超高压处理对猕猴桃贮藏期品质的影响  

Effects of High Pressure on Storage Qualities of Kiwifruit

作　　者：周民生[1] 周亚丽 朱树华[2] ZHOU Minsheng;ZHOU Yali;ZHU Shuhua(School of Biotechnology and Food,Anyang Institute of Technology,Anyang,Henan 455000;School of Chemistry and Materials Science,Shandong Agricultural University,Tai′an,Shandong 271018)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000 [2]山东农业大学化学与材料科学学院,山东泰安271018

出　　处：《北方园艺》2021年第9期111-118,共8页Northern Horticulture

基　　金：国家自然科学基金资助项目(31770724)。

摘　　要：以“秦美”猕猴桃为试材,采用100、300、600MPa高压对鲜切猕猴桃片处理10min(环境温度约10℃),将其在4℃条件下贮藏5d,每天测定鲜切猕猴桃品质及相关的生理生化指标,以期为超高压在鲜切猕猴桃保鲜中更好应用提供参考依据。结果表明:超高压处理下,猕猴桃组织细胞结构破坏,多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)活性被抑制,超氧阴离子(O_(2)·)、过氧化氢(H_(2)O_(2))和羟自由基(·OH)形成延缓,可溶性固形物(SSD)、维生素C含量下降变缓;但亮度(L^(*))和色差(b)值下降加快,这些变化随压力增加而明显。综上,300MPa处理效果最好。‘Qinmei’kiwifruit was selected as the test material.The slices of fresh cut kiwifruit were treated with high pressure of 100 MPa,300 MPa and 600 MPa for 10 minutes(environmental temperature was about 10℃),and stored at 4℃for 5days.The quality of fresh cut kiwifruit and its related physiological and biochemical indexes were measured every day.In order to provide a reference for the better applieation of ultra-high pressure in fresh cut kiwifruit preservation.The results showed that the structure of kiwifruit cells were destroyed,the activities of PPO,POD and SOD were inhibited,the formation of superoxide anion(O_(2)·),hydrogen peroxide(H_(2)O_(2))and hydroxyl radical(·OH)were delayed,decrement of the content of soluble solids(SSD)and vitamin C postponed,but the brightness(L^(*))and color difference(b)decreased faster,and these changes were obvious with the increase of pressure.In general,300MPa treatment was the optimal for fresh cut kiwifruit.

关 键 词：鲜切猕猴桃 超高压处理 贮藏期 品质变化 

分 类 号：S663.4[农业科学—果树学]