外源γ-氨基丁酸对龙眼果实采后品质的影响  

Effect of exogenousγ-aminobutyric acid on postharvest quality of longan fruit

作　　者：周桐 任心如 黄秋婷 陈瑜娴 王艳华 黎晓媚 李静[1] ZHOU Tong;REN Xinru;HUANG Qiuting;CHEN Yuxian;WANG Yanhua;LI Xiaomei;LI Jing(College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541006,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;School of chemistry and chemical engineering,Jinan 250022,China)

机构地区：[1]桂林理工大学化学与生物工程学院,广西桂林541006 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]济南大学化学化工学院,山东济南250022

出　　处：《食品与发酵工业》2024年第2期93-99,共7页Food and Fermentation Industries

基　　金：广西科技计划项目(桂科AD19245040);国家自然科学基金(31860251);桂林理工大学科研启动基金(GLUTQD2017002)。

摘　　要：为了探究外源γ-氨基丁酸(γ-aminobutyric acid,GABA)对采后新鲜龙眼的贮藏保鲜效果,该文研究了5、10、15 mmol/L 3个浓度GABA溶液处理对龙眼果皮褐变指数、失重率、色差、硬度、膜透性、果肉自溶指数、总酚、类黄酮、可滴定酸、丙二醛含量的影响。结果表明,不同浓度GABA处理均能有效降低龙眼果皮褐变指数、失重率、膜透性、果肉自溶指数和丙二醛含量,维持果皮色差、果肉硬度和可滴定酸含量,能较好地促进总酚、类黄酮的积累,进而保持龙眼的外观和营养品质。其中15 mmol/L GABA处理组保鲜效果最佳。常温贮藏第6天时,该处理组果皮褐变指数、果实失重率、果肉自溶指数分别比对照组低24%、33.3%、38.7%,膜透性和丙二醛含量分别比对照组低17.2%和23.1%,而果皮L值、b值和果肉硬度分别是对照组的1.16、1.15、1.23倍,总酚、类黄酮含量分别是对照组的1.33、1.52倍,可滴定酸含量比对照组少1/3。说明GABA处理能够减少果实水分的散失,降低果皮褐变、延缓果肉自溶,较好地维持细胞膜的完整性和稳定性,保持果皮的颜色和果肉的硬度,进而有效保持新鲜龙眼的外观品质;同时能够促进营养物质总酚、类黄酮的积累;维持一定的可滴定酸含量,使龙眼具有较好的营养价值和口感,具有较好的保鲜效果。To investigate the effect of exogenousγ-aminobutyric acid(GABA)on the storage and preservation of fresh longan after harvesting,the effects of different concentrations(5,10,15 mol/L)of GABA on the browning index,weight loss,colour difference,hardness,membrane permeability,pulp autolysis index,the contents of total phenols,flavonoids,titratable acids,and malondialdehyde of longan fruit skin were investigated.Results showed that different concentrations of GABA treatments could effectively reduce the browning index,weight loss,membrane permeability,flesh autolysis index,and malondialdehyde content of longan fruit peel,maintain the color difference of fruit peel,flesh hardness,and titratable acid content,and better promote the accumulation of total phenols and flavonoids,thus better maintaining the appearance and nutritional quality of longan.The best preservation effect was achieved in the 15 mmol/L GABA treatment group.After 6 days of storage at room temperature,the peel browning index,fruit weight loss,and flesh autolysis index of this treatment group were 24%,33.3%,and 38.7%lower than those of the control group,while the membrane permeability and malondialdehyde content were 17.2%and 23.1%lower than those of the control group,respectively,while the peel L,b and flesh hardness were 1.16,1.15,and 1.23 times higher than those of the control group,the total phenol and flavonoid contents were 1.33 and 1.52 times higher than those of the control,respectively,and the titratable acid content was 1/3 less than that of the control.This indicated that GABA treatment could reduce water loss from the fruit,reduce browning of the peel,delay autolysis of the flesh,maintain the integrity and stability of the cell membrane,maintain the color of the peel and hardness of the flesh,and thus effectively maintain the appearance and quality of fresh longan.At the same time,it could promote the accumulation of total phenols and flavonoids,and maintain a certain amount of titratable acid content,so that longan has better nutritional va

关 键 词：Γ-氨基丁酸 龙眼 保鲜 品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]