微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响

薛友林 于弘弢 张鹏 贾晓昱 李江阔

薛友林,于弘弢,张鹏,等. 微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响[J]. 食品工业科技,2021,42(18):334−341. doi:  10.13386/j.issn1002-0306.2020120201
引用本文: 薛友林,于弘弢,张鹏,等. 微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响[J]. 食品工业科技,2021,42(18):334−341. doi:  10.13386/j.issn1002-0306.2020120201
XUE Youlin, YU Hongtao, ZHANG Peng, et al. Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage[J]. Science and Technology of Food Industry, 2021, 42(18): 334−341. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120201
Citation: XUE Youlin, YU Hongtao, ZHANG Peng, et al. Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage[J]. Science and Technology of Food Industry, 2021, 42(18): 334−341. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120201

微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响

doi: 10.13386/j.issn1002-0306.2020120201
基金项目: 国家重点研发计划项目(2018YFD0401303);天津市农业科学院青年科研人员创新研究与实验项目(2019009)
详细信息
    作者简介:

    薛友林(1980−),男,博士,教授,研究方向:农产品贮藏与加工,E-mail:xueyoulin@Inu.edu.cn

    通讯作者:

    张鹏(1981−),女,博士,副研究员,研究方向:果蔬贮运保鲜,E-mail:zhangpeng811202@163.com

  • 中图分类号: TS205.7

Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage

  • 摘要: 为了明确不同气体微环境对冰温贮藏蓝莓品质和挥发性成分的影响,以‘莱克西’蓝莓为试材,研究不同的气体微环境在冰温贮藏(−0.5±0.3 ℃)0~80 d期间果实品质和挥发性成分的变化。结果表明,在贮藏期间,3种不同的气调环节中,O2变化范围分别为15.4%~18.2%、13.1%~15.9%和6.1%~13.4%,CO2变化范围分别为2.2%~4.5%、4.5%~8.8%和8.8%~14.8%。与对照相比,微环境气体调控延缓了蓝莓果实的营养物质(VC、花色苷和可滴定酸)和硬度的下降,保持了较低的腐烂率和较高的果霜覆盖指数,还能够抑制醛类物质生成,促进萜类物质的生成。其中,O2含量维持在6.1%~13.4%,CO2含量维持在8.8%~14.8%的气体微环境对蓝莓贮藏的效果最佳,有利于蓝莓果实的长期贮藏。
  • 图  1  不同处理组气调箱内O2(A)含量和CO2(B)含量的变化

    Figure  1.  Changes of O2(A) and CO2(B) content in portable air-conditioning boxes of different treatment groups

    注:不同的小写字母表示在同一贮藏时间不同处理组条件下样品之间有显著性差异(P<0.05);图2图4同。

    图  2  不同处理组气调箱内腐烂率(A)和果霜覆盖指数(B)的变化

    Figure  2.  Changes of decay rate (A) and fruit frost coverage index (B) in portable air-conditioning boxes of different treatment groups

    图  3  不同处理蓝莓贮藏保鲜效果图

    Figure  3.  Effect diagrams of blueberry storage and preservation with different treatments

    图  4  不同处理组气调箱内蓝莓硬度的变化

    Figure  4.  Changes of blueberry hardness in air-conditioned boxes with different treatment groups

    图  5  不同处理方式的蓝莓品质变化PCA得分图(A)、载荷图(B)、聚类分析HCA树状图(C)和OPLS-DA分析S-Plot图(D)

    Figure  5.  Quality changes of blueberries with different processing methods. PCA score graph (A), loading graph (B), cluster analysis HCA dendrogram (C) and OPLS-DA analysis S-Plot graph (D)

    表  1  配备不同气调元件的气调箱内气体含量变化范围

    Table  1.   Variation range of gas content in air-conditioning box equipped with different air-conditioning components

    气调元件O2含量变化范围(%)CO2含量变化范围(%)
    115~201~4
    213~184~8
    310~158~12
    下载: 导出CSV

    表  2  贮藏期不同处理的蓝莓品质性状

    Table  2.   Quality traits of blueberries in different treatments during storage periods

