生产与科研应用

不同保鲜剂处理对冷藏番荔枝贮藏品质的影响

  • 齐宁利 ,
  • 程志华 ,
  • 龚霄 ,
  • 杨涛华 ,
  • 静玮 ,
  • 周伟 ,
  • 李积华
展开
  • 1 (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)
    2 (华中农业大学 食品科技学院,湖北 武汉,430070)
    3 (海南省果蔬贮藏与加工重点实验室,广东 湛江,524001)
硕士研究生,助理研究员(龚霄副研究员和李积华研究员为共同通讯作者,E-mail: gongxiaocau@126.com,food paper@126.com)。

收稿日期: 2019-07-08

  网络出版日期: 2020-02-16

基金资助

海南省自然科学基金项目(318QN260;219QN291);中国热带农业科学院基本科研业务费专项资金(16301220170 14);广东省现代农业产业技术体系创新团队建设项目(2018 LM1145)

Effects of different preservative treatments on storage quality of cold Annona squamosa L.

  • QI Ningli ,
  • CHENG Zhihua ,
  • GONG Xiao ,
  • YANG Taohua ,
  • JING Wei ,
  • ZHOU Wei ,
  • LI Jihua
Expand
  • 1 (Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China)
    2 (School of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
    3 (Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang 524001, China)

Received date: 2019-07-08

  Online published: 2020-02-16

摘要

该文比较1-甲基环丙烯(1-methylcyclopropene,1-MCP)和硝普钠(sodium nitroprusside,SNP)对冷藏番荔枝贮藏品质的影响。以大目番荔枝为试材,研究1-MCP和SNP两种处理对采后番荔枝呼吸速率、硬度、失重率、木质素及相关酶活的影响。结果表明,与对照相比,1-MCP和SNP处理均显著降低了果实的呼吸强度,维持较高的果实硬度、可溶性蛋白及糖含量,减少质量损失,降低多酚和类黄酮含量,抑制苯丙氨酸解氨酶(phenylalanine ammonia-lyase, PAL)和多酚氧化酶(polyphenol oxidase, PPO)活性,过氧化物酶(peroxidase, POD)活性无显著变化,超氧化物歧化酶(superoxide dismutase, SOD)活性增加。1-MCP和SNP处理均能有效抑制采后番荔枝果实呼吸代谢,显著延缓其木质化劣变进程,这为研究热带园艺产品保鲜机制提供参考,也为建立和完善热带优稀水果保鲜体系提供理论支持。

本文引用格式

齐宁利 , 程志华 , 龚霄 , 杨涛华 , 静玮 , 周伟 , 李积华 . 不同保鲜剂处理对冷藏番荔枝贮藏品质的影响[J]. 食品与发酵工业, 2019 , 45(22) : 233 -239 . DOI: 10.13995/j.cnki.11-1802/ts.021600

Abstract

The effects of 1-methylcyclopropene (1-MCP) and sodium nitroprusside (SNP) on the storage quality of Annona squamosa L. were investigated. The changes of respiratory rate, physical properties (firmness and fruit weight loss), lignin content and related enzyme activities of Annona squamosa L. fruit (Damu) were analyzed. The results showed that both 1-MCP and SNP treatments could reduce the respiration rate, weight loss, polyphenol and flavonoid contents of fruits, retaining high firmness, soluble protein and sugar contents. The enzyme activities related to lignin synthesis such as phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) were inhibited. Moreover, no significant change in peroxidase (POD) activity was observed, while the superoxide dismutase (SOD) activity increased. Generally, both of 1-MCP and SNP treatment could effectively inhibit the respiratory metabolism of postharvest Annona squamosa L. fruit and significantly delay its lignification process. The result provides a reference for preservation mechanism of tropical horticultural products and also a theoretical support for the establishment and improvement of preservation system of rare fruits in tropical areas.

