柑浓素对哈斯油梨保鲜效果的影响  

Effect of Max Citro on fresh-keeping of Hass avocado fruits

作　　者：包冬红 李绍鹏[1] 吴凡[1] 李萃玲[1] 高雄[1] 付亚男[1] 李若[1] 李茂富[1] 

机构地区：[1]海南大学热带农林学院,海口570228

出　　处：《食品科技》2017年第4期251-255,261,共6页Food Science and Technology

基　　金：热带作物种质资源保护项目(16RZZY-11);农业部农垦局热作技术试验示范项目(15162130106232022)

摘　　要：以哈斯油梨果实为试验材料,经不同浓度柑浓素处理后,置于生化培养箱中于12℃、RH85%~90%条件下进行贮藏,其后定期取样观测油梨果实成熟相关生理指标,以研究柑浓素对油梨果实保鲜效果的影响。结果表明:(1)柑浓素处理油梨果实POD活性显著提升,硬度下降延缓,失重率显著降低;(2)柑浓素处理油梨果实内含物积累高峰期有效延迟,但不影响成熟后可溶性固形物含量、可溶性蛋白的含量;(3)柑浓素处理油梨果实叶绿素含量显著增加,PPO活性显著降低,褐变指数也显著降低,果实护绿效果明显;(4)柑浓素处理油梨果实发病时间与货架期均显著延长。由此可见,柑浓素预处理可有效延迟哈斯油梨的成熟软化,延缓内含物的积累,维持果皮叶绿素稳定,提升氧化酶活性,延缓果皮色泽变褐,有效抑制贮藏病害,延长货架期。试验结果表明以5 mL/L保鲜效果最佳。The Hass avocado fruits were treated with exogenous Max Citro, the stored in biochemical incubator at 12 ℃ and relative humidity（RH） 85%-90%, periodically sampling observation avocado fruit ripening-related physiological indicators. The results showed that：（1） The POD activity significantly increased, the firmness decreased delay, the rate of weight loss decreased significantly;（2） The peak of accumulation of contents could effectively delay, but did not affect the final amount of total soluble solid and soluble protein content;（3） The content of chlorophyll of avocado peel significantly increased; PPO activity was significantly reduced, browning index also decreased significantly, the time of keeping green could obviously prolong;（4） The onset time and shelf life of avocado fruits were significantly prolonged. This result showed that the pretreatment of Max Citro could effectively delay the maturation, softening of Hass avocado, and the accumulation of contents, maintain the of stability of chlorophyll of avocado peel, enhance oxidase activity, delay skin color brown, effectively inhibit disease in storage, extend shelf life. In this study, the best concentration of Max Citro was 5 mL/L.

关 键 词：油梨 柑浓素 贮藏保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]