采后硝普钠处理对桃果实贮藏品质及抗氧化活性的影响  

Effects of Postharvest Sodium Nitroprusside Application on Qualities and Antioxidant Activities of Peach Fruits during Cold Storage

作　　者：刘慧[1] 吕真真[1] 杨文博[1] 张强 刘杰超[1] 陈大磊[1] 焦中高[1] LIU Hui;LÜZhenzhen;YANG Wenbo;ZHANG Qiang;LIU Jiechao;CHEN Dalei;JIAO Zhonggao(Zhengzhou Fruit Research Institute,CAAS,Zhengzhou 450009,China)

机构地区：[1]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《食品工业科技》2023年第19期374-381,共8页Science and Technology of Food Industry

基　　金：河南省重大公益科技专项项目(201300110500);中国农业科学院所级科研业务费专项项目(ZGS202209);中国农业科学院科技创新工程专项(CAAS-ASTIP-2022-ZFRI)。

摘　　要：目的:为了探究采后一氧化氮(Nitric oxide,NO)处理对桃果实贮藏品质和抗氧化能力的调控作用。方法:研究了NO供体硝普钠(Sodium nitroprusside,SNP)及NO清除剂c-PTIO(2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl3-oxide)处理后的桃果实在冷藏期间果肉硬度、细胞壁果胶、可溶性糖、可滴定酸、总酚、类黄酮含量及抗氧化能力等的变化情况,并对不同指标间的相互关系进行分析。结果:SNP处理组桃果实的果肉硬度、碳酸钠溶解性果胶(Sodium carbonate soluble pectin,SSP)含量在贮藏20~30 d内显著高于对照组。SNP处理组果实总酚、类黄酮含量在贮藏30~40 d时显著高于对照组和c-PTIO组,在第30 d时SNP处理组桃果实3种抗氧化活性达到最高,显著高于对照组和c-PTIO组。总酚含量与3种抗氧化活性显著正相关。结论:SNP处理可以保持桃果实采后贮藏品质和抗氧化能力,而c-PTIO处理加速了桃果实的品质劣变,研究结果为揭示桃果实采后品质变化生理机制及开发有效的桃贮藏保鲜技术提供了理论依据。Objective:In order to find the effects of nitric oxide on the storage qualities and antioxidant activities of postharvest peach fruits.Methods:The flesh firmness,contents of cell wall pectins,soluble sugars,titratable acids,total phenols and flavonoids,as well as the antioxidant abilities of peach fruits were investigated during cold storage after NO donor(sodium nitroprusside)and its scavenger(c-PTIO)treatments.The correlation between different qualities,antioxidant compound contents and antioxidant activities were also analyzed.Results:Results showed the firmness and content of sodium carbonate soluble pectin of SNP treatment peach fruits were significantly higher than the control group during 20~30 days of storage.SNP treated peach fruits possessed more contents of total phenols and flavonoids than the control and c-PTIO treated peaches stored 30~40 days.The antioxidant activities determined by 3 methods of SNP treated peaches reached the highest values at 30th day and were significantly higher than the control and c-PTIO treatment.Significant positive correlation existed among total phenol contents and 3 antioxidant activities.Conclusion:SNP treatment maintains the storage qualities and antioxidant activities of peach fruits during cold storage.c-PTIO treatment promotes the quality deterioration of peach fruits.The research results provide a theoretical basis for revealing the mechanism of peach fruit quality change during cold storage and helping to develop postharvest preservation technology.

关 键 词：桃 采后 硝普钠 贮藏品质 抗氧化能力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]