摘要
以海南山竹果为原料，研究不同贮藏温度（30、4℃）对采后山竹果皮木质化相关酶活性和果肉腐烂的影响，探讨山竹果皮木质化效应。结果表明，不同贮藏温度对山竹果皮木质化效应程度不同，低温处理初期有冷害现象，导致酶活性和木质素含量增强，但随着贮藏期延长至末期，常温处理的木质素含量比同低温处理的木质素含量增加14．3％。常温贮藏山竹果实PAL、POD、PPO及CAD活性比低温增加显著。常温处理和低温处理的山竹PAL活性峰值分别为170．40U／（g．h）和180．12U／（g．h），在贮藏后期（6～15d），各组处理的活性均呈现持续下降的趋势。低温处理的腐烂指数低于常温处理，15d常温处理的腐烂率增加了78．89％，低温处理的腐烂率增加了32．22％，可能是低温处理延缓果壳木质化相关酶活性，减少细胞代谢物质含量的积累，保持较低的呼吸强度，从而可以抑制腐烂。
Mangosteen harvested from Hainan province was stored at 30 or 4 ℃ to investigate the effect of storage temperature on enzyme activities associated with peel lignification and pulp decay of mangosteen during postharvest storage. Results showed the degree of peel lignifications varied depending on the storage temperature. Chilling injury occurred at the early period of cold storage, leading to increased enzyme activities and lignin content, but lignin content was increased by 14.3% at the later stage of storage at 30 ℃ than storage at 4 ℃. In addition, the activities of PAL, POD, PPO and CAD in mangosteen stored at 30 ℃ were significantly higher than those observed at 4 ℃. The peak PAL activity at 30 ℃ and 4 ℃ was 170.40 U/（goh） and 180.12 U/（g.h）, respectively. A continuous decrease in PAL activity was observed at the later stage of storage, regardless of storage temperature. The decay index of mangosteen after 15 days of storage at 30 ℃ was 78.89% compared to 32.22% at 4 ℃. This result may be related to inhibited enzyme activities involved in peel lignifications at low temperature, reduced accumulation of cellular metabolites and low respiration intensity, therefore inhibiting oulo decay.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期307-311,共5页
Food Science
基金
广东省自然科学基金项目(10451022501005679)
关键词
山竹果
木质化
酶活性
贮藏温度
mangosteen fruit lignification
enzymes activity
storage temperature
作者简介
杨敏（1967-），女，副教授，硕士，研究方向为食品贮藏与加工。E—mail：yangmgz-001@163．com
通信作者，于立梅（1973-），女，副教授，博士，研究方向为食品贮藏与加工。E—mail：biyingwang2003@163．com
