Research progress on postharvest preservation of Chinese bayberry fruit

doi:10.3785/j.issn.1008-9209.2022.03.181

Journal of Zhejiang University (Agriculture and Life Sciences)

2023, Vol. 49

Issue (2): 200-212 DOI: 10.3785/j.issn.1008-9209.2022.03.181

Reviews

Research progress on postharvest preservation of Chinese bayberry fruit

Han YANG^1,²(

),Xue LI³(

),Liqin WANG⁴,He ZHANG¹,Chen KANG¹,Cui SUN¹,Jinping CAO¹(

)

^1.Laboratory of Fruit Quality Biology/Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory/Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China
^2.Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, Shandong, China
^3.Key Laboratory of GMO Safety Evaluation (Edible), Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
^4.Forestry Bureau of Linyi City, Linyi 276000, Shandong, China

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Abstract

Chinese bayberry is a characteristic and native fruit of China, which is popular for its unique flavor and juicy taste. However, Chinese bayberry fruit has a short harvesting period and poor storability, thus is highly depending on the postharvest preservation and transportation technologies. There are numerous studies on the postharvest preservation and transportation of Chinese bayberry fruit. Based on these, this paper reviewed the research progress on postharvest quality change, disease and pest occurrence, storage and logistics technologies of Chinese bayberry fruit. After combing and looking forward to some researching key points, it is concluded that the reasons for the poor harvesting of Chinese bayberry fruit are diverse and complex, and the importance of forming a comprehensive technical system from many aspects is put forward. This paper provides some theoretical references for the research and application of postharvest preservation technologies of Chinese bayberry fruit.

Key words： Chinese bayberry fruit postharvest preservation technology storage logistics

Received: 18 March 2022 Published: 27 April 2023

CLC:

S667.6

Corresponding Authors: Jinping CAO E-mail: 22116154@zju.edu.cn;lixue0921@cau.edu.cn;0017165@zju.edu.cn

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	Han YANG
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	Cui SUN
	Jinping CAO

Cite this article:

Han YANG,Xue LI,Liqin WANG,He ZHANG,Chen KANG,Cui SUN,Jinping CAO. Research progress on postharvest preservation of Chinese bayberry fruit. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(2): 200-212.

URL:

https://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2022.03.181 OR https://www.zjujournals.com/agr/Y2023/V49/I2/200

杨梅采后保鲜研究进展

杨梅是原产于我国的特色水果，其风味独特、营养丰富，广受消费者喜爱。杨梅果实上市期短且大多数品种不耐贮运，因此采后保鲜和贮运技术对杨梅产业的健康稳定发展具有重要的影响。前人针对杨梅果实的采后保鲜和贮运问题开展了大量的研究。基于此，本文综述了杨梅果实采后的品质变化、病虫害发生规律、贮藏保鲜与物流运输技术研究进展，梳理并展望了若干研究重点，分析得出造成杨梅采性差的原因具有多样性和复杂性，提出从多方面着手形成综合技术体系的重要性。本文为杨梅采后保鲜技术研究与应用提供了一定的理论参考。

关键词： 杨梅果实, 采后, 保鲜技术, 贮藏, 物流

微生物种类 Type of microorganisms	中文名 Chinese name	拉丁名 Scientific name	分离/鉴定方法 Separation/identification method	病害症状 Symptom	文献 Reference
真菌 Fungi	橘绿木霉	Trichoderma citrino-viride	ITS序列分析+柯赫氏法则	病果出现霉层，未具体描述	[29]
	绿色木霉	Trichoderma viride	ITS序列分析+柯赫氏法则	菌落呈黄绿色或艾绿色，气生菌丝初期白色，絮状致密	[29，32]
	杨梅轮帚霉	Verticicladiella abielinga	柯赫氏法则	病果长出灰黄色绒毛状菌丝并向周围扩散，随后产生粉红色、针尖大小、带黏液的孢子头	[32]
	交链孢霉	Alternaria nees	柯赫氏法则	果实有软腐出现，并略带白色菌丝（30 ℃，15 d）	[33]
	炭色曲霉	Aspergillus carbonarius	柯赫氏法则	果实表面有黑色绒状气生菌丝（30 ℃，7 d）	[33]
	黄曲霉	Aspergillus flavus	柯赫氏法则	病果出现霉层，未具体描述	[29]
	黑曲霉	Aspergillus niger	ITS序列分析+菌群分析+柯赫氏法则	菌落呈黑褐色，厚绒状	[24，29，34]
	黄斑刀孢霉	Clasterosporium degenerans	柯赫氏法则	果实呈现明显的软腐（30 ℃，15 d）	[33]
	腐皮壳属	Diaporthe	ITS序列分析+菌群分析	—	[24]
	黄绿青霉	Penicillium citreo-virde	柯赫氏法则	果实表面有微绿色菌丝出现（30 ℃，10 d）	[33]
	橘青霉	Penicillium citrinum	ITS序列分析+柯赫氏法则	菌落上面分泌出许多水滴，菌落背面通常呈黄色、暗橙色及浅褐色。病果表面出现青绿色霉层，病果发软腐烂	[32，34]
	指状青霉	Penicillium digitatum	柯赫氏法则	菌落呈白色，绒状，背面呈无色或淡褐色	[34]
	扩张青霉	Penicillium expansum	柯赫氏法则	果实有暗绿色气生菌丝出现（30 ℃，10 d）	[33]
	意大利青霉	Penicillium italicum	柯赫氏法则	果实有灰绿色气生菌丝出现（30 ℃，10 d）	[33]
	草茎点霉	Phoma herbarum	ITS序列分析+柯赫氏法则	病果出现霉层，未具体描述	[29]
细菌 Bacteria	伯克氏菌属	Burkholderia	16S V3序列分析+菌群分析	—	[24]
	魏斯氏菌	Weissella cibaria	16S V3序列分析+菌群分析	—	[24]
	类芽孢杆菌	Paenibacillus agaridevorans	16S rDNA测序	—	[35]
	嗜气芽孢杆菌	Bacillus aerophilus	16S rDNA测序	—	[35]

