| 1-MCP和真空预冷对树莓果实贮藏效果及活性氧代谢的影响 |
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| 引用本文： | 赵 茜,王友升,王郅媛,王贵禧,李丽萍.1-MCP和真空预冷对树莓果实贮藏效果及活性氧代谢的影响[J].食品科学,2010,31(18):405-410. |
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| 作者姓名： | 赵 茜 王友升 王郅媛 王贵禧 李丽萍 |
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| 作者单位： | 1. 北京工商大学 植物资源研究开发北京市重点实验室
2. 北京工商大学 食品添加剂与配料北京高校工程研究中心
3. 中国林业科学研究院林业研究所 国家林业局林木培育实验室 |
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| 基金项目： | 北京市科技新星项目(2007B011)；农业部公益性行业项目(nyhyzx07-028) |
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| 摘 要： | “三冠王”黑莓果实分别用5μg/L 1-MCP 和真空预冷(10℃)处理，然后于0℃贮藏21d，并测定黑莓果实的贮藏效果及活性氧代谢。1-MCP 和真空预冷处理均抑制黑莓果实色泽L*、a*、b* 值和可溶性固形物的升高，其中真空预冷作用效果优于1-MCP。虽然1-MCP 和真空预冷处理均推迟了LOX 活性、花青素含量的上升，但1-MCP 处理还具有降低膜脂过氧化产物MDA 的积累和对总还原能力的推迟作用，而真空预冷处理能够提高总还原能力，但也诱导MDA 含量升高。结果表明1-MCP 和真空预冷处理均可有效延缓黑莓果实的品质劣变，但对活性氧代谢的影响出现明显差异。
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| 关 键 词： | 黑莓 1 -MCP 真空预冷 品质 活性氧代谢 |
| 收稿时间： | 2010-06-03 |
Effect of 1-MCP and Vacuum Precooling on Fruit Quality and Reactive Oxygen Species Metabolism of Blackberry During Postharvest Periods |
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| ZHAO Qian,WANG You-sheng,WANG Zhi-yuan,WANG Gui-xi,LI Li-ping.Effect of 1-MCP and Vacuum Precooling on Fruit Quality and Reactive Oxygen Species Metabolism of Blackberry During Postharvest Periods[J].Food Science,2010,31(18):405-410. |
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| Authors: | ZHAO Qian WANG You-sheng WANG Zhi-yuan WANG Gui-xi LI Li-ping |
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| Affiliation: | 1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and
Business University, Beijing 100048, China；3. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation,
Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China |
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| Abstract: | Triple Crown blackberry fruit was treated with 5μg/L 1-MCP and vacuum pre-cooling (10 ℃), respectively, and stored at 0 ℃ for 21 d, and their effect on fruit quality and reactive oxygen species metabolism in blackberry fruit were investigated. Both 1-MCP and vacuum pre-cooling treatments lightened the incline of soluble solids and color L*, a*, b* value of blackberry, and vacuum precooling showed more efficiency than 1-MCP. Both 1-MCP and vacuum pre-cooling treatments could delay the increase of LOX activity and anthocyanin content. However, the 1-MCP reduced the accumulation of malondialdehyde (MDA), the lipid peroxidation product, and delayed the increase of the total reducing power, whereas vacuum pre-cooling could induce the total reducing power and MDA content of blackberry fruit. The results indicated that both 1-MCP and vacuum precooling may be useful to maintain postharvest quality of blackberry fruit and provide longer storage life, whereas the influence on reactive oxygen species metabolism was obviously different. |
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| Keywords: | blackberry 1-MCP vacuum pre-cooling quality reactive oxygen species metabolism |
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