|Table of Contents|

Effects of Controlled Atmosphere Storage on Shelf Life Quality of Blueberry After CO2 Impact for Different Times

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年20
Page:
97-103
Research Field:
Publishing date:

Info

Title:
Effects of Controlled Atmosphere Storage on Shelf Life Quality of Blueberry After CO2 Impact for Different Times
Author(s):
JI Ning; CAO Sen; BA Liangjie; WU Dingjiao; MA Lizhi; WANG Rui
(School of Food and Pharmaceutical Engineering,Guiyang College/Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005)
Keywords:
blueberry; carbon dioxide; shelf; quality
PACS:
-
DOI:
10.11937/bfyy.20210669
Abstract:
The ‘Fenlan’ blueberry was used as the test material,after different time of CO2 shock,the blueberries were stored in a modified atmosphere for 60 days.After delivery,the shelf test was carried out,the effect of each treatment on the shelf-life quality of blueberries was studied,in order to provide a reference for prolonging the shelf life of blueberries was studied.The results showed that after CO2 shock,the fruit quality was better than that of the control group during storage and shelf life,and the effect was different with different shock time;among them,the fruits impacted for 24 hours showed the best performance,and their shelf-life decay rate,respiratory intensity,lipoxygenase (LOX) and peroxidase (POD) activities were the lowest,while their hardness,soluble solids content,anthocyanin content,vitamin C content,polyphenol content and superoxide dismutase (SOD) activity were the highest.In conclusion,the shelf life of blueberry fruits could be effectively prolonged by post-harvest CO2 shock,but the shock time should not be too long,and the optimum time was 24 hours.

References:

