不同贮藏温度对山竹果壳细胞代谢物和果肉品质影响  

Effect of Storage Temperature on Cell Metabolites of Mangosteen Shell and Pulp Quality

作　　者：于立梅[1] 刘朝霞[2] 陈海光[1] 杨敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东检验检疫技术中心,广东广州510623

出　　处：《食品科学》2013年第20期318-322,共5页Food Science

基　　金：广东省自然科学基金项目(10451022501005679)

摘　　要：以山竹果为材料,研究不同贮藏温度(常温30℃、低温4℃)对山竹果壳细胞代谢物和果肉营养的影响。结果表明:不同贮藏温度条件下,山竹果壳中超氧阴离子自由基(O2-·)、膜脂过氧化产物丙二醛(MDA)、过氧化氢(H2O2)含量随着贮藏时间的延长而呈上升趋势。贮藏15d时,2种处理果壳中的MDA含量比初期分别增加了94.4%(常温)和7.2%(低温),可溶性总糖和总酚含量均先上升后下降。表明低温处理可减缓木质素的沉积速度,显著减少山竹贮藏过程中O2-·和H2O2的积累,并能显著延缓果肉VC和可溶性总糖含量下降,减慢营养物质的消耗,抑制果肉腐烂。The effect of different storage temperatures （30 ℃ and 4 ℃） on cell metabolites of mangosteen shell and nutrtional quality of its pulp was studied. The results showed that superoxide anion, malondialdehyde （MDA） and hydrogen peroxide contents of mangosteen shell at either storage temperature had an increasing trend with storage time. MDA contents （15 d） of mangosteen pulp were increased by 94.4% （30 ℃） and 7.2% （4 ℃） when compared with the initial stage. The contents of souble sugar and total phenolic compounds were increased at first followed by a decrease. These results also indicated that low temperature treatment could significantly delay lignin deposition rate and reduce the accumulation of superoxide anion free radical and H2O2 during the storage period of mangosteen. The reduction of vitamin C and total sugar content could be delayed by low temperature storage, which was accompanied by reducing the consumption of nutrient substances and inhibiting the decay of fruit pulp.

关 键 词：山竹果 贮藏温度 细胞代谢物 果肉品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]