减压贮藏对朝阳大平顶枣衰老软化影响的研究  

Effect of hypobaric storage on softening and senescence of Dapingding jujube in Chaoyang city

作　　者：王淑琴[1] 颜廷才[1] 李江阔[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]国家农产品保鲜工程技术研究中心,天津300112

出　　处：《食品科技》2010年第10期60-65,共6页Food Science and Technology

基　　金：国家攻关项目果蔬自发气调保鲜关键技术研究(2003BA537C)

摘　　要：以朝阳的微红大平顶大枣为试材,通过测定其生理生化指标的变化情况研究探讨枣果的衰老软化影响因素及减压贮藏效果。结果表明:采用减压贮藏方法,可以减少失水率在0.5%以下,保持较好的感官品质、新鲜度和80%以上的好果率。减压贮藏大平顶枣果能进一步减缓硬度、可溶性固形物、可滴定酸、Vc及还原糖的变化速度。生理测定结果表明:大平顶枣果中Vc氧化酶、多酚氧化酶、纤维素酶、果胶酶、淀粉酶的活性高,软化速度快;减压贮藏可抑制这些酶的活性,延缓枣果的衰老软化过程,提高保鲜效果,延长贮藏期限。Vc氧化酶、多酚氧化酶活性变化平缓,与Vc的损失和果肉的褐变现象相关性比较小,说明它们不是影响枣果衰老的主要因素。淀粉酶、果胶酶活性变化剧烈,与枣果硬度下降规律呈现显著相关性,是影响朝阳大平顶枣软化的主要因素。减压贮藏将大平顶枣的贮藏期延长至60d以上。The material of this study is Dapingding jujube planted in Chaoyang city of Liaoning province. The main factors of senescence and softening of the jujube and the effect of hypobaric storage have been studied by testing the physiological and biochemical change. The results indicate： The hypobaric storage can decrease the water loss rate below 0.5%. The jujubes are still very fresh, and have high crisp fruit rate over 80% in hypobaric storage at the end of fresh-keeping period. Hypobaric storage can decrease the change speed of firmness, total soluble solid, intractable acid, ascorbic acid and total reductive sugar. The results of physiological index indicate： The activities of the ascorbic oxidase, polyphenol oxidase, cellulase, poly-galacturonase and amylase are very high in the Dapingding jujube, so the jujubes soften and senesce very quickly. Hypobaric storage can restrain fatherly the activities of these enzymes, delay the progress of senescence and softening, improve the effects of storage, and enhance the storage life. The activities of the ascorbic oxidase and polyphenol oxidase fluctuate gently; have little correlation with the loss of ascorbic acid and the brown of the flesh. It shows that these enzymes are not main factors of senescence. The activities of polygalacturonase and amylase fluctuate acutely; have evident correlation with the decrease of firmness. It shows that polygalacturonase and amylase are main factors of softening. The storage time of Dapingding jujube is extended to 60 days in hypobaric storage.

关 键 词：大枣 减压贮藏 衰老 软化 生理变化 酶 

分 类 号：TS205.7[轻工技术与工程—食品科学]