采后壳寡糖处理减轻皇冠梨果皮褐变的研究  

Study on Chitosan Oligosaccharides Treatment Alleviating Peel Browning of Huanggaun Pear

作　　者：赵韩栋 秦畅 郭风军 范新光 傅茂润[1] 陈庆敏 Zhao Handong;Qin Chang;Guo Fengjun;Fan Xinguang;Fu Maorun;Chen Qingmin(Qilu University of Technology(Shandong Academy of Science),Jinan 250353;National Engineering Research Center for Agricultural Products Logistics,Jinan 250103;Ludong University,Yantai 264025;Shandong 4Shandong Agriculture and Engineering University,Jinan 250100)

机构地区：[1]齐鲁工业大学(山东省科学院),济南250353 [2]国家农产品现代物流工程技术研究中心,济南250103 [3]鲁东大学,山东烟台264025 [4]山东农业工程学院,济南250100

出　　处：《中国食品学报》2022年第4期276-284,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31801600);山东省自然科学基金青年科学基金项目(ZR2020QC245);山东省高等学校青创科技计划果蔬贮藏与保鲜创新团队项目(2019KJF010)。

摘　　要：皇冠梨果实采后低温贮藏易发生果皮褐变现象。为解决该问题,本研究分别选择质量分数为0.25%,0.5%,1%的壳寡糖水溶液对果实进行贮前浸泡处理,观测各浓度壳寡糖处理对果皮褐变、活性氧代谢和果实品质的影响。结果表明,壳寡糖处理可以显著抑制果皮褐变的发生,尤其是用0.5%壳寡糖处理使褐变发病率和发病指数分别下降了89%和32%。果皮中多酚氧化酶、脂氧合酶活性的上升,使过氧化氢酶、抗坏血酸过氧化物酶、超氧化物歧化酶和苯丙氨酸解氨酶的活性在0.5%壳寡糖组中维持在较高水平;相对于其它组别,0.5%壳寡糖处理使果皮中总酚、抗坏血酸维持在较高水平,且降低了过氧化氢和丙二醛的积累。虽然壳寡糖处理可使可溶性固形物、可滴定酸和硬度等品质指标维持在较高水平,但作用有限。结论:用0.5%壳寡糖溶液处理贮前皇冠梨果实,可有效降低低温下果皮褐变病症的发生,并能较好地保持果实贮藏品质。Low temperature storage generally induced the symptom of peel browning in Huangguan pear. To solve this problem, this research used different mass fractions of chitosan oligosaccharide( COS) aqueous solution, including0.25%, 0.5% and 1%, for treating the postharvest Huangguan pear before the low temperature(0 ℃) storage, and investigated the effect of COS on peel browning, reactive oxygen metabolism as well as fruit quality. The results showed that COS treatment could remarkably inhibited the peel browning incidence, especially 0.5% COS. 0.5% COS treatment decreased the incidence and index of peel browning by 89% and 32%, respectively. Due to the increased activities of polyphenoloxidase and lipoxidase, the activities of catalase, ascorbate peroxidase, superoxide dismutase and phenylalnine ammonialyase maintained the higher levels in 0.5% COS-treated fruit peel. Compared to other treatments, 0.5% COS enhanced the higher values of total phenolic and ascorbic acid, while the 0.5% COS reduced the accumulation of hydrogen peroxide and malonaldehyde. Although the COS treatment could improve the levels of soluble solid, titratable acid and firmness, there were not significant. In conclusion, 0.5% COS treatment could reduce the incidence of peel browning and improve fruit quality of Huangguan pear, significantly before the cold storage.

关 键 词：皇冠梨 壳寡糖 果皮褐变 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]