超声波处理对采后甜柿品质及相关酶活性的影响  

Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest

作　　者：刘梦培 孙文文 韩卫娟 傅建敏 索玉静 纵伟 LIU Mengpei;SUN Wenwen;HAN Weijuan;FU Jianmin;SUO Yujing;ZONG Wei(College of Food and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Paulownia Research and Development Center,National Forestry and Grassland Administration,Zhengzhou 450003,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450002 [2]国家林业和草原局泡桐研究开发中心,河南郑州450003

出　　处：《食品工业科技》2021年第17期301-307,共7页Science and Technology of Food Industry

基　　金：国家重点研发计划资助项目(2019YFD1001200);河南省科技攻关项目(212102110201);河南省高等学校重点科研项(20A550011)。

摘　　要：为研究超声波处理对采后柿果实贮藏期的影响,以“阳丰”甜柿为试材,测定超声波处理(420 W,30 min)后的柿果实在温度(20±2)℃、相对湿度85%~90%条件下贮藏0、5、10、15、20 d时,其硬度、色泽、含水量、可溶性固形物(SSC)、可滴定酸(TA),果胶组成及相关酶活性、总钙离子含量的变化规律。结果发现:贮藏20 d,超声处理组与对照组相比,硬度提高2.97 kg/cm^(2),总色差(△E)升高3.31,钙离子含量增加22.28 mg/kg,多聚半乳糖醛酸酶(PG)活力降低8.79μg/(min·g)。超声波处理能够保持柿果实较高的硬度、亮度和SSC,延缓果实含水量、总钙离子含量的下降,抑制果胶降解酶活性升高,从而有效延缓柿果实的软化,保持果实品质,延长柿果实贮藏期。In order to study the effect of ultrasonic treatment on the storage period of post-harvest persimmon fruit,with"Youhou"sweet persimmon as the test material,the changes of hardness,color,water content,soluble solids content(SSC),titratable acid(TA),pectin composition andrelated enzyme activity,total calcium content of the persimmon fruit after ultrasonic treatment(420 W,30 min)for 0,5,10,15,20 d storage at(20±2)℃and 85%~90%relative humidity were measured.The results showed that compared with the control group,the hardness,total color difference(△E)and calcium ion content of the ultrasonic treatment group increased by 2.97 kg/cm^(2),3.31 and 22.28 mg/kg,respectively,but the polygalacturonase(PG)activity decreased by 8.79μg/(min·g).Ultrasonic treatment can maintain high hardness,brightness and SSC of persimmon fruit,delay the decrease of fruit water content and total calcium ion content,and inhibit the increase of pectin degrading enzyme activity,thereby effectively delaying the softening of persimmon fruit,maintaining fruit quality and prolonging the storage period of persimmon fruit.

关 键 词：柿果实 超声波技术 果胶 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]