黄瓜采后生理变化及贮藏保鲜技术研究进展

doi:10.11924/j.issn.1000-6850.casb2022-0215

摘要/Abstract

摘要：

黄瓜口感鲜脆，水分含量高，营养丰富，是中国广泛栽培并深受大众喜爱的一种重要鲜食果蔬。但黄瓜采后易发生感官品质下降、营养损耗、微生物感染等问题，进而加速黄瓜腐败变质，使其失去经济价值。因此，适宜的保鲜技术对黄瓜品质劣变进行调控显得尤为重要。本研究着重论述了黄瓜采后生理变化机制，归纳总结了常规传统保鲜技术和当今保鲜领域热点研究对黄瓜贮藏品质的影响，旨在强调联合保鲜技术的优势。最后对现有黄瓜保鲜存在的问题及未来的发展方向进行了分析和展望。

关键词: 采后生理, 传统保鲜方法, 联合保鲜技术, 微生物保鲜技术

Abstract:

Cucumber (Cucumis sativus L.) tastes fresh and crisp, and has high moisture content and rich nutrition. It is an important fresh fruit and vegetable widely cultivated and loved in China. However, after harvest, cucumber is prone to sensory quality decline, nutrient loss, microbial infection and other problems. These will further accelerate the decay and deterioration of cucumber. Eventually, the economic values of cucumber will lose. Therefore, it is particularly important to control the quality deterioration of cucumber by appropriate preservation techniques. This study focuses on the physiological change mechanism of cucumber after harvest, summarizes the effects of traditional preservation techniques and research hotspots in the field of preservation of the storage quality of cucumber. The purpose of this paper is to highlight the advantages of combined preservation techniques. Finally, the existing problems of cucumber preservation are analyzed and the development direction is discussed.

Key words: postharvest physiology, traditional preservation method, combined preservation technique, microbial preservation technique

包雨情, 陈云鹏, 韩颖颖. 黄瓜采后生理变化及贮藏保鲜技术研究进展[J]. 中国农学通报, 2023, 39(3): 35-41.

BAO Yuqing, CHEN Yunpeng, HAN Yingying. Postharvest Physiological Changes and Storage Techniques of Cucumber: Research Progress[J]. Chinese Agricultural Science Bulletin, 2023, 39(3): 35-41.

