丁香精油熏蒸对樱桃番茄的防腐保鲜效果最好,贮藏19d后腐烂指数比对照降低了70．6％;20℃下贮藏19d之后,丁香精油处理后樱桃番茄的果实硬度、可溶性固形物含量、颜色及可滴定酸与对照组果实相比均无显著差异。     

1-MCP结合哈茨木霉菌对樱桃番茄贮藏的保鲜效果

为探究1-MCP结合哈茨木霉菌对樱桃番茄贮藏品质的影响,以"荣耀F1代"樱桃番茄为试材,对采后樱桃番茄的生理指标、营养指标及相关酶活性进行测定,研究四种处理(采前喷水+蒸馏水熏蒸处理,S1;采前喷3.0×106CFU/m L哈茨木霉菌+蒸馏水熏蒸,S2;采前喷水+0.5μL/L的1-MCP处理,S3; 3.0×106CFU/m L哈茨木霉菌+0.5μL/L的1-MCP处理,S4)在(11±0.5)℃下对樱桃番茄贮藏品质的影响。结果表明:与对照(S1)比较,3种处理均能够抑制果实的腐烂率上升,延缓果实硬度、可溶性固形物、可滴定酸含量和VC含量的下降,降低果实的呼吸强度和乙烯生成速率,保持更好的SOD活性、PPO活性、POD活性和LOX活性,其中S1、S2、S3、S4的腐烂率在贮藏末期(48 d)分别为49.85%、37.89%、28.56%和19.81%。通过比较,采前喷施3.0×10~6CFU/m L哈茨木霉菌结合采后用0.5μL/L的1-MCP来处理樱桃番茄对果实的贮藏效果最好,能够明显延缓樱桃番茄的衰老进程,保持较高的贮藏品质。因此,采前喷施3.0×10~6CFU/m L哈茨木霉菌结合采后用0.5μL/L的1-MCP来处理樱桃番茄对果实的保鲜效果最好。     

1-甲基环丙烯处理对樱桃番茄果实低温贮藏品质的影响

为了探讨低温贮藏条件下1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对樱桃番茄果实采后品质的影响,该研究以'粉娇'樱桃番茄为试材,测定了经1-MCP(0.14μL/L)处理的樱桃番茄在低温[(8±1)℃]贮藏期间果实腐烂率、呼吸强度、果实硬度、可溶性固形物、维生素C、有机酸和类胡萝卜素含量的...     

超声波、弱酸性电位水在樱桃番茄防腐保鲜中的应用

以樱桃番茄为原料,研究超声波、弱酸性电位水(SAEW)处理对其微生物和货架期的影响。研究发现:超声波、SAEW处理10 min可分别使樱桃番茄表面初始菌落总数降低0.96 log CFU/g和1.45 log CFU/g,霉菌和酵母总数降低了0.68 log CFU/g和1.00 log CFU/g,且在贮藏过程中,处理后的样品表面微生物维持在较低的水平。两种处理手段均能降低樱桃番茄贮藏期的腐烂率和呼吸速率,抑制可溶性固形物含量的下降,而二者对硬度、可滴定酸和维生素C含量无显著影响。本研究结果表明:超声波和电位水在樱桃番茄杀菌防腐,保障其微生物安全性方面具有一定的潜力。     

贝莱斯芽孢杆菌发酵液对樱桃番茄贮藏品质的影响

樱桃番茄富含营养,在采后贮藏过程中其品质受到各种因素的影响而下降,为提高采后果实品质并延长货架期,亟待寻求一种安全有效的保鲜措施。以综合性评价、感官属性及风味与营养3个方面为评价指标,探究贝莱斯芽孢杆菌A4发酵液对樱桃番茄的保鲜效果。结果表明贝莱斯芽孢杆菌A4发酵液明显降低樱桃番茄的腐烂率和失重率,贮藏第12天,对照组腐烂率为27.97%,而发酵液处理组腐烂率为6.38%,且处理组的失重率显著低于对照组。贝莱斯芽孢杆菌A4发酵液可保持樱桃番茄的硬度、脆性、紧实度,延缓可滴定酸、可溶性固形物、类黄酮、番茄红素、酚类物质的损失,具有显著的保鲜效果。进一步探究发现贝莱斯芽孢杆菌A4发酵液可提高樱桃番茄超氧化物歧化酶（superoxide dismutase,SOD）、过氧化物酶（peroxidase,POD）、丙氨酸解氨酶（phenylalanine ammonia lyase,PAL）3种抗性酶的活性,并能够抑制丙二醛（malondialdehyde,MDA）的积累,从而保持樱桃番茄的贮藏品质。     

