鲜枣保鲜剂对冬枣采后贮藏品质和保护酶的影响  

Effects of Fresh Jujube Preservatives on Postharvest Storage Quality and Protective Enzymes of Winter Jujube

作　　者：高伟[1] 冯云芳 张新宪 高振峰 冯志宏[2] GAO Wei;FENG Yunfang;ZHANG Xinxian;GAO Zhenfeng;FENG Zhihong(Innovation and Entrepreneurship College,Shanxi Agricultural University,Taigu,Shanxi 030801;School of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801)

机构地区：[1]山西农业大学创新创业学院,山西太谷030801 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《北方园艺》2023年第22期94-99,共6页Northern Horticulture

基　　金：山西省重点研发计划资助项目(201903D211007-2);山西省重点研发计划(农业)资助项目(2015-TN-4-6)。

摘　　要：以冬枣为试材,采用鲜枣保鲜剂处理的方法,通过测定冬枣果实感官品质(腐烂率、硬度)、营养成分含量(可溶性固形物、维生素C、总酚、类黄酮)和保护酶活性(超氧化物歧化酶SOD、过氧化氢酶CAT、苯丙氨酸解氨酶PAL、几丁质酶CHI),分析鲜枣保鲜剂对冬枣贮藏期间果实品质及其生理生化的影响,以期为冬枣贮藏品质的控制提供参考依据。结果表明:与对照相比,鲜枣保鲜剂能有效减少冬枣果实腐烂,保持冬枣果实硬度,维持可溶性固形物、维生素C、总酚和类黄酮的含量,保持SOD和CAT的抗氧化活性,提升PAL和CHI的抗病活性。综上所述,鲜枣保鲜剂处理有利于提升冬枣果实贮藏性,延长保鲜期。Taking winter jujube as the test material and treated with fresh jujube preservatives,the sensory quality(decay rate,hardness),nutritional content(soluble solids,vitamin C,total phenols,flavonoids),and protective enzyme activity(SOD,CAT,PAL,CHI)of winter jujube fruit were measured to analyze the effects of fresh jujube preservatives on the fruit quality and its physiological and biochemical characteristics during storage,in order to provide reference for the control of winter jujube storage quality.The results showed that compared with the control,fresh jujube preservatives could effectively reduce the decay of winter jujube fruit,maintain the hardness of winter jujube fruit,maintain the content of soluble solids,vitamin C,total phenols and flavonoids,maintain the antioxidant activity of SOD and CAT,and enhance the disease resistance activity of PAL and CHI.In summary,the treatment with fresh jujube preservatives was beneficial for improving the storage properties of winter jujube fruits and prolonging their shelf life.

关 键 词：冬枣 鲜枣保鲜剂 贮藏效果 营养成分 保护酶 

分 类 号：S665.1[农业科学—果树学]