食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 261 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035788

研究报告

贮藏温度对核桃果实冷藏期青皮不同部位褐变、活性氧代谢和种仁品质的影响

  • 钟紫璇 ,
  • 高梦璐 ,
  • 马文睿 ,
  • 闫金姣 ,
  • 马艳萍 ,
  • 刘朝斌
展开
  • (西北农林科技大学 林学院,陕西 杨凌,712100)
第一作者:硕士研究生(刘朝斌副教授为通信作者,E-mail:liuchaobin@126.com)

收稿日期: 2023-04-11

  修回日期: 2023-06-08

  网络出版日期: 2024-07-12

基金资助

国家自然科学基金面上项目(32271926);新疆维吾尔自治区科技成果转化示范专项(2021NC062)

收起

Effects of storage temperatures on browning and active oxygen metabolism of different green husk tissues and kernel quality of walnut fruit during cold storage

  • ZHONG Zixuan ,
  • GAO Menglu ,
  • MA Wenrui ,
  • YAN Jinjiao ,
  • MA Yanping ,
  • LIU Chaobin
Expand
  • (College of Forestry, Northwest A&F University, Yangling 712100, China)

Received date: 2023-04-11

  Revised date: 2023-06-08

  Online published: 2024-07-12

Fold

摘要

核桃果实采后青皮极易发生褐变,目前有关不同温度贮藏核桃果实青皮不同部位的褐变差异及其原因未见报道。该文研究不同温度(0、2、5、8 ℃)贮藏对‘清香’核桃果实青皮不同部位外观、褐变指数、活性氧代谢及其种仁品质相关指标的影响。结果表明,贮藏期间核桃果实青皮的褐变程度随贮藏温度的升高而增加,0、2 ℃核桃果实青皮内部的褐变指数高于外部,5、8 ℃果实青皮内部的褐变指数低于外部;4种温度下果实青皮外部的过氧化物酶(peroxidase,POD)活性、多酚氧化酶(polyphenol oxidase,PPO)活性、总酚含量和过氧化氢(H2O2)含量均高于内部,超氧阴离子(·O2-)产生率和丙二醛(malondialdehyde,MDA)含量均低于内部;萼端褐变指数、·O2-产生率、可溶性总糖和游离脯氨酸含量高于梗端;0 ℃则更好地保持了果实的品质,延缓了种仁酸败,贮藏60 d时种仁的可溶性蛋白质和粗脂肪含量显著高于2 ℃果实。综合各项指标认为,核桃果实在0、2 ℃贮藏期为60 d,5、8 ℃贮藏期不足30 d;青皮的褐变可能是因其活性氧和MDA过量积累加重了膜脂过氧化作用所致。

关键词： 核桃果实; 贮藏温度; 褐变; 不同部位; 活性氧代谢

本文引用格式

钟紫璇 , 高梦璐 , 马文睿 , 闫金姣 , 马艳萍 , 刘朝斌 . 贮藏温度对核桃果实冷藏期青皮不同部位褐变、活性氧代谢和种仁品质的影响[J]. 食品与发酵工业, 2024 , 50(11) : 261 -269 . DOI: 10.13995/j.cnki.11-1802/ts.035788

Abstract

Green husks of walnut fruit are susceptible to browning after harvesting, however, the browning difference of different tissues under different storage temperatures and its possible causes were not reported at present.In this study, the effects of different storage temperatures (0, 2, 5, 8 ℃) on the indicators related to the appearance, browning index, and active oxygen metabolism in different green husk tissues of ‘Qingxiang’ walnut fruit and their kernel quality were studied.Results showed that the browning degree of the green husks increased with the storage temperature, and the browning index of green husks inside at 0 ℃ and 2 ℃ was higher than those on the outside, but they were lower on the inside than the outside at 5 ℃ and 8 ℃ during storage.The activities of peroxidase (POD) and polyphenol oxidase (PPO), total phenol content and hydrogen peroxide (H2O2) contents in the outer part were higher than those in the inner part, but their production rate of superoxide anion (·O2-) and malondialdehyde (MDA) contents were lower than those in the inner part.The browning index, ·O2- production rate, soluble total sugar, and free proline contents in the calyx end were higher than those in the stem end at four temperatures.The fruit quality was better maintained and the kernel rancidity was delayed at 0 ℃, with significantly higher soluble protein and crude fat contents in kernels than those at 2 ℃ on the 60th day.In conclusion, the walnut fruit could be stored for 60 days at 0 ℃ and 2 ℃, but less than for 30 days at 5 ℃ and 8 ℃.The browning of green husks may be due to the reason that excessive accumulation of reactive oxide species and MDA aggravate the membrane lipid peroxidation.

