The effect on the postharvest qualities of ‘Lianhong’ citrus fruit by using heat shock combined with ozone fumigation

Authors

JIANG Jing, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
ZHU Xiangrong, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
SU Donglin, Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
FU Fuhua, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
ZHANG Juhua, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
LI Gaoyang, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
SHAN Yang, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China

Abstract

Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m³ of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (V_C), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance significantly the SOD, POD and CAT activities. At the meanwhile, it is effectively maintain the qualities of citrus fruit. These results indicate that the combined preservation method as a green and safe technique for controlling rotten rates and extending shelf-life.

Publication Date

12-28-2018

First Page

120

Last Page

123,171

DOI

10.13652/j.issn.1003-5788.2018.12.025

Recommended Citation

Jing, JIANG; Xiangrong, ZHU; Donglin, SU; Fuhua, FU; Juhua, ZHANG; Gaoyang, LI; and Yang, SHAN (2018) "The effect on the postharvest qualities of ‘Lianhong’ citrus fruit by using heat shock combined with ozone fumigation," Food and Machinery: Vol. 34: Iss. 12, Article 25.
DOI: 10.13652/j.issn.1003-5788.2018.12.025
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/25

References

[1] DUAN Xiao-fang, JING Guo-xing, FAN Feng, et al. Control of postharvest green and blue molds of citrus fruit by application of sodium dehydroacetate[J]. Postharvest Biology and Technology, 2016, 113: 17-19.
[2] 周亮, 杨文侠, 邓利珍, 等. 纽荷尔脐橙冷藏的最适采收期[J]. 食品科学, 2016, 37(4): 255-259.
[3]王登亮, 王呈阳, 孙崇德, 等. 热激对椪柑果实采后贮藏性的影响[J]. 园艺学报, 2013, 40(S): 2 629-2 629.
[4] 赵云峰, 林河通, 王静. 热处理抑制采后龙眼果肉自溶及细胞壁物质降解[J]. 农业工程学报, 2014, 30(11): 268-275.
[5] 孙思胜, 詹静, 李光辉, 等. 不同处理方法对枇杷贮藏品质的影响[J]. 保鲜与加工, 2018, 18(4): 12-17.
[6] 罗自生. 热激处理对柿果实软化和细胞壁物质代谢的影响[J]. 中国食品学报, 2006, 6(3): 84-88.
[7] 沈丽雯, 刘娟, 董红敏, 等. 热激处理减轻黄瓜冷害与细胞壁代谢的关系[J] 食品工业科技, 2015, 36(23): 329-338.
[8] 李泽珍, 狄建兵, 郝利平. 热激处理对鲜切莴笋色泽和质地的影响[J]. 核农学报, 2O17, 31(10): 1 955-1 962.
[9] PAILLART M J M, OTMA E, WOLTERING E J. Effect of mild heat-shock treatments on pink discoloration and physiological parameters in fresh-cut iceberg lettuce[J]. LWT-Food Science and Technology, 2017, 85: 456-459.
[10] 朱玲风, 李高阳, 张菊花, 等. 高浓度臭氧水对柑橘多菌灵的降解及其精油品质的影响[J]. 食品与机械, 2014, 30(3): 49-53.
[11] GARCA-MARTN J F, OLMO M, GARCA J M. Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility[J]. Postharvest Biology and Technology, 2018, 137: 77-85.
[12] ZHAO Zheng, XU Gang-ming, HAN Zhi-nan, et al. Effect of ozone on the antioxidant capacity of “Qiushui” pear (Pyrus pyrifolia Nakai cv. Qiushui) during postharvest storage[J]. Journal of Food Quality, 2013, 36(3): 190-197.
[13] 韩强, 郜海燕, 陈杭君, 等. 臭氧处理对桑葚采后生理品质的影响及机理[J]. 中国食品学报, 2016, 16(10): 147-153.
[14] 章宁瑛, 郜海燕, 陈杭君. 臭氧处理对蓝莓贮藏品质及抗氧化酶活性的影响[J]. 中国食品学报, 2017, 17(8): 170-176.
[15] 陈存坤, 高芙蓉, 薛文通, 等. 臭氧处理对新疆厚皮甜瓜贮藏品质和生理特性的影响[J]. 食品科学, 2016, 37(20): 215-220.
[16] 陈建勋, 王晓峰. 植物生理学实验指导[M]. 2版. 广州: 华南理工大学出版社, 2006: 121-134.
[17] 王娜, 林向阳, 阮榕生, 等. 核磁共振技术(NMR)研究脐橙的储藏过程[J]. 食品科学, 2007, 28(7): 215-220.
[18] 朱赛赛, 张敏. 温度激化处理对采后果蔬贮藏品质影响的研究进展[J]. 食品科学, 2016, 37(5): 230-238.
[19] 盛玲. GABA支路调控柑橘果实柠檬酸代谢的机理研究[D]. 武汉: 华中农业大学, 2017: 12-17.
[20] 王海宏, 周慧娟, 陈召亮, 等. 25%咪鲜胺水乳剂对宫川柑橘贮藏期品质及病害的影响[J]. 食品与机械, 2010, 26(3): 44-46, 104.
[21] 朱翠英, 付喜玲, 孙明岳, 等. 桃自然休眠期间抗氧化系统酶(CAT、POD、SOD)活性变化[J]. 山东农业大学学报: 自然科学版, 2015, 46(6): 808-811.
[22] SACHADYN-KRL M, MATERSKA M, CHILCZUK B, et al. Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruits[J]. Food Chemistry, 2016, 211: 59-67.