CaCl_2对采后不同成熟度冬枣抗氧化及细胞壁代谢的影响  

Effect of CaCl_2 Treatment on Antioxidant Capacity and Cell Wall Metabolism of Post-harvest Jujube Fruits at Different Maturity Stages

作　　者：支欢欢[1,2] 董宇[1,2] 张丽华[1,2] 刘梦培[1,2] 魏向珂 王状[1] 纵伟[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《现代食品科技》2016年第4期75-80,共6页Modern Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD36B07);郑州轻工业学院博士科研启动基金项目(2014BSJJ028;2014BSJJ027);郑州轻工业学院大学生创新实验项目(2015156)

摘　　要：为探讨CaCl_2处理对不同成熟度冬枣(Zizyphus Jujuba Mill.cv.Dongzao)抗氧化能力及细胞壁代谢的影响,试验采用1%和2%CaCl_2浸泡处理白熟期(WM)和半红期(HM)冬枣果实,以水处理为对照,测定20±2℃贮藏过程中果实硬度、过氧化氢(H_2O_2)、丙二醛(MDA)、超氧化物歧化酶(SOD)、过氧化物酶(CAT)、抗坏血酸(As A)、还原型谷胱甘肽(GSH)、多聚半乳糖醛酸酶(PG)以及细胞壁组分(水溶性果胶(WSP)、离子结合果胶(ISP)和共价结合果胶(CSP))变化。结果表明,在贮藏过程中1%和2%CaCl_2处理可显著延缓WM和HM期果实硬度下降,抑制H_2O_2和MDA积累,维持较高水平的SOD和CAT活性以及As A和GSH含量,同时,降低PG活性以及WSP和ISP含量,增加CSP含量,其中1%CaCl_2处理对HM期果实作用效果最显著,通过提高其抗氧化活性和抑制细胞壁降解过程,使其在贮藏期间保持较好的果实品质。Post-harvest jujube（Zizyphus Jujuba Mill.cv.Dongzao） fruits at white maturity（WM） and half-red maturity（HM） stage were used to investigate the effects of CaCl2 treatment on the antioxidant capacity and cell wall metabolism of post-harvest jujubes at different stages of maturity.WM and HM fruits were treated with 1% and 2%（m/V） CaCl2,while control fruits were immersed in water.During storage at 20°C ± 2°C,parameters such as fruit firmness,hydrogen peroxide（H2O2）,malondialdehyde（MDA）,superoxide dismutase（SOD）,catalase（CAT）,ascorbic acid（As A）,glutathione（GSH）,polygalacturonase（PG）,and cell wall components（water-soluble pectin [WSP],ionic-soluble pectin [ISP],and covalent-soluble pectin [CSP]） were evaluated.The results showed that treatment with 1% and 2% CaCl2 significantly delayed the decrease in fruit firmness,inhibited the accumulation of H2O2 and MDA,and maintained high levels of SOD and CAT activity as well as As A and GSH content.Meanwhile,PG activity and content of WSP and ISP were decreased,while CSP content was increased.Overall,1% CaCl2 treatment exhibited the most significant effect on HM jujube fruits by enhancing antioxidant activity and inhibiting cell wall degradation,thus maintaining fruit quality during storage.

关 键 词：CACL2 冬枣 成熟度 抗氧化 细胞壁代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]