短期冷藏贮运条件下兔眼蓝莓果实品质的变化

Quality changes of rabbiteye blueberry by different cooling treatmet for storage and transportation

以恒温25℃保存为对照(CK),分析4种短期冷藏贮运方法(T1,4℃冷藏24 h后转入冰盒,在恒温25℃下保存;T2,12℃预冷12 h后转入4℃冷藏12 h,再转入冰盒,在恒温25℃下保存;T3,4℃冷藏;T4,12℃预冷12 h后转入4℃冷藏)对蓝莓鲜果72 h内果实失重率、硬度、总糖含量、总酸含量、单宁含量等品质指标的影响。结果表明:72 h内采用冰盒模拟贮运或冷藏处理均能使果实保鲜,且冰盒模拟贮运的保鲜效果在短期内能达到与冷藏的效果基本一致;在采后72 h时冰盒模拟贮运(无预冷)的果实失重率为0.61%,低于对照(3.05%);果实硬度为5.57Pa,高出对照1.64 Pa;总酸含量0.55 g/(100 m L),比对照低0.01 g/(100 m L);每100 g鲜果实的单宁含量为16.58 mg,比对照低2.08 mg。冰盒模拟贮运或冷藏配合预冷均能达到较好的保鲜效果,且果实在采后72 h内各项指标均优于无预冷组。

To understand the quality changes of rabbiteye blueberry by different pre–treatment for short–term storage and transportation,we performed simulated experiments to mimic the conditions of storage and transportation and then characterized the fruit changes.The cooling conditions included diverse treatments such as room temperature,in refrigerate at 4°C,in ice–pack foam boxes,and precooling at 12°C.All the process was performed in 72 hours.The observed characters were weight loss,firmness,soluble solids content,sugar content,acid content,and tannin content.Our results revealed that the process under ice box and refrigerated storage could reserve freshness of the blueberry better than other treatment.And,the fruit quality of pre–cooling groups was better to that of no pre–cooling groups.