6-苄氨基嘌呤处理对‘苏翠1号’梨货架期品质的影响  

Effects of 6-Benzylaminopurine Treatment on Quality of‘Sucui 1'Pears during Shelf-Life Storage

作　　者：张怡 黄雯 张映曈 凌军 李鹏霞[2] 程顺昌[1] 杨青松[4] 周宏胜 ZHANG Yi;HUANG Wen;ZHANG Yingtong;LING Jun;LI Pengxia;CHENG Shunchang;YANG Qingsong;ZHOU Hongsheng(Department of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China;Jiangsu Academy of Agricultural Sciences,Key Laboratory of Agricultural Products Cold Chain Logistics Technology,Ministry of Agriculture and Rural Affairs,Nanjing 210014,Jiangsu,China;Nanjing Institute of Vegetable Science,Nanjing 210042,Jiangsu,China;Institute of Pomology,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江苏省农业科学院,农业农村部农产品冷链物流技术重点实验室,江苏南京210014 [3]南京市蔬菜科学研究所,江苏南京210042 [4]江苏省农业科学院果树研究所,江苏南京210014 [5]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品研究与开发》2024年第23期9-17,共9页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD2100600);国家自然科学基金资助项目(31901746)。

摘　　要：为明确采后6-苄氨基嘌呤(6-benzaminopurine,6-BA)处理对梨货架期的保鲜效果,以‘苏翠1号’梨为试材,以清水处理为对照,探究0.1 g/L 6-BA浸泡处理10 min对‘苏翠1号’梨常温[(24±2)℃]货架期品质的影响。结果表明,与对照组相比,6-BA处理有效地延缓货架期梨果皮叶绿素含量、果肉硬度、果肉可溶性糖含量、可滴定酸含量和维生素C含量等品质指标的下降,还可以抑制果实失重率的增加。6-BA处理可以有效地降低‘苏翠1号’梨在整个货架期的呼吸速率和乙烯释放速率,使梨果实保持相对较高的超氧化物歧化酶、过氧化物酶和过氧化氢酶等抗氧化酶活性和较低的丙二醛含量,这可能是6-BA处理减轻梨果实细胞膜氧化性损伤、延缓梨品质下降和衰老发生的原因。该研究证明6-BA处理对‘苏翠1号’梨具有明显的保鲜效果,可有效地延缓货架期品质的下降。In order to determine the effect of postharvest 6-benzaminopurine(6-BA)treatment on the preservation of pears during shelf-life storage,the effect of 0.1 g/L 6-BA immersion treatment for 10 min on the quality of ‘Sucui 1’ pears during shelf life at room temperature[(24±2)℃] was investigated,and the water treatment was set as the control group.The results showed that compared with the control group,6-BA treatment could effectively delay the decline of chlorophyll content of peel,flesh hardness,soluble sugar content,titrable acid content,and vitamin C content during shelf life and inhibit the increase in weight loss.6-BA treatment could effectively reduce the respiration rate and ethylene release rate of‘Sucui 1'pear during shelf life and maintain relatively high antioxidant enzyme activities such as superoxide dismutase,peroxidase,and catalase and lower malondialdehyde content of the pear.These may be the possible reasons that 6-BA treatment could reduce the oxidative damage of cell membranes and delay the senescence and degeneration of pears during their shelf life.This research indicated that 6-BA treatment had an obvious fresh-keeping effect on‘Sucui1'pears and could effectively delay the quality decline during shelf life.

关 键 词：6-苄氨基嘌呤 ‘苏翠1号’梨 货架期 品质 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]