树莓贮藏保鲜的研究.docx

树莓贮藏保鲜的研究树莓享有世界水果之王、红宝石、生命之果、癌症的克星、第三代水果之美誉,是近年来集营养、保健于一身的新兴水果,在医药、化妆、保健等方面有着广泛的用途,其产业在不断发展壮大[1]。由于树莓果皮极薄,组织娇嫩,结构易碎,且呼吸速率高,故是一种极易腐败的水果,因而树莓贮藏保鲜问题是世界性难题。针对树莓极易腐败、不易贮藏的难题,介绍了几种常用贮藏方法及技术要求,为生产企业和产业发展提供参考。采前水杨酸处理对树莓果实贮藏效果以及抗氧化能力的影响。树莓果实于采前用1mmol/L水杨酸喷施1次、2次和3次后,采摘并贮藏于1℃条件下,分别隔10、23d统计好果率,同时测定清除自由基的能力并研究总酚、总黄酮和花青素含量的变化规律。结果表明水杨酸喷施2～3次均能显著提高树莓采后贮藏期间的好果率,其中喷施2次的效果最好。采前水杨酸处理可提高采摘时树莓果实花青素、总酚和总黄酮的含量,以及总抗氧化能力、羟自由基和DPPH自由基清除能力,而显著降低过氧化氢含量,以喷施2次效果最为明显。同时,水杨酸处理可提高树莓果实采后贮藏期间的过氧化氢、总黄酮含量和清除DPPH自由基的能力,降低花青素和总酚含量、以及总抗氧化能力和清除羟自由基能力。采前水杨酸处理主要通过诱导次生代谢物质产生和增强清除DPPH自由基能力来显著提高树莓果实采后贮藏效果[2-4]。研究了室温条件下臭氧处理树莓果实对其可溶性固形物含量、可滴定酸含量、总糖含量、VC含量、单宁含量和色价等指标的影响。实验结果表明:臭氧可以明显延缓果实可溶性固形物、可滴定酸、总糖、VC、单宁含量的下降,增强色价含量,从而有效地延缓果实的成熟衰老[5-6]。研究表明采后树莓在贮藏中果实大小和纵横径逐渐减小,失重率逐渐增加,其变化幅度为完熟适熟初熟;颜色逐渐加深并失去光泽和香味;成熟度越低其外观品质保持得越好,好果率从高到低为初熟适熟完熟果实[7]。树莓果实最佳气调贮藏条件为CO2≤10%,O2≥5%,在上述气调环境条件下,贮藏20天后树莓果实仍可保持较好的品质质量[8-10].在自发气调条件下,对包装及容量对树莓保鲜效果的影响进行了研究。结果表明,在0℃条件下,0.03 mm PVC保鲜膜是树莓贮藏的最佳包装,最适容量为2 kg,树莓果实贮藏21 d后仍可保持较好的品质和较高的好果率[11-12]。?以上简要阐述了树莓贮藏保鲜技术,希望能为树莓果实贮藏保鲜的大规模应用提供了理论指导。Storage and preservation of raspberryRaspberry enjoys such titles as King of the world fruits ,Ruby”, “Fruit of life”, “Opponent of cancers and The third generation fruit .It is a newly developing fruit combined with nutrition and health care and enjoys a wide application in medicine, makeup and health care .This industry has seen a rapid growth lately . Because raspberry fruit is very thin. Its delicate is tissue and the fragile is structure. So the respiration rate is high. It is a highly perishable fruit. Thus raspberry storage and preservation issues is a worldwide problem.In consideration of the difficulties in storage of raspberry ,this article deals with a few kinds of frequently adopted storages and its technical requirements so as to provide reference for industrial production and industrial growth.Raspberry fruits were sprayed with 1 mmol/L salicylic acid 1, 2 or 3 times every 3 days before harvest, harvested and stored at 1 ℃. Their sound fruit rate, co