Key words： walnut fruit; storage temperature; browning; different tissues; active oxygen metabolism

参考文献

[1] 马艳萍, 马惠玲, 刘兴华, 等.鲜食核桃和干核桃贮藏生理及营养品质变化比较[J].食品与发酵工业, 2011, 37(3):235-238.
MA Y P, MA H L, LIU X H, et al.Comparison of physiology and nutrition in dry and fresh walnut during the storage[J].Food and Fermentation Industries, 2011, 37(3):235-238.
[2] MA Y P, LI P, WATKINS C B, et al.Chlorine dioxide and sodium diacetate treatments in controlled atmospheres retard mold incidence and maintain quality of fresh walnuts during cold storage[J].Postharvest Biology and Technology, 2020, 161:111063.
[3] WANG J, LIANG S J, MA H L, et al.Effects of ethephon on fresh In-husk walnut preservation and its possible relationship with phenol metabolism[J].Journal of Food Science, 2016, 81(8):C1921-C1927.
[4] FAN M C, LI W X, HU X L, et al.Effect of micro-vacuum storage on active oxygen metabolism, internal browning and related enzyme activities in Laiyang pear (Pyrus bretschneideri Reld)[J].LWT - Food Science and Technology, 2016, 72:467-474.
[5] LI D, CHENG Y D, DONG Y, et al.Effects of low temperature conditioning on fruit quality and peel browning spot in ‘Huangguan’ pears during cold storage[J].Postharvest Biology and Technology, 2017, 131:68-73.
[6] ZHAO H D, WANG B G, CUI K B, et al.Improving postharvest quality and antioxidant capacity of sweet cherry fruit by storage at near-freezing temperature[J].Scientia Horticulturae, 2019, 246:68-78.
[7] YUAN X, HUANG S, MA H L, et al.Differential responses of walnut cultivars to cold storage and their correlation with postharvest physiological parameters[J].Horticulture, Environment, and Biotechnology, 2019, 60(3):345-356.
[8] CHEN S W, HSU M C, FANG H H, et al.Effect of harvest season, maturity and storage temperature on storability of carambola ‘Honglong’ fruit[J].Scientia Horticulturae, 2017, 220:42-51.
[9] MA Y P, LU X G, NOCK J F, et al.Peroxidase and polyphenoloxidase activities in relation to flesh browning of stem-end and calyx-end tissues of ‘Empire’ apples during controlled atmosphere storage[J].Postharvest Biology and Technology, 2015, 108:1-7.
[10] GAO H, ZHANG Z K, LV X G, et al.Effect of 24-epibrassinolide on chilling injury of peach fruit in relation to phenolic and proline metabolisms[J].Postharvest Biology and Technology, 2016, 111:390-397.
[11] LIN Y F, LIN Y X, LIN H T, et al.Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested Longan fruit[J].LWT-Food Science and Technology, 2015, 60(2):1122-1128.
[12] MA Y P, LU X G, LIU X H, et al.Effect of 60Co γ-irradiation doses on nutrients and sensory quality of fresh walnuts during storage[J].Postharvest Biology and Technology, 2013, 84:36-42.
[13] 郭园园, 鲁晓翔, 李江阔, 等.不同贮藏温度对青皮核桃保鲜的影响[J].食品工业科技, 2013, 34(16):308-312.
GUO Y Y, LU X X, LI J K, et al.Effect of different storage temperature on the freshness retaining of green juglans[J].Science and Technology of Food Industry, 2013, 34(16):308-312.
[14] 弓弼, 蒋柳庆, 马惠玲.早实核桃3个品种青皮果实鲜贮特性比较[J].食品科学, 2016, 37(2):250-255.
GONG B, JIANG L Q, MA H L.Comparative storability of green walnut fruits of three early-fruiting varieties[J].Food Science, 2016, 37(2):250-255.
