高二氧化碳环境对草莓有机酸及贮藏品质的影响

以‘天香’草莓为试材,研究高CO2处理对草莓贮藏期间有机酸及品质变化的影响。结果表明:气调箱贮藏(充入约5%CO2)可以明显延缓草莓0℃贮藏期间硬度及VC的下降,减轻病害的发生率,延长贮藏期。15%CO2处理促进了乙醇产生并加重了病害。‘天香’草莓果实中以柠檬酸为主,苹果酸和琥珀酸次之。5%CO2处理降低了草莓果实贮藏12 d之前柠檬酸含量。5%CO2和15%CO2处理均降低了整个贮藏过程中苹果酸,增加了琥珀酸含量。不同浓度的高CO2处理可能是调控草莓果实柠檬酸代谢的关键。

Effect of High Carbon Dioxide Atmospheres on Organic Acid Metabolism and Qualities of Strawberry

’Tianxiang’ strawberries(Fragaria ananassa Duch.) were stored at(0±1)℃ in air or held into auto-controlling atmosphere box filled with about 5% or 15% CO2,and then stored at(0±1)℃.The organic acid metabolism and postharvest qualities of strawberry were investigated at interval.The results showed that the fruit treated with 5% CO2 had better sensory qualities than control.5% CO2 treatment significantly delayed the decrease of firmness,inhibited the decay incidence of strawberry,and maintained the sensory quality.However,15% CO2 treatment increased the disease incidence of strawberry and production of ethanol.Citric acid is the most abundant organic acid in strawberry,followed by malic acid and succinic acid.Citric acid concentration of fruit was increased by 5% CO2 treatment before 12 d of storage.The malic acid concentration of fruit was decreased,and the succinic acid concentration of fruit was increased by 5% or 15% CO2 treatments.The citric acid can be the key to regulate the organic acid metabolism by high CO2.