热处理结合γ-氨基丁酸对鲜切苹果生理特性和品质的影响  

Effects of Heat Treatment Combined withγ-aminobutyric Acid on the Physiology Property and Quality of Fresh-Cut Apple

作　　者：张小燕[1] 刘艾雯 籍奇岩 彭勇[1] ZHANG Xiao-yan;LIU Ai-wen;JI Qi-yan;PENG yong(College of Food Science and Technology,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2020年第14期265-269,275,共6页Science and Technology of Food Industry

基　　金：山东省自然科学基金(ZR2017MC051);山东省高等学校青创人才引育计划;山东省“双一流”奖补资金(SYT2017XTTD04)。

摘　　要：为提高鲜切苹果贮藏期的品质,本文以富士苹果为材料,研究了45℃水整果浸泡(2 min)、果实鲜切后γ-氨基丁酸(GABA)处理(1.5%,10 min)及热处理结合GABA对贮藏期间苹果切片品质的影响。结果表明:4℃贮藏8 d时,对照组苹果切片感官品质下降迅速,可溶性固形物和可滴定酸含量降低,L^*值降低,BI值升高,褐变明显发生,多酚氧化酶(PPO)和过氧化物酶(POD)活性升高,DPPH自由基清除率下降,贮藏后期MDA大量积累。与对照相比,热处理、GABA处理及热处理结合GABA均获得较高的感官评分,抑制了果肉可溶性固形物和可滴定酸含量的下降,保持较高的L^*值,减轻褐变的发生,提高了总酚含量,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)活性上升,减少了抗氧化物质的损失,保持较高的DPPH清除率,并减轻了MDA积累,其中,以热处理结合GABA效果最好。To investigate its effect on the physiology property and quality of fresh-cut‘Fuji’apple slices during storage,the effect of heat treatment(45℃,2 min),γ-aminobutyric acid(GABA,1.5%,10 min)and heat treatment combined with GABA on the quality of apple slices were studied.The results showed that the sensory quality,the contents of total soluble solids(TSS)and titratable acids(TA),L^* value and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity of the control treatment decreased at 8 d under 4℃ storage.The browning index,activity of polyphenol oxidase(PPO)and peroxidase(POD)of the control increased with the accumulation of malondialdehyde(MDA).Compared with the control group,the heat treatment,GABA treatment and heat treatment combined with GABA significantly inhibited the decrease of TSS,titratable acids and L^* value,and maintained a high sensory score.Furthermore,the total phenolic content and DPPH radical scavenging activity improved,PPO and POD activities as well as MDA content decreased by the three treatments,and the browning degree reduced and high DPPH scavenging ability maintained.Among them,heat treatment combined with GABA was the best for preserving quality of fresh-cut apple slices.

关 键 词：鲜切苹果 热处理 Γ-氨基丁酸 抗氧化活性 品质 生理特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]