    指标
    处理
    贮藏时间(d)
    020406080
    可溶性固形物(%)


    CK12.82±0.10a11.83±0.08c11.55±0.15c11.23±0.15c10.98±0.13c
    mMAP112.82±0.10a12.1±0.11bc11.8±0.09bc11.45±0.10bc11.17±0.08c
    mMAP212.82±0.10a12.35±0.16ab12.07±0.14ab11.83±0.15ab11.45±0.10b
    mMAP312.82±0.10a12.62±0.15a12.28±0.15a12.05±0.19a11.78±0.12a
    可滴定酸(%)


    CK1.06±0.30a0.91±0.14a0.85±0.08a0.82±0.03a0.74±0.03a
    mMAP11.06±0.30a0.92±0.07a0.89±0.06a0.86±0.05a0.79±0.01a
    mMAP21.06±0.30a0.93±0.07a0.92±0.05a0.89±0.12a0.84±0.06a
    mMAP31.06±0.30a0.96±0.10a0.94±0.07a0.91±0.12a0.87±0.08a
    VC
    (mg/100 g)


    CK74.82±1.44a60.66±1.44c54.83±1.44c49.84±1.44c39.84±1.44c
    mMAP174.82±1.44a64.82±1.44bc57.34±1.44bc52.33±1.44bc43.16±1.44bc
    mMAP274.82±1.44a67.32±1.44ab59.83±1.44ab55.66±1.44b46.5±2.50ab
    mMAP374.82±1.44a70.66±1.44a63.16±1.44a59.83±1.44a50.66±1.44a
    花色苷
    (mg/100 g)


    CK40.64±0.30a48.63±0.46d51.06±1.23c54.19±0.18d59.85±0.63d
    mMAP140.64±0.30a54.75±1.49c55.71±1.15b57.02±0.80c63.8±0.63c
    mMAP240.64±0.30a58.14±1.76b60.97±1.39a63.09±0.91b67.34±0.61b
    mMAP340.64±0.30a62.53±0.89a63.39±1.21a67.54±0.35a70.27±0.18a
    注:不同的小写字母表示每一列相同指标的显著性差异(P<0.05)。
    下载: 导出CSV

    表  3  不同处理蓝莓挥发性物质相对含量

    Table  3.   Relative content of volatile substances of blueberries in different treatments

    挥发性物质
    处理
    贮藏时间(d)
    020406080
    醛类(%)


    CK83.1775.1672.8377.1184.41
    mMAP183.1763.7765.3975.2980.99
    mMAP283.1763.8764.4168.3078.32
    mMAP383.1764.9063.5567.5676.61
    萜类(%)


    CK7.585.928.324.642.47
    mMAP17.5812.2715.876.812.17
    mMAP27.585.9414.599.365.20
    mMAP37.5813.7316.5817.208.02
    酯类(%)


    CK1.683.295.050.922.15
    mMAP11.6811.855.450.931.75
    mMAP21.6812.199.290.062.39
    mMAP31.683.154.050.372.51
    酮类(%)


    CK1.583.624.735.134.83
    mMAP11.583.504.574.604.19
    mMAP21.583.084.454.734.00
    mMAP31.583.443.934.583.72
    醇类(%)


    CK1.553.332.721.331.63
    mMAP11.550.051.890.331.67
    mMAP21.550.490.110.302.06
    mMAP31.554.812.191.482.60
    其它(%)


