摘要
[目的]探讨蓝莓鲜果适宜的贮藏温度，延长蓝莓货架期，提高其利用价值。[方法]以新鲜蓝莓为试验材料，测定在20～25、10～15、0～5℃3种温度条件下的总酚、异黄酮、DPPH自由基清除率和还原力等的变化。[结果]贮藏初期，较高的贮藏温度（25～30℃）可加快蓝莓中抗氧化物质的积累，提高其抗氧化活性；而在贮藏后期，较高的温度加快了蓝莓果实抗氧化活性的下降速度，并缩短了蓝莓贮藏期。[结论]低温（0～5℃）能使蓝莓果实的抗氧化活性始终维持在一个相对较高的水平，且能显著延长果实的贮藏期，是蓝莓较适宜的贮藏温度。
Abstract
Objective] The aim was to determine the optimal storage temperature for fresh fruits of blueberry, prolong shelf life, improve its uti-lization value.[Method] With fresh blueberry as test material, changes of total phenols, isoflavone, DPPH free radical scavenging rate and re-ducing power under 20-25, 10-15, 0-5℃were determined.[Result] The results showed that enhanced storage temperature(25-30 ℃) ac-celerated the accumulation of antioxidant substances during the early storage , and increased the antioxidant activity;Relatively high temperature accelerated the decreasing of antioxidant activity of blueberry fruits during the late storage, and shortened the storage period of blueberry.[Con-clusion] Low temperature( 0-5 ℃) maintained the antioxidant activity nof blueberry fruits at a relatively high level, and significantly prolonged the storage period of fruits, which was the proper storage temperature for blueberry.
国家科技期刊平台
NSTL
维普
万方数据