采后减压预处理对番木瓜果实贮藏品质及抗氧化活性的影响  

Effect of Different Gradients of Hypobaric Pretreatment on Storage Qualities and Antioxidant Activities of Papaya

作　　者：王晓丹 王雅君 曾教科 李雯 WANG Xiao-dan;WANG Ya-jun;ZENG Jiao-ke;LI Wen(College of Food Science,Hainan University,Haikou 570228,China;College of Tropical Agriculture and Forestry,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学热带农林学院,海南海口570228

出　　处：《保鲜与加工》2020年第2期16-21,共6页Storage and Process

基　　金：国家重点研发计划子课题(2016YFD0400904-5)。

摘　　要：以“日升”品种番木瓜果实为材料,研究了不同梯度的减压预处理(0 MPa(常压),0.025、0.050、0.075 MPa)对15℃贮藏条件下番木瓜果实品质变化和抗氧化活性的影响。结果表明:减压处理能显著延缓番木瓜果实硬度下降,延缓可溶性固形物(TSS)、抗坏血酸(VC)、类黄酮及总酚含量的变化,维持较高的超氧化物歧化酶(SOD)活性和抑制丙二醛的积累,有利于番木瓜果实贮藏品质和抗氧化能力的保持,而且以0.050 MPa处理的保鲜效果最为显著。Effect of different gradients of hypobaric pretreatment(0 MPa,0.025 MPa,0.050 MPa,0.075 MPa)on the qualities and antioxidant activities of papaya under 15℃storage conditions were studied.The fruit firmness,total soluble solid(TSS),ascorbic acid(VC),superoxide dismutase(SOD)activity,malondialdehyde(MDA)content,flavonoids content,total phenolic content and free radical scavenging rate(DPPH·)were determined during storage.The results showed that,the decompression treatment could significantly delay the decline of fruit firmness,the changes of TSS,VC,flavonoids and total phenol contents,maintain high SOD activity and inhibit the accumulation of malondialdehyde,which was beneficial to the storage qualities and retention of antioxidant capacity of papaya.The results showed that hypobaric pretreatment with 0.050 MPa had the best preservation effect.

关 键 词：番木瓜果实 减压处理 贮藏品质 抗氧化活性 

分 类 号：S609.3[农业科学—园艺学]