食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 270 - 276

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035827

研究报告

近冰温贮藏对西梅的采后品质及活性氧代谢的影响

  • 文钰 ,
  • 杨莉玲 ,
  • 刘岚 ,
  • 哦哈尔·帕孜力江 ,
  • 张昱 ,
  • 马文强 ,
  • 杨晗 ,
  • 丁高鹏 ,
  • 崔宽波
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆农业科学院农业机械化研究所,新疆 乌鲁木齐,830091)
    3(新疆维吾尔自治区粮油产品质量监督检验站,新疆 乌鲁木齐,830002)
第一作者:硕士研究生(崔宽波研究员为通信作者,E-mail:30877141@qq.com)

收稿日期: 2023-04-19

  修回日期: 2023-05-23

  网络出版日期: 2024-07-12

基金资助

新疆维吾尔自治区自然科学基金项目(2022D01A262);自治区重点研发计划项目(2022B02018-4)

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Effects of near-freezing temperature storage on postharvest quality and reactive oxygen species metabolism of prunes

  • WEN Yu ,
  • YANG Liling ,
  • LIU Lan ,
  • Ohaer·Pazilijiang ,
  • ZHANG Yu ,
  • MA Wenqiang ,
  • YANG Han ,
  • DING Gaopeng ,
  • CUI Kuanbo
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  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)
    3(Xinjiang Uygur Autonomous Region Grain and Oil Product Quality Supervision and Inspection Station, Urumqi 830002,China)

Received date: 2023-04-19

  Revised date: 2023-05-23

  Online published: 2024-07-12

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摘要

该试验以新疆‘法兰西’西梅为试材,采用不同贮藏温度(近冰温、1～2 ℃和4～6 ℃)处理,定期测定西梅果实品质及活性氧代谢相关指标。结果表明,西梅果实冰点为-2.8 ℃,确定西梅果实近冰温的贮藏温度为-1~-1.5 ℃,与1～2 ℃和4～6 ℃贮藏相比,近冰温贮藏可以显著维持西梅果实的表面色泽、硬度、可溶性固形物、可滴定酸和抗坏血酸的含量,有效降低西梅果实的呼吸强度。同时近冰温贮藏有效提高了西梅果实的过氧化物酶、过氧化氢酶和超氧化物歧化酶的活性,显著减缓超氧阴离子的产生速率,抑制H2O2的生成,进一步影响丙二醛的积累与细胞膜透性的上升。综上,近冰温贮藏可有效调控采后西梅果实活性氧代谢的平衡,保持其采后贮藏品质,从而延长其采后贮藏时间。该试验旨在为西梅采后贮藏保鲜提供技术参考和理论依据。

关键词： 西梅; 近冰温; 冰点; 贮藏品质; 活性氧代谢

本文引用格式

文钰 , 杨莉玲 , 刘岚 , 哦哈尔·帕孜力江 , 张昱 , 马文强 , 杨晗 , 丁高鹏 , 崔宽波 . 近冰温贮藏对西梅的采后品质及活性氧代谢的影响[J]. 食品与发酵工业, 2024 , 50(11) : 270 -276 . DOI: 10.13995/j.cnki.11-1802/ts.035827

Abstract

This work explored the effects of near-freezing temperature storage, 1-2 ℃ storage, and 4-6 ℃ storage on the quality and reactive oxygen species metabolism of ‘France’ prunes after harvest.Results showed that the freezing point of the fruit was determined to be -2.8 ℃.Compared with the other two storage temperatures, near-freezing temperature storage (-1--1.5 ℃) maintained the surface color, hardness, total soluble solids, titratable acidity, and ascorbic acid content of prune fruit, effectively reducing the respiratory intensity of the fruit and maintained good postharvest storage quality.In addition, near-freezing temperature storage increased the activity of peroxidase, catalase, and superoxide dismutase, and inhibited the accumulation of malondialdehyde and the intensification of cell membrane permeability, thereby maintaining the balance of reactive oxygen species metabolism.Therefore, near-freezing temperature storage can be used to improve the storage quality of prunes after harvest.

Key words： prunes; near-freezing temperature; freezing point; storage quality; reactive oxygen species metabolism

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