纳米硒和UV-C处理对蓝莓品质及贮藏性的影响
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摘要
蓝莓含有大量的花青素、SOD等抗氧化物质,是具有较高的经济、营养保健价值和广阔开发前景的新型果树树种。随着人们生活质量的提高,果蔬保鲜越来越受到人们的重视。蓝莓贮藏运输过程中极易出现生理腐败和病原菌侵染腐烂,造成新鲜蓝莓采后保鲜难度增大、货架期短等亟待研究解决的问题。本文综合分析了蓝莓采后贮藏中的生理变化和影响因素,总结探讨了现有的主要蓝莓保鲜技术,并对当前保鲜技术存在的问题提出了解决方案；本论文分别用采前和采后两种不同处理方法,对三个品种蓝莓进行试验研究,以期达到延长采后蓝莓货架期的同时又保持其营养保健价值的目的,并对生产实践提供技术指导。
(1)采前保鲜处理：通过在采前四个时期利用不同浓度的纳米硒处理3个蓝莓品种,探索贮藏期间蓝莓生理品质变化、病菌抑制作用和保鲜效应的影响。结果表明：①采前进行纳米硒处理均能不同程度的提高各品种蓝莓果实的可溶性固形物含量；②在保鲜效果方面,不同处理方案对3个品种蓝莓保鲜效果差异很大,“蓝丰”品种只有处理4(30倍根施和3次30倍叶施)能够达到保鲜效果,其它的3个处理方案均没达到保鲜效果,腐烂率反而高于对照组,③“伯克利”品种的处理2、3、4组的腐烂率明显低于对照组分别为20.1%、36.2%和30.1%,处理2(30倍根施和40倍3次叶施)是最佳方案,④“北青”品种的保鲜效果不理想,所有处理的效果均低于对照组。
(2)采后保鲜处理：主要探索UV-C处理在蓝莓保鲜方面的应用效果,通过与对照组比较,体现紫外处理后蓝莓的保鲜效果。将3个品种蓝莓在距离紫外灯15cm处对果实进行0、30、60、120和240s五个时长的UV-C辐射处理,随后4℃贮藏,定期调查3个品种蓝莓的腐烂率、测定分析主要理化性质的变化。结果表明：①各处理在SSC含量、pH值等方面的影响表现为差异不显著,“蓝丰”花青素含量略高于对照组；②在整个实验期内,紫外处理时长为30、60和120s的处理果实腐烂率显著低于另外两个处理,且硬度增加,防御性酶活提高,各品种间存在一定的差异,“蓝丰”品种以60和120s的处理效果最佳,③“伯克利”品种以60s处理的腐烂率最低,30和120s达到相同的保鲜效果没有显著差异,④“北青”品种的紫外保鲜能够达到一定的保鲜效果,以120s的处理最佳,但其保鲜效果没有前两个品种明显。由此可见,蓝莓采摘后进行适当时长的UV-C处理对控制病变、延长贮藏期、保障品质具有良好的效果,但是同一紫外处理时长对各品种蓝莓的影响相差很多。
Blueberry contains large amounts of anthocyanin, SOD and other antioxidant; it is a new species of fruit trees with high economic, nutritional value and broad development prospects. With the improvement of the quality of people's life, the fresh-keeping of fruits and vegetables attracts more and more attention. Blueberry is easily infected with physiological corruption and pathogen infection during the storage and transport, and resulted in preservation difficult, short shelf life and other technical difficulties, has become a new research field in the postharvest. The paper analyzed the typical physiological quality changes and influencing factors about blueberry postharvest storage, summarized and discussed the existing main technology of preservation, and pointed out the direction for the solution; this paper respectively used two processing methods:pre-harvest treatment and post-harvest treatment, treat different varieties of blueberries, in order to extend the shelf life of the postharvest blueberry while maintaining its nutritional value, and provide technical guidance for the production.
