In order to improve the quality instability of sweet cherry under express packaging, fresh cherries “friendship” with 90% maturity were used as the test materials, and four different post harvest treatments (1: pre-cooling, 2: pre-cooling+ice in foam box, 3: pre-cooling+cold storage agent in foam box, and 4: pre-cooling+acidic electrolyzed water treatment+cold storage agent in foam box) were used for post harvest commercialization. After treatment, the experimental boxes were packed and then placed indoor at 26 ℃, shaking for 10 min per day. And the weight loss, number of fungi, rotting rate, pulp firmness, color, soluble solids and VC content on cherry fruit within 6 days were tested. The results showed that, compared with the sweet cherry which was pre-cooled only before packaging (treatment 1), ice bag, cold storage agent and acidic electrolyzed water treatment could effectively reduce the number of mould and rotten fruit rate and improve the quality of sweet cherry. However, compared with the traditional ice bag (treatment 2), the preservative effect of cold storage agent (treatment 3) and acidic electrolyzed water combined with cold storage agent (treatment 4) was better. The total number of molds in treatment 4 was only 8.52% in the simulated express delivery process for 2 days, and the rotten fruit was only 6.49% in the 4th day. However, it was just 32.45% of the treatment 1, so the preservation effect of treatment 4 was very significant.Meanwhile, the weight loss rate, pulp firmness, color, soluble solids and VC content of sweet cherry treated with treatment 4 were also significantly better than those of other groups. It demonstrated that different post-harvest commercial treatments had great impact on the quality of sweet cherry under express delivery conditions. The number of molds on the surface and the rot rate of the cherry fruit could be significantly reduced, and the quality of fruit could be improved by timely pre-cooling, sterilization with acidic electrolyzed water and temperature control with refrigerant.
[1] 王文生, 杨少桧, 闫师杰.我国果蔬冷链发展现状与节能降耗主要途径[J].保鲜与加工, 2016, 16(2):1-5.
WANG W S, YANG S H, YAN S J.Development status of fruits and vegetables cold chain and main ways of saving energy and reducing consumption in china[J].Storage and Process, 2016, 16(2):1-5.
[2] SUWIMOL C, JOHN B G, QUAN V V, et al.Sweet cherry:Composition, postharvest preservation, processing and trends for its future use[J].Trends in Food Science & Technology, 2016(55):72-83.
[3] 张潇方, 刘升, 贾丽娥, 等.樱桃冷链物流保鲜技术研究进展[J].保鲜与加工, 2016, 16(5):120-124.
ZHANG X F, LIU S, JIA L E, et al.Research progress on cold chain logistics technique of cherry[J].Storage and Process, 2016, 16(5):120-124.
[4] 代守鑫. 不同剂量电子束辐照处理对甜樱桃的保鲜效果[J].食品与发酵工业, 2019, 45(20):232-236.
DAI S X.Effects of different electron beam irradiation doses on sweet cherry preservation[J].Food and Fermentation Industries, 2019, 45(20):232-236.
[5] 裘纪莹, 徐慧, 陈蕾蕾, 等.采收成熟度在快递包装下对樱桃品质的影响[J].食品工业科技, 2018, 39(6):255-258;264.
QIU J Y, XU H, CHEN L L, et al.Effects of harvest maturity on qualities of cherry under express packaging[J].Scince and Technology of Food Industry, 2018, 39 (6):255-258;264.
[6] WANI A A, SINGH P, GUL K, et al.Sweet cherry (Prunus avium):Critical factors affecting the composition and shelf life[J].Food Packaging and Shelf Life, 2014, 1(1):86-99.
[7] FANG G Y, TANG F, CAO L.Dynamic characteristics of cool thermal energy storage systems a review[J].International Journal of Green Energy, 2016, 13(1):1-13.
[8] 刘方方, 刘欣伟, 张紫恒, 等.果蔬保鲜用相变蓄冷剂的研制及性能研究[J].河北科技大学学报, 2018, 39(6):540-545.
LIU F F, LIU X W, ZHANG Z H, et al.Preparation and properties study of phase change materials for fruits and vegetables preservation[J].Journal of Hebei University of Science and Technology, 2018, 39(6):540-545.
[9] 赵晓晓, 夏铭, 管维良, 等.蓄冷技术在生鲜果蔬贮藏和运输中的研究与应用[J].保鲜与加工, 2020, 20(1):217-225.
