冬雪蜜桃在气调冷藏期间品质及相关酶活性的变化  

Changes in Enzymatic Activity and Quality Attributes of Dongxue Peaches in Response to Controlled Atmosphere Conditions

作　　者：田世平[1] 徐勇[1] 姜爱丽[1] 汪沂[1] 

机构地区：[1]中国科学院植物研究所,北京100093

出　　处：《中国农业科学》2001年第6期656-661,共6页Scientia Agricultura Sinica

基　　金：国家科技部"九五"攻关项目(99-010-01-3);中国科学院农业重大项目资

摘　　要：本研究主要探讨晚熟冬雪蜜桃（Ｐｒｕｎｕｓ ｐｅｒｓｉｃａ Ｌ．Ｂａｔｓｃｈ）在１℃普通冷藏，自发性气调（ＭＡ）和气调(ＣＡ）贮藏条件下果实酶活性变化与褐变的反应，品质特性和贮藏性。试验结果表明，与普通冷藏和ＭＡ相比，ＣＡ贮藏的桃表现出较高的果实硬度和可滴定酸含量。在相同的贮藏时间果实多酚氧化酶（ＰＰＯ）和过氧化物酶（ＰＯＤ）活性也显著较低（Ｐ＝０．０５）。气调贮藏能够更有效地抑制晚熟冬雪蜜桃果肉的褐变，对保持果皮颜色和品质有利，在５％Ｏ２＋１０％ＣＯ２气体条件下８２ｄ果肉不褐变。但是，ＣＡ贮藏的果实维生素Ｃ和可溶性固形物含量与其它处理的果实没有 明显差异。冬雪蜜桃在ＣＡ下贮藏９２ｄ果实的风味正常。Late-mature peaches(Prunus persica L. Batsch, cv Dongxuemi) were stored in air, modification atmosphere(MA) and controlled atmospheres(CA) at 1 C and samples removed at intervals. The fruit were then analysed for color, firmness, titratable acidity, vitamin C and total soluble solids(TSS) contents, polyphenol oxidase(PPO) and peroxidase(POD) activities as well as measuring flesh browning. CA-stored peaches showed lower PPO and POD activities when compared with MA or air-stored fruit. Fruits kept in 5 0002 + 100 0C02 for 82 days did not shown any flesh browning, and retained firmness and compositional quality. No differences in vitamin C content or TSS were detected through the imposition of the storage regimes. It was found that peaches could be stored for up 92 days in CA without unacceptable loss of consumer quality.

关 键 词：冬雪蜜桃 气调贮藏 PPO POD 品质 酶活性 多酚氧化酶 过氧化物酶 

分 类 号：S662.109[农业科学—果树学]