采后乙醇处理对蓝莓果实酚类物质含量及抗氧化能力的影响

Effect of ethanol treatment on phenolic compounds and antioxidant capacity of blueberry

为研究采后乙醇处理对蓝莓果实中酚类物质含量和抗氧化能力的影响,采用500μL/L乙醇室温下熏蒸处理"北陆"蓝莓(Vaccinium corymbosum L.)果实12 h后,每盒120 g装入商用塑料盒,然后转入1℃冷藏28 d,每隔7 d测定果实品质变化指标。结果表明:500μL/L乙醇处理可显著抑制蓝莓果实贮藏期间腐烂指数的上升,抑制TA、Vc含量的下降,同时显著提高果实中总酚、总花色苷和抗氧化能力,诱导大多数花色苷单体的合成。乙醇处理在蓝莓果实采后保鲜上具有较好的应用前景。

In order to understand the effect of ethanol treatment on the change of phenolic compounds and their antioxidant ability of blueberry fruit,‘Hokuriku’blueberries( Vaccinium corymbosum L.) were fumigated with 500μL /L ethanol for 12 h at 20 ℃. The fruit was then packed with 120 g per plastic case and stored at 1 ℃ for 28 d.Quality changes were tested every 7 days during the storage. The results showed that ethanol treatment significantly inhibited fruit decay rate and the decrease of TA and Vc. The treatment significantly increased the total phenolic and total anthocyanin contents and antioxidant ability of the fruit,and induced the biosynthesis of most individual anthocyanins in the fruit. The results demonstrated a promising application of ethanol treatement in the fresh-keeping of blueberry.