臭氧耦合低温处理对猕猴桃贮藏品质和生理生化指标的影响  

Effects of ozone coupled low temperature treatment on storage quality and physiological biochemical indexes of kiwi fruit

作　　者：牛远洋 罗安伟[1] 刘焕军[1] 李圆圆[1] 苏苗[1] 李琳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2017年第11期76-84,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省农业科技创新与攻关项目(2015NY051)

摘　　要：【目的】探究臭氧耦合低温处理对猕猴桃贮藏期间果实品质和生理生化指标的影响,为猕猴桃的商业贮藏提供理论依据。【方法】以海沃德猕猴桃为试验原料,将猕猴桃分别用0,90,170,250mg/m^3臭氧连续处理7d(每天处理1h),再用单层0.03mm厚PE袋包装,每袋10个果实,用橡皮筋扎口后分别在(0±1)和(2±1)℃、相对湿度85%~90%的冷库中贮藏182d,贮藏期间每隔14d取样,测定猕猴桃的可溶性固形物含量(SSC)和还原糖含量、呼吸强度、乙烯释放量、POD和SOD活性、MDA含量、腐烂率等指标,分析臭氧耦合低温处理对猕猴桃贮藏期间果实品质和生理生化指标变化的影响。【结果】经臭氧处理后的猕猴桃在(0±1)℃冷藏可有效延长其采后贮藏期,且在本试验设计的质量浓度范围内,最佳臭氧质量浓度为250mg/m^3。该处理能较对照组晚126d出现SSC高峰,还原糖含量在冷藏结束时较CK组高41.1%,猕猴桃的呼吸高峰值从对照组的(32.300 7±0.3)mg/(kg·h)下降到(20.477 5±1.3)mg/(kg·h),同时还有效抑制了猕猴桃乙烯的释放,对照组和该处理的乙烯释放高峰值分别为(18.132 0±0.12)和(4.496 9±0.12)μL/(kg·h),该处理POD活性高峰较对照组增大了0.063 4U/(min·g),贮藏结束时SOD活性值较对照组高1.026 6 U/g,使SOD保持在较高水平,且MDA含量较对照组低0.288 6mmol/g,减少了因MDA积累造成的细胞损伤,在此条件下,贮藏结束时腐烂率最低,仅为14%。而在(2±1)℃下猕猴桃软化速度快,贮藏寿命短且腐烂率高达55%。【结论】臭氧处理能够延长海沃德的贮藏期,具有很大的应用潜力,可用于商业贮藏。【Objective】This study explored the effects of ozone coupled low temperature treatment on physico-chemical properties of Hayward kiwi fruits to provide basis for commercial storage of kiwi.【Method】Hayward kiwifruits was treated by 0,90,170,and 250 mg/m^3 ozone one hour per day for 7 days.Then,they were packed with single 0.03 mm thick PE bag with 10 fruits per bag.After being tied with a rubber band,they were stored in（0±1）and（2±1）℃ with relative humidity of 85%-90%for 182 days.During the storage,contents of SSC and reducing sugar,respiration,ethylene,POD and SOD activities,malondialdehyde（MDA）content and rot rate were determined every 14 days to analyze coupling effects of ozone andlow temperature on physico-chemical properties of kiwifruit during storage.【Result】The kiwi fruit treated with ozone could prolong the storage period when stored at（0±1）℃,and the optimum ozone mass concentration was 250 mg/m^3 in the tested range.This treatment slowed SSC peak by 126 dcompared to the control,and the reducing sugar content was 41.1% higher than that of the control at the end of cold storage.The peak respiration of kiwi was decreased from（32.300 7±0.3）mg/（kg·h）in the control to（20.477 5±1.3）mg/（kg·h）,and the peak release level of ethylene was decreased from（18.132 0±0.12）in the control to（4.496 9±0.12）μL/（kg·h）.Peak POD activity was increased by 0.063 4 U/（min·g）,SOD activity was 1.026 6 U/g higher than the control at the end of storage,and the content of MDA was decreased by 0.288 6 mmol/g,which reduced cell damage caused by MDA accumulation.The decay rate was also the lowest in this treatment with only 14%.While when kiwi was stored at（2±1）℃,the softening rate was high and the storage life was short with decay rate of 55%.【Conclusion】Ozone treatment can prolong the storage period of Hayward kiwi fruit with great potential for commercial storage.

关 键 词：猕猴桃 臭氧耦合处理 低温贮藏 果实品质 

分 类 号：S663.4[农业科学—果树学]