Effects of pre-treatments on storage quality of blueberry

Authors

ZHANG Haiwei, School of Tea and Food Acience & Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
ZHANG Xiaoqing, School of Tea and Food Acience & Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
ZHANG Yulu, School of Tea and Food Acience & Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
GAO Xueling, School of Tea and Food Acience & Technology, Anhui Agricultural University, Hefei, Anhui 230036, China

Abstract

The effects of ⁶⁰Co γ irradiation treatment, chlorine dioxide treatment, ozone gas treatment and pre-temperature treatment on the post-harvest quality of blueberry fruit at low temperature storage were investigated. In order to compare the effects of the four treatment methods on preserving blueberries physiological parameters such as fresh rate, weight loss rate, soluble solid content (SSC), value of chromatic aberration, polyphenol oxidase (PPO) were monitored periodically. The results showed that all of those four treatments can enhance the storage quality of blueberries in different degrees, and irradiation treatment show the best result in storage. It can significantly keep fresh rate, inhibiting the PPO activity of blueberry fruit and maintain the higher SSC. Ozone treatment shows the good capacity of water holding, keeping high SSC. And chlorine dioxide treatment can also enhance the fresh rate and reduce the weight loss, but the effect is less than the irradiation treatment and chlorine dioxide treatment. Although the pre-temperature treatment can keep the best color, but cause the higher weight loss, and the pre-temperature treatment show the worst result during storage. Therefore, ⁶⁰Co γ irradiation treatment show the better result compared with the other three storage methods to prolong the storage period.

Publication Date

9-28-2016

First Page

105

Last Page

108

DOI

10.13652/j.issn.1003-5788.2016.09.027

Recommended Citation

Haiwei, ZHANG; Xiaoqing, ZHANG; Yulu, ZHANG; and Xueling, GAO (2016) "Effects of pre-treatments on storage quality of blueberry," Food and Machinery: Vol. 32: Iss. 9, Article 27.
DOI: 10.13652/j.issn.1003-5788.2016.09.027
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/27

References

［1］ 纪淑娟, 周倩, 马超, 等. 1-MCP处理对蓝莓常温货架品质变化的影响［J］. 食品科学, 2014, 35(2): 322-327.
［2］ 王友升, 蔡琦玮, 安琳, 等. 1-甲基环丙烯和二氧化氯对蓝莓低温贮藏期间品质影响的多变分析［J］. 中国食品学报, 2014, 14(5): 253-258.
［3］ 余江涛, 谢晶. 臭氧水处理结合气调包装对鲜切生菜保鲜效果的影响［J］. 食品与机械, 2015, 31(1): 111-115.
［4］ 王挥. 采后热处理对芒果贮藏特性影响及机理的研究［D］. 南宁: 广西大学, 2012.
［5］ 周慧娟, 叶正文, 张学英, 等. 电子束辐照对蓝莓品质及生理代谢的影响［J］. 核农学报, 2013, 27(9): 1 308-1 316.
［6］ AKRAM K, AHN J, YOON S, et al. Quality attributes of Pleurotuseryngii following gamma irradiation［J］. Postharvest Biology and Technology, 2011, 66(1): 42-47.
［7］ COLGECEN I, SECKIN M. The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality［J］. Postharvest Biology and Technology, 2015, 109: 10-19.
［8］ WU Bin, LI Xue-ping, HU Hui-gang, et al. Effect of chlorine dioxide on the control of postharvest diseases and quality of litchi fruit［J］. African Journal of Biotechnology, 2011, 10(32): 6 030-6 039.
［9］ CROWE K M, BUSHWAY A, DAVIS-DENTICI K. Impact of postharvest treatments, chlorine and ozone, coupled with low-temperature frozen storage on the antimicrobial quality of lowbush blueberries (Vaccinium angustifolium) ［J］. Food Science and Technology, 2012, 47(1): 213-215.
［10］ YEOH W K, ALI A, FORNEY C F, et al. Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya［J］. Postharvest Biology and Technology, 2014, 89(50): 56-58.
［11］ 尹素云. 桃贮藏保鲜技术［J］. 河北果树, 2003(5): 21-25.
［12］ 钱玉梅, 高丽萍, 张玉琼. 采后预温处理对草莓果实保鲜效果的影响［J］. 生物学杂志, 2006, 23(2): 50-53.
［13］ YANG Zhen-feng, ZHENG Yong-hua, CAO Shi-feng. Effect of high oxygen atmosphere storage on quality, antioxidant enzymes, and DPPH-radical scavenging activity of Chinese bayberry fruit［J］. Journal of Agriculture and Food Chemistry, 2009, 57(1): 176-181.
［14］ WANG ShiowY, CHEN Chi-Tsun, YIN Jun-jie, Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries［J］. Food Chemistry, 2010, 120(1): 199-204.
［15］ 许艳顺, 朱建秋, 葛黎红, 等. 二氧化氯减菌化处理对发酵鱼糜品质的影响［J］. 食品与机械, 2013, 29(4): 47-49.
［16］ 王秋芳, 乔勇进, 陈召亮, 等. 臭氧处理对巨峰葡萄微生物及贮藏品质的影响［J］. 安徽农业科学, 2010, 38(9): 4 784-4 787.
［17］ 赵红梅, 钟海雁, 王丽霞, 等. 臭氧对杂柑类采后生理指标的影响［J］. 食品与机械, 2006, 22(5): 43-45.
［18］ 耿鹏飞, 高贵田, 薛敏, 等. 气体二氧化氯在果蔬杀菌保鲜方面的研究与应用［J］. 食品工业科技, 2014, 36(6): 387-391.
［19］ 吴欣, 徐安俐, 李莉莉, 等. 保鲜剂对蓝莓贮藏效果及相关酶活性的影响［J］. 食品科技, 2013, 38(2): 26-31.
［20］ 师晓娜. 不同包装材料对南果梨贮藏保鲜效果的影响［D］. 呼和浩特: 内蒙古农业大学, 2009: 12-13.
［21］ 徐晓燕, 惠伟, 关军峰, 等. 臭氧对砀山酥梨采后生理及腐烂效果的影响［J］. 食品与生物技术学报, 2012, 31(6): 628-633.
［22］ 陈存坤, 董成虎, 纪海鹏, 等. 臭氧处理对双孢菇采后生理和贮藏品质的影响［J］. 食品研究与开发, 2015, 36(17): 155-158.
［23］ 陈瑞琴, 刘保华, 王果, 等. 不同荔枝品种采后果皮褐变与多酚氧化酶关系的研究［J］. 热带作物学报, 2012, 33(7): 1 261-1 266.
［24］ 冯岩岩, 王庆国. 高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响［J］. 保鲜与加工, 2013, 13(5): 29-33.