摘要
为研究气调对无花果采后品质及活性氧代谢的影响,以“波姬红”无花果为试材,在(25±0.5)℃和(72±0.5)%相对湿度的环境条件下,以空气为对照,研究4种不同比例气体成分CA1(4%O2+8%CO2)、CA2(4%O2+12%CO2)、CA3(8%O2+8%CO2)、CA4(8%O2+12%CO2)对无花果色差、硬度、咀嚼性、果胶含量、过氧化氢(H2O2)与超氧阴离子含量及过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和超氧化物歧化酶(SOD)活性的影响。结果表明,气调处理不同程度地延缓无花果外观色泽的变化,减缓硬度和咀嚼性的下降,较好地保持了原果胶含量,抑制了可溶性果胶含量的上升,并维持较高的CAT、APX与SOD活性,保持较低的H2O2与超氧阴离子含量。其中8%O2与12%CO2的气调处理效果最佳。
To investigate the influence of controlled atmosphere on postharvest quality and active oxygen metabolism of fig fruit,‘Bokiy red’fig was used as test materials,the effect of four different gas compositions[CA1(4%O2+8%CO2),CA2(4%O2+12%CO2),CA3(8%O2+8%CO2),CA4(8%O2+12%CO2)]on the color difference,hardness,chewiness,pectin content,hydrogen peroxide(H2O2)and superoxide anion contents,catalase(CAT),ascorbate peroxidase(APX)and superoxide dismutase(SOD)activities of fig stored at(25±0.5)℃and(72±0.5)%relative humidity were investigated,with air condition as control.The results showed that,the different CA treatments delayed the change of appearance color,slowed down the decrease of hardness and chewiness of figs,maintained well the content of original pectin,and inhibited the increases of soluble pectin content,in addition,maintain the higher activities of SOD,APX and CAT,and keep the lower H2O2 and superoxide anion content.The controlled atmosphere of 8%O2 and 12%CO2 had the best preservation effect for fig fruit.
作者
马佳佳
陆皓茜
隋思瑶
王毓宁
MA Jia-jia;LU Hao-qian;SUI Si-yao;WANG Yu-ning(Suzhou Academy of Agricultural Sciences,Suzhou 215155,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第5期66-71,共6页
Storage and Process
基金
江苏省农业科技自主创新资金项目(CX(17)3029)
苏州市农业科学院资助项目(8111701)
关键词
无花果
气调
品质
活性氧
fig
controlled atmosphere
quality
active oxygen
作者简介
马佳佳(1989-),女,汉族,硕士,助理研究员,研究方向:农产品保鲜与加工;通讯作者:王毓宁,硕士,副研究员,研究方向:果蔬保鲜与加工。
