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食品与发酵工业  2021, Vol. 47 Issue (16): 159-165    DOI: 10.13995/j.cnki.11-1802/ts.027515
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减压处理对荔枝果实膜脂代谢和能量代谢的影响
李泽, 黄和, 钟赛意, 陈小丽, 陈建平, 任鹏康, 刘海*
(广东海洋大学 食品科技学院,广东省亚热带果蔬加工现代农业科技创新中心,广东 湛江,524088)
Effects of hypobaric treatment on membrane lipid and energy metabolism of litchi fruit
LI Ze, HUANG He, ZHONG Saiyi, CHEN Xiaoli, CHEN Jianping, REN Pengkang, LIU Hai*
(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China)
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摘要 为了探讨减压处理对采后荔枝果实品质和生理的影响,以‘妃子笑’荔枝为试材,研究了在常温(25 ℃)货架期间40、60、80和101.325(常压)kPa等不同减压处理对荔枝果实品质、细胞膜功能以及线粒体呼吸代谢相关酶活性的影响。结果表明,与对照和其他减压处理条件比较,60 kPa减压处理明显抑制了荔枝果实褐变和腐烂的发生,使果实保持较好的新鲜度和品质;经过60 kPa减压处理荔枝果皮较好地维持了细胞膜流动性和减缓了细胞膜透性增加,保持了荔枝果实在贮藏期间细胞膜结构的完整性;随着采后贮藏时间的延长,60 kPa减压处理明显诱导荔枝果实在常温货架期间线粒体琥珀酸脱氢酶和细胞色素C氧化酶活性的增加,从而维持了线粒体的活性;此外,60 kPa减压处理延缓了荔枝果实在常温货架期间三磷酸腺苷、二磷酸腺苷含量的下降和一磷酸腺苷含量的升高,抑制能荷的下降,使荔枝果皮处于较高的能量水平,有利于保持采后荔枝果实在常温货架期的品质。因此,60 kPa减压处理有望成为荔枝果实采后保鲜的有效措施。
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李泽
黄和
钟赛意
陈小丽
陈建平
任鹏康
刘海
关键词:  减压处理  荔枝果实  能量代谢  膜脂代谢    
Abstract: In order to explore the effects of reduced pressure treatment on fruit quality and physiology of postharvest litchi, ‘Feizixiao’ litchi was used as test material to study the effects of different reduced pressure treatments at 40, 60, 80 and 101.325 kPa (normal pressure) on fruit quality, cell membrane function and enzyme activities which related with mitochondrial respiratory metabolism of litchi fruit during normal temperature (25 ℃) shelf life. The results showed that compared with the control and other reduced pressure treatment conditions, 60 kPa reduced pressure treatment significantly inhibited the occurrence of browning and decay of litchi fruit. It also kept better freshness and quality of the fruit. After 60 kPa decompression treatment, litchi pericarp maintained cell membrane fluidity and retarded the increment of cell membrane permeability and maintained the integrity of cell membrane structure of litchi fruit during storage. Moreover, with the extension of postharvest storage time, 60 kPa reduced pressure treatment induced the increase of mitochondrial succinate dehydrogenase and cytochrome oxidase activities of litchi fruits during normal temperature shelf life, thus, kept activity of mitochondrion. Furthermore, 60 kPa reduced pressure treatment delayed the decreasing of adenosine triphosphate and adenosine diphosphate content. And it could also delay the increase of adenosine monophosphate content, inhibited the decrease of energy charge, and kept the pericarp of litchi at a higher energy level. These indexes were beneficial to maintain the quality of postharvest litchi during the shelf life at room temperature. Therefore, 60 kPa reduced pressure treatment is expected to be an effective measure for postharvest preservation of litchi fruit.
Key words:  hypobaric treatment    litchi fruit    energy metabolism    membrane lipid metabolism
收稿日期:  2021-03-30      修回日期:  2021-04-21                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 国家自然科学基金(31271965;31301581);广东海洋大学自然科学项目(C13265);广东省公益研究与能力建设专项资金(2015A020209165);广东省高等教育“创新强校工程”(GDOU2013050244)
作者简介:  硕士研究生(刘海副教授为通讯作者,E-mail:liuhai1187@163.com)
引用本文:    
李泽,黄和,钟赛意,等. 减压处理对荔枝果实膜脂代谢和能量代谢的影响[J]. 食品与发酵工业, 2021, 47(16): 159-165.
LI Ze,HUANG He,ZHONG Saiyi,et al. Effects of hypobaric treatment on membrane lipid and energy metabolism of litchi fruit[J]. Food and Fermentation Industries, 2021, 47(16): 159-165.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027515  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/159
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