图/表 3

参考文献 50

[1]	赵维琦, 孟赞, 董斌, 等. 采用真空预冷处理提升西兰花贮藏品质[J]. 食品与发酵工业, 2019, 45(19):213-218.
[2]	NILSSON T. Effects of ethylene and 1-MCP on ripening and senescence of European seedless cucumbers[J]. Postharvest biology and technology, 2004, 36(2):113-125. doi: 10.1016/j.postharvbio.2004.11.008 URL
[3]	HURR B M, HUBER D J, VALLEJOS C E, et al. Developmentally dependent responses of detached cucumber (Cucumis sativus L. ) fruit to exogenous ethylene[J]. Postharvest biology and technology, 2008, 52(2):207-215. doi: 10.1016/j.postharvbio.2008.12.006 URL
[4]	蒋天梅, 殷学仁, 王平, 等. 乙烯调控非跃变型果实成熟衰老研究进展[J]. 园艺学报, 2011, 38(2):371-378.
[5]	VILLARREAL N M, ROSLI H G, MARTÍNEZ G A, et al. Polygalacturonase activity and expression of related genes during ripening of strawberry cultivars with contrasting fruit firmness[J]. Postharvest biology and technology, 2007, 47(2):141-150. doi: 10.1016/j.postharvbio.2007.06.011 URL
[6]	黄展文, 李明娟, 游向荣, 等. 李果采后生理及贮藏保鲜技术研究进展[J]. 食品科技, 2021, 46(1):27-32.
[7]	LIN Y F, LIN H T, ZHANG S, et al. The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit[J]. Postharvest biology and technology, 2014, 96:42-48. doi: 10.1016/j.postharvbio.2014.05.001 URL
[8]	ZHANG L F, CHEN F S, YANG H S, et al. Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage[J]. LWT-Food science and technology, 2010, 43(1):26-32. doi: 10.1016/j.lwt.2009.06.015 URL
[9]	NASEF I N. Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers[J]. Postharvest biology and technology, 2018, 138:1-10. doi: 10.1016/j.postharvbio.2017.12.005 URL
[10]	SANZANI S M, REVERBERI M, GEISEN R. Mycotoxins in harvested fruits and vegetables: Insights in producing fungi, biological role, conducive conditions, and tools to manage postharvest contamination[J]. Postharvest biology and technology, 2016, 122:95-105. doi: 10.1016/j.postharvbio.2016.07.003 URL
[11]	PANAYIOTA X, GEORGE B, ANTONIOS C, et al. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer[J]. Food microbiology, 2019, 83:200-210. doi: S0740-0020(18)31020-7 pmid: 31202414
[12]	张慜, 刘倩. 国内外果蔬保鲜技术及其发展趋势[J]. 食品与生物技术学报, 2014, 33(8):785-792.
[13]	史君彦, 王清, 王倩, 等. 不同温度对采后迷你黄瓜贮藏期间生理特性的影响[J]. 安徽农业科学, 2014, 42(30):10643-10645,10793.
[14]	赵昱瑄, 张敏, 姜雪, 等. 不同贮藏温度结合热处理对黄瓜品质及生理生化指标的影响[J]. 安徽农业大学学报, 2020, 47(6):1023-1030.
[15]	JUAN L V, SUSANA M, FRANCISCO P, et al. Oxidative stress associated with chilling injury in immature fruit: postharvest technological and biotechnological solutions[J]. International journal of molecular sciences, 2017, 18(7):e18071467.
[16]	TSUCHIDA H, KOZUKUE N, HAN G-P, et al. Low-temperature storage of cucumbers induces changes in the organic acid content and in citrate synthase activity[J]. Postharvest biology and technology, 2010, 58(2):129-134. doi: 10.1016/j.postharvbio.2010.06.006 URL
[17]	赵昱瑄, 张敏, 姜雪, 等. 短时热处理对低温逆境下黄瓜不同部位的冷害及活性氧代谢影响[J]. 食品与发酵工业, 2020, 46(7):180-187.
[18]	郝佳诗, 王愈, 尹建云, 等. 短波紫外线结合热处理对黄瓜冷害及抗氧化代谢的影响[J]. 浙江农林大学学报, 2018, 35(3):476-482.
[19]	LIU Y F, YANG X X, ZHU S J, et al. Postharvest application of MeJA and NO reduced chilling injury in cucumber (Cucumis sativus) through inhibition of H₂O₂ accumulation[J]. Postharvest biology and technology, 2016, 119:77-83. doi: 10.1016/j.postharvbio.2016.04.003 URL
[20]	辛丹丹. 外源褪黑素处理对黄瓜采后品质影响机理及抗冷性研究[D]. 杨凌: 西北农林科技大学, 2017.
[21]	ABIOLA O, RON P, VICTOR R. Effects of compostable packaging and perforation rates on cucumber quality during extended shelf life and simulated farm-to-fork supply-chain conditions[J]. Foods, 2021, 10(2):e10020471.
[22]	魏亚博, 郑鄢燕, 赵晓燕, 等. 气调箱贮藏对鲜切黄瓜品质的影响及对假单胞菌的抑制作用[J]. 食品与发酵工业, 2020, 46(4):180-186.
[23]	郑鄢燕, 魏亚博, 王宇滨, 等. 气调贮藏对腐败菌引起的鲜切黄瓜品质、滋味和挥发性物质变化的影响[J]. 食品科学, 2021, 42(5):252-261.
