热激处理对冷藏“解放钟”枇杷果实木质化及相关酶活性的影响  

Effect of Heat Shock Treatment on Lignification and Related Enzymes Activities in 'Jiefangzhong' Loquat during Cold Storage

作　　者：李磊[1] 陈发河[1] 吴光斌[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品科学》2010年第16期286-290,共5页Food Science

基　　金：福建省科技计划重点项目(2007N0046);福建省自然科学基金项目(B0510026);集美大学创新团队基金项目(C19002)

摘　　要：以福建莆田市"解放钟"枇杷为材料,采后50℃热处理30min后分为冷库(2～5℃)和室温(18～25℃)两种贮藏条件进行贮藏。在贮藏期通过对枇杷果实的木质素含量、硬度、多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、肉桂醇脱氢酶(CAD)、过氧化物酶(POD)活性变化的分析,研究贮前热处理对冷藏枇杷果实木质化及相关酶活性的影响。结果表明:低温(2～5℃)条件下贮藏,枇杷果实硬度和苯丙氨酸解氨酶活性都有明显升高,且两者呈正相关,相关系数r=0.914。贮前热处理能够延缓冷藏枇杷果实木质素含量及硬度的上升,降低PPO、PAL、CAD、POD的活性。In this study, after 30 minutes of thermal treatment at 50 ℃, freshly harvested ＇Jiefangzhong＇ loquats from Putian, Fujian province were divided into cold storage （2-5 ℃） and normal temperature storage （18-25 ℃）. The changes in lignin content, fruit hardness and the activities of polyphenol oxidase （PPO）, phenylalanine ammonia-lyase （PAL）, cinnamyl alcohol dehydrogenase （CAD） and peroxidase （POD） were tracked at 7-day storage intervals for providing experimental evidence for dealing with the effect of prestorage treatment on lignification and the activities of these enzymes related to lignification in refrigerated loquats. During cold storage, the firmness and PAL activity in loquats were both obviously elevated and a positive correlation between the two parameters was observed, with a correlation coefficient of 0.914. Prestorage thermal treatment could delay increases in lignin content and hardness and reduce the activities of PPO, PAL, CAD and POD. Combination of Prestorage thermal treatment with low temperature storage appears to provide an effective approach for delaying lignification of loquat fruits and prolonging their storage life.

关 键 词：枇杷 木质化 多酚氧化酶 苯丙氨酸解氨酶 肉桂醇脱氢酶 过氧化物酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]