摘要
本研究以中华猕猴桃为实验材料,采用四种浓度0、250、500、1000μL/L乙醇熏蒸处理,置于0℃贮藏,分别在第0、14、28、42、56、70 d测定其果实硬度、维生素C含量、叶绿素含量、过氧化氢酶(CAT)、多酚氧化酶(PPO)、过氧化物酶(POD)、总酚及类黄酮含量。结果表明:经过乙醇熏蒸处理,呼吸强度明显受到抑制,保持了果实的硬度、减缓了维生素C含量、叶绿素含量的下降速率及褐变发生情况,提高了CAT的活性,保护PPO活性,但对POD影响不显著,同时也提高了总酚、类黄酮等抗氧化物质的含量,达到了保鲜效果,有效延长了中华猕猴桃的货架期。500μL/L乙醇熏蒸处理能够较好地保护果实的品质,降低酶活性,提高抗氧化物质含量,减缓果实衰老。
Chinese kiwifruit was used as experimental material,and ethanol fumigation treatment was carried out with four kinds of concentrations of 0,250,500 and 1000 μL/L.Chinese kiwifruit was stored at 0 ℃,and firmness,vitamin C and chlorophyll contents,catalase( CAT),polyphenol oxidase( PPO) and peroxidase( POD) activites,phenol compounds and flavonoids contents were determined at 0,14,28,42,56 and 70 d,respectively. The results showed that ethanol fumigation treatment significant inhibited the respiratory rate,maintained fruit firmness,delayed the browning and the decrease of vitamin C and chlorophyll contents,enhanced the CAT activity,phenol compounds and flavonoids,and protected the activity of PPO,but the effect on POD was not significant,which effectively prolongs the shelf life of Chinese kiwifruit. Fumigation with 500 μL/L ethanol could maintain the quality of the kiwifruit,reduce the enzyme activity,increase the content of antioxidants,and slow down the aging of the kiwifruit.
作者
宋卤哲
胡文忠
姜爱丽
管玉格
老莹
木热地力
孙小渊
葛佳慧
SONG Lu-zhe;HU Wen-zhong;JIANG Ai-li;GUAN Yu-ge;LAO Ying;MU Re-di-li;SUN Xiao-yuan;GE Jia-hui(Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,College of Life Science,Dalian Minzu University,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《食品工业科技》
CAS
北大核心
2019年第23期266-271,共6页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划项目(2016YFD0400903)
国家自然科学基金项目(31471923,31172009)
国家“十二五”科技支撑计划项目(2012BAD38B05)
关键词
中华猕猴桃
乙醇
生理代谢
贮藏品质
Chinese kiwifruit
ethanol
physiological metabolism
storage quality
作者简介
宋卤哲(1993-),女,硕士研究生,研究方向:食品科学,E-mail:122098363@qq.com;通讯作者:胡文忠(1959-),男,博士,教授,研究方向:食品科学,E-mail:hwz@dlnu.edu.cn。
