采后贮藏期间南果梨果皮膜脂过氧化与褐变关系的研究  

Research on the Relationship between the Peel Membrane Lipid Peroxidation and Browning of ‘Nanguo’ Pear Fruit during Storage

作　　者：陈娜[1] 郑永丽[1] CHEN Na;ZHENG Yong-li(Tianjin Bohai Vocational Technical College, Tianjin 300402, China)

机构地区：[1]天津渤海职业技术学院

出　　处：《食品研究与开发》2019年第16期24-28,共5页Food Research and Development

摘　　要：南果梨作为试验材料,采用2%氯化钙处理、去离子水空白对照处理、0.5%抗坏血酸处理3种处理方式,研究南果梨低温贮藏过程中果皮膜脂过氧化与褐变的关系。结果表明:贮藏期间,南果梨果皮细胞膜系统遭到破坏,到贮藏结束时空白对照处理果褐变严重;钙处理和抗坏血酸处理显著降低了α-法尼烯与共轭三烯最大值,延缓了高峰的出现,抑制了过氧化物酶的活性,减少了丙二醛(malondialdehyde,MDA)积累,果皮褐变得到有效控制,其中以氯化钙处理效果最好。The relationship between peroxidation of peroxide and browning during the cryopreservation of Nanguo pear was studied using 2 % calcium chloride, blank control of deionized water and 0.5 % ascorbic acid. The results showed that the cell membrane system of the pericarp was damaged during storage, and the fruit Browning was seriously treated by blank control at the end of storage. Calcium treatment and ascorbic acid treatment significantly reduced the maximum value of epoxy-farnesene and conjugated triene, delayed the occurrence of peak, inhibited the activity of peroxidase, reduced the accumulation of malondialdehyde(MDA), and effectively controlled the skin browning, among which calcium chloride was the best treatment.

关 键 词：贮藏 南果梨 果皮 膜质过氧化 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]