摘要
低氧是传统气调贮藏技术中采用的主要措施之一,可显著延长果实的贮藏期和缓解其采后生理紊乱症状。在气调贮藏期间,低氧环境可降低果实呼吸作用,减少乙烯的生物合成,延缓果实的成熟和衰老,更好地维持果实硬度、可溶性固形物、可滴定酸度、抗坏血酸含量等品质指标水平。然而,一般认为低氧会对果实的风味品质造成一定程度的负面影响。本文综述果实气调贮藏过程中低氧对其主要糖分、有机酸和挥发性香气组分生物合成的影响,并对其生化和分子机制进行了阐述,以期为改善气调贮藏果实的风味品质提供理论参考。
Hypoxia is one of the major measures applied in the conventional controlled atmosphere storage technology,which can remarkably prolong the storage period of fruits and alleviate the symptoms of postharvest physiological disorders.In a controlled atmosphere,hypoxia can lower fruit respiration rate and ethylene production,delay fruit ripening and senescence,and well maintain fruit quality attributes including firmness,soluble solid content,titratable acidity and ascorbic acid content.However,low levels of oxygen are generally considered to be a negative factor for the flavor quality of fruits.This paper reviews the effects of low oxygen in controlled atmosphere storage on the biosynthesis of major sugars,organic acids and volatile aroma components in fruits,and their underlying biochemical and molecular mechanisms,so as to provide a theoretical reference for improving the flavor of fruits under controlled atmosphere storage.
作者
陈敬鑫
张德梅
李永新
吕静祎
朱丹实
励建荣
米红波
葛永红
CHEN Jingxin;ZHANG Demei;LI Yongxin;LÜJingyi;ZHU Danshi;LI Jianrong;MI Hongbo;GE Yonghong(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;College of Agriculture and Food Sciences,Zhejiang A&F University,Hangzhou 311300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第13期273-280,共8页
Food Science
基金
国家自然科学基金青年科学基金项目(31901745)。
关键词
气调贮藏
低氧
糖分
有机酸
香气
风味品质
controlled atmosphere storage
hypoxia
sugar
organic acid
aroma
flavor quality
