根据Lisa Richards在 Chemistry & Industry上的报道，一种简单、低成本的利用氧气的新技术能使种植者保存有机作物更长时间，并且最终将有利于降低有机水果、蔬菜的售价。
目前在英国，某些有机作物价格是普通农作物的两倍。例如有机苹果在超市中的售价就是如此。其中一个主要的原因在于有机作物在货架上保存的时间有限。传统的作物能通过用廉价的化学物质处理以实现保存。但是这些物质不能用于有机作物，因为在有机作物上不能使用任何人造化学物。
有机作物零售商Abel & Cole发言人Claudia Ruane说：“在有机水果和蔬菜保存过程中会有大量损失。”Ruane表示，尽管很多种植者有精确的冷藏设备，但是它们非常昂贵，并且只能用于短时间保存。她说：“这能保证作物的新鲜，从而不被零售商拒绝。但是其中的成本最终归入售价中。”
来自以色列Volcani中心的Edna Pesis小组最近发明了一种廉价且有效的保存作物的技术。对于苹果进行的为期一周的预处理能防止冷致伤的形成，这一技术在20度条件下使用了低浓度的氧气。Pesis表示，经过这一处理的苹果在低温保存8个月后能有90%的不会受到冻伤以及其它生理病害影响，而未经处理的100%的损失掉。（Journal of the Science of Food and Agriculture）尽管价格昂贵，但有机作物越来越受到欢迎，因为有证据表明它们有利于健康。例如有机胡椒维生素C和酚化合物要比一般的胡椒分别高出33%和26%。 （引自教育部科技发展中心）
英文原文链接：http://www.physorg.com/news100750311.html
原始出处:
Journal of the Science of Food and Agriculture
Published Online: 12 Jun 2007
|
A simple pretreatment with low O2 to alleviate superficial scald in Granny Smith apples
|
| Edna Pesis 1 *, Rosa Ben-Arie 1, Oleg Feygenberg 1, Amnon Lichter 1, Oxana Gadiyeva 2, Ivan Antilofyev 2, Tamara Uryupina 2 |
| 1Department of Postharvest Science of Fresh Produce, The Volcani Center, ARO, PO Box 6, Bet Dagan 50250, Israel 2Institute of Apples and Grapes, Union  Almaly , Alma-Ata, Kazakhstan |
| email: Edna Pesis (epesis@agri.gov.il) |
*Correspondence to Edna Pesis, Department of Postharvest Science of Fresh Produce, The Volcani Center, ARO, PO Box 6, Bet Dagan 50250, Israel
Funded by:
USAID/CDR; Grant Number: TA-MOU-00-CA20-067
| Keywords |
| low O2 ?1-methylcyclopropene (1-MCP) ?acetaldehyde ?ethanol ?electrical conductivity |
| Abstract |
| Sealing Granny Smith apples in a low-O2 atmosphere for 7 days at 20 癈 (LO2-20C) prior to cold storage reduced superficial scald development after 6 and 8 months at 0 癈 plus 10 days at 20 癈. This LO2-20C treatment reduced the O2 levels that induce endogenous production of significant amounts of CO2, acetaldehyde and ethanol, and thereby reduced ethylene production in cold storage, which in turn reduced scald development. Treatment with ethanol vapour (20 mL L-1) for 1 day at 20 癈 plus 6 days at 1 癈 or with low O2 for 1 day at 20 癈 plus 6 days at 1 癈 (LO2-1C) did not reduce scald effectively. 1-Methylcyclopropene (1-MCP) treatment at 0.5 礚 L-1 was the most efficient at reducing scald development. In all treatments, superficial scald development proceeded from the distal blossom end towards the proximal stem end of fruits. After 6 months of cold storage at 0 癈, peel browning and membrane leakage, measured as electrical conductivity in situ, were greater at the blossom end than at the stem end of control, ethanol- and LO2-1C-pretreated fruits. In LO2-20C- and 1-MCP-pretreated fruits, colour indices (hue angle, lightness and chroma) and electrolyte leakage were similar at both the stem and blossom ends and were associated with less scald development after 6 months at 0 癈. The reduction in scald development was also associated with lower peroxidase and polyphenol oxidase activities in the peel of LO2-20C- and 1-MCP-pretreated fruits. A simple treatment at 20 癈 (LO2-20C) prior to regular cold storage could also be suitable for organically grown apples that cannot be treated with diphenylamine or 1-MCP. Copyright © 2007 Society of Chemical Industry |
Received: 8 June 2006; Revised: 14 September 2006; Accepted: 27 September 2006
相关报道:
http://www.bioon.com 生物谷网站
