活性氧清除剂处理对采后龙眼果实果皮褐变的影响  

Effects of Active Oxygen Scavenger Treatment on Pericarp Browning of Harvested Longan Fruits

作　　者：林毅雄[1,2] 林艺芬[1,2] 林河通[1,2] 陈艺晖[1,2] 陈梦茵[1,2] 林钟铨[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2013年第3期1-6,共6页Packaging and Food Machinery

基　　金：国家自然科学基金项目(30671464;30972070;31171776);国家科技支撑计划专项(2007BAD07B06);教育部高等学校博士学科点专项科研基金项目(20093515110011);福建省自然科学基金项目(2008J0044;2011J01079);福建省高等学校新世纪优秀人才支持计划资助(闽教科[2007]20号)

摘　　要：本文研究了外源活性氧清除剂棓酸丙酯(0.01%、0.05%和0.1%)、抗坏血酸(0.2%、0.4%和0.5%)和谷胱甘肽(0.01%、0.05%和0.1%)处理对(10±1)℃、(15±1)℃和(20±1)℃贮藏下的采后"福眼"龙眼果实果皮褐变的影响。结果表明:与对照果实相比,不同浓度的棓酸丙酯、抗坏血酸和谷胱甘肽处理均可以抑制采后龙眼果实的果皮褐变,其中,0.1%PG处理20 min并在(15±1)℃下贮藏10d对采后龙眼果实的果皮褐变抑制效果最好。Effects of exogenous reactive oxygen scavenger, propyl gallate （0.01% ,0.05 % ,0.1% ）, ascorbic acid（0.2% ,0.4% ,0.5% ） and glutathione （0.01% ,0.05% ,0.1% ） on pericarp browning of harvested longan fruits stored at（ 10 ± 1 ） ℃, （ 15 ± 1 ） ℃ and （ 20± 1 ） ℃ were investigated in this paper. The results showed that, as compared to the control fruits, the treatments with propyl gallate, ascorbic acid and glutathione at difference concentrations could effectively inhibit pericarp browning of harvested longan fruits. Among the above difference treated fruits,the fruits pre-treated with 0.1% PG for 20 minutes and stored at（ 15 ± 1 ）℃ for 10 days showed best effect of antibrowning of pericarp in harvested longan fruits.

关 键 词：龙眼 果实 果皮 褐变 活性氧清除剂 褐变控制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S667.2[轻工技术与工程—食品科学与工程]