食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 117 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043377

研究报告

三个苹果品种耐受高浓度CO2的品质差异及抗氧化能力分析

  • 肖明君 ,
  • 程傲峰 ,
  • 杜纤纤 ,
  • 冯守千 ,
  • 彭勇
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  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(山东农业大学 园艺科学与工程学院,山东 泰安,271018)
第一作者:硕士研究生(彭勇副教授和冯守千教授为共同通信作者,E-mail:pengyongxyz@sina.com;shouqian.love@163.com)

收稿日期: 2025-05-25

  修回日期: 2025-07-15

  网络出版日期: 2026-03-17

基金资助

“十四五”国家重点研发计划项目(2023YFD2301000);山东省重点研发计划(2024TZXD044,2024TZXD043)

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Analysis of quality differences and antioxidant abilities of three apple cultivars in tolerance to high CO2 concentration

  • XIAO Mingjun ,
  • CHENG Aofeng ,
  • DU Qianqian ,
  • FENG Shouqian ,
  • PENG Yong
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
    2(College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)

Received date: 2025-05-25

  Revised date: 2025-07-15

  Online published: 2026-03-17

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摘要

该研究以“富士”、“秦脆”和“瑞雪”苹果为原料,分析3个苹果品种在高CO2贮藏条件下的伤害症状及糖酸、挥发性香气成分、抗氧化相关酶活性等指标的变化规律。结果表明,在0 ℃、15 kPa CO2贮藏30 d后,“富士”、“秦脆”和“瑞雪”苹果的CO2伤害发生率分别为1.0%、45.00%、12.50%,“秦脆”苹果主要症状是果肉褐变,而“瑞雪”主要症状是果皮褐变,CO2处理之后,3种苹果果皮和果肉L*值下降,a*值与b*值上升。同时,高浓度CO2处理显著(P<0.05)抑制了3种苹果可溶性固形物含量的增加和总酸含量的下降。挥发性香气成分分析表明,“富士”苹果以酯类为主,占比为60.70%,而“秦脆”和“瑞雪”苹果中的香气成分以醛类(2-己烯醛)为主,占比分别为41.50%和50.90%,高浓度CO2处理增加了“秦脆”和“瑞雪”苹果的酯类含量,降低了醛类物质含量。此外,CO2处理促进了贮藏前期“富士”和“秦脆”苹果总酚的增加和DPPH自由基清除率的升高,但抑制了贮藏后期的变化。高浓度CO2处理也显著(P<0.05)抑制了“富士”和“秦脆”苹果的多酚氧化酶、过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶等活性,但提高了“瑞雪”苹果的多酚氧化酶活性。综合来看,CO2通过影响抗氧化酶及酚类物质干扰了苹果的抗氧化系统,影响了果实的糖酸品质和风味,该研究为进一步探索苹果新品种耐受CO2的机制提供了参考。

关键词： “秦脆”苹果; “瑞雪”苹果; CO2伤害; 挥发性香气成分; 抗氧化酶

本文引用格式

肖明君 , 程傲峰 , 杜纤纤 , 冯守千 , 彭勇 . 三个苹果品种耐受高浓度CO2的品质差异及抗氧化能力分析[J]. 食品与发酵工业, 2026 , 52(4) : 117 -126 . DOI: 10.13995/j.cnki.11-1802/ts.043377

Abstract

In this study, three apple cultivars (‘Fuji’, ‘Qincui’, and ‘Ruixue’) were used as raw materials to analyze their injury symptoms under high CO2 storage conditions and change patterns of the physicochemical properties, such as sugars and acids, volatile compounds, antioxidant related enzyme activities.The results showed that the incidence rates of CO2 injury in ‘Fuji’, ‘Qincui’, and ‘Ruixue’ apple was 1.0%, 45.00% and 12.50%, respectively, under the condition of 0 ℃, 15 kPa CO2 after 15 d storage.The main symptom of ‘Qincui’ apple was flesh browning, whereas ‘Ruixue’ showed peel browning.After CO2 treatment, the peel and flesh in all three apple cultivars displayed a decrease in L* values, while an increase in a* and b* values.Moreover, the high concentration of CO2 treatment significantly (P<0.05) inhibited the increase of soluble solid content and the decrease of total acid content in all three apple cultivars.Analysis of volatile aroma components indicated that esters were the main component in ‘Fuji’ apple, accounting for 60.70%, whereas aldehydes (2-hexenal) were the main component in ‘Qincui’ and ‘Ruixue’ apple, accounting for 41.50% and 50.90%, respectively.High concentration of CO2 treatment increased the esters content and decreased the aldehydes content in ‘Qincui’ and ‘Ruixue’ apple.In addition, CO2 treatment promoted the increase of total phenol and DPPH free radical scavenging rate in ‘Fuji’ and ‘Qincui’ apples in the early stage of storage, but inhibited the changes in the later stage of storage.High concentration of CO2 treatment also significantly (P<0.05) inhibited the activities of PPO, CAT, SOD, APX, and GR of ‘Fuji’ and ‘Qincui’ apple, but increased the PPO activity of ‘Ruixue’ apple.In conclusion, CO2 interfered with the antioxidant system of apples by influencing antioxidant enzymes and phenolic substances, thus affecting the sugar and acid quality and fruit flavor.This study provides a reference for further research on CO2 tolerance mechanisms of new apple cultivars.

Key words： Qincui apple; Ruixue apple; CO2 injury; volatile aroma components; antioxidant enzymes

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