Table 1 Possible pathogenic microorganisms reported in Chinese bayberry fruit

Table 2 Different preservation methods of Chinese bayberry fruit and their effects

（55±5） kPa，（1.0±0.5） ℃	‘东魁’	第15天腐烂率降低了62.45%	[44]
（15±5） kPa，（1.0±0.5） ℃	‘东魁’	第15天腐烂率降低了56.2%	[44]
50 kPa，2～4 ℃	‘安海变’	第16天好果率为91.4%	[7]
辐射处理 Radiation treatment	3.0 kJ/m² UV-C，（5±1） ℃	‘东魁’	第12天腐烂率降低了10%	[48]
其他物理处理 Other physical treatments	空间电场（3 000 V，50 Hz），0 ℃	‘晚稻’	第12天腐烂率约为20%	[49]
其他物理处理 Other physical treatments	等离子体活化水浸泡后，于25 ℃室温下吹干，于3 ℃下贮藏	‘东魁’	第8天腐烂率降低了23%左右	[50]
化学保鲜 Chemical preservation
1-甲基环丙烯处理 1-MCP treatment	1-MCP处理15 h后，于0 ℃或20 ℃下贮藏	‘东魁’	0 ℃保存下第13天腐烂率为11.03%；20 ℃保存下第5天腐烂率为10.71%	[51]
1-甲基环丙烯处理 1-MCP treatment	7 μL/L 1-MCP于4 ℃冷库中处理18 h后，于4 ℃下贮藏5 d后，再转至25 ℃货架	‘硬丝’	转货架后第5天腐烂率低于10.00%	[52]
乙醇处理 Ethanol treatment	1 000 μL/L乙醇熏蒸6 h，于0 ℃下贮藏5 d后，再转至20 ℃货架放置1 d	‘荸荠’	货架期腐烂率为16.60%，降低了11.20%	[53]
	500 μL/L乙醇处理3 h，1 ℃下贮藏	‘乌梅’	第8天腐烂率为12.67%，降低了33.57%	[26]
	1%缓释型乙醇保鲜剂处理，4 ℃下贮藏	‘东魁’	第18天腐烂率为57.40%，降低了24.27%	[54]
	22.32 μmol/L乙醇处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率接近40%，降低30%以上	[62]
茉莉酸甲酯处理 MeJA treatment	10 μmol/L MeJA处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率接近40%，降低30%以上	[62]
茉莉酸甲酯处理 MeJA treatment	10 μmol/L MeJA+22.32 μmol/L乙醇处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率低于20%，降低60%以上	[62]
一般认为安全化合物保鲜剂 GRAS compound preservative	0.1% VC处理，（1.0±0.5） ℃下贮藏	‘黑炭’	第45天硬度提高约30.8%	[24]
	0.1% VE处理，（1.0±0.5） ℃下贮藏	‘黑炭’	第45天硬度提高约38.5%	[24]
	12.5 mg/L ClO₂+1.0%壳聚糖处理，37 ℃下贮藏		第2天腐烂率降低了31.50%	[63]
	10 mg/L壳聚糖+20 mg/L海藻酸钠+10 mg/L魔芋粉多糖处理，1～2 ℃下贮藏	‘东魁’	第16天好果率提高约30%	[36]
	0.5% HPMC处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率为58.71%，降低了8.41%	[57]
	1% HPMC处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率为24.53%，降低了42.59%	[57]
	5% HPMC处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率为10.17%，降低了56.95%	[57]
	10% HPMC处理，1 ℃下贮藏	‘乌梅’	第8天腐烂率为9.93%，降低了57.19%	[57]
	0.4%龙须菜多糖+0.3% CaCl₂+0.5%甘油处理，28～32 ℃下贮藏	‘乌梅’	无明显效果	[58]
	1 μL/L香芹酚处理，0 ℃下贮藏	‘乌梅’	第12天腐烂率降低了14.59%	[59]
	1 μL/L肉桂醛处理，0 ℃下贮藏	‘乌梅’	第12天腐烂率降低了10.53%	[59]
	1 μL/L紫苏醛处理，0 ℃下贮藏	‘乌梅’	第12天腐烂率降低了8.14%	[59]
	1 μL/L芳樟醇处理，0 ℃下贮藏	‘乌梅’	第12天腐烂率降低了7.63%	[59]
	1%柠檬醛熏蒸处理，4 ℃下贮藏	‘东魁’	第14天好果率为98.00%	[29]
生物保鲜 Biological preservation	先接种15 μL 1×10⁹ CFU/mL膜醭毕赤酵母菌悬液，再接种15 μL 1×10⁵ CFU/mL橘青霉孢子悬浮液	‘乌梅’	第8天发病率降低了36.50%	[60]


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