ZHAO X X, XIA M, GUAN W L, et al.Research and application of cool storage technology in storage and transportation of fresh fruits and vegetables[J].Storage and Process, 2020, 20(1):217-225.
[10] 折弯弯, 程曦, 张洪翠, 等.蓄冷剂控温泡沫箱对常温物流莴笋尖的保鲜机理[J].食品与发酵工业, 2018, 44(3):170-178.
SHE W W, CHENG X, ZHANG H C, et al.Mechanism of coolant controlled temperature foam box in lettuce fresh keeping under normal temperature logistics and transportation[J].Food and Fermentation Industries, 2018, 44(3):170-178.
[11] 王蕾, 俞凌峰, 李君豪, 等.基于蓄冷剂模拟贮运的秀珍菇细胞膜损伤和酶活力变化[J].食品科学, 2019, 40(1):270-277.
WANG L, YU L F, LI J H, et al.Cell membrane injury and enzyme activity of Pleurotus geesteranus during simulated storage and transportation with cool-storage agent[J].Food Science, 2019, 40(1):270-277.
[12] 纪淑娟, 齐谨宇, 魏宝东, 等.电位水对黄瓜表面杀菌及常温货架期保鲜效果的影响[J].食品与发酵工业, 2014, 40(12):190-195.
JI S J, QI J Y, WEI B D, et al.Effect of electrolyzed functional water on the surface sterilization and preservation of cucumber during shelf life at room temperature[J].Food and Fermentation Industries, 2014, 40(12):190-195.
[13] 马焱娜, 李娇, 徐沁, 等.弱酸性电位水在杨梅防腐保鲜中的应用[J].食品科学, 2016, 37(14):253-257.
MA Y N, LI J, XU Q, et al.Application of slightly acidic electrolyzed water in the preservation of Myrica rubra[J].Food Science, 2016, 37(14):253-257.
[14] 凌建刚, 李娇, 康孟利, 等.弱酸性电位水在茭白防腐保鲜中的应用[J].食品科学, 2015, 36(22):250-254.
LING J G, LI J, KANG M L, et al.Application of slightly acidic electrolyzed water (SAEW) in preservation of Zizania latifolia stems[J].Food Science, 2015, 36(22):250-254.
[15] 葛枝. 超声波、弱酸性电位水在果蔬表面除菌、保鲜中应用[D].杭州:浙江大学, 2014.
GE Z.Investigation of slightly acidic electrolyzed water and ultrasonic treatment on surface decontamination and preservation of fresh fruits and vegetables[D].Hangzhou:Zhejiang University, 2014.
[16] 崔建潮, 王文辉, 贾晓辉, 等.不同预冷方式对货架期甜樱桃果实品质的影响[J].中国果树, 2017, 29(1):17-20;29.
CUI J C, WANG W H, JIA X H, et al.Effects of different precooling modes on the quality of sweet cherry during shelf life[J].China Fruits, 2017 (1):17-20;29.
[17] 姜爱丽, 胡文忠, 李慧, 等.纳他霉素处理对采后甜樱桃生理代谢及品质的影响[J].农业工程学报, 2009, 25(12):351-356.
JIANG A L, HU W Z, LI H, et al.Effect of natamycin treatment on physiological metabolism and quality of postharvest sweet cherry[J].Transactions of the CSAE, 2009, 25(12):351-356.
[18] 焦中高, 刘杰超, 刘慧, 等.短波紫外线辐照处理对采后甜樱桃果实营养品质和抗氧化活性的影响[J].中国食品学报, 2017, 17(1):170-178.
JIAO Z G, LIU J C, LIU H, et al.Effect of postharvest UV-C irradiation on nutrition properties and antioxidant activity of sweet cherry during storage[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(1):170-178.
[19] 曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2013:37-39.
CAO J K, JIANG W B, ZHAO Y M.Guidance of physiological and biochemical experiment of fruit and vegetable after harvest[M].Beijing:China Light Industry Press, 2013:37-39.
[20] LEE S K, KADER A A.Preharvest and postharvest factors influencing vitamin C content of horticultural crops[J].Postharvest Biology and Technology, 2000, 20(3):207-220.
[21] MARIA S P, DONATELLA D P, FRANCESCO M, et al.Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit[J].Postharvest Biology and Technology, 2015, 109:45-56.