[1]李金星,胡志和.蓝莓花青素的研究进展[J].核农学报,2013,27(6):817-822.[2]WANG C Y,YAN C S,CAI J M,et al.Optimization of extraction parameters for blueberry anthocyanins[J].Current Topics in Nutraceutical Research,2019,17(4):388-393.[3]DONG X Y,YANG Y L.A novel approach to enhance blueberry quality during storage using cold plasma at atmospheric air pressure[J].Food and Bioprocess Technology,2019,12(8):1409-1421.[4]NORBERTO S,SILVA S,MEIRELES M,et al.Blueberry anthocyanins in health promotion:A metabolic overview[J].Journal of Functional Foods,2013,5(4):1518-1528.[5]LIN Y,LI B,ZHAO J,et al.Combinatorial effect of blueberry extracts and oxaliplatin in human colon cancer cells[J].Journal of Cellular Physiology,2019,234(10):17242-17253.[6]TAO W,GAO Y,GUO X,et al.Blackberry and blueberry anthocyanin supplementation counteract high-fat-diet-induced obesity by alleviating oxidative stress and inflammation and accelerating energy expenditure[J].Oxidative Medicine&Cellular Longevity,2018(1):1-9.[7]屈海泳,刘连妹,张旻倩,等.冷藏温度对蓝莓果实品质的影响[J].安徽农业大学学报,2014,41(5):871-874.[8]王法格.蓝莓冷藏保鲜效果及其内含物动态变化[J].浙江农业科学,2016,57(6):912-914.[9]于继男,薛璐,鲁晓翔,等.温度驯化对蓝莓冰温贮藏期间生理品质变化的影响[J].食品科学,2014,35(22):265-269.[10]纪淑娟,周倩,马超,等.1-MCP处理对蓝莓常温货架品质变化的影响[J].食品科学,2014,35(2):322-327.[11]王友升,蔡琦玮,安琳,等.1-甲基环丙烯对蓝莓果实品质与活性氧代谢影响的多变量解析[J].食品科学,2013,34(14):340-345.[12]曹森,吉宁,巴良杰,等.采前喷施保鲜剂对蓝莓贮藏品质的影响[J].食品与机械,2020,36(5):146-150.[13]吉宁,龙晓波,李江阔,等.1-MCP结合臭氧处理对蓝莓低温保鲜效果的影响[J].食品工业科技,2019,40(11):302-307.[14]陈梦玉,林平,程转红,等.60Co-γ辐照技术在蓝莓贮藏保鲜上的应用[J].西南农业学报,2014,27(1):285-290.[15]周慧娟,叶正文,张学英,等.电子束辐照对蓝莓品质及生理代谢的影响[J].核农学报,2013,27(9):1308-1316.[16]龙明秀,吴凤玉,田竹希,等.60Co-γ辐照处理对蓝莓保鲜效果的影响[J].核农学报,2019,33(11):2165-2176.[17]曹森,李江阔,马超,等.60Co-γ辐照结合1-MCP处理对蓝莓贮藏品质的影响[J].核农学报,2019,33(8):1519-1526.[18]巴良杰,罗冬兰,曹森,等.1-MCP结合60Co-γ辐照对蓝莓贮藏期品质的影响[J].北方园艺,2019(8):118-124.[19]郭丹,韩英群,郝义.箱式气调保鲜对蓝莓果实贮藏期及货架期品质生理影响[J].西北农业学报,2016,25(12):1829-1836.[20]侯帅.不同包装方法对蓝莓采后生理相关指标的影响[J].北方园艺,2016(7):124-127.[21]张广燕.箱式气调贮藏对蓝莓采后生理生化指标的影响[J].北方园艺,2014(2):132-134.[22]张鹏,李天元,李江阔,等.不同气调元件对便携式气调箱冷藏蓝莓保鲜效果的影响[J].食品工业科技,2016,37(21):333-337.[23]李天元,张鹏,李江阔,等.贮藏微环境气体调控对蓝莓冷藏期果实品质及挥发性物质的影响[J].食品与发酵工业,2016,42(8):226-234.[24]张鹏,刘虹丽,李江阔,等.微环境箱式气调对物流后蓝莓冷藏期间保鲜效果的影响[J].食品科技,2017,42(7):32-37.[25]司琦,胡文忠,姜爱丽,等.动态气调贮藏对蓝莓采后生理代谢品质的影响[J].包装工程,2017,38(17):13-18.[26]张平,李江阔,张鹏,等.蓝莓塑料箱式气调保鲜技术研究[J].保鲜与加工,2010,10(3):9-11.[27]薛璐,于继男,鲁晓翔,等.出库方式对冰温贮藏蓝莓货架期品质变化的影响[J].食品工业科技,2015,36(12):328-331.[28]姜爱丽,孟宪军,胡文忠,等.高CO2冲击处理对采后蓝莓生理代谢及品质的影响[J].农业工程学报,2011,27(3):362-368.[29]ZHANG D,XU X,ZHANG Z,et al.6-Benzylaminopurine improves the quality of harvested litchi fruit[J].Postharvest Biology and Technology,2018,143:137-142.[30]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-45.[31]MOYER R A,HUMMER K E,FINN C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruits：Vaccinium,Rubus and Ribes[J].Journal of Agricultural & Food Chemistry,2002,50(3):519-25.[32]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版杜,2007.[33]YAO W,XU T,FAROOQ S U,et al.Glycine betaine treatment alleviates chilling injury in zucchini fruit (Cucurbita pepo L.) by modulating antioxidant enzymes and membrane fatty acid metabolism[J].Postharvest Biology and Technology,2018,144:20-28.[34]YOU Y,JIANG Y,SUN J,et al.Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity[J].Food Chemistry,2012,132(3):1191-1196.[35]NAVARRO J M,FLORES P,GARRIDO C,et al.Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages,as affected by salinity[J].Food Chemistry,2006,96(1):66-73.[36]TEERACHAICHAYUT S,HO H T.Non-destructive prediction of total soluble solids,titratable acidity and maturity index of limes by near infrared hyperspectral imaging[J].Postharvest Biology and Technology,2017,133:20-25.[37]DAN X,HARIRONG Q,DAN R.Prolonged preservation of tangerine fruits using chitosan/mont-morillonite composite coating[J].Postharvest Biology & Technology,2018,143(4):50-57.

Memo

Memo:
-
Last Update: 2022-02-10