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

doi:10.7506/spkx1002-6630-201018096

食品科学 ›› 2010, Vol. 31 ›› Issue (18): 405-410.doi: 10.7506/spkx1002-6630-201018096

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

赵茜^1,2，王友升^1,2,*，王郅媛^1,2，王贵禧³，李丽萍^1,2

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

收稿日期:2010-06-03 出版日期:2010-09-25 发布日期:2010-12-29
通讯作者: 王友升 E-mail:wangys@th.btbu.edu.cn
基金资助:
北京市科技新星项目(2007B011)；农业部公益性行业项目(nyhyzx07-028)

Effect of 1-MCP and Vacuum Precooling on Fruit Quality and Reactive Oxygen Species Metabolism of Blackberry During Postharvest Periods

ZHAO Qian1,2，WANG You-sheng1,2,*，WANG Zhi-yuan1,2，WANG Gui-xi3，LI Li-ping1,2

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

Received:2010-06-03 Online:2010-09-25 Published:2010-12-29
Contact: WANG You-sheng1 E-mail:wangys@th.btbu.edu.cn

摘要/Abstract

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。

关键词: 黑莓, 1 -MCP, 真空预冷, 品质, 活性氧代谢

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.

Key words: blackberry, 1-MCP, vacuum pre-cooling, quality, reactive oxygen species metabolism

中图分类号:

S663.2

赵茜1,2，王友升1,2,*，王郅媛1,2，王贵禧3，李丽萍1,2. 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.

ZHAO Qian1,2，WANG You-sheng1,2,*，WANG Zhi-yuan1,2，WANG Gui-xi3，LI Li-ping1,2. 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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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

Effect of 1-MCP and Vacuum Precooling on Fruit Quality and Reactive Oxygen Species Metabolism of Blackberry During Postharvest Periods

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