    CK0.373.653.527.130.69
    mMAP10.374.633.547.041.31
    mMAP20.379.213.9314.620.73
    mMAP30.377.546.875.991.53
    下载: 导出CSV
  • [1] Howard L R, Prior R L, Liyanage R, et al. Processing and storage effect on berry polyphenols: Challenges and implications for bioactive properties[J]. Journal of Agricultural and Food Chemistry,2012,60(27):6678−6693. doi:  10.1021/jf2046575
    [2] Dong X Y, Yang Y L. A novel approach to enhance blueberry quality during storage using cold plasma at atmospheric air pressure[J]. Food and Bioprocess Technology,2019,12(8):1409−1421. doi:  10.1007/s11947-019-02305-y
    [3] 李斌, 谢旭, 孙希云, 等. 国内外蓝莓加工技术与功能性成分研究进展[J]. 食品科学技术学报,2019,37(5):16−22. [Li B, Xie X, Sun X Y, et al. Research progress on blueberry processing technology and functional components in domestic and abroad[J]. Journal of Food Science and Technology,2019,37(5):16−22. doi:  10.3969/j.issn.2095-6002.2019.05.003
    [4] Kazim G, Sedat S, James F H. Variation among highbush and rabbiteye cultivars of blueberry for fruit quality and phytochemical characteristics[J]. Journal of Food Composition and Analysis,2015(38):69−79.
    [5] 李丽敏, 赵春雷, 郝庆升. 中外蓝莓产业比较研究[J]. 中国农学通报,2010,26(23):354−359. [Li L M, Zhao C L, Hao Q S. Comparative study on the blueberry industry of China and foreign countries[J]. Chinese Agricultural Science Bulletin,2010,26(23):354−359.
    [6] Sharif I, Adewale P, Dalli S, et al. Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology[J]. Food Chemistry,2018,269:300−310. doi:  10.1016/j.foodchem.2018.06.087
    [7] 韩鹏祥, 张蓓, 冯叙桥, 等. 蓝莓的营养保健功能及其开发利用[J]. 食品工业科技,2015,36(6):370−375, 379. [Han P X, Zhang B, Feng X Q, et al. Nutritional and health functions of blueberry and its development and utilization[J]. Science and Technology of Food Industry,2015,36(6):370−375, 379.
    [8] Nadulski R, Masłowski A, Mazurek A, et al. Vitamin C and lutein content of northern highbush blueberry(Vaccinium corymbosum L.) juice processed using freezing and thawing[J]. Journal of Food Measurement and Characterization,2019,13(4):2521−2528. doi:  10.1007/s11694-019-00172-x
    [9] Grant A, Fisher R, Miller G, et al. The effects of blueberry and strawberry serum metabolites on age-related oxidative and inflammatory signaling in vitro[J]. Food and Function,2019(12):7707−7713.
    [10] 李红侠, 方雪梅, 徐礼生, 等. 蓝莓冻果花色素苷的提取及抗癌活性的研究[J]. 中国食品添加剂,2017(2):87−92. [Li H X, Fang X M, Xu L S, et al. Study on extraction and anticancer activities of anthocyanins from frozen blueberry[J]. China Food Additives,2017(2):87−92. doi:  10.3969/j.issn.1006-2513.2017.02.006
    [11] Sezer E D, Oktay L M, Karadadaş E, et al. Assessing anticancer potential of blueberry flavonoids, quercetin, kaempferol, and gentisic acid, through oxidative stress and apoptosis parameters on HCT-116 cells[J]. Journal of Medicinal Food,2019,22(11):1118−1126. doi:  10.1089/jmf.2019.0098
    [12] Neto C C. Cranberry and blueberry: Evidence for protective effects against cancer and vascular diseases[J]. Molecular Nutrition & Food Research,2007,51(6):652−664.
