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

XUE Youlin; YU Hongtao; ZHANG Peng; JIA Xiaoyu; LI Jiangkuo

doi:10.13386/j.issn1002-0306.2020120201

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 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:

PDF (1621 KB)

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

XUE Youlin^1,,
YU Hongtao¹,
ZHANG Peng^{2, 3, ,},
JIA Xiaoyu^{2, 3},
LI Jiangkuo^{2, 3}

1.
College of Light Industry, Liaoning University, Shenyang 110036, China
2.
Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China
3.
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin), Tianjin 300384, China

More Information

Received Date: December 22, 2020
Available Online: July 18, 2021

Graphical Abstract

Abstract

Abstract

In order to clarify the effects of different gas microenvironments on the quality and volatile components of blueberry during controlled freezing point storage (−0.5±0.3 ℃), the changes of quality and volatile components of blueberries during 0~80 days under different gas microenvironments were studied using ‘Legacy’ blueberries as samples. The results showed that during the storage period, in the three different atmosphere control steps, the O₂ variation range was 15.4%~18.2%, 13.1%~15.9% and 6.1%~13.4%, and the CO₂ variation range was 2.2%~4.5%, 4.5%~8.8% and 8.8%~14.8%. Compared with the control, the microenvironmental gas regulation could delay the decrease of nutrient substances (V_C, anthocyanins and titratable acid) and hardness of blueberry fruits, maintained a low decay rate and a high fruit frost coverage index, and could also inhibit the production of aldehydes and promote the production of terpenoids. Among them, the gas microenvironment with O₂ content maintained at 6.1%~13.4% and CO₂ content maintained at 8.8%~14.8% has the best effect on blueberry storage, which was conducive to the long-term storage of blueberry fruits.
- blueberry,
- microenvironmental atmosphere,
- fruit quality,
- volatile component

FullText(HTML)

References (35)

References

[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.

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	林佳琦，刘有春，杨艳敏，张舵，李嘉琦，魏鑫，刘成. 越橘果实香气研究进展. 中国果树. 2025(04): 8-17 .
2.	李洋，唐蓉蓉，李庆鹏，冯鑫. 微环境波动对冰温气调贮藏蓝莓品质的影响. 中国食品学报. 2024(01): 220-231 .
3.	孙也，周红利，罗璇，刘波，潘奥，张卓依，黄国辉. 气调包装对H3蓝莓采后贮藏品质的影响. 中国果树. 2024(06): 57-61+113 .
4.	李洋，袁迪，陈丰. 不同波长LED光源照射对采后冷藏蓝莓理化品质的影响. 现代食品科技. 2024(05): 119-126 .
5.	张鹏，李欣悦，贾晓昱，薛友林，李江阔. 微环境气调对蟠桃冷藏和常温货架品质和生理变化的影响. 食品与发酵工业. 2023(03): 275-283 .
6.	梁宗余，杨琳，张莹，张小蓉，王嘉祥，李晓凤，罗鸣，李明元. 鲜食蓝莓采后品质保障关键技术研究. 中国食品添加剂. 2023(07): 36-42 .
7.	李自芹，陈雅，李文绮，贾文婷，赵志永，刘成江. 不同处理对西州蜜瓜货架期品质变化的影响. 食品研究与开发. 2023(17): 42-47 .
8.	贾晓昱，董立超，李金金，曹森，张鹏，薛友林，李江阔. 不同运输和选果方式对蓝莓采后品质的影响. 食品安全质量检测学报. 2022(09): 2778-2786 .
9.	李江阔，何宇光，刘玲，贾晓昱，李春媛，张鹏. 不同温度下1-MCP处理对枸杞鲜果贮藏品质的影响. 包装工程. 2021(15): 10-18 .
10.	宗自豪，戚军洋，杨光辉，蔡海燕，吴伟杰，韩延超，陈杭君，郜海燕. 杨梅产地保鲜处理与新型贮运包装的研究及应用. 保鲜与加工. 2021(08): 120-125 .