几种保鲜处理对贮藏期间‘红阳’猕猴桃抗氧化生理特性变化的影响  

Effect on antioxidant activity of ‘Red Sun'kiwifruit by several preservation treatments during postharvest period

作　　者：何靖柳[1] 刘继[1] 黄彭[1] 秦文[1] 李素清[1] 沈丽雯 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第21期341-345,350,共6页Science and Technology of Food Industry

摘　　要：为了研究不同保鲜处理对‘红阳’猕猴桃果实采后抗氧化相关生理特性变化的影响,以‘红阳’猕猴桃为试材,分别用1-甲基环丙烯（1-MCP）、臭氧、气调和热激处理后于（4±1）℃,相对湿度90%~95%条件下贮藏,定期测定其维生素C（VC）、总酚、花色苷的含量以及DPPH·清除率、超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）的活性,探讨不同保鲜处理对猕猴桃果实抗氧化活性的影响。结果表明：4种处理均能不同程度地抑制果实VC、花色苷含量的降低,延缓总酚、DPPH·清除率、SOD、POD和CAT峰值的出现,抑制其活性的下降;其中,臭氧（臭氧浓度200mg/m3,处理时间0.5h）处理‘红阳’猕猴桃果实效果最佳,能很好地保持果实的抗氧化活性,从而提高其贮藏期间的抗氧化能力。Several preservation treatments including 1- MCP, ozone, controlled atmosphere and heat shock were used on ‘Red Sun＇ kiwifruit stored at（4 ± 1）℃ and relative humidity 90%-95% to investigate the effects of antioxidant physiological characteristics. During the storage, the content of vitamin C （ Vc ）, phenols, anthocyanin, and the activity of DPPH. radical- scavenging, superoxide dismutase （ SOD）, peroxidase （ POD）, catalase （CAT） were determined.The results indicated that the treatment groups could obviously control the reduction of Vc and anthocyanin,delay the appearance of DPPH· radical-scavenging, SOD, POD and CAT peak, and suppress the reduction of related activity.The ozone treatment（ozone concentration of 200mg/m3, processing time of 0.5h）was more effective in maintaining antioxidant activity and improving antioxidant ability than other treatments.

关 键 词：保鲜处理 '红阳’猕猴桃 抗氧化能力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]