目的 探究不同真空处理时间对30 ℃模拟快递物流温度条件下火龙果软化的调控作用。方法 设置无包装组、常压包装组和1、4、7 h短时真空处理组,先采用聚对苯二甲酸乙二醇酯/聚乙烯（PET/PE）袋对火龙果进行真空包装,再对袋进行打孔操作,于30 ℃贮藏5 d,测定呼吸强度、硬度、细胞壁组分和细胞壁降解酶活性等指标。结果 真空4 h处理延缓火龙果软化的效果最佳,贮藏至第5天时,其硬度达到5.47 N,显著高于常压包装组和无包装组（P<0.05）,两组硬度分别为4.68 N和3.81 N。同时,真空4 h组纤维素和原果胶含量分别为0.68 mg/g和0.29%,分别为无包装组的1.51倍和2.42倍;纤维素酶（Cx）、β-葡萄糖苷酶（β-Glu）、多聚半乳糖醛酸酶（PG）和果胶甲酯酶（PME）活性均受到显著抑制且呼吸强度最低,感官品质保持最佳。真空1 h组亦能抑制细胞壁降解酶活性,其硬度为5.17 N,但整体软化抑制效果弱于真空4 h组。当真空处理延长至7 h时,果实呼吸代谢反而增强,硬度降至4.19 N,显著低于真空1 h和4 h组（P<0.05）,甚至低于常压包装组。结论 真空4 h处理能有效减缓30 ℃贮藏条件下易出现的软化问题,可为夏季高温物流条件下火龙果的保鲜调控提供理论参考。
Abstract
The work aims to investigate the effects of different vacuum treatment durations on the regulation of pitaya softening under a temperature condition of 30 °C designed to represent the temperature encountered during express delivery. Pitaya fruits were divided into an unpackaged group, an atmospheric-pressure packaging group, and three short-term vacuum treatment groups subject to vacuum treatment for 1, 4, and 7 h, respectively. The fruits were first vacuum-packaged in polyethylene terephthalate/polyethylene (PET/PE) bags, followed by perforation of the bags, and then stored at 30 °C for 5 d. Respiration rate, firmness, cell wall components, and the activities of cell wall-degrading enzymes were determined. Vacuum treatment for 4 h showed the best effect in delaying pitaya softening. After 5 d of storage, the firmness of the 4 h vacuum-treated fruit reached 5.47 N, which was significantly higher than those of the atmospheric-pressure packaging and unpackaged groups (P < 0.05), whose firmness values were 4.68 and 3.81 N, respectively. Meanwhile, the cellulose and protopectin contents in the 4 h vacuum-treated group were 0.68 mg/g and 0.29%, respectively, which were 1.51 times and 2.42 times those of the unpackaged group, respectively. The activities of cellulase (Cx), β-glucosidase (β-Glu), polygalacturonase (PG), and pectin methylesterase (PME) were all significantly inhibited, while respiration rate was the lowest and sensory quality was best maintained. The 1 h vacuum treatment also inhibited cell wall-degrading enzyme activities, realizing a firmness of 5.17 N, but its overall softening-inhibitory effect was weaker than that under the 4 h treatment. When the vacuum treatment was extended to 7 h, respiratory metabolism was instead enhanced, and firmness decreased to 4.19 N, which was significantly lower than those of the 1 h and 4 h vacuum-treated groups (P < 0.05) and even lower than that of the atmospheric-pressure packaging group. In contrast, the 4 h vacuum treatment effectively alleviates the softening of pitaya under storage at 30 °C, providing a theoretical reference for the preservation and quality regulation of pitaya during high-temperature logistics in summer.
关键词
真空处理 /
火龙果 /
软化 /
电商快递物流 /
细胞壁降解
Key words
vacuum treatment /
pitaya /
softening /
e-commerce express logistics /
cell wall degradation
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