[24]	LEI F, MIN Z, BENU A, et al. Effect of ultrasound combined with controlled atmosphere on postharvest storage quality of cucumbers (Cucumis sativus L.)[J]. Food and bioprocess technology, 2018, 11(7):1328-1338. doi: 10.1007/s11947-018-2102-9 URL
[25]	FAN K, ZHANG M, GUO C, et al. Laser-induced microporous modified atmosphere packaging and chitosan carbon-dot coating as a novel combined preservation method for fresh-cut cucumber[J]. Food and bioprocess technology, 2021:1-16.
[26]	GISOO M, NASER S, ERNST J W, et al. Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage[J]. Journal of food measurement and characterization, 2018, 12(3):1610-1621. doi: 10.1007/s11694-018-9776-6 URL
[27]	OLAWUYI I F, PARK J J, LEE J J, et al. Combined effect of chitosan coating and modified atmosphere packaging on fresh-cut cucumber[J]. Food science & nutrition, 2019, 7(3):1043-1052.
[28]	MIGUT D, GORZELANY J, ANTOS P, et al. Postharvest ozone treatment of cucumber as a method for prolonging the suitability of the fruit for processing[J]. Ozone-science & engineering, 2019, 41(3):261-264.
[29]	GLOWACZ M, COLGAN R, REES D. Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini[J]. Postharvest biology and technology, 2015, 99:1-8. doi: 10.1016/j.postharvbio.2014.06.015 URL
[30]	SISLER E C, SEREK M. Inhibitors of ethylene responses in plants at the receptor level: Recent developments[J]. Physiologia plantarum, 1997, 100(3):577-582. doi: 10.1111/j.1399-3054.1997.tb03063.x URL
[31]	DAN G, ESTER F, RUTH B, et al. Gene expression in 1-Methylcyclopropene (1-MCP) treated tomatoes during pre-climacteric ripening suggests shared regulation of methionine biosynthesis, ethylene production and respiration[J]. Agronomy-basel, 2020, 10(11):1669.
[32]	邓红军, 陈小红, 李萍, 等. 1-MCP处理对采后机械损伤黄瓜生理生化特性的影响[J]. 食品工业科技, 2013, 34(9):332-347.
[33]	沈丹, 陈汝财, 王明力, 等. 壳聚糖/纳米SiOx/单甘酯复合涂膜对黄瓜保鲜的研究[J]. 食品与发酵工业, 2006,(12):164-166.
[34]	史君彦, 高丽朴, 左进华, 等. 纳米银保鲜膜包装对黄瓜保鲜效果的影响[J]. 食品工业, 2017, 38(1):109-112.
[35]	王伟伟, 杨福馨, 胡安华. 纳米TiO₂保鲜包装纸的制备及其对迷你黄瓜保鲜效果的研究[J]. 包装工程, 2011, 32(19):18-21,58.
[36]	高欣, 郑华艳. 木霉菌涂膜材料对黄瓜保鲜期的影响[J]. 食品科技, 2016, 41(3):32-35.
[37]	林昱汐, 陈晨, 胡文忠, 等. 清洗处理及储藏温度对鲜切黄瓜中单增李斯特菌生长的影响[J]. 现代园艺, 2015(17):3-5.
[38]	缪园欣, 朱雨树, 尹茜, 等. 可食性黄瓜膜的研制及性能分析[J]. 食品研究与开发, 2021, 42(7):147-151.
[39]	CHARMI P, JITENDRIYA P. Starch glucose coating-induced postharvest shelf-life extension of cucumber[J]. Food chemistry, 2019, 288:208-214. doi: S0308-8146(19)30476-5 pmid: 30902283
[40]	罗雪云, 吴晓彤, 谢颖思, 等. 抗菌肽壳聚糖复合膜对水果黄瓜的保鲜作用[J]. 现代食品科技, 2020, 36(7):142-149,330.
[41]	HASHEMI S M B, JAFARPOUR D. The efficacy of edible film from konjac glucomannan and saffron petal extract to improve shelf life of fresh-cut cucumber[J]. Food science & nutrition, 2020, 8(7):3128-3137.
[42]	SARKER A, DELTSIDIS A, GRIFT T E. Effect of aloe vera gel-carboxymethyl cellulose composite coating on the degradation kinetics of cucumber[J]. Journal of biosystems engineering, 2021:1-17.
[43]	KUMAR R, GHOSHAL G, GOYAL M. Biodegradable composite films/coatings of modified corn starch/gelatin for shelf life improvement of cucumber[J]. Journal of food science and technology, 2021, 58(4):1227-37. doi: 10.1007/s13197-020-04685-y pmid: 33746251
[44]	杨连战, 李言, 钱海峰, 等. 植物源天然防腐剂应用及抑菌机理研究现状[J]. 食品与发酵工业, 2021, 47(1):303-308.
[45]	张庆霞. 植物源防腐剂的抑菌机理及其在生鲜湿面保鲜中的应用[J]. 食品与发酵工业, 2020, 46(21):310-316.
[46]	陈建中, 葛水莲, 焦云红, 等. 黄花蒿提取物在黄瓜保鲜中的应用研究[J]. 北方园艺, 2013(1):169-171.
[47]	崔霞, 贾小丽, 乔利香, 等. 丹皮提取物对荷兰黄瓜保鲜的研究[J]. 粮食与食品工业, 2013, 20(4):75-81.
[48]	段翰英, 何永佳, 罗卓铭, 等. 中草药提取物在黄瓜保鲜上的应用研究[J]. 现代食品科技, 2006(1):95-96.
[49]	GIVI F, GHOLAMI M, MASSAH A. Application of pomegranate peel extract and essential oil as a safe botanical preservative for the control of postharvest decay caused by Penicillium italicum and Penicillium digitatum on “Satsuma” mandarin[J]. Journal of food safety, 2019:39:e12639.
[50]	潘小军, 高阳, 翁甜. 植物精油对黄瓜贮藏效果的影响[J]. 食品与发酵工业, 2020, 46(20):187-192.

