出库方式对冰温贮藏蓝莓货架期品质变化的影响

通过对蓝莓货架期间生理生化指标变化规律的分析,探讨了不同出库方式对冰温贮藏后的蓝莓货架期间的保鲜效果的影响。实验将冰温贮藏40d后的蓝莓,分别采取4℃放置24h和4℃放置12h后转入10℃放置12h这两种出库方式驯化蓝莓。随后在蓝莓货架期间每2d测一次相关指标。结果表明,与直接出库的蓝莓相比,逐步升温的出库处理对延缓蓝莓的腐烂、抑制VC和花色苷的减少、保护蓝莓果霜均有明显效果,并且抑制了蓝莓的呼吸强度和乙烯生成速率,对过氧化氢酶CAT和脂氧合酶LOX活力也有很明显的抑制效果。其中经4℃放置12h后转入10℃放置12h处理的效果最优。说明相对于直接出库组,经逐步升温的出库方式处理的蓝莓在货架期间的品质更好。 

Effect of out-store modes on quality of ice-temperature storage blueberries during shelf-life period

The effects of different out- store modes on blueberries after ice- temperature storage ( CACITS) during blueberries shelf-life period was investigated in this study. The blueberries being storage at ice-temperature for 40 d, were acclimated in 4℃ for 24 h or acclimated in 4℃ for 12 h then in 10℃ for 12 h respectively.Physiochemical parameters and nutritional composition were measured every 2 days during shelf-life period.Results showed that compared with direct out-store, low-temperature chain out-store had obvious effective on delaying the decay of blueberries, decreasing of VCand anthocyanin, and protecting blueberries' bloom.Moreover, gradually heating combined with ice-temperature storage suppressed respiratory intensity and ethylene generation rate, and lowered both CAT and LOX activity, which resulted in extending the storage period. Among these treatments, gradually heating in 4℃ for 12 h, after which in 10℃ for 12 h was more effective.These results illustrated that after ice- temperature storage, the qualities of blueberries treated with lowtemperature chain out-store were better than that the direct out-store.