不同处理条件的蓝莓货架品质比较分析

通过对比不同处理蓝莓冰温贮藏后低温货架品质的差异,探求蓝莓采后保鲜的最佳处理。以‘莱克西’蓝莓为试材,采用箱式气调(MAP)、1-甲基环丙烯(1-MCP)、箱式气调结合1-甲基环丙烯(MAP+1-MCP)处理,对蓝莓品质指标、生理指标、硬度、色泽的影响。通过OPLS-DA分析得出处理间的差异性指标为花色苷、硬度。在货架期第12d时,MAP+1-MCP处理的蓝莓果实的可溶性固形物含量为12.84%、可滴定酸含量为0.85%、Vc含量为35.61 mg/100 g、花色苷含量为87.51 mg/100 g、硬度为897.75 g,与对照组相比,MAP+1-MCP处理的呼吸强度和乙烯生成速率分别下降了13.32%和28.27%。这表明MAP+1-MCP处理可以使果实Vc、花色苷、可滴定酸含量含量下降趋势得到延缓,减缓了蓝莓果实硬度的下降,延缓果实软化,同时还能抑制果实呼吸速率及乙烯生成速率的升高,但各组处理对蓝莓果实的色泽影响不显著。MAP+1-MCP是蓝莓果实采后的最佳处理,实验结果可以在蓝莓商品化销售中应用。

Comparison of Shelf Quality of Different Treatments on the Blueberries

By comparing the differences in low-temperature shelf quality after different treatments of blueberry ice storage, the best treatment of blueberry post-harvest preservation was explored. Using ''Legacy'' blueberry as test material, the box-type modified atmosphere package (MAP), 1-methylcyclopropene (1-MCP), and the box-type modified atmosphere package combined with 1-methylcyclopropene (MAP+1-MCP) treatments were employed to study the impacts on blueberry quality indicators, physiological indicators, hardness and color. The results showed that the differential indicators among the treatments were anthocyanin and Vc by OPLS-DA analysis. At the 12th day of shelf life, the soluble solids content of blueberry fruits treated with MAP+1-MCP was 12.84%, the titratable acid content was 0.85%, the Vc content was 35.61 mg/100 g, the anthocyanin content was 87.51 mg/100g, and the hardness was 897.75 g. Compared with the control group, the respiration intensity and ethylene production rate for the MAP + 1-MCP treatment decreased by 13.32% and 28.27%, respectively. This showed that the MAP+1-MCP treatment could delay the decline of Vc, anthocyanin, and titratable acid content in fruits, slow down the decrease of blueberry fruit hardness, delay fruit softening, and also inhibit the increase of fruit respiration rate and ethylene production rate. But the effect of each treatment on the color of blueberry fruit was not significant. MAP+1-MCP was the best treatment for postharvest blueberry fruit, and the experimental results could be applied in the commercial sale of blueberries.