高浓度CO_(2)处理对樱桃果实贮藏品质的影响

Effects of High CO_(2) Treatment on Sweet Cherry Fruit Quality During Storage

以“先锋”和“红灯”2个品种樱桃果实为试材,采用10%高浓度CO_(2)处理果实并对贮藏期间品质指标进行测定,研究了高浓度CO_(2)处理对不同品种樱桃品质的影响,以期为高浓度CO_(2)处理在樱桃果实贮藏保鲜中的应用提供参考依据。结果表明:10%高浓度CO_(2)处理能有效减轻“先锋”和“红灯”樱桃贮藏期间果柄、果肉褐变及腐烂的发生,抑制丙二醛(MDA)含量和pH升高,减缓果实色泽变暗和可滴定酸含量的降低,提高果实中总酚含量,延缓花色苷含量升高,降低果实中多酚氧化酶(PPO)和过氧化物酶(POD)活性。高浓度CO_(2)处理有效保持“红灯”樱桃果实的硬度,但对“先锋”樱桃无明显作用;有效减缓“先锋”樱桃果实可溶性固形物(SSC)含量的降低,但对“红灯”樱桃无明显作用;减缓“红灯”樱桃果实中维生素C含量的降低,但对“先锋”樱桃无明显作用。总体来说,10%高浓度CO_(2)处理能较好的保持樱桃果实的品质及风味,延缓樱桃果实采后衰老,但对不同品质指标的影响随品种不同而不同。

‘Van’and ‘Hongdeng’cherry fruits were used as test materials,the effects of high concentration carbon dioxide(CO_(2))treatment on the quality of different cultivars during storage were studied,in order to provide reference for the application of high concentration CO_(2) treatment in cherry fruit storage and preservation.The results showed that 10% high concentration CO_(2) treatment could effectively reduce the rotting rate,peduncle and pulp browning rate,MDA content and pH in both the two cultivars cherry fruits.The color change and decrease of titratable acid content could also been inhibited.The treatment could also increase the total phenols levels and decrease the anthocyanin content,the activity of polyphenol oxidase(PPO)and peroxidase(POD)in both the two cultivars cherry fruits.The treatment could retard the decrease of firmness in ‘Hongdeng’fruit but not in‘Van’fruit;meanwhile,the treatment could maintain the soluble solid content(SSC)in ‘Van’fruit but not in ‘Hongdeng’.The decrease of vitamin C content could be retarded by the treatment in‘Hongdeng’fruit but not in ‘Van’.In total,10% high concentration CO_(2) treatment could maintain the quality of cherry fruit and delay the senescence.