丁香、五味子及壳聚糖复合保鲜剂对蓝莓贮藏品质及抗病酶活的影响  

Effect of Cloves, Schisandra Chinensis and Chitosan Compound Preservative on Storage Quality and Disease-resistant Enzyme Activity of Blueberries

作　　者：张菊华[1] 王伟 林树花 刘伟[1] 苏东林[1] 李高阳[1] 

机构地区：[1]湖南省农业科学院农产品加工研究所,长沙410125 [2]湖南大学研究生院隆平分院,长沙410125

出　　处：《中国食品学报》2017年第12期139-148,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2015BAD16B01);湖南省重点研发计划项目(2016NK2182)

摘　　要：在前期获得的丁香、五味子抑制蓝莓病原微生物的体外抑菌效果基础上,研究丁香、五味子及壳聚糖复合保鲜剂对"粉蓝"蓝莓的贮藏品质及抗病相关酶活影响。采后蓝莓在质量分数(m/m)分别为0.5%和1.0%的复合保鲜剂中浸泡5 min,晾干后(4±0.5)℃贮藏,每7 d测定果实的失重率、腐烂率、硬度、相对电导率(REC)、丙二醛(MDA)含量、总黄酮(TFC)、总酚(TPC)、二苯代苦味肼基自由基(DPPH·)清除能力、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)和过氧化氢酶(CAT)活性变化。以无菌水相同处理为对照。结果显示:与对照相比,采用复合保鲜剂进行保鲜处理并结合4℃冷藏,可抑制蓝莓果实贮藏期间的失重率和腐烂率;抑制果实硬度的下降;延缓DPPH·清除能力下降;延缓细胞膜透性增加及丙二醛含量的上升;提高了总酚、总黄酮含量等抗氧化、抗菌物质的含量;在一定程度上提高蓝莓果实中参与苯丙烷代谢的PAL、PPO、POD活性及CAT活性,并在贮藏过程中维持较高的活性,减轻了自由基对果肉组织的侵害,延缓衰老进程。处理2(1.0%复合保鲜剂)对蓝莓的贮藏保鲜效果较好,该复合保鲜剂用于蓝莓保鲜具有操作简单、安全无毒、效果显著的特点,有较好的应用前景。Based on the study of the in vitro antibacterial effect of extracts from cloves and schisandra chinensis on blueberry pathogenic microorganisms, clove, schisandra chinensis and chitosan compound preservative with different treatment on the storage quality and disease resistant enzyme activity of blueberry powderblue. Post-harvest blueberry were submerged by compound preservative with the content of 0.5% and 1.0% for 5 mins（compared with distilled water treated）, then blueberry were air-dried and stored at（4 ± 0.5） ℃, weight loss rate, decay rate, hardness, relative electric conductivity, contents of MDA, TFC, TPC, DPPH· radical scavenging activity and enzyme activities of PAL, POD,PPO and CAT of blueberry were tested each 7 d. Compared with the control treatment, results showed that using the compound preservative combined with 4 ℃ refrigerated, it inhibited weight loss rate and decay rate of blueberry fruit during storage, inhibited hardness decreasing, slowed down decreasing of DPPH· radical scavenging activity, and slowed down growth of cell membrane permeability and content of MDA; it increased the content of total phenol and total flavonoids, to some extent, it improved PAL, PPO, POD activity which take parting in phenylpropanes metabolism of blueberry and CAT activity at the same time, and maintained higher activity in the process of storage, reduced oxygen free radicals attacking on pulp tissue, slowed down the ageing process. Treatment 2（1.0% preservation complex） was better for keeping blueberries fresh. It has the characters of natural, safety, convenient application, and obvious effect, it was surly to be a good application.

关 键 词：蓝莓 复合保鲜剂 贮藏品质 抗病酶活 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]