|Table of Contents|

Effects of 1-MCP Combined With 60Co-γ Irradiation on the Quality of Blueberry During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年08
Page:
118-124
Research Field:
Publishing date:

Info

Title:
Effects of 1-MCP Combined With 60Co-γ Irradiation on the Quality of Blueberry During Storage
Author(s):
BA Liangjie1; 2; LUO Donglan1; CAO Sen1; 2; YOU Yonggang1; YU Biqing1; WANG Rui1; 2
(1.School of Food and Pharmaceutical Engineering,Guiyang University,Guiyang,Guizhou 550005;2.Guizhou Engineering Ｒesearch Center for Fruit Processing，Guiyang,Guizhou 550005)
Keywords:
blueberry; 1-methylcyclopropene; 60Co-γ irradiation; active compounds; antioxidant capacity
PACS:
-
DOI:
10.11937/bfyy.20183449
Abstract:
In order to investigate the effect of 1-MCP(1-methylcyclopropene) combined with 60Co-γ irradiation on the storage quality of blueberry.Through the postharvest four treatments (no treatment was recorded as control;1 μL?L-1 1-MCP treatment was recorded as S1;1.5 kGy irradiation treatment was recorded as S2;1 μL?L-1 1-MCP+1.5 kGy irradiation treatment were recorded as S3) under (0±0.5)℃,the content of active constituents and antioxidants of blueberry were studied during storage.The results showed that compared with the control,the three treatments (S1,S2 and S3) significantly delayed the decrease of sensory quality,water content,total phenolic content,total flavonoid content,vitamin C content,CAT activity and α-glucosidase activity inhibition rate,increased the antioxidant activity related indexes such as FRAP,determination of reducing power,DPPH? and O?[TX-*4]2 scavenging ability of blueberry fruits.And in the three treatments,the quality of S3 treatment had the best effects on sensory quality,water content,total phenolic content,total flavonoid content,vitamin C content and α-glucosidase activity inhibition rate.Therefore,the postharvest 1 μL?L-1 1-MCP+1.5 kGy irradiation treatment was the best in term of the fresh-keeping effect for blueberry.

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Last Update: 2019-05-17