食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 130 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027315

生产与科研应用

γ-氨基丁酸处理对冷藏番石榴果实品质和耐冷性的影响

  • 陈洪彬 ,
  • 王慧玲 ,
  • 蒋璇靓 ,
  • 陈彩萍 ,
  • 程永强
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  • 1(泉州师范学院 海洋与食品学院,福建 泉州,362000)
    2(近海资源生物技术福建省高校重点实验室(泉州师范学院),福建 泉州,362000)
    3(中国农业大学 食品科学与营养工程学院,北京,100083)
博士,讲师(蒋璇靓讲师为通讯作者,E-mail:xuanlikemilk@126.com)

收稿日期: 2021-03-10

  修回日期: 2021-03-25

  网络出版日期: 2021-08-20

基金资助

国家自然科学基金(31771964);福建省自然科学基金(2017J01455)

收起

Effects of γ-aminobutyric acid treatment on the quality properties and chilling tolerance of guava fruit during cold storage

  • CHEN Hongbin ,
  • WANG Huiling ,
  • JIANG Xuanjing ,
  • CHEN Caiping ,
  • CHENG Yongqiang
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  • 1(College of Oceanology and Food ScienceQuanzhou Normal University, Quanzhou 362000, China)
    2(Key Laboratory of Inshore Resources Biotechnology (Quanzhou Normal University), Quanzhou 362000, China)
    3(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2021-03-10

  Revised date: 2021-03-25

  Online published: 2021-08-20

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摘要

番石榴属于冷敏型果实,采后冷藏过程中极易出现果实表面发生褐化或果心出现水渍状等冷害症状,严重影响果实的商品价值和贮藏寿命。该研究以福建主栽‘西瓜红’番石榴为试验材料,探讨不同浓度(0、1.25、2.5、5、10 mmol/L)的γ-氨基丁酸(γ-aminobutyric acid,GABA)处理对采后番石榴果实(4±1) ℃下冷藏的品质和耐冷性的影响。结果表明,与对照果实相比,GABA处理能够有效降低采后番石榴果实的冷害指数、呼吸强度和乙烯释放速率,维持较高的果实硬度、可溶性固形物、可滴定酸、维生素C和总糖的含量,保持较高的果实表面亮度L值和色调角h°,延缓果实的失重,提高果实的商品率。因此,GABA处理能增强采后冷藏番石榴果实的耐冷性和维持较高的贮藏品质;其中,以2.5 mmol/L GABA处理的效果最佳,可作为减轻冷藏番石榴果实冷害发生、延长其贮运保鲜期的适宜处理条件。

关键词： 番石榴; γ-氨基丁酸; 冷害; 抗冷性; 贮藏品质

本文引用格式

陈洪彬 , 王慧玲 , 蒋璇靓 , 陈彩萍 , 程永强 . γ-氨基丁酸处理对冷藏番石榴果实品质和耐冷性的影响[J]. 食品与发酵工业, 2021 , 47(14) : 130 -136 . DOI: 10.13995/j.cnki.11-1802/ts.027315

Abstract

Guava is a cold-sensitive fruit and is prone to appear chilling injury symptoms such as surface browning and a water stain in the core of fruit during cold storage, which seriously affects the commercial value and storage life of guava fruit. ‘Xiguahong’ guava fruit, the main cultivar planted in Fujian, was used as the experimental material to investigate the effects of different concentrations (0, 1.25, 2.5, 5, 10 mmol/L) of γ-aminobutyric acid (GABA) treatment on the quality and cold tolerance of postharvest guava fruits stored at (4±1) ℃. The results showed that, compared with the control fruit, GABA treatment could effectively reduce the postharvest chilling injury index, respiration and ethylene release rate of guava fruit, and maintain higher fruit hardness and contents of soluble solids, titratable acid, vitamin C and total sugar of guava fruit. In addition, GABA treatment was beneficial for maintaining a brighter surface of guava fruit with higher L value and h° value, delayed the weight loss of the fruit and kept a higher marketable rate of guava fruit. Therefore, GABA treatment could enhance the cold tolerance and maintain the quality of harvested guava fruit during cold storage. Among different concentrations, 2.5 mmol/L GABA treatment could most greatly alleviate the chilling injury of guava fruit, which offered a practical technique to reduce the chilling injury and prolonged the storage and transportation period of guava fruit.

Key words： guava; γ-aminobutyric acid (GABA); chilling injury; chilling resistance; storage quality

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