(1) Pre-harvest treatment of preservation:search the effect about physiological quality change, pathogen inhibition and preservation of the different varieties of blueberries during storage that pre-harvest treated by different concentrations of NANO-Se in the different time. The experiment used three varieties of blueberries as test materials, and different concentrations of NANO-Se were put in the root on7days before bud, and sprayed on7days before flowering, in the fruit enlargement stage and on7days before picking. Then the blueberries are carried out storage after picking, regularly measured the physiological quality change and preservation effect. The results showed that:①Pre-harvest spraying with NANO-Se could improve the soluble solids content of various blueberries fruit in varying degrees;②In the preservation, different treatment programs have different preservation influence on blueberries with three varieties. For the Bluecrop, the fourth treatment achieved the preservation effect that it is the root fertilization and foliage dressing three times after dilution30times; the other three treatment all failed, the contrary, the incidence rate higher than the control group;③The Berkeley incidence of the treatment2,3,4was significantly lower than the control group, they were20.1%,36.2%and30.1%, so the second one is the best treatment option;④The Northblue fresh-keeping treatment did not reach the expected, all treatment options were lower than the control group.
(2) Post-harvest preservation treatment:the research explores the UV-treated blueberries preservation effect, reflects the effect of fresh blueberries by the UV treatment, comparing with the control group. The three varieties of blueberries fruits were taken in the processing of0,30,60,120and240s UV-C radiation treatment on15cm from the UV lamp, and then stored them in4℃, regular surveyed the incidence of the three kinds blueberries, measured the main physical and chemical properties change, and analyzed the different varieties of blueberries UV treatment programs, provide technical guidance for the fresh industry of UV treatment methods, and provide the corresponding reference data and perspectives. The results showed that:①The SSC content and PH are a insignificantly differences in all treatments, but the anthocyanin content was slightly influenced by UV-C;②The incidence of fruit that are treated by30,60and120s UV-C was significantly lower than the other two treatment hardness increased throughout the experimental period, defensive enzyme activity is increased, and different UV treatment had different effects on different varieties of blueberries, the Bluecrop blueberries of60and120s UV treatment is the most significant;③The incidence of Berkeley blueberries the lowest incidence that are treated by60s UV-C.30and120s UV-C treatment achieved the same fresh-keeping and didn't have significant difference;④Northblue blueberry was able to reach certain fresh-keeping by UV treatment, the best is120s UV treatment, but the preservation was not as obvious as Bluecrop and Berkeley. Above that, blueberries could control disease prolong the storage period and protect the quality which are treatment by the appropriate length of UV-C after picking, but the effect the varieties of blueberries are a lot of different by the same UV treatment.
(1)采前保鲜处理：通过在采前四个时期利用不同浓度的纳米硒处理3个蓝莓品种,探索贮藏期间蓝莓生理品质变化、病菌抑制作用和保鲜效应的影响。结果表明：①采前进行纳米硒处理均能不同程度的提高各品种蓝莓果实的可溶性固形物含量；②在保鲜效果方面,不同处理方案对3个品种蓝莓保鲜效果差异很大,“蓝丰”品种只有处理4(30倍根施和3次30倍叶施)能够达到保鲜效果,其它的3个处理方案均没达到保鲜效果,腐烂率反而高于对照组,③“伯克利”品种的处理2、3、4组的腐烂率明显低于对照组分别为20.1%、36.2%和30.1%,处理2(30倍根施和40倍3次叶施)是最佳方案,④“北青”品种的保鲜效果不理想,所有处理的效果均低于对照组。
(2)采后保鲜处理：主要探索UV-C处理在蓝莓保鲜方面的应用效果,通过与对照组比较,体现紫外处理后蓝莓的保鲜效果。将3个品种蓝莓在距离紫外灯15cm处对果实进行0、30、60、120和240s五个时长的UV-C辐射处理,随后4℃贮藏,定期调查3个品种蓝莓的腐烂率、测定分析主要理化性质的变化。结果表明：①各处理在SSC含量、pH值等方面的影响表现为差异不显著,“蓝丰”花青素含量略高于对照组；②在整个实验期内,紫外处理时长为30、60和120s的处理果实腐烂率显著低于另外两个处理,且硬度增加,防御性酶活提高,各品种间存在一定的差异,“蓝丰”品种以60和120s的处理效果最佳,③“伯克利”品种以60s处理的腐烂率最低,30和120s达到相同的保鲜效果没有显著差异,④“北青”品种的紫外保鲜能够达到一定的保鲜效果,以120s的处理最佳,但其保鲜效果没有前两个品种明显。由此可见,蓝莓采摘后进行适当时长的UV-C处理对控制病变、延长贮藏期、保障品质具有良好的效果,但是同一紫外处理时长对各品种蓝莓的影响相差很多。
