Food and Fermentation Industries >

2021 , Vol. 47 >Issue 6: 152 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025538

Micro-environmental modified atmosphere on storage quality and antioxidant enzymes of blue honeysuckle fruits

  • LI Jiangkuo ,
  • GAO Jing ,
  • ZHANG Peng ,
  • HUO Junwei
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  • 1(Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China)
    2(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China)
    3(School of Horticulture, Northeast Agricultural University, National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Harbin 150030, China)

Received date: 2020-08-31

  Revised date: 2020-09-30

  Online published: 2021-04-15

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Abstract

Using the blue honeysuckle fruits variety “Lanjingling” as the test material, the effects of the micro-environmental atmosphere on blue honeysuckle fruits sensory quality, physiological indicators, nutrients and antioxidant enzyme activities during low-temperature storage were studied. Compared with control, mMA can effectively maintain the sensory quality and nutritional of blue honeysuckle fruits. By the end of the storage period 60 days, the ascorbic acid, anthocyanin, flavonoids, and total phenol contents in the fruit after mMA treatment were 123.09 mg/100g, 203.77 mg/100g, 69.57 mg/100g and 18.45 mg/g, which were 1.64, 1.61, 2.43 and 2.51 times higher than the control group respectively. In addition, mMA can significantly inhibit the respiration rate and maintain the firmness of the fruits. In terms of antioxidant activity, mMA can effectively delay the decrease of reduced clutathione (GSH), oxidized glutathione (GSSG) and glutathione(T-GSH) activity, promote the increase of antioxidant enzyme superoxide dismutase(SOD) and glutathione reductase(GR) activity, and inhibit the production of malondialdehyde to maintain the antioxidant capacity of the fruits. The storage quality of blue honeysuckle fruits was significantly affected by mMA, prolonged the storage time 15-20 days.

Key words： blue honeysuckle fruits; micro-environmental modified atmosphere(mMA); postharvest physiology; storage quality; antioxidant enzymes

Cite this article

LI Jiangkuo , GAO Jing , ZHANG Peng , HUO Junwei . Micro-environmental modified atmosphere on storage quality and antioxidant enzymes of blue honeysuckle fruits[J]. Food and Fermentation Industries, 2021 , 47(6) : 152 -159 . DOI: 10.13995/j.cnki.11-1802/ts.025538

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