该研究拟评估0 ℃冷藏和气调贮藏对瑞雪苹果品质的影响,并探究贮藏期间果皮褐变的原因,为采后保鲜提供参考依据。以套袋瑞雪果实为试材,设置冷藏[(0±0.5) ℃, 湿度90%~95%]和气调贮藏[2%~3%O2+1%~1.5% CO2, (0±0.5) ℃, 湿度90%~95%]2组处理,通过测定贮藏期间瑞雪果实硬度、失重率、可溶性固形物、可滴定酸含量变化和瑞雪果皮总酚、类黄酮、多酚氧化酶、过氧化氢酶、超氧化物歧化酶活性和DPPH自由基清除率的变化,比较冷藏和气调对瑞雪苹果的保鲜效果。结果表明,相比于冷藏,气调贮藏抑制了瑞雪果皮褐变率和褐变指数的升高,且在贮藏60 d后差异极显著。气调贮藏较冷藏减缓了瑞雪果实贮藏品质的降低速度,降低贮藏损失:整个贮藏期,气调贮藏的硬度、可溶性固形物含量显著高于冷藏;在60~180 d,气调贮藏的失重率显著低于冷藏;在60~210 d,气调贮藏的可滴定酸含量显著高于冷藏。整个贮藏期,气调贮藏瑞雪果皮的总酚含量、超氧化物歧化酶和过氧化氢酶活性显著高于冷藏,同时气调贮藏瑞雪果皮的多酚氧化酶活性极显著低于冷藏;在贮藏60~210 d,气调贮藏瑞雪果皮的类黄酮含量显著高于冷藏;在贮藏60~210 d,气调贮藏显著减缓了DPPH自由基清除率的降低。相关性分析表明,瑞雪苹果果皮褐变与果皮类黄酮含量、过氧化氢酶活性、DPPH自由基清除率呈显著负相关,而与果皮多酚氧化酶活性呈显著正相关。相比于冷藏,气调贮藏显著降低了瑞雪的果皮褐变,显著提升瑞雪苹果的贮藏品质,瑞雪苹果果皮褐变与其贮藏期果皮抗氧化能力降低密切相关。
This study aimed to evaluate the effects of cold storage (0 ℃) and controlled atmosphere on the quality of Ruixue apples, and to explore the causes of pericarp browning during storage, thereby providing a basis for the postharvest preservation of Ruixue apples. The bagged Ruixue apples were used as experimental material, and two groups were set up, including cold storage[(0±0.5) ℃, RH 90%-95%] and controlled storage [2%-3% O2+1%-1.5% CO2, (0±0.5) ℃, RH 90%-95%]. By measuring the changes of Ruixue apple fruit during storage in firmness, weightlessness rate, soluble solids content (SSC), and titratable acid (TA) content, and the changes of total phenols, flavonoid, polyphenol oxidase(PPO) activity, catalase(CAT) activity, superoxide dismutase(SOD) activity and DPPH free radical scavenging rate in Ruixue apple pericarp were determined, the effects of cold storage and controlled atmosphere on the preservation of Ruixue apples were compared. Results showed that compared with cold storage, a controlled atmosphere inhibited the increase of browning rate and browning index of the Ruixue pericarp, and the difference was very significant after 60 days of storage. Compared with cold storage, a controlled atmosphere slowed down the deterioration of the storage quality of Ruixue apples and reduced storage loss. The firmness and soluble solid content of controlled atmosphere storage were significantly higher than that of cold storage during the whole storage period. During 60-180 days, the weightlessness rate of controlled atmosphere storage was significantly lower than that of cold storage. At 60-210 days, the TA content in controlled atmosphere storage was significantly higher than that in cold storage. During the whole storage period, the total phenols content, SOD and CAT activities of Ruixue apple pericarp during controlled atmosphere storage were significantly higher than those in cold storage, while the PPO activities of Ruixue apple pericarp during controlled atmosphere storage were significantly lower than those in cold storage. During 60-210 days of storage, the flavonoid content of Ruixue apple pericarp during controlled atmosphere storage was significantly higher than that during cold storage. During 60-210 days of storage, controlled atmosphere storage significantly slowed down the reduction of the DPPH free radical scavenging rate. Correlation analysis showed that the browning of Ruixue apple pericarp was significantly negatively correlated with flavonoid content, CAT activity and DPPH free radical scavenging rate, while significantly positively correlated with PPO activity. A controlled atmosphere can dramatically improve quality and inhibit pericarp browning of Ruixue apples compared with cold storage. The pericarp browning is positively correlated with the decrease of antioxidant capacity during storage.
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