Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest
Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest
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DOI：
10.1002/jsfa.9904
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发表时间：
2019-08-06
影响因子：
4.1
通讯作者：
Feng, Ke
中科院分区：
文献类型：
--
作者：
Ji, Yaru;Hu, Wenzhong;Feng, Ke
蓝莓因其丰富的天然抗氧化剂和良好的营养保健功能而受到消费者的青睐。然而，由于收获后的微生物感染和代谢老化，蓝莓非常容易腐烂。乙醇已被证明具有控制采后微生物和改善水果和蔬菜贮藏质量的作用。本研究旨在阐明乙醇对采后蓝莓外观品质和风味属性的影响。用乙醇（250、500和1000亩L-1）处理蓝莓，在0 +/- 0.5℃、90%相对湿度（RH）条件下贮藏40天。结果乙醇处理能显著减缓蓝莓硬度下降，降低蓝莓腐烂率，且呈剂量依赖性。乙醇处理蓝莓的可溶性固形物含量（SSC）和可滴定酸度（TA）显著提高（P < 0.05），改善了蓝莓的口感。乙醇在蓝莓中的积累刺激了乙醇脱氢酶（ADH）和丙酮酸脱羧酶（PDC）的活性，促进了乙醇、乙醛和丙酮酸的转化，提高了它们在蓝莓中的含量。在乙醇处理的蓝莓中检测到更多的挥发物，尤其是酯类，如乙酸甲酯、乙酸乙酯、丙酸乙酯、异丁酸乙酯、2-甲基丁酸乙酯、异戊酸乙酯、3-甲基-2-丁酸乙酯、癸二酸二乙酯和肉豆肉酸异丙酯。结论乙醇对蓝莓的保鲜作用受乙醇浓度的显著影响。在本研究中，500亩L-1乙醇熏蒸处理对蓝莓的外观品质（硬度和腐烂率）和风味属性（SSC、TA和挥发物）的影响最好。(c) 2019年化学工业学会
BACKGROUND Blueberries are appreciated by consumers for their rich natural antioxidants and their good nutritional and health functions. However, blueberries are very perishable due to microbial infection and metabolic aging after harvest. Ethanol has been shown to have the effect of controlling postharvest microorganisms and improving storage quality of fruits and vegetables. This study aimed to clarify the effects of ethanol on the appearance quality and flavor attributes of postharvest blueberries. Blueberries were treated with ethanol (250, 500, and 1000 mu L L-1) and stored at 0 +/- 0.5 degrees C, 90% relative humidity (RH), for 40 days. RESULTS The results indicated that ethanol treatment could slow the decline of blueberry firmness and reduce the decay rate significantly in a dose-dependent manner. The soluble solids content (SSC) and titratable acidity (TA) of ethanol-treated blueberries increased significantly (P < 0.05), improving the taste of the blueberries. The activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were stimulated with the accumulation of ethanol in blueberries, which catalyzed the conversion of ethanol, acetaldehyde, and pyruvate, increasing their levels in blueberries. More volatiles, especially esters, were detected in ethanol-treated blueberries, e.g. methyl acetate, ethyl acetate, ethyl propanoate, ethyl isobutyrate, ethyl 2-methylbutanoate, ethyl isovalerate, ethyl 3-methyl-2-butenoate, diethyl sebacate, and isopropyl myristate. CONCLUSION The preservative effect of ethanol on blueberry was significantly affected by ethanol concentration. In this study, the effect of 500 mu L L-1 ethanol fumigation on blueberry was the best in terms of appearance quality (firmness and decay rate) and flavor attributes (SSC, TA, and volatiles). (c) 2019 Society of Chemical Industry