采后O_3处理对使用CPPU猕猴桃贮藏品质及其抗性酶活性的影响  

Effect of O_3 Treatment on the Storage Quality and Resistance Enzyme Activity of Kiwifruit Treated with CPPU

作　　者：苏苗[1] 罗安伟[1] 李圆圆[1] 李琳[1] 白俊青 蔺志颖 SU Miao;LUO An-wei;LI Yuan-yuan;LI Lin;BAI Jun-qing;LIN Zhi-ying(College of food science and Engineering, Northwest A＆F University, Yangling 712100, China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《现代食品科技》2018年第3期46-53,76,共9页Modern Food Science and Technology

基　　金：陕西省农业科技创新攻关项目(2015NY051)

摘　　要：为探究臭氧(ozone,O_3)对膨大剂(N-2-氯-4-吡啶基苯-N’-苯基脲,CPPU)处理秦美猕猴桃果实贮藏期间其品质劣变的抑制效果,本文以生长期使用了20 mg/L CPPU的秦美猕猴桃果实为试验材料,在0±1℃条件下贮藏。研究了10、40和70 mg/m^3 O_3处理对贮藏期间秦美猕猴桃果实的品质指标、乙烯释放量、呼吸强度以及抗性酶活性的影响。试验结果表明40 mg/m^3 O_3可以减缓CPPU处理的秦美猕猴桃品质的下降趋势,减轻了可滴定酸、Vc含量的下降,保持了较好的硬度,减缓了可溶性固形物含量的上升;抑制了乙烯释放量和呼吸强度,减少果实软化;并增加了苯丙氨酸解氨酶(Phenylalanine ammonia lyase,PAL)、β-1,3-葡聚糖酶(β-1,3-glucanase,GLU)、几丁质酶(Chitinase,CHI)的活性,从而减少了秦美猕猴桃果实的腐烂率。O_3处理能有效减轻CPPU处理对秦美猕猴桃果实产生的负面影响并延长贮藏时间。The inhibitory effect of ozone（O_3） on the quality of kiwifruit treated with expanding agents（N-（2-chloro-4-pyridyl）-N＇-phenylurea, CPPU） during the storage was investigated. The postharvest Qinmei kiwifruit in the growth phase was treated with 20 mg/L CPPU and reserved in 0 ± 1℃, and then treated with 10, 40 and 70 mg/m^3 ozone. The quality index, ethylene release, respiration intensity and resistance enzyme activity were studied. The results showed that 40 mg/m^3 O_3 could slow down the quality decline of CPPU-treated kiwifruit and the rise of soluble solids content. Besides, it can reduce the drop of titratable acid and Vc contents, maintain good hardness, inhibit the release of ethylene and respiration rate, and increase the activity of Phenylalanine ammonia lyase（PAL）, β-1,3-glucanase（GLU） and Chitinase（CHI）, thus reducing the decay rate of Kiwifruit fruit. O_3 treatment could effectively reduce the negative effects of CPPU on the fruit of kiwifruit, and thus could better prolong the storage period.

关 键 词：臭氧 N-2-氯-4-吡啶基苯-N’-苯基脲 猕猴桃 贮藏品质 抗性酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]