    [13] Sónia N, Sara S, Manuela M, et al. Blueberry anthocyanins in health promotion: A metabolic overview[J]. Journal of Functional Foods,2013,5(4):1518−1528. doi:  10.1016/j.jff.2013.08.015
    [14] 李殿鑫, 戴远威, 陈伟, 等. 蓝莓的营养价值及保健功能研究进展[J]. 农产品加工,2018(4):69−70, 74. [Li D X, Dai Y W, Chen W, et al. Research progress on nutritional value and health function of blueberry[J]. Farm Products Processing,2018(4):69−70, 74.
    [15] 王维海, 李源钊, 吴先辉, 等. 气调包装微环境对樱桃品质的影响[J]. 热带生物学报,2018,9(1):101−108. [Wang W H, Li Y Z, Wu X H, et al. Influence of modified atmosphere packaging microenvironment on cherry quality[J]. Journal of Tropical Biology,2018,9(1):101−108.
    [16] 张鹏, 刘虹丽, 李江阔, 等. 微环境箱式气调对物流后蓝莓冷藏期间保鲜效果的影响[J]. 食品科技,2017,42(7):32−37. [Zhang P, Liu H L, Li J K, et al. The influence of micro-environment box-type air conditioning on the preservation effect of blueberries during cold storage after logistics[J]. Food Science and Technology,2017,42(7):32−37.
    [17] 孙志惠, 付华, 张青. 气调包装对果蔬保鲜效果的影响[J]. 农产品加工(下),2018(3):20−22. [Sun Z H, Fu H, Zhang Q. Influence of Modified atmosphere packaging on fruits and vegetables preservation[J]. Agricultural Products Processing (Part 2),2018(3):20−22.
    [18] 刘颖, 邬志敏, 李云飞, 等. 果蔬气调贮藏国内外研究进展[J]. 食品与发酵工业,2006(4):94−97. [Liu Y, Wu Z M, Li Y F, et al. The study developments of controlled and modified atmosphere storage for fruits and vegetables in China and abroad[J]. Food and Fermentation Industries,2006(4):94−97. doi:  10.3321/j.issn:0253-990X.2006.04.026
    [19] 李天元, 张鹏, 李江阔, 等. 贮藏微环境气体调控对蓝莓冷藏期果实品质及挥发性物质的影响[J]. 食品与发酵工业,2016,42(8):226−234. [Li T Y, Zhang P, Li J K, et al. Effect of storage microenvironment gas regulation on blueberry quality and volatile substances during cold storage[J]. Food and Fermenustries,2016,42(8):226−234.
    [20] 张平, 李江阔, 张鹏, 等. 蓝莓塑料箱式气调保鲜技术研究[J]. 保鲜与加工,2010,10(3):9−11. [Zhang P, Li J K, Zhang P, et al. Study on plastic box modified atmosphere storage of blueberry[J]. Storage and Process,2010,10(3):9−11. doi:  10.3969/j.issn.1009-6221.2010.03.004
    [21] 颜廷才, 刘振通, 李江阔, 等. 箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响[J]. 食品科学,2016,37(20):253−260. [Yan T C, Liu Z T, Li J K, et al. Effect of box-type modified atmosphere packaging combined with 1-MCP on quality and flavor compounds of Actinidia arguta during cold storage[J]. Food Science,2016,37(20):253−260. doi:  10.7506/spkx1002-6630-201620043
    [22] 李文生, 冯晓元, 王宝刚, 等. 应用自动电位滴定仪测定水果中的可滴定酸[J]. 食品科学,2009,30(4):247−249. [Li W S, Feng X Y, Wang B G, et al. Study on determination of titratable acidity in fruits using automatic potentiometric titrator[J]. Food Science,2009,30(4):247−249. doi:  10.3321/j.issn:1002-6630.2009.04.055
    [23] 李玉红. 钼蓝比色法测定水果中还原型维生素C[J]. 天津化工,2002(1):31−32. [Li Y H. Determination of reduced vitamin C in fruits by molybdenum blue colorimetry[J]. Tianjin Chemical Industry,2002(1):31−32. doi:  10.3969/j.issn.1008-1267.2002.01.016
    [24] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化试验指导[M]. 北京: 中国轻工业出版社, 2007: 44-46.

