1-MCP结合臭氧处理对蓝莓低温保鲜效果的影响

为探索1-MCP(1μL/L)熏蒸结合臭氧处理(2 h)对蓝莓低温下(1±0.3)℃保鲜80 d的效果,以蓝莓鲜果(粉蓝)为研究对象,将其分为CK组、50、100和150μL/L臭氧处理组,贮藏期间取样对果实的顶空气体、呼吸强度、乙烯释放率、腐烂率、果皮相对电导率、软果率、硬度、可溶性固形物、维生素C、花色苷和多酚进行测定。结果表明,1-MCP结合100μL/L浓度臭氧处理在整个贮藏期间效果最好,贮藏到第80 d,其腐烂率、软果率、呼吸强度、乙烯释放率分别比CK组低6.14%、6.87%、21.13%和15.77%,而V_C、花色苷、多酚、硬度和可溶性固形物分别比CK组高出18.78%、13.55%、19.98%、9.74%和9.02%,因此,1-MCP结合适宜浓度的臭氧处理是一种低成本、高效的蓝莓鲜果保鲜方法。

Effect of 1-MCP Coupling with Ozone Treatment on Storage of Blueberry at Low Temperature

In order to explore the preservation 80 d effect of 1-MCP(1 μL/L)fumigation combined with ozone treatment(2 h)on blueberry at low temperature(1±0.3)℃,fresh blueberry fruit(powder blue)was divided into CK group,50,100 and 150 μL/L ozone treatment group. During storage,the top air volume,respiratory intensity,ethylene release rate,decay rate,relative electrical conductivity of peel,soft fruit rate,hardness,soluble solids,vitamin C,anthocyanin and polyphenols were determined. The results showed that the treatment with 1-MCP coupling with 100 μL/L ozone was the best during the whole storage period compared with other treatment groups,on the 80 th day of storage,the rot rate,soft fruit rate,respiratory intensity and ethylene release rate were 6.14%,6.87%,21.13% and 15.77% lower than that of the CK group,respectively,while V_C,anthocyanins,polyphenols,hardness and soluble solids,the contents were 18.78%,13.55%,19.98%,9.74% and 9.02% higher than the CK group,respectively,therefore,1-MCP coupling with suitable concentration of ozone treatment is a low-cost,high-efficiency blueberry fresh fruit preservation method.