摘要
为探究减压保鲜和1-MCP在蓝莓保鲜上的应用,以东北"灿烂"蓝莓为试材,常压冷藏(4±1)℃为对照,3种处理:在(4±1)℃条件下,1.5k Pa减压处理21d;减压预处理12h;1-MCP处理,并常压冷藏至21d,探究4种处理的感官和生理指标的变化情况。结果表明:与对照比较,3种不同处理方式均能不同程度降低蓝莓的失重率和腐烂率,1.5k Pa预处理12h保鲜效果最好,其次是1-MCP处理,均优于超低压保鲜。相关性分析表明,蓝莓的腐烂率与失重率、呼吸强度呈正相关,而与TSS、总酚、黄酮、花青素等的含量及防御性酶SOD、CAT活性呈负相关。
Compared with the atmosphere storage under 4 ± 1℃ , various effects of 21 d hypobaric storage treatments ,12h pre-storage hypobaric treatments and 1-MCP treatments on blueberry were studied under 1.5kPa. The results showed that ： Compared with control group, threetreatment groups could reduce the blueberry weight loss rate and rotting rate at different extent, 12h pre-storage hypobaric treatments showed the best effect, followed by 1-MCP treatments, both 12h pre-storage hypobaric treatments and 1-MCP treatments were better than 21 d hy-pobaric storage treatments. Correlation analysis revealed that the blueberry rotting rate had a significant positive correlation with weightlessness rate and respiration rate, and a significant negative correlation with the contents of total soluble solids,total phenol,total flavonoids, anthocyanin and Enzyme activities of SOD and CAT.
出处
《包装与食品机械》
CAS
2017年第1期12-18,共7页
Packaging and Food Machinery
基金
"十二五"国家科技支撑计划项目(2012BAD36B05)
关键词
蓝莓
减压
1-MCP
保鲜效果
Blueberry
hypobaric treatments
1-MCP preservation effect
