热处理对黄花梨冷藏品质和活性氧代谢的影响  

Effect of Hot Air Treatment on the Quality and Reactive Oxygen Species Metabolism of Cold Stored Huanghua Pear Fruits

作　　者：千春录[1] 何志平[2] 林菊[3] 赵宇瑛[4] 米洪波[1] 虢露葭[1] 茅林春[1] 

机构地区：[1]浙江大学食品科学与营养系,浙江杭州310058 [2]浙江农林大学食品科学与工程系,浙江临安311300 [3]江西农业大学食品工程系,江西南昌330000 [4]长江大学园艺系,湖北荆州434025

出　　处：《食品科学》2013年第2期303-306,共4页Food Science

基　　金：浙江省科技计划项目(2009C12031)

摘　　要：为探讨热处理对黄花梨冷藏品质及其氧化还原水平的作用,黄花梨果实采后先经40℃热空气处理12h,再在1℃贮藏120d,随后20℃存放7d,监测果实硬度、可溶性固形物、电导率、丙二醛(MDA)含量、超氧阴离子自由基(O_2^-·)生成速率、可溶性蛋白含量和活性氧清除酶活性的变化。结果显示:热处理可显著抑制果实可溶性蛋白分解,提高超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)的活性,降低O_2^-·生成速率和MDA含量,同时可以保持果实硬度和可溶性固形物,延缓电导率上升。研究表明,贮前热空气处理(40℃,12h)可延缓黄花梨果实的衰老变质,其作用与较高的抗氧化水平有关。To explore the effect of thermal treatment on the quality and reactive oxygen species （ROS） metabolism of cold stored Huanghua pear, postharvest fruit samples were treated in hot air at 40℃ for 12 h before storage at 1℃ for 120 d followed by at 20 ℃ for another 7 days, and changes in fruit firmness, conductivity, MDA content and superoxide anion radical generation rate, soluble protein content and ROS scavenging enzyme activities during the whole storage period were monitored. Results showed that fruit firmness, soluble protein content, and the activities of SOD, CAT and POD in hot air treated fruits were higher than control fruits, whereas opposite results were observed for soluble solid content, electrolyte leakage, MDA content and superoxide anion radical production rate. These results indicate that hot air treatment can improve the quality of Huanghua pear fruits during storage, and the mechanism might be related to the activation of antioxidant enzymes and the reduction of ROS accumulation.

关 键 词：黄花梨 热处理 冷藏 衰老 抗氧化活性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]