4种不同涂膜处理对软枣猕猴桃贮藏品质的影响  

Effects of 4 kinds of different coating treatments on the storage quality of Actinidia arguta

作　　者：王乐兵 彭承祥 孙晨晨 孙林 钟志海 李德海[1] 刘正一[2] WANG Le-Bing;PENG Cheng-Xiang;SUN Chen-Chen;SUN Lin;ZHONG Zhi-Hai;LI De-Hai;LIU Zheng-Yi(School of Forestry,Northeast Forestry University,Harbin 150040,China;Yantai Institute of Coastal Zone Research,Chinese Academy of Sciences,Yantai 264003,China;College of Marine Sciences,Dalian Ocean University,Dalian 116023,China)

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]中国科学院烟台海岸带研究所,烟台264003 [3]大连海洋大学海洋科技与环境学院,大连116023

出　　处：《食品安全质量检测学报》2023年第9期232-239,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(42006110)。

摘　　要：目的探究不同涂膜处理对采后软枣猕猴桃贮藏品质的影响。方法以烟台“丰绿”软枣猕猴桃为实验材料,用褐藻酸钠、褐藻寡糖、壳聚糖、壳寡糖4种涂膜剂对采摘后的软枣猕猴桃进行涂膜处理,对其贮藏期间相关品质指标及果实形态变化进行检测分析。结果在20℃贮藏过程中,与对照组相比,4种处理在一定时间内均能抑制软枣猕猴桃果实质量损失率和软化程度,减少可溶性固形物、维生素C含量的下降,有效控制果实腐烂率。在贮藏过程中可使软枣猕猴桃果实保持较高水平的超氧化物歧化酶、过氧化氢酶、过氧化物酶活力。结论综合分析,成熟的软枣猕猴桃在20℃贮藏环境中,褐藻寡糖涂膜处理保鲜效果最优,更有利于果实的贮藏。Objective To study the effects of different coating treatments on the storage quality of postharvest Actinidia arguta.Methods Yantai“Fenglv”Actinidia arguta was used as the experimental material.The 4 kinds of coating agents,sodium alginate,alginate oligosaccharide,chitosan and chitosan oligosaccharide,were used to coat the picked Actinidia arguta.The related quality indicators and fruit morphology changes during storage were detected and analyzed.Results Compared with the control group,the 4 kinds of treatments could inhibit the fruit mass loss rate and softening degree of Actinidia arguta,reduce the decline of soluble solids and vitamin C content,and effectively control the fruit rot rate during the storage at 20℃.During storage,the activities of superoxide dismutase,catalase and peroxidase of Actinidia arguta fruit were maintained at a relatively high level.Conclusion Comprehensive analysis showe that alginate oligosaccharide coating treatment have the best fresh-keeping effect in the storage environment of ripe Actinidia arguta at 20℃,which is more conducive to fruit storage.

关 键 词：软枣猕猴桃 水果保鲜 寡糖 多糖 酶活力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]