晚熟甜樱桃呼吸特性及受温度和包装方式的影响

Respiratory Characteristics of Late-maturing Sweet Cherry Cultivars and Their Influence by Temperature and Packaging Methods

摘要:

【目的】为不同呼吸特性的甜樱桃品种制定适宜的包装策略。【方法】以甜樱桃‘拉宾斯’和‘雷吉纳’为试验材料，在0、5、10 ℃封闭系统中，探究O₂体积分数对2种甜樱桃O₂消耗率、CO₂消耗率及呼吸熵的影响；采用聚乙烯（polyethylene，PE）袋包装和气调包装（modified atmosphere packaging，MAP）2种包装方式处理甜樱桃，分析其在0、5、10 ℃贮藏4周后的气体组分、品质和生理病害变化。【结果】在相同贮藏温度下，贮藏初期甜樱桃‘拉宾斯’的O₂消耗率和CO₂消耗率均低于‘雷吉纳’，且‘拉宾斯’发生无氧呼吸时的O₂体积分数低于‘雷吉纳’。随着贮藏温度的升高，2种甜樱桃在MAP内的O₂消耗速率均加快，其中在10 ℃贮藏4周后，‘雷吉纳’的MAP内O₂体积分数已降至该品种发生无氧呼吸的O₂体积分数范围。通过对果实品质、生理病害和感官品质分析发现， ‘拉宾斯’和‘雷吉纳’的果实硬度、可滴定酸质量分数、质地评分和风味评分均随贮藏温度的升高而降低。在同一贮藏温度下，MAP的‘拉宾斯’和‘雷吉纳’的果实品质和感官风味评分均高于PE处理组。此外，方差分析结果显示，品种×贮藏温度×包装方式的交互作用对O₂体积分数、CO₂体积分数和风味评分有显著影响。【结论】甜樱桃‘雷吉纳’比‘拉宾斯’具有更高的呼吸水平，且其发生无氧呼吸的O₂体积分数阈值更高；但在0~5 ℃下，MAP可有效抑制2个品种的O₂消耗率，维持较高的贮藏和感官品质，降低生理病害发生率。

Abstract:

[Objective]This study aims to develop suitable packaging strategies for sweet cherry varieties with different respiratory characteristics.[Method]The sweet cherry cultivars ‘Lapins’ and ‘Regina’ were put in closed systems with different O₂ volume fractions at 0, 5, and 10 ℃. The changes in O₂ consumption rate, CO₂ consumption rate, and respiratory quotient were monitored. Additionally, the changes of gas components, quality, and physiological disorders were assessed for the two cultivars treated with polyethylene (PE) and modified atmosphere packaging (MAP) after 4 weeks of storage at 0, 5, and 10 ℃.[Result]‘Lapins’ had lower O₂ consumption rate and CO₂ consumption rate than ‘Regina’ at the beginning of storage under the same temperature. The O₂ volume fractions of ‘Lapins’ were lower than those of ‘Regina’ during anaerobic respiration. For both cultivars, the O₂ consumption in the MAP accelerated as the storage temperature increased. After storage at 10 ℃ for 4 weeks, the O₂ volume fraction of ‘Regina’ in the MAP fell into the O₂ volume fraction range in the case of anaerobic respiration. The analyses of fruit quality, physiological disorders, and sensory quality showed that the fruit firmness, titratable acid mass fractions, texture scores, and flavor scores of ‘Lapins’ and ‘Regina’ decreased with the increase in storage temperature. At the same storage temperature, the fruit quality and sensory flavor scores of ‘Lapins’ and ‘Regina’ treated with MAP were higher than those treated with PE. In addition, Analysis of variance revealed that cultivar × storage temperature × packaging method significantly affected O₂ volume fractions, CO₂ volume fractions, and flavor scores.[Conclusion]‘Regina’ displayed higher respiratory level and O₂ volume fraction threshold for anaerobic respiration than ‘Lapins’. At 0~5 ℃, MAP inhibited the O₂ consumption, maintained high storage and sensory quality, and reduced the incidences of physiological disorders in both cultivars.