不同采后处理对恭城月柿褐变、活性氧代谢及糖类的影响  

Effects of Different Postharvest Treatments on Browning,Active Oxygen Metabolism and Saccharides of Gongcheng Persimmon

作　　者：盛金凤[1,2] 王雪峰 雷雅雯 易萍 李丽 唐雅园[1] 叶冬青 严彩菱 SHENG Jinfeng;WANG Xuefeng;LEI Yawen;YI Ping;LI Li;TANG Yayuan;YE Dongqing;YAN Cailing(Agroood Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《食品工业科技》2024年第11期260-269,共10页Science and Technology of Food Industry

基　　金：广西自然科学基金项目(2020GXNSFAA159058);广西重点研发计划(桂科AB21220051);科技先锋队“强农富民”“六个一”专项行动(桂农科盟202415);广西农业科学院稳定资助科研团队项目(桂农科2021YT113)。

摘　　要：本文分析了有氧、真空和真空+1-MCP三种采后处理方式对脱涩后柿子贮藏过程中果实褐变、活性氧代谢和糖类的影响,并对褐变与各指标的相关性进行分析。真空和真空+1-MCP组柿子贮藏过程中的褐变指数BI低于有氧组,其中真空+1-MCP组褐变程度最低;三种采后处理柿子贮藏过程中SOD、APX活性分别呈下降和上升的趋势,真空组柿子SOD活性最低,真空和真空+1-MCP条件下柿子APX活性高于有氧组;真空和真空+1-MCP抑制柿子CAT活性的增加,减少H2O2积累,同时抑制羟自由基的能力和抗坏血酸含量较低。真空和真空+1-MCP组柿子还原糖含量低于有氧组,其中真空+1-MCP组增加最慢,从贮藏开始时的14.10%增加至12 d时的14.87%;真空+1-MCP组柿子果胶含量下降缓慢。相关性分析可知,不同采后处理柿子贮藏过程中柿子褐变与各指标的相关性并不相同,但柿子褐变指数BI均与果胶呈负相关,与还原糖呈正相关。综合可知真空和真空+1-MCP条件更有利于抑制脱涩后月柿的褐变。In this paper,the effects of three postharvest treatments(aerobic,vacuum,vacuum+1-MCP)on browning,active oxygen metabolism and saccharides during storage of deastringent persimmon were researched.Meanwhile,the correlations between browning and other indexes were analyzed.BI of vacuum and vacuum+1-MCP was lower than that in aerobic group,and the browning degree in vacuum+1-MCP group was the lowest.The SOD and APX activities of the three kinds of persimmon treated after harvest decreased and increased respectively,and the SOD activities of the vacuum group were the lowest,the APX activities under vacuum and vacuum+1-MCP conditions were higher than that in aerobic group.At vacuum and vacuum+1-MCP conditions,the increase of CAT activity of persimmon was inhibited,and the accumulation of H2O2 was reduced,with lower ability to inhibit hydroxyl radical and ascorbic acid content.The reducing sugar content of persimmon in vacuum and vacuum+1-MCP groups was lower than that in aerobic group,and the increase in vacuum+1-MCP group was the slowest,from 14.10%at the beginning of storage to 14.87%on 12 d.The pectin content of persimmon in vacuum+1-MCP group decreased slowly.Correlation analysis showed that the correlations between browning and various indexes under different postharharvest treatments were different.The persimmon BI was always negatively correlated with pectin,meanwhile positively correlated with reducing sugar.It can be concluded that vacuum and vacuum+1-MCP conditions are more conducive to inhibiting the browning of persimmon after deastringent.

关 键 词：恭城月柿 不同采后处理 褐变 活性氧代谢 糖类 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]