减压和1-MCP处理对蓝莓保鲜效果的影响

摘要

为探究减压保鲜和1-MCP在蓝莓保鲜上的应用, 以东北"灿烂" 蓝莓为试材,常压冷藏(4±1)℃为对照,3种处理:在(4±1)℃条件下,1.5kPa减压处理21d;减压预处理12h;1-MCP处理,并常压冷藏至21d,探究4种处理的感官和生理指标的变化情况.结果表明:与对照比较,3种不同处理方式均能不同程度降低蓝莓的失重率和腐烂率,1.5kPa预处理12h保鲜效果最好,其次是1-MCP处理,均优于超低压保鲜.相关性分析表明,蓝莓的腐烂率与失重率、呼吸强度呈正相关,而与TSS、总酚、黄酮、花青素等的含量及防御性酶SOD、CAT活性呈负相关.%Compared with the atmosphere storage under 4±1℃,various effects of 21d hypobaric storage treatments,12h pre-storage hypobaric treatments and 1-MCP treatments on blueberry were studied under 1.5kPa.The results showed that:Compared with control group,threetreatment groups could reduce the blueberry weight loss rate and rotting rate at different extent,12h pre-storage hypobaric treatments showed the best effect,followed by 1-MCP treatments,both 12h pre-storage hypobaric treatments and 1-MCP treatments were better than 21d hypobaric storage treatments.Correlation analysis revealed that the blueberry rotting rate had a significant positive correlation with weightlessness rate and respiration rate,and a significant negative correlation with the contents of total soluble solids,total phenol,total flavonoids,anthocyanin and Enzyme activities of SOD and CAT.