失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响  

Effect of Dehydration Treatment on Parameters Associated with Browning of Actinidia arguta Sieb. et Zucc during Storage at Room Temperature

作　　者：穆晶晶[1,2] 张博[2] 李书倩[1,2] 姜丹[1] 翁霞[2] 刘长江[1] 辛广[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《食品科学》2013年第20期307-311,共5页Food Science

基　　金：国家公益性行业(农业)科研专项(200903013)

摘　　要：为研究失水处理对软枣猕猴桃贮藏中褐变的影响,以软枣猕猴桃为材料,经过失水处理,分析室温(20.0±0.5)℃条件下贮藏过程中果实褐变指数、多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)活性、酚类物质和丙二醛(MDA)含量的变化。结果表明:适当失水处理降低了果实褐变指数的上升,推迟了果实PPO和POD活性高峰的出现时间并降低其峰值,抑制了酚类物质降解,在贮藏后期保持较高的CAT活性,减少MDA生成量,延缓果实褐变发生时间。其中以失水6%处理组果实抑制褐变效果最好,有效地延缓褐变的发生时间,贮藏期延长至10d时,褐变指数为55.14%,低于其他处理组。The effect of dehydration treatment on the browning of Actinidia arguta Sieb. et Zucc during storage period at （20.0 ± 0.5） ℃ was investigated by observing changes in browning index, polyphenol oxidase （PPO）, peroxidase （POD） and catalase （CAT） activities, and phenolic and malondialdehyde （MDA） contents. The results proved that appropriately dehydrated fruits could reduce the growth of browning index. The times of peak occurrence of PPO and POD activities were postponed and the peak values were reduced. In addition, the decomposition of phenolic compounds was inhibited. CAT activity remained high during the later stage of storage and the formation of MDA was decresed, thus reducing the probability of occurrence of browning. This study demonstrated that 6% dehydration had a good effect on inhibition of fruit browning. This treatment delayed the occurrence of browning in fruits effectively. The browning index of the fruits dehydrated by 6% was lower than those dehydrated by 2% and 4% after 10 days of storage.

关 键 词：软枣猕猴桃 失水处理 褐变相关因子 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S663.4[轻工技术与工程—食品科学与工程]