[15] SULTANOVA N, BAYRAMOVA N, ALIYEVA D R, et al.Induced changes in metabolic constituents of grapevine (Vitis vinifera L.) leaves infected with grapevine leafroll-associated virus-3[J].Physiological and Molecular Plant Pathology, 2019, 106:57-63.
[16] CHEN H J, GAO H Y, FANG X J, et al.Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit[J].Postharvest Biology and Technology, 2015, 108:61-67.
[17] CHEN L Y, CHENG C W, LIANG J Y.Effect of esterification condensation on the Folin-Ciocalteu method for the quantitative measurement of total phenols[J].Food Chemistry, 2015, 170:10-15.
[18] 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, 2017:116-118.
CAO J K, JIANG W B, ZHAO Y M.Experiment Guidance of Postharvest Physiology and Biochemistry of Fruits and Vegetables[M].Beijing:China Light Industry Press, 2017:116-118.
[19] LIU H, JIANG W B, CAO J K, et al.Effect of chilling temperatures on physiological properties, phenolic metabolism and antioxidant level accompanying pulp browning of peach during cold storage[J].Scientia Horticulturae, 2019, 255:175-182.
[20] JIA X H, WANG W H, DU Y M, et al.Optimal storage temperature and 1-MCP treatment combinations for different marketing times of Korla Xiang pears[J].Journal of Integrative Agriculture, 2018, 17(3):693-703.
[21] 王志华, 贾朝爽, 王文辉, 等.低温贮藏对‘金红’苹果能量代谢和品质的影响[J].园艺学报, 2020, 47(12):2277-2289.
WANG Z H, JIA C S, WANG W H, et al.Effects of low temperature storage on energy metabolism, related physiology and quality in ‘Jinhong’ apple fruit[J].Acta Horticulturae Sinica, 2020, 47(12):2277-2289.
[22] WANG J W, DONG S Z, JIANG Y G, et al.Influence of long-term cold storage on phenylpropanoid and soluble sugar metabolisms accompanied with peel browning of ‘Nanguo’ pears during subsequent shelf life[J].Scientia Horticulturae, 2020, 260:108888.
[23] SU Z H, HU M J, GAO Z Y, et al.Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage[J].Postharvest Biology and Technology, 2019, 157:110976.
[24] MEHTA S K, GAUR J P.Heavy-metal-induced proline accumulation and its role in ameliorating metal toxicity in Chlorella vulgaris[J].New Phytologist, 1999, 143(2):253-259.
[25] CAO S F, CAI Y T, YANG Z F, et al.MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents[J].Food Chemistry, 2012, 133(4):1466-1470.
[26] ZHANG D D, XU X F, ZHANG Z K, et al.6-Benzylaminopurine improves the quality of harvested litchi fruit[J].Postharvest Biology and Technology, 2018, 143:137-142.
[27] SHAH H M S, KHAN A S, ALI S.Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit[J].Postharvest Biology and Technology, 2017, 132:154-161.
[28] GAO L, YUAN Y, LI Y C, et al.Study on polyphenol oxidase activity in different parts of purple sweet potato[J].Advanced Materials Research, 2014, 898:149-152.
[29] 齐笑笑, 秦改花.石榴采后果皮褐变影响因子的研究[J].果树学报, 2017, 34(6):735-743.
QI X X, QIN G H.Study on the factors influencing postharvest browning of the pomegranate peel[J].Journal of Fruit Science, 2017, 34(6):735-743.
[30] HONG K Q, XU H B, WANG J N, et al.Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures[J].Scientia Horticulturae, 2013, 151:68-74.
[31] 齐笑笑. 果蔬采后酶促褐变机理及控制方法研究进展[J].北方园艺, 2017(11):190-194.
QI X X.Research advance in enzymatic browning and inhibition method of postharvest of fruits and vegetables[J].Northern Horticulture, 2017(11):190-194.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司