己醛处理对黄金梨采后果心褐变的影响  

Effect of hexanal treatment on the browning of the core of postharvest Whangkeumbae pears

作　　者：赵欢欢 周宏胜[2] 刘梦竹 罗淑芬[2] 李鹏霞[1,2,3] ZHAO Huanhuan;ZHOU Hongsheng;LIU Mengzhu;LUO Shufen;LI Pengxia(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;Agricultural Products Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工所,江苏南京210014 [3]江苏省高效园艺作物遗传改良重点实验室,江苏南京210014

出　　处：《食品与发酵工业》2020年第17期189-195,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31901746);江苏省自然科学基金项目(BK20160589)。

摘　　要：为探讨己醛处理对黄金梨常温贮藏期间果心褐变的影响,用5μL/L己醛对黄金梨进行熏蒸处理,以清水熏蒸为空白对照,评价了常温贮藏期间黄金梨的果实亮度、褐变率、呼吸速率、乙烯释放量、硬度和可溶性固形物等品质指标,测定了磷脂酶D(phospholipase D,PLD)、脂氧合酶(lipoxygenase,LOX)、脂肪酶(lipase,LPS)等膜脂代谢关键酶的活性以及脂肪酸组成及含量。结果表明,己醛是一种磷脂酶D抑制剂,己醛熏蒸处理的黄金梨,具有相对较低的呼吸强度和乙烯释放速率,从而延缓了黄金梨果实贮藏品质的下降;同时,己醛处理也显著抑制了果心膜脂代谢关键酶的活性,延缓了脂肪酸不饱和度的下降,提高了果心膜脂不饱和脂肪酸与饱和脂肪酸的比值(unsaturated patty acid∶saturated fatty acid,U∶S),推迟了黄金梨果心褐变的发生。因此,己醛熏蒸有利于黄金梨的贮藏,可为梨的采后贮藏提供理论和技术支持。To investigate the impacts of hexanal treatment on the core browning of Whangkeumbae pears during storage at room temperature,the fruits were fumigated with 5μL/L hexanal and the control group was fumigated with water.The sensory qualities of L,browning rates,respiration rates,ethylene release,hardness and the content of total soluble solids were analyzed.The activities of key enzymes involved in membrane lipid metabolism,such as phospholipase D(PLD),lipoxygenase(LOX)and lipase(LPS),as well as fatty acid contents,were measured.The results showed that hexanal was a PLD inhibitor.Compared with the control group,the hexanal fumigated Whangkeumbae pears showed lower respiratory intensity and ethylene release rate,which delayed the decline of the storage quality of Whangkeumbae pears.Meanwhile,hexanal treatment also significantly inhibited the activity of key enzymes in the membrane lipid metabolism of the core,delayed the decrease of fatty acid unsaturation,increased the ratio of unsaturated fatty acids to saturated fatty acids(U∶S)value and eventually delayed the browning of the core of postharvest fruits.Therefore,hexanal is beneficial to the storage of Whangkeumbae pears,and this research could provide theoretical and technical support for the storage of Whangkeumbae pears after harvest.

关 键 词：黄金梨 果心褐变 己醛 膜脂代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]