低压静电场对杨梅采后贮藏期间感官和营养品质的影响

Effect of Low Voltage Electrostatic Field on Sensory and Nutritional Quality of Bayberry during Postharvest Storage

为降低采后杨梅腐烂率,提高果实商品性和市场竞争力,以‘荸荠’杨梅为试材,研究低压静电场(Low voltage electrostatic field,LVEF)处理对采后杨梅贮藏品质的影响。采用LVEF处理,分析在冰温(-0.5±0.5)℃和相对湿度85%条件下贮藏期间杨梅外观色泽(a^(*)、b^(*)、L^(*)值),可溶性固形物(TSS)、可滴定酸(TA)、维生素C(VC)、花色苷、可溶性糖、还原糖和蔗糖含量等品质指标,以及杨梅整体感官风味的变化。结果表明:LVEF处理能明显延缓杨梅a^(*)、b^(*)、L^(*)值的降低,维持杨梅的红色、黄色和明亮度,抑制TSS、VC、花色苷、可溶性糖、蔗糖的降解,减缓TA含量的降低和还原糖含量的升高;贮藏期间杨梅整体风味发生了变化,但LVEF处理能明显抑制烃类化合物、硫化物等导致果品劣变气味的产生;对贮藏期间杨梅品质指标的主成分分析发现,可溶性糖含量变化对贮藏过程中杨梅品质变化的影响最大,蔗糖和还原糖次之,且可溶性糖与贮藏过程中色泽及TA、VC和花色苷含量呈显著正相关。综上,LVEF处理可以延缓采后杨梅的感官劣变,维持杨梅贮藏期间的营养品质,有效延长杨梅的保鲜期。

In order to reduce the decay rate of bayberry after harvest,and improve the commodity and market competitiveness of the fruit,this study investigated the effect of low voltage electrostatic field(LVEF)treatment on the postharvest quality of‘Biqi’bayberry,analyzed the appearance color(a^(*),b^(*),and L^(*)value),quality indicators such as total soluble solids(TSS),titratable acid(TA),vitamin C(VC),anthocyanin,soluble sugar,reducing sugar and sucrose contents,and the overall sensory flavor change of bayberry during storage under ice temperature(-0.5±0.5)℃,85%relative humidity condition.The results showed that LVEF treatment could significantly delay the decrease of a^(*),b^(*),and L^(*)values of bayberry,which maintained its red,yellow,and brightness,inhibited the degradation of TSS,VC,anthocyanin,soluble sugars,and sucrose;slowed the decrease of TA content,and blocked the increase of reducing sugar content.During storage,the overall flavor of bayberry also changed,and LVEF treatment could significantly inhibit the generation of deteriorated odors such as hydrocarbon compounds and sulfides in fruit products.The principal component analysis of the quality indices of bayberry during storage suggested that the change in soluble sugar content had the greatest impact on the quality changes of bayberry during storage,followed by sucrose and reducing sugar.Moreover,there was a significant positive correlation between soluble sugar and color,TA,VC and anthocyanin content during storage.In summary,LVEF treatment can delay the sensory deterioration of postharvest bayberry,maintain its nutritional quality during storage,and effectively extend shelf life.