60Co γ辐照对低温贮藏蓝莓品质和膜脂过氧化作用的影响

doi:10.7506/spkx1002-6630-201622049

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 318-320.doi: 10.7506/spkx1002-6630-201622049

• 包装贮运 • 上一篇

60Co γ辐照对低温贮藏蓝莓品质和膜脂过氧化作用的影响

王琛¹,²，李雪涛²，陶烨²，孟宪军¹,*

1.沈阳农业大学食品学院，辽宁沈阳 110866；
2.辽宁省农业科学院，辽宁沈阳 110161

收稿日期:2016-06-10 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 孟宪军（1960—），男，教授，博士，研究方向为农产品贮藏与加工。E-mail：mengxjsy@126.com
作者简介:王琛（1979—），女，助理研究员，硕士研究生，研究方向为农产品贮藏与加工。E-mail：wangchen0913@163.com
基金资助:
沈阳市科技局农业攻关项目（F16-140-300）

Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage

WANG Chen¹,², LI Xuetao², TAO Ye², MENG Xianjun¹,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China；
2. Liaoning Academy of Agricultural Sciences, Shenyang 110161, China

Received:2016-06-10 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 为探索60Co γ辐照处理对蓝莓果实保鲜效果的影响，采用不同辐照剂量处理“蓝丰”蓝莓，定期检测其冷藏期间感官品质、营养品质、呼吸作用和膜脂过氧化作用的相关指标。结果表明：0.5 kGy辐照处理对蓝莓果实的保鲜效果不明显，3.0 kGy辐照处理能够加速贮藏后期蓝莓果实的衰老进程；辐照处理后，蓝莓果实的可溶性固形物含量和可滴定酸含量变化不明显，但VC含量和花青素含量均有所下降，且与辐照剂量呈负相关；辐照处理后，蓝莓果实的呼吸强度和乙烯释放量提高，且与辐照剂量呈正相关，同时伴随脂氧合酶活性、丙二醛含量和细胞膜透性相对对照略微提高；1.0～2.5 kGy的辐照处理能够通过抑制贮藏期间蓝莓果实的呼吸作用和膜质过氧化作用，推迟蓝莓果实的衰老进程，延缓蓝莓果实中营养物质的降解；2.5 kGy辐照处理对蓝莓果实的保鲜效果最佳，既能有效降低蓝莓果实腐烂率，又能最大程度地保持蓝莓果实的营养品质。因此，60Co γ辐照处理对于采后蓝莓的低温保鲜是一个行之有效的方法。

关键词: 60Co γ辐照, 蓝莓, 贮藏品质, 膜脂过氧化

Abstract: This study aimed to examine the influence of 60Co γ-irradiation on the preservation of blueberry fruits. “Bluecrop” blueberries were treated by 60Co γ-irradiation at different doses and then cold stored. Indicators of sensory quality, nutritional quality, respiration and membrane lipid peroxidation in blueberry fruits were regularly assayed during storage. The results showed that 0.5 kGy irradiation was not effective in preserving the quality of blueberries and that treatment at 3.0 kGy accelerated the senescence process of blueberry fruits during the later stages of storage. After irradiation, the contents of total soluble solid (TSS) and soluble acid (TA) in blueberry fruits did not change markedly, whereas the contents of vitamin C (VC) and anthocyanin declined, showing a negative correlation with irradiation dose. On the other hand, respiration rate and ethylene release were increased after irradiation, displaying a positive correlation with dose. It was also found that lipoxygenase (LOX) activity, malondialdehyde (MDA) content and cell membrane permeability were increased slightly compared with CK during the storage of blueberry fruits, irradiation treatments at 1.0–2.5 kGy could, retard fruit senescence and the degradation of nutrients by inhibiting respiration and membrane lipid peroxidation. The effect of 2.5 kGy irradiation on the preservation of blueberry fruits was the best, which could not only effectively reduce the fruit rot rate, but also maintain the nutritional quality of blueberries to the greatest extent. Therefore, 60Co γ-irradiation treatment may be an effective method for preservation of blueberry at low temperature.

Key words: 60Co γ-irradiation, blueberry fruit, storage quality, membrane lipid peroxidation

中图分类号:

TS255.3

王琛,李雪涛,陶烨,孟宪军,*. 60Co γ辐照对低温贮藏蓝莓品质和膜脂过氧化作用的影响[J]. 食品科学, 2016, 37(22): 318-320.

WANG Chen, LI Xuetao, TAO Ye, MENG Xianjun,*. Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage[J]. FOOD SCIENCE, 2016, 37(22): 318-320.

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60Co γ辐照对低温贮藏蓝莓品质和膜脂过氧化作用的影响

Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage

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