壳聚糖-柑橘精油复合处理对蓝莓果实采后贮藏保鲜效果的影响

Effects of Chitosan Combined with Citrus Essential Oil Treatment on Postharvest Storage and Preservation of Blueberry Fruits

以鲜食蓝莓为试材,采用浸泡方法研究了不同浓度壳聚糖与柑橘精油复合保鲜剂处理对蓝莓果实采后4℃贮藏过程中腐烂率、呼吸强度、可滴定酸含量、丙二醛含量、谷胱甘肽含量以及过氧化物酶活性、抗坏血酸过氧化物酶活性的影响,筛选壳聚糖与柑橘精油的最佳浓度组合。结果表明:与对照(蒸馏水浸泡)相比,壳聚糖与柑橘精油复合保鲜剂处理可有效降低蓝莓果实在贮藏期间的腐烂率和呼吸强度峰值,抑制呼吸作用和丙二醛的积累,减缓果实可滴定酸含量的下降,保持较高的谷胱甘肽含量,提高过氧化物酶和抗坏血酸过氧化物酶的活性。其中15 g/L壳聚糖和1.0%柑橘精油复合处理的保鲜效果最佳。该研究可为绿色、健康的天然防腐剂在蓝莓保鲜上的应用提供了参考。

With fresh blueberries(Vaccinium spp.)as raw materials,using soaking methods,the effects of different con⁃centrations of chitosan and citrus essential oil treatment on decay rate,respiratory intensity,titratable acidity(TA),malondialdehyde(MDA)content,glutathione(GSH)content and activities of peroxidase(POD)and ascorbate peroxi⁃dase(APX)of blueberry fruit during postharvest storage at 4℃were investigated,and the optimal concentration combi⁃nation of the compound preservatives for blueberry fruit was screened.The results showed that compared with the CK(distilled water immersion),the compound treatment of chitosan and citrus essential oil could effectively reduce the de⁃cay rate and respiration peak of blueberry fruit during storage,inhibit respiration,slow down the decline in titratable acid content,delay the accumulation of malondialdehyde,maintain a high content of glutathione and increase the activ⁃ities of peroxidase and ascorbate peroxidase.Among which,the combination of 15 g/L chitosan and 1.0%citrus essen⁃tial oil showed the best fresh-keeping effect.Which can provide a reference for the application of green and healthy natural preservatives in blueberry preservation.