The effect of ethylene absorbent treatment on the softening of blueberry fruit.
The effect of ethylene absorbent treatment on the softening of blueberry fruit.
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DOI：
10.1016/j.foodchem.2017.11.004
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发表时间：
2018-04
期刊：
影响因子：
8.8
通讯作者：
Siyao Wang;Qian Zhou;Xin Zhou;B. Wei;Shu-juan Ji
中科院分区：
文献类型：
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作者：
Siyao Wang;Qian Zhou;Xin Zhou;B. Wei;Shu-juan Ji
研究了乙烯吸附剂（EA）在冷藏条件下延缓蓝莓果实软化的作用。在0 °C下，再在20 °C下，添加或不添加EA，保存60 天后，对果实品质进行评价。对品质属性、乙烯生物合成和果实软化指标的变化进行评价。结果表明，EA处理抑制了果实软化，减少了果实失重和腐烂，防止了总酚含量的损失。它还通过抑制1-氨基环丙烷-1-羧酸氧化酶和1-氨基环丙烷-1-羧酸合成酶的活性来降低果实的乙烯产量，同时通过抑制细胞壁降解酶的活性来保持果实的硬度，特别是在冷藏30 天以上。综上所述，EA处理可以抑制收获的蓝莓果实在0 °C贮藏期间的软化和冷藏后的货架期。在0 ℃下冷藏30 天以上，EA对蓝莓的保鲜效果较好。
The potential of ethylene absorbent (EA) to delay softening of ‘Lanfeng’ blueberry (Vacciniumspp.) fruit in conjunction with cold storage was evaluated. The fruit quality was evaluated after 60 days of storage at 0 °C again kept at 20 °C, with or without EA. Changes in quality attributes and ethylene biosynthesis and fruit softening indicators were assessed. The results indicated that EA treatment inhibited fruit softening, reduced weight loss and decay, and prevented the loss of total phenolic content. It also decreased the fruit ethylene production by inhibiting 1-aminocyclopropane-1-carboxylic acid oxidase and 1-aminocyclopropane-1- carboxylic acid synthase activities, whilst maintaining firmness by hampering cell wall-degrading enzyme activities, especially after more than 30 days of cold storage. In conclusion, EA treatment can inhibit the softening of harvested blueberry fruit during storage at 0 °C and shelf life after cold storage. After being refrigerated for more than 30 days at 0 °C, the EA has a good effect on blueberries storage.