采收成熟度对‘京沧1号’枣贮藏品质及抗氧化活性的影响  

Effects of harvest maturity on storage quality and antioxidative capacity of Ziziphus jujuba‘Jingcang1’

作　　者：耿阳 赵晓梅[2] 谭玉鹏 樊丁宇[2] 李斌斌 马生军 GENG Yang;ZHAO Xiaomei;TAN Yupeng;FAN Dingyu;LI Binbin;MA Shengjun(College of Food and Pharmaceutical Science,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Garden Science and Technology Branch in XinJiang Agricultural Professional Technology College,Changji 831100,China;Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091 [3]新疆农业职业技术学院园林科技分院,新疆昌吉831100 [4]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《食品与发酵工业》2023年第9期269-275,共7页Food and Fermentation Industries

基　　金：自治区科技支疆项目(2021E02006)。

摘　　要：为选择‘京沧1号’枣果实适宜长期贮藏的采收成熟度,以不同成熟度(初红、半红、全红)‘京沧1号’枣为试材,对比其果实品质特性,探究在(0±1)℃贮藏条件下果实品质的变化。结果表明,除可滴定酸外,不同采收成熟度‘京沧1号’枣各项品质指标存在显著性差异(P<0.05),随着贮藏时间的延长,其果实品质及抗氧化能力均不断下降。贮藏期末,果实硬度、抗坏血酸含量、总酚含量、可溶性蛋白含量、DPPH自由基和ABTS阳离子自由基清除率均表现为初红>半红>全红;失重率为初红>全红>半红;横纵径减失率、L^(*)值、固酸比为半红>全红>初红;a^(*)值、b^(*)值、可溶性固形物含量、可滴定酸含量、可溶性糖含量、类黄酮含量为全红>半红>初红。除此之外,全红果实在贮藏14 d后出现软化、酒化现象,商品性下降,而初红果实却能够保持良好贮藏性和商品性。综上所述,选择初红期成熟度的‘京沧1号’枣用于长期贮藏销售可以保持较好的外观和营养品质。To select the optimum harvest maturity for long-term storage of Ziziphus jujuba‘Jingcang1’,this study planned to investigate the changes in postharvest quality in Z.jujuba‘Jingcang1’at three maturity stages(early-red maturity,half-red maturity,and red maturity stages)under cold storage[(0±1)℃].Results showed that there was a significant effect among the maturity stage at harvest on postharvest quality and storage quality parameters in Z.jujuba‘Jingcang1’during cold storage.With the extension of storage time,fruit quality and antioxidant capacity decreased.At the end of storage,the fruits in the early-red maturity stage showed the highest fruit firmness,ascorbic acid,polyphenol,soluble protein,the scavenging rates of DPPH free radicals and ABTS cationic radicals,as well as the lowest shrinkage ratio,L^(*),a^(*),b^(*),total soluble solids,titratable acid,soluble sugar,solid-acid ratio,and flavonoids,while the fruits in the half-red maturity stage displayed the lowest weight loss.In addition,the fruits in the red maturity stages softened and achieved alcoholization,and their commerciality decreased on the 14 th day,while fruits in the early-red maturity could keep good storage and commerciality.In summary,selecting Z.jujuba‘Jingcang1’in early-red maturity for long-term storage and sale can maintain a good appearance and nutritional quality.

关 键 词：‘京沧1号’枣 采收成熟度 果实品质 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]