食品科学2025，Vol.46Issue(7)：206-216,11.DOI:10.7506/spkx1002-6630-20240917-133
基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析
Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage
摘要
Abstract
In this study,the mechanism through which hot air(HA)treatment maintains the volatile components of'Benihoppe'strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality,free and bound volatile components and the activity of key enzymes in the lipoxygenase(LOX)metabolic pathway.The results indicated that the optimal HA treatment conditions were 45℃and 4.5 h.In comparison to the control group,HA treated strawberry fruits exhibited higher soluble solid content(SSC)during the mid-to-late storage period(from day 4 to day 7),and maintained its firmness throughout the storage period.After 7 days of storage,fruit firmness increased by 95.3%compared with the untreated group.Despite the 45℃/4.5 h treatment showing the highest decay index of 85.1%on the last day(day 7),the decay index increased more slowly during 0-5 days of storage,which decreased by 32.5%compared with the control group on day 5.A total of 41 free volatile compounds and 13 bound volatile compounds were detected during the entire storage period.Furthermore,HA treatment maintained the content of strawberry aroma compounds represented by esters while significantly reducing alcohols associated with spoilage odors.HA treatment increased LOX and alcohol acyltransferase(AAT)activities by 48.12%and 104.71%on day 0 of storage,respectively and decreased alcohol dehydrogenase(ADH)activity by 10.25%.The treatment moderately enhanced LOX and alcohol AAT activities during storage,promoting the generation of volatile alcohols,aldehydes,and esters,which in turn enhanced the fruity aroma.It also delayed premature release of free aroma compounds,and retarded the release of key aroma components through inhibition and regulation of β-glucosidase and ADH activities in the early storage period,achieving a more balanced flavor and prolonging the persistence of the aroma.Finally,HA treatment maintained the volatile content of strawberry fruits,significantly enhancing the stability of strawberry volatile compounds over the storage period.关键词
热空气/草莓果实/贮藏品质/挥发性成分/脂氧合酶代谢途径Key words
hot air/strawberry fruits/storage quality/volatile compounds/lipoxygenase metabolic pathway分类
轻工纺织引用本文复制引用
刘兵,张婷婷,马飞洋,张祎佳,王田田,田辰,周丹丹,丁超,刘强..基于热空气处理的草莓果实采后挥发性成分稳定化规律动态分析[J].食品科学,2025,46(7):206-216,11.基金项目
中国科协青年人才托举工程项目(2022NRC001) （2022NRC001）
江苏高校优势学科建设工程项目(PAPD) （PAPD）
南京财经大学青年学者支持计划项目 （）
2023年度校级科研课题"改革发展专项" （）
