不同保鲜剂对蓝莓保鲜效果的比较

Comparison of Preservation Effects of Different Preservatives on Blueberry

为了延长蓝莓的贮藏期,本研究以蓝莓为原料,研究了丁香酚缓释保鲜、丁香提取液、乙醇熏蒸、气调保鲜、丁香酚缓释结合气调保鲜5种不同保鲜剂对其贮藏期品质的影响。结果显示,这5种保鲜剂能显著抑制蓝莓果实腐烂和质量损失率,有效缓解可溶性固形物、可滴定酸、还原糖、Vc含量的降低,抑制MDA含量的上升,同时,可使蓝莓果实保持较高的SOD活力。贮藏49 d时,经丁香酚缓释结合气调包装的蓝莓腐烂率和失重率分别为50.13%和2.71%,可溶性固形物、可滴定酸、还原糖、Vc、花色苷含量分别为7.06%、7.26 g/kg、4.14 g/100 g、0.93 g/100 g和117.48 mg/100 g,MDA含量为26.84 nmol/g,SOD活力为176.34 U/mL。与对照组相比,丁香酚缓释结合气调包装能延长蓝莓14 d贮藏期。结果表明,5种保鲜处理对蓝莓具有一定的保鲜作用,其中丁香酚缓释结合气调包装保鲜方式最好。

In order to extend the storage time of blueberry,five different preservative methods,including eugenol slow-release preservation,clove extract,ethanol fumigation,controlled atmosphere preservation and eugenol slow-release combined with controlled atmosphere preservation,were used to study the effects on the quality of blueberry during the storage.The results showed that the five preservative methods significantly inhibited the rot and quality loss rate of blueberry fruit,and effectively alleviated the decrease of soluble solids,titratable acid,reducing sugar,Vc content,inhibited the increase of MDA content.At the same time,SOD vitality of the blueberry fruit was maintained at high lever.When blueberries were stored for 49 days,the rot rate and weight loss rate of blueberries treated with eugenol slow-release and controlled atmosphere were 50.13%and 2.71%,respectively;the soluble solids,titratable acid,reducing sugar,Vc and anthocyanin contents were 7.06%,7.26 g/kg,4.14 g/100 g,0.93 g/100 g and 117.48 mg/100 g,respectively;MDA content was 26.84 nmol/g and SOD activity was 176.34 U/mL.Compared with the control sample,eugenol slow-release combined with controlled atmosphere can extend the storage of blueberries for 14 days.The results indicated that the five kinds of preservation treatments have a certain preservation effect on blueberries,and the eugenol slow-release combined with controlled atmosphere was the best preserved method.