不同防腐剂处理对甜樱桃氧化酶活性及保鲜效果的影响  

Effects of different preservative treatments on oxidase activity and quality of sweet cherry

作　　者：陈茂铨[1] 朱向秋[1] 

机构地区：[1]丽水职业技术学院,浙江丽水323000

出　　处：《浙江农业学报》2012年第3期445-448,共4页Acta Agriculturae Zhejiangensis

基　　金：武汉市科技局资助项目(201120722215-2)

摘　　要：为探讨不同防腐剂对甜樱桃的保鲜效果及其处理后对氧化酶活性的影响,以‘萨米托’(Summit)甜樱桃为试材,分别用噻霉酮(benziothiazolinone)、溶菌酶(lysozyme)、溶菌酶+NPS多糖(NPS polysaccharide)和清水浸泡处理各5 min,捞出沥干,装入衬有0.03 mm厚PE袋的纸盒内,在(-0.5±0.5)℃的条件下贮藏保鲜,以不处理的为对照。结果显示,用噻霉酮处理后的第14天苹果酸脱氢酶(MDH)活性出现明显的峰值,其余处理至第21天时苹果酸脱氢酶活性开始回升;各处理的POD活性总体呈下降的趋势;PPO活性至第14天时出现明显的峰值,但清水处理则呈下降的趋势,各处理的PPO活性到第21天时出现缓慢的回升迹象;药剂处理后的甜樱桃可滴定酸含量明显高于清水处理和对照;可溶性固形物各处理间以及各处理与对照间没有明显的区别;至第40天的好果率统计结果,药剂处理的好果率显著高于清水处理和对照。To determine the effect of different preservatives on the storage and oxidase activity of sweet cherry,sweet cherry（Prunus avium var.Summit） was treated by dipping into benziothiazolinone（1 000 mg·L-1）,lysozyme（500 mg·L-1）,lysozyme（500 mg·L-1）＋NPS polysaccharide（5 000 mg·L-1） and water for 5 min,respectively.Non-treated sweet cherry was set as the control.Then all the sweet cherry was put into PE bag of 3 mm thick and kept at（-0.5±0.5）℃.The results showed that the dehydrogenase（MDH） activity in the benziothiazolinone treatment reached its highest peak at the 14th day,and the MDH activity in the treatments of lysozyme（500 mg·L-1）,lysozyme（500 mg·L-1）＋NPS polysaccharide（5 000 mg·L-1） and water started to increase at the 20th day.The POD activities of all the treatments decreased during the experiment.The PPO activities of all treatments increased to the highest peak at the 14th day,except for the water treatment which decreased consistently.The PPO activities of all treatments decreased after the 14th day and increased at the 21st day.The titratable acid contents of the preservatives treatments were higher than both water treatment and the control.There was no significant difference in soluble solid content among all the five treatments.The proportions of non-rotten sweet cherry of the preservatives treatments were higher than water treatment and the control.

关 键 词：甜樱桃 保鲜 苹果酸脱氢酶 防腐剂 氧化酶活性 

分 类 号：S662.5[农业科学—果树学]