机构地区:[1]沈阳农业大学食品学院,沈阳110161 [2]辽宁省果树科学研究所,辽宁营口115009
出 处:《沈阳农业大学学报》2022年第1期34-42,共9页Journal of Shenyang Agricultural University
基 金:辽宁省科学研究经费项目(LJKZ0649);营口市大石桥果品贮藏保鲜科技特派团项目(2020JH1/0100010)。
摘 要:为研究采后不同保鲜处理方法与包装方式对李果实贮藏期间品质的影响,以国峰2号李果实为试验材料,将果实置于3种厚度(0.01,0.02,0.03mm)PE膜内,分别采用0.4,0.8,1.2μL·L^(-1)1-甲基环丙烯(1-Methylcyclopropene,1-MCP)进行熏蒸处理。研究分析冷藏条件下,不同保鲜组合处理方式对采后李果实品质和抗氧化酶活性的影响,通过主成分分析(PCA)明确李果实贮藏期间品质劣变的主要因素。结果表明:9种保鲜处理方式均能延缓果实硬度、可溶性固形物和可滴定酸含量的下降,并维持果皮亮度,其中,0.8μL·L^(-1)1-MCP结合0.02mmPE膜处理效果最佳,冷藏42d时,果实硬度保持在5.36N,可溶性固形物含量为12.17%,可滴定酸含量为0.22%。此外,该处理与对照组相比,有效维持了冷藏42d李果实的抗氧化能力,主要表现在其显著降低超氧阴离子的产生速率和过氧化氢的含量,延缓丙二醛、相对电导率的上升;延缓过氧化物酶、过氧化氢酶、抗坏血酸过氧化物酶、超氧化物歧化酶活性的降低,降低多酚氧化酶的活性,有效的延缓了果实冷藏后褐变的发生;显著提高了抗坏血酸、总酚、类黄酮的含量(p<0.05),较好地维持了果实品质。主成分分析表明最佳处理组与对照组差异显著,主要差异指标为多酚氧化酶、过氧化物酶等。综上,1-MCP结合PE膜处理能够有效延长李果实贮藏保鲜期并维持其贮藏品质。Different postharvest preservation and packaging methods have a great impact on the quality of plum fruits during storage.Taking Guofeng No.2 plum fruit as the test material,the fruits were loaded into three thickness(0.01,0.02,0.03mm)PE membranes,which were fumigated in 0.4,0.8,1.2μL·L^(-1)1-Methylcyclopropene.The effect of different combinations of preservation on the fruit quality and antioxidase activity of postharvest plum under cold storage conditions was analyzed.Principal component analysis(PCA)was used to identify the main factors affecting the quality deterioration of plum fruits during storage.The results showed that nine fresh-keeping treatments could delay the decline of fruit hardness,soluble solids and titratable acid content,and maintain the brightness of peel,of which 0.8μL·L^(-1)1-MCP combined with 0.02mm PE membrane had the best effect.When refrigerated for 42d,the fruit hardness was maintained at 5.36N,soluble solids content of 12.17%,and titratable acid content of 0.22%.In addition,the treatment significantly improved the antioxidant capacity of 42d plum fruit compared with the control group,which was mainly manifested in its significant reduction in the production rate of superoxide anion and hydrogen peroxide,and delaying the increase of maldialaldehyde and relative conductivity;delay the reduction of peroxidase,catalase,ascorbate peroxidase,superoxide dismutase activity,reduce the activity of polyphenol oxidase,and effectively delay the occurrence of fruit browning after cold storage.The content of ascorbic acid,total phenol and flavonoids were significantly improved to maintain the fruit quality better(p<0.05).Principal component analysis showed significant differences between the control and best treatment groups,the main difference indexes were polyphenol oxidase,peroxidase,etc.In conclusion,1-MCP combined with PE film treatment can effectively prolong the storage period and maintain its storage quality of plum fruit.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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