抗坏血酸处理对李果实贮藏冷害及营养品质的影响  

Effects of Ascorbic Acid Treatment on Chilling Injury and Nutritional Quality of Plum Fruits During Storage

作　　者：张柳[1] 王艳颖[1,2] 马超[1] 胡文忠[1,2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]生物化学工程国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品研究与开发》2011年第8期143-147,共5页Food Research and Development

基　　金：大连民族学院太阳鸟科研项目;国家科技支撑计划子课题(2006BAD22B02);国家自然科学基金项目(30771508;30972038)

摘　　要：为探索减轻李果实冷害的新途径,本文以串红李子为试材,研究不同浓度的抗坏血酸处理对低温下贮藏的李果实冷害及营养成分的影响。结果表明,对照果在冷藏12 d后,可滴定酸、VC含量都呈现快速下降的趋势,还原糖、可溶性蛋白、总糖含量异常上升,冷害指数逐渐增加,说明此时冷害已经发生。而经过抗坏血酸处理的果实,蛋白质、还原糖、总糖含量都呈现上升幅度较大、下降幅度较小的趋势,可滴定酸、VC含量呈现缓慢下降的趋势,外观与内部冷害指数均明显降低,说明抗坏血酸处理明显地抑制了李果实冷害的发生,而且低浓度的抗坏血酸抑制李果实冷害的效果更好,保持了李果实较好的营养品质。In order to explore new methods to decrease the chilling injury in Plum fruit,The effects of different concentrations of ascorbic acid treatment on chilling injury and the nutritional composition of plum fruits were investigated during low temperature storage.The results showed that the contents of titratable acid and vitamin C decreased rapidly,the content of reducing sugar,soluble protein and total sugar increased unconventionality,the index of chilling injury increased gradually when the control fruits stored at low temperature after 12 d,it showed that chilling injury had happened at this time.The content of protein,reducing sugar,total sugar showed increasing rapidly and decreasing slowly,the content of titratable acid and vitamin C showed decreasing slowly,the both index of chilling injury decreased obviously,it showed that ascorbic acid treatment inhibited chilling injury of plum obviously,and low concentrations ascorbic acid inhibited chilling injury effectively and maintained better nutritional quality of plum fruit.

关 键 词：抗坏血酸 李子 冷害 营养品质 

分 类 号：S662.3[农业科学—果树学]