关键词: 蓝莓, 振动时间, 品质, 抗氧化酶

Abstract: [Objective] Our purpose is to study the effect of different vibration durationon blueberries during the process of transportation, and provide scientific guidance for storage and logistics of blueberries.[Method]In this paper, Gardenblue blueberries (Vaccinium spp.)was used as experimental material. The pre cooling-treated fruits wereselected,and packed with cool storage materialsina ratio of 1.6:1 (ice:fruit)and sealed in a foam box.The box was fixed on the transportation vibration test platform to simulate real transportationand treated with vibration for 12, 24 and 36 hours under the condition of 2.5 Hz frequency compared with vibration for 0 hours as the control. After treatment, some berries were selected and the fruit quality and antioxidant enzymes activity were measured, the other fruits were stored at (0±0.5)℃. The fruitswere sampledat 2-day intervals during storage.[Result] The results showed that vibration significantly accelerated the loss of blueberry fruit commodity during transportation. Compared with the control group,vibration accelerated the decrease in rate of good fruit,fruit firmnessand vitamin C content,and shortened the time for anthocyanins and the total phenol content to reach their peak values. Meanwhile, the level of relative conductivity and malonaldehyde content were enhanced in the treated blueberries.The vibration treatment also promoted the SOD activity, and shortenedthe time for the antioxidant enzymes such as CAT and APX to reach the peak values.There were significant differences (P<0.05) in fresh rate as well as fruit firmness and relative conductivity of blueberries between control group and treatments with vibration for 24 or 36 hours during storage. The levels of vitamin C and TSS in control and blueberries vibrated for 12 hours also showed significant differences (P<0.05) from those of the fruit vibration-treated for 36 hours. However there was no significant difference in fruit firmness, the levels of vitamin C and TSS, as well as the SOD activity between the control group and the vibration for 12 hours. In addition, slight difference was observed in levels of total anthocyanins and phenolics and activities of CAT and APX.[Conclusion] Our results suggested that vibration could accelerate the process of fruit senescence of blueberries. The longer the vibration lasts during transportation, the greater damage could be caused forblueberries. Therefore, it is necessary to control thetransport time within 12 hours for maintaining the quality of blueberries.

Key words: blueberry, vibration time, quality, antioxidant enzyme