方法	处理条件	效果
热处理^[17]	39.4℃热水中热激24.4 min	诱导黄瓜果实产生抗冷性，贮藏初期，冷害症状不明显
短时热处理^[9]	55℃热水中浸泡5 min	失重率、冷害指数降低
短波紫外线结合热处理^[18]	5 kJ/m²剂量辐射处理后置于37℃、相对湿度90%的生物培养箱中处理12 h	显著降低冷害程度，延缓活性氧积累造成的膜质过氧化
混合施用茉莉酸甲酯和一氧化氮^[19]	喷洒10 mmol/L茉莉酸甲酯和1 mmol/L硝普钠	减少H₂O₂产生，减轻细胞损伤
外源褪黑素处理^[20]	100 μmol/L褪黑素溶液中浸泡30 min	抑制活性氧积累，保持较高的可溶性蛋白和VC含量

方法	处理条件	效果
热处理^[17]	39.4℃热水中热激24.4 min	诱导黄瓜果实产生抗冷性，贮藏初期，冷害症状不明显
短时热处理^[9]	55℃热水中浸泡5 min	失重率、冷害指数降低
短波紫外线结合热处理^[18]	5 kJ/m²剂量辐射处理后置于37℃、相对湿度90%的生物培养箱中处理12 h	显著降低冷害程度，延缓活性氧积累造成的膜质过氧化
混合施用茉莉酸甲酯和一氧化氮^[19]	喷洒10 mmol/L茉莉酸甲酯和1 mmol/L硝普钠	减少H₂O₂产生，减轻细胞损伤
外源褪黑素处理^[20]	100 μmol/L褪黑素溶液中浸泡30 min	抑制活性氧积累，保持较高的可溶性蛋白和VC含量

方法	处理	保鲜效果
超声波处理+气调贮藏^[24]	200 W超声10 min， 5% O₂+2% CO₂+93% N₂	保持可溶性固形物含量和细胞壁完整性
壳聚糖涂层+激光诱导微孔气调^[25]	4.5%复合涂层，9.8% O₂+10.3% CO₂	在贮藏第15 d，失重率仅为4.1%，并抑制风味降解
壳聚糖柠檬烯包衣+气调包装^[26]	0.5%壳聚糖+0.3%柠檬烯溶液浸泡1 min 10% O₂+5% CO₂	抑制真菌生长减少腐烂
壳聚糖包衣与甲基丙烯酸甲酯气调包装^[27]	空气基：79% N₂₊20.9% O₂₊0.03% CO₂ 氮基：79% N₂₊3% O₂₊18% CO₂ 氩基：79% Ar+3% O₂₊18% CO₂	壳聚糖涂层与氩基气调包装效果最好，可延长鲜切黄瓜12 d货架期

方法	处理	保鲜效果
超声波处理+气调贮藏^[24]	200 W超声10 min， 5% O₂+2% CO₂+93% N₂	保持可溶性固形物含量和细胞壁完整性
壳聚糖涂层+激光诱导微孔气调^[25]	4.5%复合涂层，9.8% O₂+10.3% CO₂	在贮藏第15 d，失重率仅为4.1%，并抑制风味降解
壳聚糖柠檬烯包衣+气调包装^[26]	0.5%壳聚糖+0.3%柠檬烯溶液浸泡1 min 10% O₂+5% CO₂	抑制真菌生长减少腐烂
壳聚糖包衣与甲基丙烯酸甲酯气调包装^[27]	空气基：79% N₂₊20.9% O₂₊0.03% CO₂ 氮基：79% N₂₊3% O₂₊18% CO₂ 氩基：79% Ar+3% O₂₊18% CO₂	壳聚糖涂层与氩基气调包装效果最好，可延长鲜切黄瓜12 d货架期

可食性涂膜材料	保鲜效果
1%壳聚糖+1%抗菌肽^[40]	降低失水率，保持硬度
6%魔芋葡甘聚糖+4%藏红花花瓣提取物^[41]	降低微生物含量，总可溶性固形物含量增加
1%羧甲基纤维素+30%芦荟凝胶^[42]	15℃下可保存20 d
柠檬酸改性淀粉+明胶^[43]	货架期延长至16 d