恒稳磁场辅助冷藏保鲜对蓝莓品质的影响

Effects of static magnetic field-assisted preservation on the quality of blueberry

目的:探究一种改善蓝莓冷藏保鲜品质的方法。方法:以蓝莓为试材,于4℃,0,3,6,10 mT恒稳磁场环境下贮藏7 d,分析贮藏过程中蓝莓果实的表观形态、失重率、腐烂率、花青素含量、总酚含量、细胞膜透性、超氧化物歧化酶活性和丙二醛含量的变化。结果:随磁场强度增加,蓝莓冷藏期间理化特性显著改善。其中,与对照相比,10 mT恒稳磁场环境下的蓝莓果实到贮藏末期大部分仍呈现饱满状态,蓝莓失重率和腐烂率分别下降55.63%和62.14%,花青素及酚类物质损失减小;同时,蓝莓细胞组织中超氧化物歧化酶活性得到增强,减少了膜透性。结论:恒稳磁场辅助冷藏使蓝莓品质显著提升。

Objective:This study aimed to explore a new method to improve the blueberry quality during the preservation.Methods:Blueberries were stored at 4℃for 7 days in 0,3,6 and 10 mT static magnetic fields respectively.Meanwhile,the apparent morphology,weight loss rate,decay rate,content of anthocyanidin and total phenol cell membrane permeability,superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed.Results:The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength.Compared with the control,most of the blueberries treated by 10 mT static magnetic field remained plump during the storage.The weight loss and decay rate of blueberries decreased by 55.63%and 62.14%,respectively.In addition,the loss of anthocyanin and phenolic substances was reduced.Conclusion:The quality of blueberry was significantly improved by static magnetic field-assisted preservation.