微环境气调对冰温贮藏下蓝莓果实品质及挥发性成分的影响

Effects of Micro-environmental Atmosphere on the Quality and Volatile Components of Blueberries under Controlled Freezing Point Storage

为了明确不同气体微环境对冰温贮藏蓝莓品质和挥发性成分的影响,以‘莱克西’蓝莓为试材,研究不同的气体微环境在冰温贮藏(-0.5±0.3℃)0~80 d期间果实品质和挥发性成分的变化。结果表明,在贮藏期间,3种不同的气调环节中,O_(2)变化范围分别为15.4%~18.2%、13.1%~15.9%和6.1%~13.4%,CO_(2)变化范围分别为2.2%~4.5%、4.5%~8.8%和8.8%~14.8%。与对照相比,微环境气体调控延缓了蓝莓果实的营养物质(VC、花色苷和可滴定酸)和硬度的下降,保持了较低的腐烂率和较高的果霜覆盖指数,还能够抑制醛类物质生成,促进萜类物质的生成。其中,O_(2)含量维持在6.1%~13.4%,CO_(2)含量维持在8.8%~14.8%的气体微环境对蓝莓贮藏的效果最佳,有利于蓝莓果实的长期贮藏。

In order to clarify the effects of different gas microenvironments on the quality and volatile components of blueberry during controlled freezing point storage(-0.5±0.3℃),the changes of quality and volatile components of blueberries during 0~80 days under different gas microenvironments were studied using‘Legacy’blueberries as samples.The results showed that during the storage period,in the three different atmosphere control steps,the O_(2) variation range was 15.4%~18.2%,13.1%~15.9%and 6.1%~13.4%,and the CO_(2) variation range was 2.2%~4.5%,4.5%~8.8%and 8.8%~14.8%.Compared with the control,the microenvironmental gas regulation could delay the decrease of nutrient substances(VC,anthocyanins and titratable acid)and hardness of blueberry fruits,maintained a low decay rate and a high fruit frost coverage index,and could also inhibit the production of aldehydes and promote the production of terpenoids.Among them,the gas microenvironment with O_(2) content maintained at 6.1%~13.4%and CO_(2) content maintained at 8.8%~14.8%has the best effect on blueberry storage,which was conducive to the long-term storage of blueberry fruits.