|Table of Contents|

EffectsofPlasticBoxModifiedAtmosphereCombinedwithPreservativeon Shelf-lifePhysiologyandQualityofCherry(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年11期
Page:
164-168
Research Field:
Publishing date:

Info

Title:
EffectsofPlasticBoxModifiedAtmosphereCombinedwithPreservativeon Shelf-lifePhysiologyandQualityofCherry
Author(s):
LIJiang-kuo1; ZHANGPeng1; LIUHui2; ZHANGPing1
1.NationalEngineeringandTechnologyResearchCenterforPreservationofAgriculturalProducts，TianjinKeyLaboratoryofPostharvestPhysiologyandStorageofAgriculturalProducts，Tianjin300384；2.DeparmentofFoodScienceandBiotechnology,DalianPolytechnicUniversity，Dalian，Liaoning116034
Keywords:
cherry; plasticboxmodifiedatmosphere; preservative; shelf-life; physiologyandquality
PACS:
S662.509+.3
DOI:
-
Abstract:
Inordertoexploretheeffectofplasticboxmodifiedatmospherecombinedwithpreservativeonshelf-lifequalityofcherryafterstorageandfindthemostsuitableamountofpreservativeandthebeststoragemethodofcherry，shelf-lifequalityexperimentofcherryafterstoragewasstudied.TheresultsshowedthatthefirsttreatmentwhichwasperkilogramfruitwithabagCT2preservativecombinedwithplasticboxmodifiedatmosphere，effectivelypostponedthedeclineoffruitfirmness，preventedthelossofnutrientcomponent，controlledthedropoffruitsensoryquality，delayedtheincreaseoffruitMDAandethanolcontent，maintainedhigherSODactivityandPODactivity，andretardedthedecreaseoffruittotalphenolcontentandtheriseofPPOactivity，improvedshelf-lifequalityofberryduringshelf-lifeof10℃aftercontrolledfreezingpointstorage(-0.5～-0.2℃)bymeansofmeasuringthechangesofsensoryqualityandphysiologicalindexes.

References:

[1]刘育昌.樱桃生产与开发展望[J].甘肃农业科技,1996(2):23-25.
[2]姜爱丽,胡文忠,李慧,等.纳他霉素处理对采后甜樱桃生理代谢及品质的影响[J].农业工程学报,2009，25(12):351-356.
[3]SerranoM，Martine-RomeroD，CastilloS，etal.TheuseofnaturalantifungalcompoundsimprovesthebeneficialeffectofMAPinsweetcherrystorage[J].InnovativeFoodScienceandEmergingTechnologies，2005,6(1):115-123.
[4]王珊珊,朱志强,农绍庄,等.樱桃冰温塑料箱式气调保鲜的效果[J].果树学报,2010,27(5):843-847.
[5]杨虎清,王文生.化学保鲜剂和臭氧对巨峰葡萄贮藏保鲜的比较研究[J].食品科学,2001,22(10):91-94.
[6]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.
[7]陈建勋,王晓峰.植物生理学实验[M].广州:华南理工大学出版社,2006.
[8]黄艳凤,王永婵,张平.静态顶空气相色谱法快速测定葡萄中乙醇和乙醛含量的研究[J].保鲜与加工,2009,9(6):28-30.
[9]徐辉艳,孙晓东,张佩君,等.红枣汁中总酚含量的福林法测定[J].食品研究与开发,2009,30(3):126-129.
[10]GiannopolitisCN，RiesSK.Superoxidedismutases：I.Occurrenceinhigherplants[J].PlantPhysiol.,1977,59(2):309-314.
[11]王春生,赵迎丽,王华瑞,等.气调贮藏对玉露香梨品质的影响[J].保鲜与加工,2007,7(5):25-28.
[12]LinkeM，HerppichWB，GeyerM.Greenpedunclesmayindicatepostharvestfreshnessofsweetcherries[J].PostharvestBiologyandTechnology,2010,58(2):135-141.
[13]YaoHJ，TianSP.Effectsofpre-andpost-harvestapplicationofsalicylicacidormethyljasmonateoninducingdiseaseresistanceofsweetcherryfruitinstorage[J].PostharvestBiologyandTechnology,2005,35(3):253-262.
[14]LeeSK，KaderAA.PreharvestandpostharvestfactorsinfluencingvitaminCcontentofhorticulturalcrops[J].PostharvestBiologyandTechnology,2000,20(3):207-220.
[15]寇莉萍,刘兴华,赵斌,等.热处理对轻度加工葡萄膜脂过氧化作用的影响[J].农业工程学报,2006,22(4):170-173.
[16]李红卫,冯双庆.冬枣采后果皮成分及氧化酶活性变化与乙醇积累机理的研究[J].农业工程学报,2003,19(3):165-168.
[17]马岩松,车芙蓉,张平,等.南果梨多酚氧化酶最适作用底物酶促褐变底物的分析确定[J].食品科学,2000,21(11):11-13.
[18]MannA，NandwalAS，SheoranIS，etal.Ethyleneevolution，H2O2scavengingenzymesandmembraneintegrityofCicerarietinumL.nodulesasaffectedbynitrateandaminoethoxyvinylglycine[J].JournalofPlantPhysiology,2002,159(4):347-353.
[19]胡泽友,邓小波,彭喜旭,等.外源钙对镍胁迫下水稻幼苗抗氧化酶活性及膜脂过氧化的影响[J].中国水稻科学,2007,21(4):367-371.
[20]杨昌鹏,黄华梅.果蔬多酚氧化酶酶促褐变的控制[J].食品研究与开发,2008,29(10):135-138.

Memo

Memo:
-
Last Update: 2014-10-09