蓝莓果实复合气调保鲜技术研究

Studies on Compound Modified Atmosphere Packaging Technology of Blueberry

本研究以蓝莓品种‘蕙兰’果实为试材,以低温冷藏(4±0.5)℃为对照,采用气调保鲜包装技术(MAP)并结合(4±0.5)℃低温贮藏,研究不同体积比例O_(2)、CO_(2)和N_(2)的MAP包装方式对蓝莓果实保鲜效果的影响。结果表明:与低温冷藏相比,MAP包装能有效延缓果实腐烂速率,抑制果实硬度及可滴定酸、可溶性固形物和可溶性糖含量的下降;充入9%O_(2)+9%CO_(2)+82%N_(2)处理效果最好,贮藏45 d时,蓝莓果实硬度为0.34 kg/cm^(2)、可溶性固形物含量为12.37%、可溶性糖含量为9.72%、可滴定酸含量为0.84%,果实腐烂率为4%。

In this study,with cryogenic refrigeration(4±0.5)℃ as the control,the modified atmosphere packaging(MAP)was adopted and combined with cryogenic storage(4±0.5)℃ to study the effects of MAP methods of O_(2),CO_(2) and N_(2) in different volume proportions on blueberry freshness preservation by using the fruit of the blueberry varietýHuilańas the test material.The results showed that MAP could effectively delay the rate of fruit decay and inhibit the decline of fruit firmness,titratable acid,soluble solid and soluble sugar.The best results were obtained by filling in 9%O_(2)+9%CO_(2)+82%N_(2).When stored for 45 d,the firmness of blueberry fruits was 0.34 kg/cm^(2),the soluble solid content was 12.37%,the soluble sugar content was 9.72%,the titratable acid content was 0.84%and the fruit decay rate was 4%.