外源L精氨酸对采后番木瓜果实冷害及品质影响  

Effects of Exogenous L-arginine Treatment on Chilling Injury and Quality of Cold-stored Papya Fruits

作　　者：宋汉良 张善英 刘帅民 潘永贵[1] SONG Han-liang;ZHANG Shan-ying;LIU Shuai-min;PAN Yong-gui(College of Food Science and Technology,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228

出　　处：《食品工业科技》2020年第8期285-288,294,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(318605777)。

摘　　要：为研究不同浓度外源L-精氨酸(L-arginine,L-Arg)处理对采后“中白”番木瓜(Carica papaya L.“zhongbai”)冷害及品质影响,将番木瓜果实分别用0、0.4、0.8和1.2 mmol/L L-Arg处理,并定期观测果实冷害情况及品质变化。结果表明:在低温(6℃)贮藏过程中,外源L-Arg可有效地减轻番木瓜冷害,抑制病害发生。外源L-Arg可有效地延缓番木瓜果实贮藏期间色泽变化以及失重率增加,并能维持较高番木瓜果实硬度、可滴定酸、可溶性固形物和抗坏血酸含量。其中,以0.8 mmol/L L-Arg处理的保鲜效果最明显,外源L-Arg处理在番木瓜保鲜贮藏中具有一定的潜在价值。The effects of different concentration of L-arginine(L-Arg,0,0.4,0.8 and 1.2 mmol/L)treatments on chilling injury and quality of“zhongbai”papaya fruits(Carica papaya L.“zhongbai”)at low temperature(6℃)during storage course were analyzed.Results showed that,the exogenous L-Arg treatment could effectively reduce the chilling injury and disease of papaya fruit at low temperature(6℃).Further research showed,exogenous L-Arg treatment delayed the changes of color and the increasing of weight loss rates,and maintained the high level of firmness,titratable acid contents,total soluble solids contents and ascorbic acid contents in papaya fruit during cold storage,and 0.8 mmol/L L-Arg treatment had the best effect.Exogenous L-Arg treatment would have certain potential value in the cold storage of papaya.

关 键 词：番木瓜 外源L-精氨酸 冷害 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]