WANG Jin-jie,YANG Shu-fang,ZHOU Wei-dong,et al.Effect of Chitosan Treatment on Storage Properties of Blueberry Fruit During Low Temperature Storage[J].Northern Horticulture,2013,37(19):137-140.
壳聚糖浸泡对冷藏蓝莓果实贮藏性的影响
- Title:
- Effect of Chitosan Treatment on Storage Properties of Blueberry Fruit During Low Temperature Storage
- 文章编号:
- 1001-0009(2013)19-0137-04
- 分类号:
- S 663.9
- 文献标志码:
- A
- 摘要:
- 以“圆蓝”蓝莓为试材，研究了0.5%壳聚糖浸泡对2℃下贮藏期间蓝莓果实品质和生理生化指标的影响。结果表明：壳聚糖处理能显著延长蓝莓贮藏期。与对照相比，壳聚糖处理提高了蓝莓果实感官品质、硬度、可溶性固形物（TSS）含量，降低失重率、腐烂率、可滴定酸（TA）含量，显著抑制果实丙二醛（MDA）含量的积累，增加总酚含量和类黄酮含量,轻微减少花色苷含量，壳聚糖前期抑制多酚氧化酶（PPO）活力，后期提高PPO活力，提高贮藏前期苯丙氨酸解氨酶（PAL）活力，抑制后期PAL活性。
- Abstract:
- Taking ‘Yuanlan’ blueberry as material,the effect of 0.5% chitosan treatment on the quality and physiological and biochemical indicators were studied during low temperature storage.The results showed that chitosan treatment blueberries could significantly prolong the fruit storage period.Chitosan treatment favored maintaining the fruit general appearance，firmness，total soluble solids (TSS) content.It decreased weight loss rate，rotting rate，titratable acidity (TA) content.It inhibited malondialdehyde (MDA) content of fruit significantly.Total phenolic content and flavonoids content were promoted by chitosan treatment,but slight decreased anthocyanin content.It inhibited the polyphenol oxidase (PPO) activity during early storage，but promoted PPO activity during late storage.It promoted benzene alanine ammonialyase (PAL) activity，but reduced PAL activity during later storage.
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备注/Memo
第一作者简介：汪金杰（1986-），男，安徽舒城人，硕士研究生，研究方向为农产品加工与贮藏。