Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (8): 1519-1526.DOI: 10.11869/j.issn.100-8551.2019.08.1519

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of 60Co-γ Irradiation Combined With 1-MCP on Storage Quality of Blueberry

CAO Sen1,2, LI Jiangkuo3, MA Chao2, JI Ning1,2, BA Liangjie1,2, WU Yang1,2, WANG Rui1,2,*   

  1. 1 School of Food and Pharmaceutical Engineering, Guiyang College, Guiyang, Guizhou 550005;
    2 Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005;
    3 National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin),Tianjin 300384
  • Received:2018-06-26 Revised:2018-09-11 Online:2019-08-10 Published:2019-06-20


曹森1,2, 李江阔3, 马超2, 吉宁1,2, 巴良杰1,2, 吴洋1,2, 王瑞1,2,*   

  1. 1 贵阳学院食品与制药工程学院, 贵州 贵阳 550005;
    2 贵州省果品加工工程技术研究中心,贵州 贵阳 550005;
    3 国家农产品保鲜工程技术研究中心(天津),天津 300384
  • 通讯作者: *王瑞,男,教授,主要从事农产品贮藏与加工研究。
  • 作者简介:曹森,男,副教授,主要从事农产品贮藏与加工研究。
  • 基金资助:

Abstract: In order to study the effects of 60Co-γ irradiation combined with 1-methylcyclopropene treatment on the storage quality of blueberry, the “Powderblue”blueberry was used as the experimental material to determine the physiological indexes, nutritional index and related enzyme activities. Postharvest blueberry were divided into 6 treatments under (0±0.5)°C conditions(1.5 kGy irradiation treatment was recorded as A, 2.5 kGy irradiation treatment as B, 1.5 kGy irradiation +1μL·L-1 1-MCP treatment as C, 2.5 kGy irradiation +1μL·L-1 1-MCP treatment as D, 1μL·L-1 1-MCP treatment as E, and control as F).The results showed that: compared with the control (F), the four treatments (A,C,D and E)inhibited the increase of fruit decay rate and decline of flavor index, delayed the physiological metabolism of fruit, maintained better nutritional quality and enzyme activity of fruit, while 2.5 kGy irradiation (E) treatment decreased the firmness, L* value, soluble solids and anthocyanincontent content as well as increased the PG activity. Among them, The decay rates of blueberries in groups A,B,C,D,E and F were 24.94%、38.36%、13.87%、30.78%、22.96% and 48.38% respectively after storage for 80 days. Therefore, 1.5 kGy60Co-γ irradiation combined with 1 μL·L-1 1-MCP treatment had the best fresh-keeping effect on the storage of blueberry fruits. This study could provide a new idea for the storage and preservation of blueberries.

Key words: blueberry, 60Co-γ, irradiation, 1-methylcyclopropene, storage quality

摘要: 为研究60Co-γ辐照结合1-甲基环丙烯(1-MCP)处理对蓝莓贮藏品质的影响,以粉蓝蓝莓为试验材料,对采后蓝莓生理指标、营养指标及相关酶活性进行测定,研究0±0.5℃条件下6种处理(1.5 kGy辐照处理记为A、2.5 kGy辐照处理记为B、1.5 kGy辐照+1 μL·L-1 1-MCP 处理记为C、2.5 kGy辐照+1 μL·L-1 1-MCP处理记为D、1 μL·L-1 1-MCP处理记为E,不进行任何处理记为F)对蓝莓贮藏品质的影响。结果表明,与对照(F)比较,4种处理(A、C、D、E)均能够抑制果实腐烂率的上升和风味指数的下降,延缓果实的生理代谢,更好地保持果实的营养品质和酶活性,而2.5 kGy辐照处理(B)降低了果实的硬度、L*值、可溶性固形物含量和花色苷含量,加快了果实多聚半乳糖醛酸酶活性的上升。其中,在贮藏80 d时,A、B、C、D、E、F组蓝莓的腐烂率分别为24.94%、38.36%、13.87%、30.78%、22.96%和48.38%。因此,1.5 kGy 60Co-γ辐照结合1 μL·L-1 1-MCP处理蓝莓对果实的贮藏效果最好。本研究结果为蓝莓的贮藏保鲜提供了新思路。

关键词: 蓝莓, 60Co-γ, 辐照, 1-甲基环丙烯, 贮藏品质