1-MCP与ClO_2复合处理对草莓贮藏品质的影响
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摘要
探究1-甲基环丙烯(1-MCP)与二氧化氯(ClO_2)复合处理对草莓保鲜效果的影响,以提供更好的草莓贮藏保鲜方法。在低温(4℃)贮藏条件下,用1μL/L 1-MCP与30μL/L ClO_2复合处理熏蒸草莓,测定硬度、可滴定酸含量、可溶性固形物含量、还原糖含量、VC含量、多酚氧化酶活力、总酚含量及抗氧化能力。贮藏至16天时,复合处理可以减缓草莓贮藏过程中TSS、TA、VC、总酚等含量的下降,有效保持果实的外观品质。相比1-MCP单独处理,复合处理可以保持果实的还原力和DPPH自由基清除能力,提高果实的抗氧化能力,有较好的应用前景。
To find a better method for strawberry storage and preservation,this work explored effects of combined treatment of 1-methylcyclopropene(1-MCP) and chlorine dioxide(ClO_2) on the fresh-keeping quality of strawberry.Strawberry was fumigated with 1 μL/L 1-MCP and 30 μL/L ClO_2 under low temperature(4 ℃) to collect the following data:firmness,titratable acid(TA) content,total soluble solids(TSS) content,reducing sugar content,VC content,polyphenol oxidase(PPO) activity,total phenolic content,and antioxidant capacity.When treated by 1-MCP and ClO_2 and stored for 16 days,the strawberry was found to have reduced decrease of TSS,TA,VC and total phenol,and maintain good appearance quality.Compared with 1-MCP treatment alone,the combined treatment can maintain the reducing capacity and DPPH free radical scavenging ability,thus improve the antioxidant capacity of the fruit.Combined treatment of 1-MCP and ClO_2 on strawberry is more effective than 1-MCP treatment alone,and has good application prospect.
To find a better method for strawberry storage and preservation,this work explored effects of combined treatment of 1-methylcyclopropene(1-MCP) and chlorine dioxide(ClO_2) on the fresh-keeping quality of strawberry.Strawberry was fumigated with 1 μL/L 1-MCP and 30 μL/L ClO_2 under low temperature(4 ℃) to collect the following data:firmness,titratable acid(TA) content,total soluble solids(TSS) content,reducing sugar content,VC content,polyphenol oxidase(PPO) activity,total phenolic content,and antioxidant capacity.When treated by 1-MCP and ClO_2 and stored for 16 days,the strawberry was found to have reduced decrease of TSS,TA,VC and total phenol,and maintain good appearance quality.Compared with 1-MCP treatment alone,the combined treatment can maintain the reducing capacity and DPPH free radical scavenging ability,thus improve the antioxidant capacity of the fruit.Combined treatment of 1-MCP and ClO_2 on strawberry is more effective than 1-MCP treatment alone,and has good application prospect.
引文
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[18] JIANG L,FENG W,LI F,et al.Effect of one-methylcyclopropene(1-MCP) and chlorine dioxide(ClO2) on preservation of green walnut fruit and kernel traits[J].Journal of Food Science and Technology,2015,52(1):267.
[19] 杨娟侠,王晓芳,孙家正,等.1-MCP和ClO2对甜樱桃布鲁克斯的防腐保鲜效果[J].南方农业学报,2012,43(11):1745-1748.
[20] 李江阔,郭兴月,张鹏,等.1-MCP结合二氧化氯对桃果实质地的影响[J].食品科技,2014(1):31-36.
[2] ZHENG W W,CHUN I J,HONG S B,et al.Quality characteristics of fresh-cut ‘Fuji’ apple slices from 1-methylcyclopropene,calcium chloride,and rare earth-treated intact fruit [J].Scientia Horticulturae,2014,173:100-105.
[3] 曹森,马超,吉宁,等.1-MCP对不同成熟度红阳猕猴桃保鲜效果及后熟品质的影响[J].食品科技,2018,43(11):34-42.
[4] OZKAYA O,??MLEK?IO.Assessment of the potential of 1-methylcyclopropene treatments to maintain fruit quality of the common fig(Ficus carica L.cv.‘Bursa Siyahi’) during refrigerated storage [J].Not.Bot.Horti.Agrobo.2014,42(2):1-6.
[5] LUO Z,XU X,CAI Z,et al.Effects of ethylene and 1-methylcyclopropene(1-MCP) on lignification of postharvest bamboo shoot [J].Food Chemistry,2007,105(2):521-527.
[6] HWANG E S,CASH J N,ZABIK M J.Deter mination of degradation products and pathways of mancozeb and ethylenethiourea(ETU) in solutions due to ozone and chlorine dioxide treatments [J].J.Agric.Food.Chem.,2003,51(5):1341-1346.
[7] DU J H,FU M R,LI M M,et al.Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Caspsicum frutecens L.var.Longrum) [J].Agric.Sci.China,2007,6(2):214-219.
[8] 龙明秀,孙小岚,谭书明.固载ClO2保鲜剂对米良和贵长猕猴桃的保鲜效果[J].食品工业科技,2015,36(21):327-331.
[9] 余璐璐,曹中权,朱秋杰,等.二氧化氯在草莓采后保鲜中的作用[J].江苏农业科学,2016,(4):343-346.
[10] 李晓芳,杨永岗,张化生.甜瓜叶柄可溶性固形物含量的变化[J].北方园艺,2015(14):31-34.
[11] 朱海霞,石瑛,张庆娜,等.3,5-二硝基水杨酸(DNS)比色法测定马铃薯还原糖含量的研究[J].中国马铃薯,2005,19(5):266-269.
[12] 徐凯,郭延平,张上隆,等.不同光质膜对草莓果实品质的影响[J].园艺学报,2007,34(3):585-590.
[13] CHAVAN U B,JAGTAP N B,GAIKWAD,et al.Total phenolics,flavonoids and antioxidant activity of Saptarangi (Salacia chinensis L.) fruit pulp [J].J.Plant Biochem.Biotech.,2013,23(4):409-413.
[14] MAO L C,PAN X,QUE F,et al.Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers [J].Eur.Food.Res.Technol.,2006,(3-4):236-241.
[15] JAGTAP U B,PANASKAR S N,BAPAT V A.Evaluation of antioxidant capacity and phenol content in jackfruit(Artocarpus heterophyllus Lam.) fruit pulp[J].Plant Foods Hum.Nutr.,2010,2:99-104.
[16] BOWER J H,BIASI W V,MITCHAM E J.Effects of ethylene and 1-MCP on the quality and storage life of strawberries [J].Postharvest Biol.Technol.,2003,28(3):417-423
[17] SLIVA A,ABREU P D,MARIA C,et al.Storage of strawberries(Fragaria ananassa L.) cv.'Oso Grande',subjected to 1-MCP [J].Acta Sci-Technol.,2012,34(3):353-358
[18] JIANG L,FENG W,LI F,et al.Effect of one-methylcyclopropene(1-MCP) and chlorine dioxide(ClO2) on preservation of green walnut fruit and kernel traits[J].Journal of Food Science and Technology,2015,52(1):267.
[19] 杨娟侠,王晓芳,孙家正,等.1-MCP和ClO2对甜樱桃布鲁克斯的防腐保鲜效果[J].南方农业学报,2012,43(11):1745-1748.
[20] 李江阔,郭兴月,张鹏,等.1-MCP结合二氧化氯对桃果实质地的影响[J].食品科技,2014(1):31-36.
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