超声波预处理对贮藏过程中猕猴桃质构、果胶特性及果胶酶活性的影响  

Effects of Ultrasonic Pretreatment on Texture,Pectin Properties,and Pectinase Activity of Kiwifruit During Storage

作　　者：盖芸芸 何婵[1] 李娜[1] 于晨[2] GAI Yunyun;HE Chan;LI Na;YU Chen(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670,China;College of Pharmacy,Binzhou Medical University,Yantai 264003,China)

机构地区：[1]烟台职业学院食品与生化工程系,山东烟台264670 [2]滨州医学院药学院,山东烟台264003

出　　处：《食品科技》2024年第5期26-34,共9页Food Science and Technology

基　　金：山东省高等学校“青创科技支持计划”项目(2021KJ108);山东省科技型中小企业创新能力提升工程项目(2023TSGC0827)。

摘　　要：猕猴桃在收获后会经历快速软化及品质变化,这严重影响其经济价值。为延长其贮藏期,将超声波(Ultrasound,US)技术应用于猕猴桃贮藏前处理中,探究不同处理时间(10、20、30 min)对贮藏过程中猕猴桃质构、果胶特性及果胶酶活性的影响,并进行相关性分析。结果表明,US处理20 min猕猴桃在贮藏过程中的硬度、胶着性及咀嚼性明显提高;US处理20 min抑制了猕猴桃贮藏过程果胶降解酶(多聚半乳糖醛酸酶、果胶裂解酶及果胶甲酯酶)的活性,进而抑制了猕猴桃螯合态果胶(Chelate-soluble pectin,CSP)和碳酸钠溶性果胶(Na_(2)CO_(3)-soluble pectin,NSP)向水溶性果胶(Water-soluble pectin,WSP)的转化并提高了果胶分子质量。果胶单糖组成表明US处理20 min延缓了猕猴桃果胶线性度及侧链长度的下降。贮藏12 d后,超声波处理20 min的猕猴桃果实硬度提高了61.11%。相关性分析表明猕猴桃硬度与WSP含量、多聚半乳糖醛酸酶、果胶裂解酶及果胶甲酯酶活性呈现负相关关系(r>0.85),与CSP含量及分子质量呈现正相关关系(r>0.90)。US处理可通过调节细胞壁物质代谢来减缓猕猴桃的软化速度。研究结果可为延长猕猴桃货架期提供理论依据。After harvest,kiwifruit undergoes rapid softening and quality changes,significantly affecting its economic value.In order to extend its storage period,ultrasound (US) technology was applied in the pre-storage treatment of kiwifruit.The study investigated the effects of different treatment times (10,20,30 min) on the textural properties,pectin characteristics,and pectinase activities of kiwifruit during storage,followed by a correlation analysis.The results indicated that kiwifruit treated with US for 20 minutes showed a significant increase in hardness,adhesiveness,and chewiness during storage.The 20-minute US treatment inhibited the activities of pectin-degrading enzymes polygalacturonase (PG),pectin lyase (PL),and pectin methylesterase (PME) during kiwifruit storage,thereby restraining the conversion of chelate-soluble pectin (CSP) and sodium carbonate-soluble pectin (NSP) to water-soluble pectin (WSP) and increasing the molecular weight of pectin.Monosaccharide composition of pectin indicated that the 20 minutes US treatment delayed the decrease in the linearity and side chain length of kiwifruit pectin.After 12 days of storage,the hardness of kiwifruit treated with ultrasound for 20 minutes increased by 61.11%.Correlation analysis revealed a negative relationship between kiwifruit hardness and WSP content,as well as the activities of PG,PL,and PME (r>0.85),and a positive relationship with CSP content and molecular weight (r>0.90).Ultrasound treatment could slow down the softening rate of kiwifruit by regulating the metabolism of cell wall substances.The research findings provide a theoretical basis for extending the shelf life of kiwifruit.

关 键 词：猕猴桃 超声波预处理 质构 果胶特性 果胶酶活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]