施硒对樱桃番茄贮藏品质及3种活性氧代谢酶的影响

为探寻施硒对樱桃番茄采后贮藏品质的影响并确定其适宜的处理浓度,在樱桃番茄发育过程中分次冲施不同浓度硒肥,分析番茄果实采收时及在贮藏过程中果实硬度、色泽、乙烯释放量、糖、酸、V_C含量及活性氧代谢相关酶活性的变化情况。结果表明,采收时2 mg/L硒处理的樱桃番茄果实硬度、可溶性糖含量、V_C含量与对照组相比分别增加了7.98%、5.29%和11.32%,并在贮藏过程中始终维持较高含量;同时2 mg/L硒处理提高了采后果实过氧化物酶活性(40.01~64.24 U/g)和超氧化物歧化酶活性(36.94~186.39 U/g);并在乙烯释放高峰时期(21 d)抑制乙烯释放量至8.01 μL/kg·h,延缓了樱桃番茄果实的采后衰老。而3 mg/L硒处理在贮藏42 d时对果实的活性氧代谢酶表现出负面影响,过氧化氢酶、过氧化物酶、超氧化物歧化酶活性分别低于对照组11.93%、23.09%和31.01%,不利于维持番茄果实的贮藏品质。2 mg/L为适宜的采前硒处理浓度,可以提升樱桃番茄果实品质及贮藏特性。     

海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果

以海藻酸钠和溶菌酶为保鲜剂对樱桃番茄进行复合涂膜保鲜,研究不同浓度的海藻酸钠溶液对樱桃番茄贮藏保鲜效果的影响,分析了各处理组对樱桃番茄的感官品质、腐烂指数、失重率、硬度、呼吸强度、Vc含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:经1%海藻酸钠+0.1%溶菌酶处理后的樱桃番茄,在4℃条件下贮藏25 d后,其感官品质、果实的失重率明显优于其他处理,Vc含量为26.4mg/100g、可溶性固形物含量为10.9%、呼吸强度显著低于其他处理组,综合保鲜效果最佳。     

采后UV-C照射对芦柑抗病性和品质的影响

研究不同剂量UV-C照射处理对采后芦柑在15℃贮藏期间腐烂率及主要品质指标的影响。结果表明,1.5kJ/m2或3kJ/m2UV-C照射能有效减轻果实贮藏期间腐烂,推迟腐烂6d或12d,显著降低腐烂率。贮藏后期,1.5kJ/m2或3kJ/m2处理降低了失重率,提高了果实的可溶性固形物含量、糖酸比和VC含量,且促进了果肉中类黄酮和总酚的次生代谢合成,从而较好地保持了果实的感官品质和营养品质。1.5kJ/m2或3kJ/m2处理也有助于提高果皮中类黄酮和总酚含量。UV-C照射处理作为采后芦柑的非化学贮藏保鲜手段,具有潜在的应用前景。     

采前3 种杀菌剂喷施对樱桃番茄采后品质的影响及啶菌噁唑残留检测

以金珠樱桃番茄为试材,研究采前杀菌剂喷施对采后樱桃番茄发病率、质量损失率和食用品质的影响,并测定樱桃番茄果实中啶菌噁唑残留变化。结果表明：采前喷施杀菌剂显著降低了金珠樱桃番茄采后发病率,提高了樱桃番茄果实中VC和可溶性固形物含量,减缓了VC和可溶性固形物含量贮藏期间的损失;但对质量损失率和可滴定酸含量的影响不显著（P＜0.05）。对樱桃番茄采后贮藏保鲜效果最好的杀菌剂为啶菌噁唑,喷施质量浓度为0.4 g/L。采前喷施啶菌噁唑后,樱桃番茄中啶菌噁唑残留在采前和采后均呈下降趋势;且采后樱桃番茄中啶菌噁唑残留下降的速度比采前下降的慢,贮藏温度越低,下降越慢。     

