L-半胱氨酸盐酸盐处理延缓香蕉果实采后成熟的初步研究  

Preliminary Study on the Effect of L-Cysteine Hydrochloride Treatment on Delaying the Ripening of Postharvest Banana Fruit

作　　者：邓颖怡 方跃凯 黄成将 梁凯淇 吴志铿 吴富旺 DENG Ying-yi;FANG Yue-kai;HUANG Cheng-jiang;LIANG Kai-qi;WU Zhi-keng;WU Fu-wang(College of Food Science and Engineering,Foshan University,Foshan 528225,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528225

出　　处：《保鲜与加工》2020年第4期44-49,56,共7页Storage and Process

基　　金：国家自然科学基金项目(31701670);佛山科学技术学院高层次人才科研启动项目(gg040961)。

摘　　要：以"巴西"香蕉为试材,利用0.05%的外源L-半胱氨酸盐酸盐处理,测定常温(24±1)℃贮藏过程中果实硬度、色差、可溶性糖含量及多酚氧化酶(PPO)、过氧化物酶(POD)和果胶裂解酶(PL)活性,初步探索L-半胱氨酸盐酸盐处理延缓香蕉果实成熟的机理。结果表明:0.05%L-半胱氨酸盐酸盐处理能够延缓香蕉果实硬度和果皮H值的下降,并减缓果皮L值和C值以及果肉可溶性糖含量的上升,从而保持贮藏品质;同时,通过抑制果皮PPO和POD活性减缓在贮藏后期的褐变,并抑制果肉PL活性推迟香蕉软化进程。因此,0.05%L-半胱氨酸盐酸盐处理可延缓香蕉果实常温贮藏的成熟进程,具有一定的应用价值。Banana(Musa acuminata cv.‘Brazil’)fruits were used as experimental materials and treated with 0.05%exogenous L-cysteine hydrochloride,then the firmness,chroma value,soluble sugar content and the enzyme activities of PPO,POD and PL during storage at room temperature(24±1)℃were determined to explore the mechanism of delaying the ripening of banana fruit by L-cysteine hydrochloride treatment.The results showed that 0.05%L-cysteine hydrochloride treatment could delay the decrease of banana fruit firmness and H value of peel,and slow down the increase of L and C values of peel and soluble sugar content in pulp,to maintain the storage quality of banana fruit.Moreover,the enzyme activities of PPO and POD in peel were remarkably inhibited thus avoid browning during late storage period,and the enzyme activity of PL in pulp was also repressed to postpone the softening of banana fruit.Therefore,0.05%L-cysteine hydrochloride treatment can delay the ripening process of banana fruit at room temperature and has certain application value.

关 键 词：香蕉 L-半胱氨酸盐酸盐 成熟 褐变 软化 

分 类 号：S609[农业科学—园艺学]