柠檬汁对猪腰枣低温贮藏效果的影响  

Effect of lemon juice on the post-harvest Wulongzhuyao jujube during cold storage

作　　者：周文颖[1] 刘亚敏[1] 刘玉民[1] 郭妮 闫洋洋 ZHOU Wen-ying;LIU Ya-min;LIU Yu-min;GUO Ni;YAN Yang-yang(College of Resources and Environment,Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学资源环境学院,重庆400715

出　　处：《食品与机械》2018年第4期146-152,共7页Food and Machinery

基　　金：西南大学基本科研业务费专项资金项目(编号:XDJK2015C176);西南大学石柱基地科技创新基金项目(编号:hz201503);社会事业与民生保障科技创新专项(编号:cstc2016shmszx80024)

摘　　要：以柠檬汁为保鲜材料,以1-MCP为阳性对照,在4℃条件下(相对湿度95%)将武隆猪腰枣低温贮藏40d,贮藏期间每5d测定猪腰枣果实的腐烂指数、质量损失率、VC、可溶性固形物、丙二醛、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化物酶(peroxidase,POD)等果实品质和生理指标,并运用主成分分析法对保鲜效果进行综合评价。结果表明,1-MCP与柠檬汁都能不同程度地延长猪腰枣采后货架期,降低果实的腐烂率、质量损失率、细胞膜脂过氧化程度,维持果实硬度、VC、有机酸和糖类物质的较高水平,增加果实内的抗氧化物酶活性,与综合评价得分结果一致。用柠檬汁处理更有利于保持猪腰枣的品质,维持更高的营养价值,可以显著延长枣果的保鲜周期。The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4℃ for 40 d.Over the storage period,decay index,mass loss rate,ascorbic acid（VC）,total soluble solids（TSS）, malondialdehyde （MDA）,superoxide dismutase（SOD）,peroxidase（POD）were measured at 5 day intervals,and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis.Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube,and can reduce decay rate,mass loss and the degree of cell membrane lipid peroxidation,delay the decrease of fruit firmness,VCcontent,organic acid and TSS,increase the activity of antioxidant enzymes in fruit.Consistent with the results of the comprehensive evaluation,lemon juice treatment is more conducive to maintaining the quality of jujube,keeping higher nutritional value,and can significantly prolong the storage period of jujube fruit.

关 键 词：武隆猪腰枣 柠檬汁 1-MCP 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]