荔枝(桂味、玉荷包)果皮褐变相关因素的评价  

Evaluation on the Browning Related Factors in the Pericarp of Guiwei and Yuhebao Litchi During Storage

作　　者：段志豪 陈绵鸿 李如一 代亚萍 周伟[2] 李宏 李积华 DUAN Zhihao;CHEN Mianhong;LI Ruyi;DAI Yaping;ZHOU Wei;LI Hong;LI Jihua(College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650000,China;Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing,Ministry of Agriculture and Rural Affairs,Zhanjiang,Guangdong 524001,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650000 [2]中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东湛江524001

出　　处：《热带作物学报》2024年第10期2213-2222,共10页Chinese Journal of Tropical Crops

基　　金：国家荔枝龙眼产业技术体系项目(No.CARS-32-13);中央级公益性科研院所基本科研业务费专项(No.1630122022004);湛江市创新创业团队引育“领航计划”(No.211207157080998)。

摘　　要：为探究桂味和玉荷包2个荔枝品种采后储存过程中果皮褐变引起的成分变化,对其储存过程中果皮的色泽、褐变相关酶活力以及褐变过程中酚类物质的变化等进行分析,并采用相关性分析和主成分分析对所测指标进行综合性评价。结果表明:在4℃储存条件下,与桂味相比,玉荷包果皮更易褐变,玉荷包储存3 d时果皮局部便出现明显褐变现象,而桂味则在储存7d时才有类似现象。储存期间(0~14d),2个荔枝品种果皮褐变均会导致果皮总酚、黄酮和原花青素含量减少,果皮的pH均呈上升趋势,且桂味果皮pH的上升幅度低于玉荷包。此外,2个荔枝品种果皮中的多酚氧化酶(polyphenoloxidase,PPO)活力均呈下降趋势,其中玉荷包下降幅度大于桂味;果皮中的过氧化物酶(peroxidase, POD)活力均略有下降,玉荷包果皮的POD活力约为桂味的1.33倍。通过相关性分析和主成分分析得出,总酚、黄酮、PPO和pH 4个指标与荔枝褐变色度呈显著相关,且2个荔枝品种间及褐变过程中均存在较为明显的差异,可有效区分荔枝品种和果皮褐变状态。该研究结果可为后续抑制荔枝果皮褐变现象的研究,以及荔枝果皮酚类活性物质的提取加工提供基础数据支撑。The pericarp color,browning-related enzyme activity and variations in phenolic compounds during the browning process of litchi pericarp were evaluated to investigate the alterations in ingredients caused by pericarp browning of two litchi varieties(Guiwei and Yuhebao)during storage.The indicators were comprehensively evaluated using correlation analysis and principal component analysis.The results showed that at a storage temperature of 4℃,the pericarp of Yuhebao was more likely to brown than that of Guiwei.After being stored for three days,the pericarp of Yuhebao exhibited noticeable browning,but Guiwei only displayed a similar phenomenon after seven days of storage.Over the period of 0-14 days of storage,both Guiwei and Yuhebao showed a decline in the total phenolic,flavonoid and proanthocyanidin levels in the pericarps due to browning.Both Guiwei and Yuhebao pericarps exhibited an increased trend in pH value,with the lower rise rate in pH value of Guiwei pericarp compared with that of Yuhebao.Additionally,the level of polyphenol oxidase(PPO)activity in the pericarps of both litchis exhibited a declining pattern,with a more pronounced decline observed in Yuhebao compared to Guiwei.The peroxidase(POD)enzyme activity in the two litchi pericarps exhibited a little decline,whereas the POD enzyme activity in the Yuhebao pericarp was approximately 1.33 times higher than that of Guiwei.Correlation analysis and principal component analysis revealed that total phenols,flavonoids,PPO and pH value were found to have a significant correlation with the browning color of the two litchi varieties.There was a noticeable correlation between the selected litchi varieties and the browning process,indicating distinct differences in the browning status of the pericarp.The findings of this study could offer fundamental data support for future research on suppressing the browning phenomena of litchi pericarp,extracting and processing phenolic active compounds from litchi pericarp.

关 键 词：荔枝 褐变 酚类物质 酶活力 

分 类 号：S667.1[农业科学—果树学]