常温贮藏下不同蓝莓品种的果实品质差异及变化

Quality differences and changes of fruit stored in room temperature between different blueberry varieties

为了解不同蓝莓品种常温条件下的耐贮性,以8个蓝莓品种为试材,测定了果实好果率、失重率、硬度、可溶性固形物含量、可溶性糖含量、Vc含量、总酚含量、类黄酮含量、花青素含量9项指标的动态变化。结果显示:常温贮藏时,不同品种果实的耐贮性逐渐下降,品种间差异较大。好果率70%时,贮藏期为3~8 d(‘布里吉塔’贮藏期最长);果实硬度50%时,贮藏期为3~6 d。常温贮藏7 d后,各品种失重率为8.95%~17.54%、可溶性固形物含量为6.94%~12.77%、可溶性糖为3.78%~11.36%(‘布里吉塔’含糖量始终最高)、Vc为7.01%~12.93%(‘蓝金’含量最高)、总酚为102.59~253.75 mg/100g、类黄酮为33.67~73.01 mg/100g、花青素为45.13~132.23 mg/100g。隶属函数综合分析显示:采后当天,‘莱克西’品质最好,其次是‘伯克利’和‘蓝丰’;常温贮藏7 d后,‘布里吉塔’品质最好,其次是‘莱克西’和‘瑞卡’。

In order to understand the storability of different blueberry varieties in room temperature conditions,the dynamic changes of nine indicators(marketable fruit rate,weight loss rate,degree of hardness,SSC content,soluble sugar content,Vitamin C content,content of total phenol,flavonoid content,anthocyanidin content)were measured with eight blueberry varieties.The results showed that the fruits storability of different varieties gradually decreased with the large differences among varieties stored in room temperature.The storage period was 3~8 d(‘Brigitta’had the longest storage period)when the marketable fruit rate was over 70%and the period was 3~6 d when the degree of hardness was 50%.After 7 d of storage,the weight loss rate of each variety was 8.95%~17.54%,and the soluble solid content was 6.94%~12.77%,the soluble sugar was 3.78%~11.36%(‘Brigitta’always had the highest soluble sugar),and Vitamin C was 7.01%~12.93%(‘Bluegold’was the highest),the total phenol was 102.59~253.75 mg/100g,the flavonoid was 33.67%~73.01 mg/100g,and the anthocyanidin content was 45.13~132.23 mg/100g.The comprehensive analysis of the membership function showed that the quality of‘Legacy’was the best on the day aftev picking,followed by‘Berkeley’and‘Bluecrop’;the quality of‘Brigitta’was the best after 7 d of storage in room temperature,followed by‘Legacy’and‘Reka’.