参考文献

[1] 程志华,龚霄,刘洋洋,等. 番荔枝生物学特性及其研究进展[J]. 农产品加工, 2018(15): 85-93.
[2] 郭文场,刘佳贺,李悦. 热带水果番荔枝的品种与特性[J]. 特种经济动植物, 2017, 20(3): 46-48.
[3] 张福平,陈蔚辉,林建新. 番荔枝的营养成分分析[J]. 食品研究与开发, 2002 (1): 47-48.
[4] BABU K H, ZAHEERUDDIN M D, PRASAD P K. Studies on post harvest storage of custard apple[J]. Tropical Fruit in International Trade, 1990(269):299-300.
[5] MONTHATHIP T K, WACHIRAYA I, PARICHART B, et al. The effect of 1-methylcyclopropene (1-MCP) on expression of ethylene receptor genes in durian pulp during ripening[J]. Plant Physiology and Biochemistry, 2018, 125: 232-238.
[6] 李延辉. 中国植物志[M]. 北京:科学出版社, 1979: 171.
[7] DANYEN M S, BOODIA N, SERRANO E P, et al. Effects of cutting shapes and thicknesses on the quality of minimally processed pineapple (Ananas comosus), cv. ‘Queen Victoria’[J]. International Food Research Journal, 2016, 23(2): 667-674.
[8] 胡筱,潘浪,单杨. 1-MCP作用机理及其在果蔬贮藏保鲜中的应用研究进展[J]. 食品工业科技, 2019, 40(8): 304-309.
[9] 郭芹,吴斌,王吉德,等. NO延缓果蔬成熟衰老与抗病机理研究进展[J]. 热带作物学报, 2010, 31(7): 1 212-1 217.
[10] LESHEM Y Y, WILLS R B H, KU V V V. Evidence for the function of the free radical gas-nitric oxide (NO)-as an endogenous maturation and senescence regulating factor in higher plants[J]. Plant Physiology and Biochemistry, 1998, 36(11): 825-833.
[11] DUAN Xuewu, SU Xinguo, YOU Yanli, et al. Effeect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism[J]. Food Chemistry, 2007, 104(2): 571-576.
[12] 曹建康,姜微波,赵玉梅. 果蔬采后生理生化实验指导[M]. 北京:中国轻工业出版社, 2007: 44-70.
[13] 陈发河,张美姿,吴光斌. NO处理延缓采后枇杷果实木质化劣变及其与能量代谢的关系[J]. 中国农业科学, 2014, 47(12): 2 425-2 434.
[14] KOUKOL J, CONN E E. The metabolism of aromatic and properties of the phenylalanine deaminase of hordeum vulgare[J]. Journal Biological Chemistry, 1961, 236(10): 2 692-2 698.
[15] GALEAZZI M A M, SAGARBIERI V, COSYANTINIDES S M. Isolation, purification and physiocochemical characterization of polyphenol oxidase from dwarf variety of banana (Musa carendishii)[J]. Journal of Food Science, 1981, 46(1): 150-155.
[16] HAMMERSCHMIDT R, KUC J. Lignification as a mechanism for induced systemic resistance in cucumber[J]. Physiological Plant Pathology, 1982, 20(1): 61-71.
[17] 陈学玲,张莉会,何建军,等. 杀菌剂对鲜切西兰花的保鲜作用[J]. 现代食品科技, 2018, 34(6): 197-203.
[18] SALATO G S, PONCE N M A, RAFFO M D, et al. Developmental changes in cell wall polysaccharides from sweet cherry (Prunus avium L.) cultivars with contrasting firmness[J]. Postharvest Biology and Technology, 2013, 84: 66-73.
[19] 申德省. 鲜切雷竹笋木质化和褐变的控制研究[D]. 杭州:浙江工商大学, 2015.
[20] 刘国强,吴锦程,唐朝晖,等. 枇杷采后酚类物质代谢与果肉木质化的关系[J]. 中国农学通报, 2008, 24(1): 247-251.
[21] 周琦. 鲜切雷竹笋冷藏条件下木质化机理及其壳聚糖涂膜保鲜技术研究[D]. 武汉:武汉轻工大学, 2013.
[22] 芮怀瑾,尚海涛,汪开拓,等. 热处理对冷藏枇杷果实活性氧代谢和木质化的影响[J]. 食品科学, 2009, 30(14): 304-308.
[23] 罗晓莉. 不同处理对竹笋采后木质化及品质的影响[D]. 重庆:西南大学, 2007.
[24] XU Maojun, DONG Jufang, ZHANG Ming, et al. Cold-induced endogenous nitric oxide generation plays a role in chilling tolerance of loquat fruit during postharvest storage[J]. Postharvest Biology and Technology, 2012, 65(6): 5-12.
[25] SUO Jiangtao, LI Hua, BAN Qiuyan, et al. Characteristics of chilling injury-induced lignification in kiwifruit with different sensitivities to low temperatures[J]. Postharvest Biology and Technology, 2018, 135: 8-18.
文章导航

/