NCA处理对鲜切苹果贮藏品质的影响  

Effect of 1-Nitrosocyclohexyl Acetate(NCA)Treatment on Storage Quality of Fresh-Cut Apples

作　　者：杨尚山 杨悦 尚鹏鹏[1,2] 朱树华 张丽丽[1,2] YANG Shangshan;YANG Yue;SHANG Pengpeng;ZHU Shuhua;ZHANG Lili(College of Chemistry and Material Science,Shandong Agricultural University,Taian 271018,China;Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs,Taian 271018,China)

机构地区：[1]山东农业大学化学与材料科学学院,山东泰安271018 [2]农业农村部农膜应用重点实验室,山东泰安271018

出　　处：《保鲜与加工》2024年第2期1-7,14,共8页Storage and Process

基　　金：国家自然科学基金项目(32071808);山东省重点研发计划项目(2022TZXD0023)。

摘　　要：鲜切苹果越来越受到消费者的青睐,但鲜切苹果易褐变和失水萎蔫,直接影响其食用价值。硝酰基(HNO)是一氧化氮(NO)的一种单电子还原和质子化形式,已被证明参与生物体内的许多生理过程,在植物乙烯信号通路中具有调节作用。为了研究HNO对鲜切苹果贮藏品质的影响,以1-亚硝基环己基乙酸酯(NCA)为HNO供体,将鲜切苹果分别用5、10、15μmol/L NCA溶液浸泡5 min,以去离子水浸泡5 min为对照,测定5℃贮藏期间的果实品质。结果表明,NCA处理延缓了鲜切苹果的褐变,保持了可溶性固形物含量,提高了超氧化物歧化酶和过氧化氢酶的活性,抑制了过氧化物酶和多酚氧化酶的活性,同时还不同程度地降低了果实贮藏过程中活性氧和羟基自由基的含量。推测可能是由于NCA产生的HNO能通过抑制活性氧生成,维持可溶性固形物含量和色差(ΔΕ),增强抗氧化酶活性,从而提高鲜切苹果的贮藏品质。研究结果为HNO在鲜切果蔬保鲜上的应用提供了参考借鉴。Fresh-cut apples are more and more favored by consumers,but fresh-cut apples are easy to brown,age and wilt,which directly affects their edible value.Nitroxyl(HNO)is a single electron reduced and protonated form of nitric oxide(NO),has been shown to be involved in many physiological processes in organisms and has a regulatory role in the ethylene signaling pathway in plants.Using 1-nitrosocyclohexyl acetate(NCA)as HNO donor,fresh-cut apples were soaked in 5,10,15μmol/L NCA solutions for 5 minutes,and with soaked in deionized water for 5 minutes as the control.The fruit quality of fresh-cut apples during storage at 5℃ was determined to investigate the effect of HNO on the storage quality of fresh-cut apples.The results showed that NCA treatment delayed the browning process of fresh-cut apples,maintained the content of soluble solid(SSC),increased the activities of superoxide dismutase and catalase,inhibited the activities of peroxidase and polyphenol oxidase,and decreased the content of reactive oxygen species and hydroxyl radical in different degrees during fruit storage.It is speculated that HNO produced by NCA can enhance the activity of antioxidant enzymes by inhibiting the production of reactive oxygen species,maintaining SSC and ΔΕ,and thus improve the storage quality of fresh-cut apples.The results provide a reference for HNO in fresh-cut fruits and vegetables.

关 键 词：硝酰基 1-亚硝基环己基乙酸酯 鲜切苹果 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]