高氧处理对鲜切苹果贮藏特性的影响  

Effects of Hyperoxic Treatment on Physiology and Quality of Fresh-Cut Apples

作　　者：孟一 孟祥宇[3] 张玉华 陈东杰 孙崇德[4] MENG Yi;MENG Xiangyu;ZHANG Yuhua;CHEN Dongjie;SUN Chongde(National Engineering Research Center for Agricultural Products Logistics,Jinan 250103;Shandong Institute of Commerce and Technology Shandong,Key Laboratory of Storage and Transportation Technology of Agricultural Products,Jinan 250103;Shanxian Administration for Market Regulation,Shanxian 274300;Horticultural Products Cold Chain Logistics Technology and Equipment National Local Joint Engineering Laboratory,Zhejiang University,Hangzhou 310058)

机构地区：[1]国家农产品现代物流工程技术研究中心,济南250103 [2]山东商业职业技术学院山东省农产品贮运保鲜技术重点实验室,济南250103 [3]山东省单县市场监督管理局,单县274300 [4]浙江大学园艺产品冷链物流工艺与装备国家地方联合工程实验室,杭州310058

出　　处：《食品工业》2021年第12期251-256,共6页The Food Industry

基　　金：山东省重点研发计划(2019GNC106040);山东省人文社会科学课题(2021-YYGL-25);山东省泰山学者特聘专家项目。

摘　　要：为探索高氧处理对鲜切苹果的保鲜效果,在苹果切分前分别利用80%~85%和95%~100%O_(2)处理7和14 d,切分后利用95%~100%O_(2)分别处理12,24和36 h,以空气处理为对照。在0~1℃、90%~95%相对湿度下贮藏15 d,定期测定呼吸速率、褐变度、多酚氧化酶(polyphenol oxidase,PPO)活性、过氧化物酶(peroxidase,POD)活性、丙二醛(malondialdehyde,MDA)含量和可溶性固形物含量(soluble solid content,SSC),并进行感官评价。结果显示,高氧处理使鲜切苹果呼吸高峰延迟,呼吸速率降低;贮藏后期高氧处理组褐变度、PPO与POD活性明显低于对照组(p<0.05);高氧处理组MDA含量较对照组低(p<0.05);高氧处理组感官评分高于对照组(p<0.05)。其中,切分前95%~100%O_(2)处理14 d与切分后95%~100%O_(2)处理24 h作用效果最显著。高氧处理对SSC无显著影响。试验结果为高氧处理在鲜切果蔬保鲜中的应用提供理论支持。Apples were treated with 80%-85% O_(2) and 95%-100% O_(2) for 7 and 14 d before cutting,and were treated with 95%-100% O_(2) for 12,24 and 36 h after cutting,respectively.Respiratory rate,browning degree,polyphenol oxidase(PPO)activity,peroxidase(POD)activity,malondialdehyde(MDA)content and soluble solid content(SSC)were measured periodically,and sensory evaluation was performed during 15 d of storage at 0-1℃ and 90%-95% relative humidity.The results showed that the respiration peak of fresh-cut apples was delayed and the respiration rate was decreased by hyperoxic treatment.Browning degree,PPO and POD activities in the hyperoxic treatment group were significantly lower than those in the control group(p<0.05)at the later stage of storage.MDA content in the hyperoxic treatment group was lower than that in the control group(p<0.05).Sensory scores of hyperoxic treatment group were higher than those of the control group(p<0.05).Among them,the effects of the treatment with 95%-100% O_(2) for 14 d before cutting and 95%-100% O_(2) for 24 h after cutting were the most significant.Hyperoxic treatment had no significant effect on SSC.The results provided theoretical support for the application of hyperoxic treatment in fresh-cut fruits and vegetables.

关 键 词：鲜切苹果 高氧处理 贮藏特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]