|Table of Contents|

Effects of High CO2 Treatment on Sweet Cherry Fruit Quality During Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年12
Page:
101-110
Research Field:
Publishing date:

Info

Title:
Effects of High CO2 Treatment on Sweet Cherry Fruit Quality During Storage
Author(s):
WANG Yunxiang1; 2; 3; 4; LI Wensheng1; 2; 3; 4; CHANG Hong1; 2; 3; 4; ZHOU Jiahua1; 2; 3; 4; WANG Baogang1; 2; 3; 4
(1.Beijing Academy of Forestry and Pomology Sciences,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100093;2.Beijing Key Laboratory of Preservation and Processing of Products,Beijing 100093;3.Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture and Rural Affairs,Beijing 100093;4.Beijing Engineering Research Center for Deciduous Fruit Trees,Beijing 100093)
Keywords:
high concentration CO2; storage quality
PACS:
-
DOI:
10.11937/bfyy.20204633
Abstract:
‘Van’ and ‘Hongdeng’ cherry fruits were used as test materials,the effects of high concentration carbon dioxide (CO2) treatment on the quality of different cultivars during storage were studied,in order to provide reference for the application of high concentration CO2 treatment in cherry fruit storage and preservation.The results showed that 10% high concentration CO2 treatment could effectively reduce the rotting rate,peduncle and pulp browning rate,MDA content and pH in both the two cultivars cherry fruits.The color change and decrease of titratable acid content could also been inhibited.The treatment could also increase the total phenols levels and decrease the anthocyanin content,the activity of polyphenol oxidase (PPO) and peroxidase (POD) in both the two cultivars cherry fruits.The treatment could retard the decrease of firmness in ‘Hongdeng’ fruit but not in ‘Van’ fruit;meanwhile,the treatment could maintain the soluble solid content (SSC) in ‘Van’ fruit but not in ‘Hongdeng’.The decrease of vitamin C content could be retarded by the treatment in ‘Hongdeng’ fruit but not in ‘Van’.In total,10% high concentration CO2 treatment could maintain the quality of cherry fruit and delay the senescence.

References:

[1]王宝刚,李文生,侯玉茹,等.甜樱桃物流及气调箱贮藏期间的品质变化[J].果树学报,2014,31(5):953-958.[2]周慧,王愈,王云香,等.EBR处理对甜樱桃贮藏期间品质及生理特性的影响[J].食品工业科技,2018,39:290-295.[3]张开春,闫国华,张晓明,等.中国甜樱桃得栽培历史、生产现状及发展建议[J].落叶果树,2017,49(6):1-5.[4]侯玉茹,李文生,王宝刚,等.甜樱桃呼吸特性及发酵阈值研究[J].食品工业科技,2017,38(4):323-326.[5]王凤丽,张奇志,裘纪莹,等.甜樱桃采后商品化处理技术研究进展[J].食品工业科技,2019,40(24):318-322.[6]HARB J,SALEH O,KITTEMANN D,et al.Changes in polyphenols and expression levels of related genes in ‘Duke’ blueberries stored under high CO2 levels[J].Journal of Agricultural and Food Chemistry,2014,62(30):7460-7467.[7]侯玉茹,李文生,王宝刚,等.高CO2结合气调保鲜箱对草莓贮藏期间品质变化的影响[J].包装工程,2015,36(9):38-41.[8]ROSALES R,ROMERO I,FERNANDEZ-CABALLERO C,et al.Low temperature and short-term high-CO2 treatment in postharvest storage of table grapes at two maturity stages:Effects on transcriptome profiling[J].Frontiers in Plant Science,2016(7):1020.[9]李自强,胡云峰,崔瀚元,等.高CO2处理对不同成熟度甜柿的常温货架期影响[J].中国农学通报,2014,30(21):301-305.[10]TIAN S P,FAN Q,XU Y,et al.Evaluation of the use of high CO2 concentrations and cold storage to control of Monilinia fructicola on sweet cherries[J].Postharvest Biology and Technology,2001,22(1):53-60.[11]REMON S,FERRER A,NEGUERUELA A,et al.The effect of CO2 and O2 on the quality of burlat cherries[J].Acta Horticulturae,2001,553:665-667.[12]王维海,李源钊,吴先辉,等.气调包装微环境对樱桃品质的影响[J].热带生物学报,2018,9(1):101-108.[13]张鹏,王云舒,李江阔,等.3种气调方式对甜樱桃冷藏期贮藏品质和生理指标的影响[J].食品科技,2016,41(9):52-60.[14]杜小琴,李玉,秦文,等.气调贮藏对甜樱桃果实采后生理生化变化的影响[J].食品工业科技,2015,36(12):314-318.[15]姜爱丽,田世平,徐勇,等.不同气体成分对甜樱桃果实采后生理及品质的影响[J].中国农业科学,2002,35(1):79-84.[16]王宝刚,李文生,侯玉茹,等.甜樱桃物流及气调箱贮藏期间的品质变化[J].果树学报,2014,31(5):953-958.[17]王阳,王志华,王文辉,等.不同温湿度对樱桃果实采后衰老及抗氧化活性的影响[J].保鲜与加工,2018,18(4):1-6.[18]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.[19]国家标准化管理委员会.蔬菜、水果及其制品中总抗坏血酸的测定(荧光法和2,4-二硝基苯肼法):GB/T 5009.86-2003[S].北京:中国标准出版社,2003.[20]陈建勋,王晓峰.植物生理学实验指导[M].广州:华南理工大学出版社,2006.[21]徐辉艳,孙晓东,张佩君,等.响应面法优化孜然总酚含量测定的工艺条件[J].食品工业科技,2016,37(11):195-199.[22]王凤娟,孙飞龙,叶文文,等.pH示差法测定红菊苣中花青素条件的优化[J].包装与食品机械,2018,36(5):61-64.[23]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.[24]WANG Y X,LI W S,CHANG H,et al.Sweet cherry fruit miRNAs and effect of high CO2 on the profile associated with ripening[J].Planta,2019,249(6):1799-1810.[25]KE D Y,van GORSEL H,KADER A A.Physiological and quality responses of bartlett pears to reduced oxygen and enhanced carbon dioxide levels and storage temperature[J].Journal of the American Society for Horticultural Science,1990,115(3):435-439.[26]BONGHI C,RAMINA A,RUPERTI B,et al.Peach fruit ripening and quality in relation to picking time,and hypoxic and high CO2 short-term postharvest treatments[J].Postharvest Biology and Technology,1999,16(3):213-222.[27]LI D,ZHANG X C,LI L,et al.Elevated CO2 delayed the chlorophyll degradation and anthocyanin accumulation in postharvest strawberry fruit[J].Food Chemistry,2019,285:163-170.

Memo

Memo:
-
Last Update: 2021-09-27