食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027111

研究报告

褪黑素处理对枸杞果实采后生理及贮藏品质的影响

  • 邓淑芳 ,
  • 王鹏 ,
  • 张怀予 ,
  • 雷昊霖 ,
  • 崔美丽 ,
  • 马文平 ,
  • 王军节
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  • 1(植物性农产品贮藏与加工重点实验室(北方民族大学),宁夏 银川,750021)
    2(北方民族大学 生物科学与工程学院,宁夏 银川,750021)
    3(长沙理工大学 化学与食品工程学院,湖南 长沙,410114)
本科生(王军节副教授为通信作者,E-mail:smkxwjj@163.com)

收稿日期: 2021-02-22

  修回日期: 2021-04-02

  网络出版日期: 2022-02-28

基金资助

宁夏自然科学基金重点项目(2020AAC02030);宁夏自然科学基金一般项目(NZ16087);北方民族大学研究生创新项目(YCX20130);北方民族大学国家级大学生创新训练项目(201811407016)

收起

Effects of melatonin treatment on postharvest physiology and storage quality of goji berry

  • DENG Shufang ,
  • WANG Peng ,
  • ZHANG Huaiyu ,
  • LEI Haolin ,
  • CUI Meili ,
  • MA Wenping ,
  • WANG Junjie
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  • 1(Key Laboratory of Storage and Processing of Plant Agro-Products, North Minzu University, Yinchuan 750021, China)
    2(College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China)
    3(School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China)

Received date: 2021-02-22

  Revised date: 2021-04-02

  Online published: 2022-02-28

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摘要

为探究外源褪黑素处理对枸杞鲜果采后生理及贮藏品质的影响,该实验以“宁杞5号”鲜果为材料,分别用0(对照)、25、50和75 μmol/L的褪黑素溶液浸泡处理,分析果实低温贮藏期间呼吸强度、乙烯释放速率、超氧阴离子和过氧化氢含量、色泽、硬度、固酸比、总酚含量、类黄酮及类胡萝卜素含量等生理与品质指标的变化,并采用主成分分析法对贮藏果实品质变化规律进行综合评价。结果表明,褪黑素处理降低了呼吸强度和乙烯释放速率,延缓了色泽、硬度、固酸比等品质指标的下降。此外,褪黑素处理还能清除果实内活性氧,促进总酚和类黄酮等物质的积累,并减缓类胡萝卜素的分解。由此可见,外源褪黑素处理可抑制贮藏期间枸杞果实的衰老过程,保持果实贮藏品质,其中以50 μmol/L褪黑素处理枸杞鲜果的保鲜效果最佳。

关键词： 褪黑素; 枸杞; 生理; 品质; 主成分分析

本文引用格式

邓淑芳 , 王鹏 , 张怀予 , 雷昊霖 , 崔美丽 , 马文平 , 王军节 . 褪黑素处理对枸杞果实采后生理及贮藏品质的影响[J]. 食品与发酵工业, 2022 , 48(2) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.027111

Abstract

To explore the effect of exogenous melatonin (MT) treatment on the postharvest physiology and quality of fresh goji berry stored at low temperature, ‘Ningqi-5’ goji fruit were soaked with MT at 0 (control check, CK), 25, 50 and 75 μmol/L, respectively. Subsequently, the changes of physiological and quality indicators including respiration rate, ethylene release rate, the content of superoxide anion and hydrogen peroxide, color, hardness, the ratio of solid and acid, total phenols, flavonoids and the content of carotenoids during fruit storage at low temperature were analyzed in the present study. Moreover, the method of principal component analysis (PCA) was also used to comprehensively evaluate the changes in storage quality. The results showed that MT treatment reduced the respiratory intensity and the rate of ethylene release. Meanwhile, the decline of quality indicators containing color, hardness and the ratio of solid and acid were delayed in MT treated fruit. Furthermore, MT can also remove reactive oxygen species and promote the accumulation of total phenols and flavonoids in the goji fruit. In addition, the decomposition of carotenoids was slowed down in the fruit treated by MT. These results suggested that exogenous MT treatment could significantly (P<0.05) inhibit the senescence and maintain the storage quality of goji berry during storage at low temperature. Among which, MT at 50 μmol/L had the best preservation effect on the fresh goji berry.

Key words： melatonin; goji berry; physiology; quality; principal component analysis

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