二氧化氯缓释剂对低温贮藏荔枝品质及关键花青素的影响  

Impact of Chlorine Dioxide Slow-releasing Preservative on Quality and Key Anthocyanins of Litchi during Low Temperature Storage

作　　者：郭莉 吴广 尹青春 罗林[3] 邓浩 GUO Li;WU Guang;YIN Qingchun;LUO Lin;DENG Hao(Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation,Hainan Institute for Food Control,Hainan 570311,China;Key Laboratory of Tropical Fruits and Vegetables Cold Chain Research,Institute of Agricultural Processing Design,Hainan Academy of Agricultural Sciences,Haikou 571100,China;Key Laboratory of Food Quality and Safety,Guangdong Provinc e,College of Food,South China Agricultural University,Guangzhou 510640,China)

机构地区：[1]国家市场监管重点实验室(热带果蔬质量与安全),海南省食品检验检测中心,海南海口570311 [2]海南省热带果蔬冷链研究重点实验室,海南省农业科学院农产品加工设计所,海南海口571100 [3]广东省食品质量安全重点实验室,华南农业大学食品学院,广东广州510640

出　　处：《食品工业科技》2024年第6期297-303,共7页Science and Technology of Food Industry

基　　金：国家市场监管重点实验室(热带果蔬质量与安全)基础应用研究课题(KF-2022006);海南省重点研发计划(ZDYF2022XDNY188,ZDYF2023XDNY082);海南省属科研院所技术创新项目(FW20230002)。

摘　　要：荔枝采后易由花青素降解、呼吸代谢等导致其品质劣变,而二氧化氯(ClO2)有护色和抑制呼吸的多重作用。为探明ClO2对采后荔枝的综合影响,本研究分别采用0.1 g(T1)、0.4 g(T2)和1.2 g(T3)ClO2缓释剂处理荔枝,以0 g(CK)为对照,通过品质指标、色泽指标、花青素等评价其保鲜效果,并通过相关性分析探讨它们间的联系。结果表明,T1组荔枝贮藏品质最佳。贮藏7 d时,T1组荔枝可溶性固形物、a值分别比同期CK组显著(P<0.05)提高了2.93%和10.13%,而呼吸速率显著(P<0.05)降低了34.54%。与此相反,T3组荔枝第7 d相对电导率达最高值35.84%,a达降到最低值18.38,说明细胞结构破坏、漂白明显,贮藏品质最差。为进一步探明色泽变化与花青素的关系,筛选出荔枝中10种关键花青素,含7种原花青素,它们占总花青素达66.96%。相关性分析表明,在贮藏期内,T1、T2、T3组中色泽a值与矢车菊素半乳糖苷的相关系数分别为0.980、0.548、0.360,与矢车菊素-3-O-葡萄糖苷的相关系数为0.985、0.488、0.402。T1组维持了最好的色泽,可能与其维持以上2种关键红色花青素较慢分解有关,而T3组加速了花青素的分解。本研究可为提高荔枝采后品质提供参考。Litchi is prone to deterioration in quality after harvest due to degradation of anthocyanins and respiratory metabolism,and chlorine dioxide(ClO2)has multiple effects on color protection and respiratory in hibition.In this study,0.1 g(T1),0.4 g(T2),and 1.2 g(T3)of ClO2 slow-releasing preservatives were used to treat lychees with 0 g(CK)as the control to evaluate the preservation effect by quality index,color index and anthocyanin,and correlation analysis was applied to explore the association between them.The results showed that the litchi of the T1 showed the optimal qualitie s.On the 7 th day,the total soluble solids and a values of litchi in the T1 were significantly(P<0.05)increa sed by 2.93%and 10.13%,respectively,while the respiration rate was significan tly(P<0.05)decreased by 34.54%compared to the CK group in the same period.On the contrary,the relative conductivit y of the T3 litchi reached the highest value of 35.84%on the 7 th day,and a decreased to the lowest value of 18.38,indicating significant damage to cell structure,bleaching,and the worst storage quality.To further investigate the relationship between color changes and anthocyanins,10 key anthocyanins were selected from litchi,including 7 proanthocyanins,which accounted for 66.96%of the total.The correlation analysis showed that the correlation coefficients between a value and cyanidin-3-O-galactoside in the T1,T2,and T3 groups were 0.980,0.548,and 0.360,respectively,and the correlation coe fficients with cyanidin-3-O-glucoside were 0.985,0.488,and 0.402 during storage.The T1 maintained the best color,possibly due to the slower decomposition of the two key red anthocyanins above,while the T3 accelerated the decomposition of anthocyanins.This study could provide valuable insights for enhancing the postharvest quality of litchi.

关 键 词：荔枝 CLO2 缓释剂 花青素 贮藏品质 相关性分析 

分 类 号：TS205.9[轻工技术与工程—食品科学]