温度处理对冷藏猕猴桃后熟品质和细胞壁代谢的影响  

Effects of Temperature Treatments on Post-ripening Quality and Cell Wall Metabolism of‘Hayward’Kiwifruit after Cold Storage

作　　者：王敏雁 杨帆 谭佳伟 索江涛 闫金姣 马艳萍[1] Wang Minyan;Yang Fan;Tan Jiawei;Suo Jiangtao;Yan Jinjiao;Ma Yanping(College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi;Shaanxi Bairui Kiwifruit Research Institute Co.,Ltd.,Xi'an 710054;College of Horticulture,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]陕西佰瑞猕猴桃研究院有限公司,西安710054 [3]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《中国食品学报》2023年第9期224-232,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省重点研发计划项目(2020ZDLNY03-02);西安市科技计划项目(20NYYF0051)。

摘　　要：以1℃冷藏至硬度为52N的“海沃德”猕猴桃果实为试材,将其移入10,20℃和先40℃处理12 h后转至20℃[简称(40+20)℃)]3种条件贮藏,研究不同处理对果实贮藏期间后熟品质和细胞壁代谢相关指标的影响。结果表明,(40+20)℃处理加速了果实硬度和淀粉含量的下降,促进了水溶性果胶的生成,果胶甲酯酶(PE)活性显著高于其它处理,果实的固酸比最高。20℃贮藏加快了果实原果胶的降解,提高了多聚半乳糖醛酸酶(PG)、β-半乳糖醛酸酶(β-Gal)和α-淀粉酶的活性峰值。结论:(40+20)℃处理为冷藏出库猕猴桃果实短期催熟的适宜后熟温度,10℃为延长其货架期的贮藏温度。试验结果为冷藏出库后即食猕猴桃果实的品质调控提供技术支持。'Hayward'kiwifruit with a firmness of 52 N after refrigerated at 1℃were transferred to 10℃,20℃and first 40℃for 12 hours and then 20℃[(40+20)℃]to store,then the effects of temperature treatments on post ripening quality and cell wall metabolism of kiwifruit were studied during storage.The results showed that(40+20)℃treatment with the highest solid acid ratio accelerated the decline of fruit firmness and starch content,promoted the formation of water-soluble pectin,and its pectin methylesterase(PE)activity was significantly higher than those of other treatments;20℃treatment accelerated the degradation of protopectin and increased the peaks of polygalacturonase(PG),β-galacturonase(β-Gal)andα-amylase activity.Therefore,(40+20)℃treatment was selected as a suitable temperature for short-term ripening and softening and 10℃treatment could be recommended as an optimal storage temperature to prolong the shelf life of'Hayward'kiwifruit,which will provide theoretical basis and technical support for the quality control of ready-to-eat kiwifruit after cold storage.

关 键 词：“海沃德”猕猴桃 温度 品质 软化 细胞壁代谢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]