普鲁兰多糖涂膜处理对樱桃番茄保鲜效果研究

为探究不同质量浓度的普鲁兰多糖对番茄贮藏保鲜的影响，以樱桃番茄为试验材料，用0.005、0.01、0.02 g/mL普鲁兰多糖涂膜处理，评价普鲁兰多糖对樱桃番茄采后贮藏生理和保鲜效果的影响。研究结果表明，与对照组相比，普鲁兰多糖涂膜处理能够有效地降低果实的失重率，保持果实的硬度，使丙二醛含量和果胶酶活性维持在低水平状态，降低果肉细胞质膜的过氧化程度和果实软化程度，并且可以维持果实中番茄红素的含量，从而有效地保持樱桃番茄的营养价值并提高果实的货架期。     

超声协同钙浸渍对樱桃番茄贮藏过程中 番茄红素和品质特性的影响

通过研究超声协同钙浸渍处理对樱桃番茄贮藏过程中理化品质和番茄红素的影响,阐明了超声协同钙浸渍提高樱桃番茄品质特性的原因.采用质构仪、色差计和高效液相色谱仪研究了樱桃番茄贮藏过程中硬度、色泽和番茄红素含量的变化,同时利用核磁共振技术分析了樱桃番茄贮藏过程中番茄红素结构特性的变化.研究结果表明:超声协同钙浸渍处理可促进钙离...     

Post-harvest treatment of cherry tomatoes by gamma radiation: Microbial and physicochemical parameters evaluation

The aim of this study was to evaluate the effects of gamma radiation on cherry tomatoes, to assess the potential of irradiation post-harvest treatment for fruit shelf-life extension. Freshly packed cherry tomatoes (Solanum lycopersicus var. cerasiforme) were irradiated at several gamma radiation doses (0.8 kGy up to 5.7 kGy) in a ⁶⁰Co chamber. Microbiological parameters, antioxidant activity and quality properties such as texture, color, pH, total soluble solids content, titratable acidity, and sensory parameters, were assessed before and after irradiation and during storage time up to 14 days at 4 °C. Inactivation studies of natural cherry tomatoes microbiota and inoculated potential foodborne pathogens (Salmonella enterica; Escherichia coli and Staphylococcus aureus) were performed. A two log reduction on the microbial load of cherry tomatoes was verified after irradiation at 3.2 kGy, and 14 days of storage at 4 °C. Moreover, a maximum reduction of 11 log on the viability of potential foodborne bacteria was obtained after irradiation at 3.2 kGy on spiked fruits. Regarding fruits quality properties, irradiation caused a decrease in firmness compared with non-irradiated fruit, although it was verified a similar acceptability among fruits non-irradiated and irradiated at 3.2 kGy. Therefore, these results suggest that the irradiation treatment could be advantageous in improving microbial safety of cherry tomatoes and shelf-life extension without affecting significantly its quality attributes.Industrial relevanceThere is an ever-increasing global demand from consumers for high-quality foods with major emphasis placed on quality and safety attributes. One of the main demands that consumers display is for minimally processed, high-nutrition/low-energy natural foods with no or minimal chemical preservatives. Extending the shelf-life, while improving the food safety, will have a positive impact on both the industry and consumers (and potential target groups such as immunocompromised patients). The present study indicated that post-harvest gamma radiation treatment of cherry tomatoes can be used as an emergent, clean and environmental friendly process to extend the shelf-life of this fruit with safety and quality.     

