不同保鲜处理对软枣猕猴桃贮藏及抗氧化性的影响  

Effects of Different Fresh-keeping Treatments on Storage and Antioxidant Activity of Actinidia arguta

作　　者：王斯彤 王聪雅 刘怡菲[1] 祝儒刚[2] 高英旭[1] 范俊岗[1] 陈罡[1] WANG Si-tong;WANG Cong-ya;LIU Yi-fei;ZHU Ru-gang;GAO Ying-xu;FAN Jun-gang;CHEN Gang(Liaoning Academy of Forestry Sciences,Shenyang 110032,China;College of Light Industry,Liaoning University,Shenyang 110036,China)

机构地区：[1]辽宁省林业科学研究院,沈阳110032 [2]辽宁大学轻型产业学院,沈阳110036

出　　处：《沈阳农业大学学报》2022年第3期302-308,共7页Journal of Shenyang Agricultural University

基　　金：辽宁省“兴辽英才计划”项目(XLYC1902081);辽宁省“百千万人才工程”资助项目(2021921034);辽宁省农业科学院学科建设计划项目(2019DD217032)。

摘　　要：探究不同保鲜剂的保鲜效果以及对果实抗氧化酶活性的影响,旨在为软枣猕猴桃贮藏特性研究提供理论依据。利用壳聚糖可食性活性涂膜与1-MCP的方法,对采摘后的果实进行浸泡和熏蒸处理。对比研究不同处理方法对软枣猕猴桃贮藏期间果实感官变化、腐烂率、失重率、硬度、呼吸强度的变化情况,以及对SOD、POD、CAT抗氧化酶活性变化的影响。结果表明:CH组和CHO组能够有效维持软枣猕猴桃果实形态、抑制腐烂、降低呼吸强度。CHO组能够较好地降低腐烂率,但失重率高。在采摘后保鲜初期1-MCP组能够较好的保持果实硬度,对降低果实失重率有较强的作用效果。SOD活跃性依次为CH>1-MCP>CHO>CK,POD活跃性依次为1-MCP>CHO>CH>CK, CAT活跃性依次为1-MCP> CHO>CH> CK。SOD、POD和CAT 3种酶成正相关,相关性显著。CH组和CHO组够有效维持软枣猕猴桃果实形态、抑制腐烂、降低呼吸强度,1-MCP组对果实的硬度和失重率上具有较强的作用效果。1-MCP组的抗氧化酶活性最高,贮藏后期,CH组的抗氧化酶活性最高。In order to explore the fresh-keeping effects of different preservatives and their effects on the activity of antioxidant enzymes in fruit, in order to provide a theoretical basis for the study of storage characteristics of Actinidia arguta. In this experiment,the fruits were soaked and fumigated by the method of chitosan edible active coating and 1-MCP. The effects of different treatments on sensory changes, decay rate, weight loss rate, hardness and respiration intensity of Actinidia arguta during storage, as well as the activities of SOD, POD and CAT antioxidant enzymes were studied. According to all nutritional indexes, CH group and CHO group can effectively maintain the fruit shape of Actinidia arguta, inhibit decay and reduce respiratory intensity. CHO group can better reduce the decay rate, but the weight loss rate is high. In the early stage of fresh-keeping after picking, 1-MCP group can better maintain fruit hardness and have a strong effect on reducing fruit weight loss rate. SOD activity was CH> 1-MCP>CHO>CK, POD activity was 1-MCP>CHO>CH>CK, CAT activity was 1-MCP>CHO>CH>CK. SOD, POD and CAT were positively correlated. CH group and CHO group can effectively maintain the fruit shape of Actinidia arguta, inhibit decay and reduce respiratory intensity. 1-MCP group has a strong effect on fruit hardness and weight loss rate. The antioxidant enzyme activity of 1-MCP group was the highest, and that of CH group was the highest in the later stage of storage.

关 键 词：软枣猕猴桃 贮藏 壳聚糖可食性活性涂膜 1-MCP 抗氧化性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]