基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析

doi:10.7506/spkx1002-6630-20240917-133

食品科学 ›› 2025, Vol. 46 ›› Issue (7): 206-216.doi: 10.7506/spkx1002-6630-20240917-133

基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析

刘兵，张婷婷，马飞洋，张祎佳，王田田，田辰，周丹丹，丁超，刘强

（1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023；2.南京林业大学轻工与食品学院，江苏南京 210037）

出版日期:2025-04-15 发布日期:2025-03-19
基金资助:
中国科协青年人才托举工程项目（2022NRC001）；江苏高校优势学科建设工程项目（PAPD）；南京财经大学青年学者支持计划项目；2023年度校级科研课题“改革发展专项”

Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage

LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang

(1. Modern Grain Circulation and Security Collaborative Innovation Center, Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals and Oil, College of Food Science & Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China; 2. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China)

Online:2025-04-15 Published:2025-03-19

摘要/Abstract

摘要： 本实验以新鲜的‘红颜’草莓果实为研究对象，通过分析贮藏过程中草莓果实生理品质、游离态与结合态挥发性成分变化及脂氧合酶（lipoxygenase，LOX）代谢途径中关键酶活性变化规律，探究基于热空气处理的草莓果实采后挥发性成分稳定化机制。结果显示，45 ℃热空气处理4.5 h为最佳处理条件，与对照组相比，在贮藏中后期（4～7 d）该条件处理后草莓果实的可溶性固形物含量更高，并且整个贮藏期间硬度保持较好，贮藏7 d时果实硬度较未处理组提升95.3%，在贮藏后期腐烂指数最高为85.1%，贮藏前中期（0～5 d）腐烂指数的上升速率更为缓慢，第5天腐烂指数相对于对照组降低了32.5%。贮藏期间内，共检出41 种游离态挥发性物质和13 种结合态挥发性物质；此外，经热空气处理后，以酯类为代表的草莓香气组分含量更加稳定，而与腐败性气味相关的醇类物质含量显著下降。结合LOX代谢途径关键酶活性分析表明，贮藏0 d热空气处理组的LOX和醇酰基转移酶（alcohol acyltransferase，AAT）活性分别提升48.12%和104.71%，乙醇脱氢酶（alcohol dehydrogenase，ADH）活性降低10.25%。热空气处理通过适度提升草莓果实贮藏期内LOX、AAT活性，显著促进了挥发性醇、醛、酯类物质的生成，赋予草莓更浓郁的果香，同时延迟了游离态香气的过早释放，并通过抑制与调控贮藏前期果实中β-葡萄糖苷酶、ADH的活性，延缓了贮藏期间关键香气成分的释放，使风味更加平衡，延长了果实香气的持久性，保持了贮藏期间挥发性组分的含量稳定，从而显著提升了贮藏期间草莓果实的挥发性成分稳定性。

关键词: 热空气；草莓果实；贮藏品质；挥发性成分；脂氧合酶代谢途径

Abstract: In this study, the mechanism through which hot air (HA) treatment maintains the volatile components of ‘Benihoppe’ strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality, free and bound volatile components and the activity of key enzymes in the lipoxygenase (LOX) metabolic pathway. The results indicated that the optimal HA treatment conditions were 45 ℃ and 4.5 h. In comparison to the control group, HA treated strawberry fruits exhibited higher soluble solid content (SSC) during the mid-to-late storage period (from day 4 to day 7), and maintained its firmness throughout the storage period. After 7 days of storage, fruit firmness increased by 95.3% compared with the untreated group. Despite the 45 ℃/4.5 h treatment showing the highest decay index of 85.1% on the last day (day 7), the decay index increased more slowly during 0–5 days of storage, which decreased by 32.5% compared with the control group on day 5. A total of 41 free volatile compounds and 13 bound volatile compounds were detected during the entire storage period. Furthermore, HA treatment maintained the content of strawberry aroma compounds represented by esters while significantly reducing alcohols associated with spoilage odors. HA treatment increased LOX and alcohol acyltransferase (AAT) activities by 48.12% and 104.71% on day 0 of storage, respectively and decreased alcohol dehydrogenase (ADH) activity by 10.25%. The treatment moderately enhanced LOX and alcohol AAT activities during storage, promoting the generation of volatile alcohols, aldehydes, and esters, which in turn enhanced the fruity aroma. It also delayed premature release of free aroma compounds, and retarded the release of key aroma components through inhibition and regulation of β-glucosidase and ADH activities in the early storage period, achieving a more balanced flavor and prolonging the persistence of the aroma. Finally, HA treatment maintained the volatile content of strawberry fruits, significantly enhancing the stability of strawberry volatile compounds over the storage period.

Key words: hot air; strawberry fruits; storage quality; volatile compounds; lipoxygenase metabolic pathway

中图分类号:

TS255.3

刘兵，张婷婷，马飞洋，张祎佳，王田田，田辰，周丹丹，丁超，刘强. 基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析[J]. 食品科学, 2025, 46(7): 206-216.

LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang. Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage[J]. FOOD SCIENCE, 2025, 46(7): 206-216.

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基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析

Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage

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