    Cao J K, Jiang W B, Zhao Y M. Guide of post-harvest physiology and biochemistry test of fruits and vegetables[M]. Beijing: China Light Industry Press, 2007: 44-46.
    [25] 薛友林, 董立超, 张鹏, 等. 电子鼻结合GC-MS分析不同处理蓝莓货架期间果实的挥发性成分[J]. 食品工业科技,2020,41(19):297−303, 320. [Xue Y L, Dong L C, Zhang P, et al. Analysis of the volatile components of blueberry fruits with different treatments during shelf life by GC-MS combined with electronic nose[J]. Science and Technology of Food Industry,2020,41(19):297−303, 320.
    [26] 孙文丽, 郜海燕, 韩延超, 等. EPE减振包装对蓝莓贮藏品质的影响[J]. 中国食品学报,2020,20(10):232−239. [Sun W L, Gao H Y, Han Y C, et al. Effects of EPE vibration-damping packaging on the storage quality of blueberry[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(10):232−239.
    [27] 李洋, 张茜, 陈业莉, 等. 贮运过程中振动损伤对蓝莓品质的影响[J]. 林业科学,2020,56(9):40−50. [Li Y, Zhang Q, Chen Y L, et al. Effect of vibration damage on blueberry quality during storage and transportation[J]. Scientia Silvae Sinicae,2020,56(9):40−50. doi:  10.11707/j.1001-7488.20200905
    [28] 刘丙花, 王开芳, 王小芳, 等. 基于主成分分析的蓝莓果实质地品质评价[J]. 核农学报,2019,33(5):927−935. [Liu B H, Wang K F, Wang X F, et al. Evaluation of fruit texture quality of blueberry based on principal component analysis[J]. Journal of Nuclear Agricultural Sciences,2019,33(5):927−935. doi:  10.11869/j.issn.100-8551.2019.05.0927
    [29] 刘虹丽, 张鹏, 李春媛, 等. 贮运微环境气调对蓝莓货架品质及香气成分的影响[J]. 保鲜与加工,2017,17(2):38−46. [Liu H L, Zhang P, Li C Y, et al. Effects of storage and transportation microenvironment on the shelf quality and aroma components of blueberry[J]. Storage and Process,2017,17(2):38−46. doi:  10.3969/j.issn.1009-6221.2017.02.007
    [30] 辛明, 李昌宝, 孙健, 等. 基于主成分和聚类分析的冬瓜酒品质评价[J]. 热带作物学报,2019,40(8):1638−1644. [Xin M, Li C B, Sun J, et al. Evaluation of wax gourd wine based on principal components[J]. Chinese Journal of Tropical Crops and Cluster Analysis,2019,40(8):1638−1644. doi:  10.3969/j.issn.1000-2561.2019.08.027
    [31] 王馨雨, 王蓉蓉, 王婷, 等. 不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2020,41(12):211−220. [Wang X Y, Wang R R, Wang T, et al. Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer lily bulb scales from different cultivars[J]. Food Science,2020,41(12):211−220. doi:  10.7506/spkx1002-6630-20190709-117
    [32] Alsmairat N, Contreras C, Hancock J, et al. Use of combinations of commercially relevant O2 and CO2 partial pressures to evaluate the sensitivity of nine highbush blueberry fruit cultivars to controlled atmospheres[J]. Hort Science,2011,46:74−79.
    [33] Giuggioli R, Girgenti V, Peano C. Qualitative performance and consumer acceptability of starch films for the blueberry modifi atmosphere packaging storage[J]. Food Technology,2017,67(2):129−136.
    [34] 杜方, 孙雪皎, 周倩. 冷藏蓝莓果实主要营养成分变化的研究[J]. 辽宁农业职业技术学院学报,2019,21(4):12−15. [Du F, Sun X J, Zhou Q. Changes of main nutritional components in frozen blueberry fruits[J]. Journal of Liaoning Agricultural Technical College,2019,21(4):12−15. doi:  10.3969/j.issn.1671-0517.2019.04.004
    [35] Yan X X, Yan J, Pan S Y, et al. Changes of the aroma composition and other quality traits of blueberry 'garden blue' during the cold storage and subsequent shelf life[J]. Foods(Basel, Switzerland),2020,9(9):1−12.
  • 加载中
图(5) / 表(3)
计量
  • 文章访问数:  69
  • HTML全文浏览量:  22
  • PDF下载量:  8
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-12-23
  • 网络出版日期:  2021-08-06
  • 刊出日期:  2021-09-14

目录

    /

    返回文章
    返回

    重要通知

    《食品工业科技》编辑部携手万方数据开通学术不端专属检测通道,具体信息参见本刊动态。