热处理对草莓品质与活性氧代谢影响的多变量解析  

Multivariate Analysis of the Effect of Postharvest Heat Shock Treatment on Fruit Quality and Reactive Oxygen Species of Strawberry during Cold Storage

作　　者：李健[1] 张萌[1] 李丽萍[1] 罗瑶[1] 孙沙沙[1] 王贵禧[2] 杨宏伟[1] 王友升[1] 

机构地区：[1]北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,北京100048 [2]中国林业科学院林业研究所,国家林业局林木培育实验室,北京100091

出　　处：《食品科学》2013年第16期306-310,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD24B03);科技部科研院所技术开发研究专项(2013EG127233)

摘　　要：利用多变量解析方法探讨热处理对草莓果实品质及活性氧代谢的影响。单因素方差分析表明,热处理60min可有效降低草莓贮藏后期腐烂指数、果实固酸比及丙二醛(MDA)含量,提高贮藏14d时总酸和蛋白质的含量,同时还相应提高了贮藏后期过氧化氢酶(CAT)、多酚氧化酶(PPO)、过氧化物酶(POD)以及贮藏前期超氧化物歧化酶(SOD)的活性。相比而言,热处理30min可有效降低7d时果实的b*和L*值,并显著提升14d时果实总黄酮及还原型谷胱甘肽(GSH)的含量。热处理45min则对于提升贮藏前期总抗氧化能力以及后期总酚含量更为有效。主成分分析结果显示,热处理60min对b*、总酸含量、CAT、抗坏血酸过氧化物酶(APX)活性、腐烂指数、呼吸强度有显著的影响,提升了保鲜效果。结合偏最小二乘法回归及通径分析可知,草莓腐烂指数与过氧化氢、固酸比以及a*值呈显著正相关,与总酸、pH值、b*值呈显著负相关。The effect of postharvest heat treatment on fruit quality and reactive oxygen species（ROS） metabolism in strawberry was investigated by using multivariate analysis in this study.The results of one-way analysis of variance showed that 60-min heat treatment significantly reduced fruit decay rate,TSS-Acid ratio and MDA content,but increased the contents of total acid and protein on the 14th day of storage as well as the activities of CAT,PPO and POD on the 14th day and SOD activity on the 7th day.In contrast,30-min heat treatment effectively reduced b＊ and L＊ values on the 7th day of storage but markedly increased the contents of total flavonoids and GSH on the 14th day.A remarkable increase of FRAP on the 7th day and total phenol content on the 14th day was observed in the fruit with 45 min heat treatment before storage.The results of principal component analysis（PCA） indicated that 60-min heat treatment had a greater impact on b＊ value,total acid,CAT,APX,and respiration.The results of path coefficient analysis and partial least squares regression（PLSR） showed that fruit decay rate was significantly positively correlated with H2O2 content,solid/acid ratio and a＊ value,but significantly negatively correlated with total acid,anthocyanin,pH and b＊ value.

关 键 词：草莓 热处理 果实品质 活性氧 多变量分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]