微环境气调对冰温贮藏蓝莓货架期果实软化的影响

Effects of Micro-Environment Gas Regulation on Fruit Softening of Blueberry During Shelf Life After Controlled Freezing-Point Storage

为了探究微环境气调对冰温贮藏后货架期间蓝莓果实软化的调控作用,以莱克西蓝莓为实验材料,采后将其装入微环境气调箱中,并放入1-甲基环丙烯保鲜包,冷链物流车运至冰温库(-0.5℃±0.3℃)贮藏30 d后进行商品化分装,置于冰箱(7℃±1℃)中存放,定期测定果实的硬度、细胞壁多糖含量、细胞壁降解酶活性并研究蓝莓硬度与细胞壁代谢指数的相关性。结果表明:微环境气调处理使蓝莓在货架后期维持着较高的纤维素、半纤维素和原果胶含量,延缓了可溶性果胶含量的上升,同时抑制多聚半乳糖醛酸酶、果胶甲酯酶、α-L-阿拉伯呋喃糖苷酶和纤维素酶活性,延迟β-半乳糖苷酶活性峰出现时间,进而延缓果实硬度的下降。聚类和相关性分析表明:纤维素、半纤维素、原果胶聚为Ⅰ簇,与蓝莓硬度相关系数为0.580、0.663、0.645,呈极显著正相关,而可溶性果胶、多聚半乳糖醛酸酶、果胶甲酯酶、α-L-阿拉伯呋喃糖苷酶、纤维素酶和β-半乳糖苷酶聚为Ⅱ簇,与蓝莓硬度呈负相关。微环境气调结合冰温贮藏能够延缓蓝莓货架期间果实的软化,研究旨在为蓝莓货架期间硬度保持机制提供理论依据。

To explore the regulation effects of micro-environment gas regulation on blueberry fruit softening during shelf life after controlled freezing-point storage,Legacy blueberry was harvested and stored in the micro-environment gas regulation box added 1-methylcyclopropylene preservation bag,shipped to the controlled freezing point room(-0.5℃±0.3℃)for 30 d storage by cold chain logistics car and then commercially packed and storage at 7℃±1℃.Fruit firmness,cell wall polysaccharides content,cell wall degradation enzymes activity were determined to investigate the influence of micro-environment gas regulation on blueberry fruit firmness during shelf life and the correlation between blueberry firmness and cell wall metabolism indexes.The results showed that micro-environment gas regulation maintained higher contents of cellulose,hemicellulose and propectin in late stage of shelf life,delayed the increase of soluble pectin content,inhibited the activities of polygalacturonase,pectin methylesterases,α-L-arabinofuranosidase and cellulase,delayed the occurrence ofβ-galactosidase activity peak,and then delayed the decline of fruit firmness.Clustering and correlation analysis showed that the cellulose,hemicellulose,and pectin was divided intoⅠcluster.The correlation coefficient with fruit firmness was 0.580,0.663 and 0.645,respectively,which had very significant positive correlation.And soluble pectin,polygalacturonase,pectin methylesterase,α-L-arabinofuranosidase,cellulase andβ-galactosidase were divided intoⅡcluster,and negatively correlated with fruit firmness.The combination of micro-environment gas regulation and controlled freezing point storage could delay the softening of blueberry fruit during shelf life,which would provide a theoretical basis for maintaining the blueberry firmness during shelf life.