二氧化氯处理对鲜食泡核桃保鲜效果的影响  

Effect of chlorine dioxide treatment on the preservation of fresh green Juglans sigillata Dode.walnut fruit

作　　者：董晓庆[1,2] 朱守亮 张文娥 江辉[4] 潘学军 DONG Xiaoqing;ZHU Shouliang;ZHANG Wen’e;JIANG Hui;PAN Xuejun(Agricultural College,Guizhou University,Guiyang 550025,Guizhou,China;Guizhou Engineering Research Center for Fruit Crops,Guiyang 550025,Guizhou,China;Guizhou Workstation for Fruits and Vegetables,Guiyang 550025,Guizhou,China;Walnut Industry Bureau of Hezhang,Hezhang 553200,Guizhou,China)

机构地区：[1]贵州大学农学院,贵州贵阳550025 [2]贵州省果树工程技术研究中心,贵州贵阳550025 [3]贵州省果树蔬菜工作站,贵州贵阳550025 [4]赫章县核桃产业发展事业局,贵州赫章553200

出　　处：《经济林研究》2021年第4期230-238,共9页Non-wood Forest Research

基　　金：国家自然科学基金项目(32060673);贵州省高层次创新型人才培养项目(黔科合人才〔2016〕4038号);贵州省核桃工程技术研究中心子课题(黔科合平台人才〔2019〕5202-6号)。

摘　　要：【目的】为ClO_(2)在鲜食泡核桃保鲜中的应用提供参考。【方法】以泡核桃品种‘黔核7号’青皮果实为试材,使用400 mg/L ClO_(2)溶液密闭熏蒸处理12 h,以清水密闭熏蒸处理12 h为对照,测定4℃贮藏条件下,青皮核桃的质量损失率、腐烂率、褐变指数,青皮核桃和核仁的呼吸速率、含水量,核仁的可溶性蛋白质、总酚、类黄酮含量,核仁的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、多酚氧化酶(PPO)活性以及丙二醛(MDA)含量。【结果】ClO_(2)处理降低了青皮核桃的质量损失率,减少了腐烂率,降低了褐变指数,抑制了果实褐变的发生,与对照相比,贮藏30 d时青皮核桃的质量损失率、腐烂率和褐变指数分别降低了1.69、3.61和3.29倍,ClO_(2)处理能使青皮核桃保持较好的外观品质。ClO_(2)处理显著抑制了青皮核桃和核仁的呼吸速率,降低呼吸峰的峰值,使果实维持较低水平的呼吸代谢。ClO_(2)处理能够有效减少青皮核桃果实和核仁的水分散失,贮藏30 d时,青皮核桃果实和核仁的水分含量分别下降了4.78%和10.98%,对照的水分含量分别下降了18.32%和33.55%,ClO_(2)处理对青皮核桃水分散失的抑制效果好于对核仁水分散失的抑制。ClO_(2)处理延缓了青皮核桃核仁的蛋白质、总酚和类黄酮的消耗和降解,提高了SOD和CAT活性,抑制了POD和PPO活性,降低了MDA含量(贮藏30 d时降低了2.24 mmol/g),减少了膜脂过氧化作用的发生。【结论】ClO_(2)在一定程度上降低了‘黔核7号’鲜食泡核桃的采后损失,使核桃鲜果维持较好的外观品质和营养价值,对鲜核桃具有较好的保鲜效果。【Objective】In order to provide a reference for the application of chlorine dioxide(ClO_(2))in the preservation of green fresh Juglans sigillata Dode.walnuts.【Method】The‘Qianhe No.7’walnut variety was used as the experiment material,and treated with 400 mg/L ClO_(2) gas by airtight fumigation for 12 h,and the control was treated with the same volume water at the same conditions in this research.Indexes of mass loss rate,decay rate,browning index of fresh green walnut,respiration rate,water content of fresh green walnut and walnut kernel,soluble protein,total phenols and flavonoids contents,superoxide dismutase(SOD),catalase(CAT),peroxidase(POD)and polyphenol oxidase(PPO)activities and as well as malondialdehyde(MDA)content of walnut kernel were measured during storage at the temperature of 4℃.【Result】ClO_(2) treatment reduced the mass loss rate and decay rate of fresh green walnuts,decreased the browning index,inhibited the occurrence of fruit browning,which were reduced by 1.69,3.61 and 3.28 times for mass loss rate,decay rate,and browning index,respectively,at 30 d compared to control of fresh green walnut,and maintained a better appearance quality of fresh green walnut;ClO_(2) treatment significantly inhibited the respiration rate of fresh green walnut and walnut kernel,and reduced the size of the respiration peak and kept a lower respiration state of the fruit;ClO_(2) treatment could effectively reduce the water loss of fresh green walnut and walnut kernel,especially for fresh green walnut,and the inhibitory effect on the water loss of fresh green walnut was much greater than walnut kernel.After 30 days of storage,the water of fresh green walnut and walnut kernel lost 4.78%and 10.98%,respectively,while the control lost 18.32%and 33.55%,respectively;ClO_(2) treatment delayed the consumption and degradation of soluble protein,total phenols and flavonoids of walnut kernel in fresh green walnut,and increased the enzyme activities of SOD and CAT,and at the same time inhibited the activities of POD

关 键 词：二氧化氯 泡核桃 青皮核桃 核仁 保鲜 

分 类 号：S664.1[农业科学—果树学]