不同减压处理对圣女果贮藏品质的影响

将圣女果分别放在101.3 kPa(常压)、80、50、20 kPa下,每4 d测定相关指标,研究减压处理对圣女果贮藏品质的影响。结果表明:减压处理可降低采后圣女果的失重率、呼吸强度,抑制Vc含量、可滴定酸含量、可溶性固形物含量、原果胶含量的降低,减缓细胞质膜透性、花青苷含量的上升,从而保持了其贮藏期的品质,延缓其衰老速率,其中以50 kPa处理效果佳。     

EBR处理对甜樱桃贮藏期间品质及生理特性的影响

以甜樱桃"先锋"果实为试材,研究了不同浓度2,4-表油菜素内酯(EBR)处理对甜樱桃贮藏期间品质及生理特性的影响。结果表明:5 μmol/LEBR处理可以有效减轻甜樱桃贮藏期间果柄、果实褐变及腐烂的发生,缓解果皮及果肉颜色的变化和丙二醛含量的升高;延缓果实贮藏期间硬度、可溶性固形物、维生素C含量的下降,降低多酚氧化酶(PPO)、过氧化物酶(POD)、脂氧合酶(LOX)活性,提高过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性;较好的保持果实的品质及风味,延缓甜樱桃的衰老。     

Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes

BACKGROUND: High‐voltage electrostatic field (HVEF), as a feasible and non‐chemical technique, applied to food preservation is a new area of study. Our previous research suggested HVEF could maintain the quality of tomato in storage. The present article intensively investigated the effect of HVEF pretreatment on antioxidant system of green mature tomato in storage. RESULTS: Green mature tomatoes were exposed to negative (or positive) HVEF for 2 h at 20 °C and then stored for 24 days at 13 ± 1 °C, 85–90% relative humidity. The results indicated HVEF significantly reduced contents of O₂^? and H₂O₂ of tomato fruits during storage compared to the control. HVEF treatment also enhanced the activities of antioxidant enzymes including catalase, superoxide dismutase, ascorbate peroxidase and peroxidase. The contents of non‐enzyme antioxidant components including reduced glutathione, phenols and ascorbic acid also were increased by HVEF treatment. However, HVEF treatment did not increase the content of lycopene in tomato fruit. CONCLUSION: HVEF treatment could promote the antioxidant capacity of tomato fruits in storage. Further research is be highly recommended to understand the mechanisms improving the antioxidant capacity of tomato fruits by HVEF. Copyright © 2011 Society of Chemical Industry     

玉米醇溶蛋白膜的制备及其保鲜效果评价

该实验制备了负载大蒜素-丁香酚的玉米醇溶蛋白膜,并评价其对圣女果的保鲜效果。研究表明大蒜素-丁香酚混合精油的加入量为1.50%时（体积分数）,所制得的玉米醇溶蛋白膜在外观、厚度、透明度等方面表现良好。用此配方对圣女果进行覆膜处理,负载大蒜素和丁香酚的蛋白膜与空白膜和对照相比,在贮藏期间圣女果的失重率、腐烂软化率、褐变度均小于空白对照组,在第8天各项指标分别较对照降低22.92%、50.00%、19.11%;圣女果的维生素C含量在第8天较对照提高1.69%,在第10天可溶性糖含量较对照提高9.58%。实验结果表明,负载大蒜素-丁香酚的玉米醇溶蛋白膜在减少圣女果水分流失、抑制腐烂和抗氧化等方面的性能均有了明显的提高,可以进一步开发成蔬果保鲜剂进行应用。     

Effects of Ultrasound on Spoilage Microorganisms,Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Mature‐green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non‐thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes.     

高压静电场（HVEF）联合冰温处理对莲藕贮藏品质变化的影响

以新鲜莲藕为试材,研究了高压静电场联合冰温技术对莲藕贮藏期间褐变和贮藏品质的影响。结果表明,高压静电场处理联合冰温贮藏对莲藕贮藏期间的褐变有抑制作用,贮藏28 d后褐变度仅为7(A410×10),腐烂指数为15%,均明显低于对照。同时产品保持较高的硬度和可溶性固形物含量,贮藏28 d后硬度约保持为3 kgf/cm2,可溶性固形物约为4%。并且贮藏28 d后,呼吸强度为50 mg/kg.h,乙醇含量为18 nmol/g,细菌总数为5 CFU/g,均明显低于对照,说明该处理可以有效地抑制呼吸强度和乙醇的积累,控制微生物数量的增加,减少腐烂发生。