Blueberry contains large amounts of anthocyanin, SOD and other antioxidant; it is a new species of fruit trees with high economic, nutritional value and broad development prospects. With the improvement of the quality of people's life, the fresh-keeping of fruits and vegetables attracts more and more attention. Blueberry is easily infected with physiological corruption and pathogen infection during the storage and transport, and resulted in preservation difficult, short shelf life and other technical difficulties, has become a new research field in the postharvest. The paper analyzed the typical physiological quality changes and influencing factors about blueberry postharvest storage, summarized and discussed the existing main technology of preservation, and pointed out the direction for the solution; this paper respectively used two processing methods:pre-harvest treatment and post-harvest treatment, treat different varieties of blueberries, in order to extend the shelf life of the postharvest blueberry while maintaining its nutritional value, and provide technical guidance for the production.
(1) Pre-harvest treatment of preservation:search the effect about physiological quality change, pathogen inhibition and preservation of the different varieties of blueberries during storage that pre-harvest treated by different concentrations of NANO-Se in the different time. The experiment used three varieties of blueberries as test materials, and different concentrations of NANO-Se were put in the root on7days before bud, and sprayed on7days before flowering, in the fruit enlargement stage and on7days before picking. Then the blueberries are carried out storage after picking, regularly measured the physiological quality change and preservation effect. The results showed that:①Pre-harvest spraying with NANO-Se could improve the soluble solids content of various blueberries fruit in varying degrees;②In the preservation, different treatment programs have different preservation influence on blueberries with three varieties. For the Bluecrop, the fourth treatment achieved the preservation effect that it is the root fertilization and foliage dressing three times after dilution30times; the other three treatment all failed, the contrary, the incidence rate higher than the control group;③The Berkeley incidence of the treatment2,3,4was significantly lower than the control group, they were20.1%,36.2%and30.1%, so the second one is the best treatment option;④The Northblue fresh-keeping treatment did not reach the expected, all treatment options were lower than the control group.
(2) Post-harvest preservation treatment:the research explores the UV-treated blueberries preservation effect, reflects the effect of fresh blueberries by the UV treatment, comparing with the control group. The three varieties of blueberries fruits were taken in the processing of0,30,60,120and240s UV-C radiation treatment on15cm from the UV lamp, and then stored them in4℃, regular surveyed the incidence of the three kinds blueberries, measured the main physical and chemical properties change, and analyzed the different varieties of blueberries UV treatment programs, provide technical guidance for the fresh industry of UV treatment methods, and provide the corresponding reference data and perspectives. The results showed that:①The SSC content and PH are a insignificantly differences in all treatments, but the anthocyanin content was slightly influenced by UV-C;②The incidence of fruit that are treated by30,60and120s UV-C was significantly lower than the other two treatment hardness increased throughout the experimental period, defensive enzyme activity is increased, and different UV treatment had different effects on different varieties of blueberries, the Bluecrop blueberries of60and120s UV treatment is the most significant;③The incidence of Berkeley blueberries the lowest incidence that are treated by60s UV-C.30and120s UV-C treatment achieved the same fresh-keeping and didn't have significant difference;④Northblue blueberry was able to reach certain fresh-keeping by UV treatment, the best is120s UV treatment, but the preservation was not as obvious as Bluecrop and Berkeley. Above that, blueberries could control disease prolong the storage period and protect the quality which are treatment by the appropriate length of UV-C after picking, but the effect the varieties of blueberries are a lot of different by the same UV treatment.
引文
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