近冰温贮藏对嘉宝果采后品质和抗氧化活性的影响  

Effect of Near-Freezing Temperature Storage on Postharvest Quality and Antioxidant Activity of Jabuticaba

作　　者：胡凯雪 邱秋萍 刘顺枝[1] 江学斌[1] 管泽泓 胡位荣[1] HU Kaixue;QIU Qiuping;LIU Shunzhi;JIANG Xuebin;GUAN Zehong;HU Weirong(School of Life Sciences,Guangzhou University,Guangzhou 510006,China)

机构地区：[1]广州大学生命科学学院,广东广州510006

出　　处：《食品科学》2024年第11期258-266,共9页Food Science

基　　金：广东省农村科技特派员项目(620096-101)。

摘　　要：本实验以‘沙巴’嘉宝果为对象,分别将其贮藏于(5.0±0.2)℃和近冰温((0.0±0.2)℃)条件下18d,测定贮藏期间嘉宝果品质及抗氧化活性的变化。结果表明,与5℃组相比,近冰温贮藏能有效降低嘉宝果的质量损失率和腐烂率,维持可溶性固形物、可滴定酸、VC含量,抑制果实丙酮酸脱羧酶和乙醇脱氢酶的活性。同时,近冰温贮藏还可以延缓嘉宝果总酚和类黄酮含量的下降,提高超氧化物歧化酶活性,减缓过氧化物酶和过氧化氢酶活性的下降,延缓超氧阴离子自由基(O2-•)产生速率和H2O2含量的上升,减少MDA的积累和细胞膜透性的增加。因此,近冰温贮藏可以延缓嘉宝果乙醇发酵进程和提高抗氧化性,保持果实的贮藏品质。In this study,‘Sabará’jabuticaba fruit were stored at(5.0±0.2)℃or near-freezing temperature((0.0±0.2)℃),and evaluated for changes in quality attributes and antioxidant activity after 18 days.The results showed that compared with storage at 5℃,near-freezing temperature treatment could effectively reduce the rate of mass loss and decay rate,maintain the contents of soluble solids,titratable acid and vitamin C(VC),and inhibit the activities of pyruvate decarboxylase and ethanol dehydrogenase in the fruit.Moreover,near-freezing temperature treatment delayed the decrease in the contents of total phenols and flavonoids,improved the activity of superoxide dismutase(SOD),slowed down the decline in the activity of peroxidase(POD)and catalase(CaT),delayed the increase in superoxide anion radical(O2-·)production rate and hydrogen peroxide(H2O2)content,and retarded the accumulation of malondialdehyde(MDa)and the increase in the permeability of the cell membrane.Therefore,near-freezing temperature storage could delay ethanol fermentation and improve antioxidant properties of jabuticaba fruit,thereby maintaining its storage quality.

关 键 词：嘉宝果 近冰温贮藏 贮藏品质 抗氧化活性 

分 类 号：S667.9[农业科学—果树学]