摘要
目的 研究碱性钙对苹果块贮藏品质及生理特性的影响。方法 以‘秦冠’苹果为材料,采用不同Ca^(2+)质量浓度的碱性钙对苹果块进行处理,于(4±1)℃下贮藏12d,研究不同Ca^(2+)质量浓度的碱性钙对苹果块质地参数(硬度、咀嚼性、回复性、内聚性、弹性指数)、色泽、可溶性固形物、可滴定酸、可溶性蛋白和可溶性糖等品质指标及细胞膜透性、丙二醛(malondialdehyde, MDA)、多酚氧化酶(polyphenol oxidase, PPO)、过氧化物酶(peroxidase, POD)、超氧化物歧化酶(superoxide dismutase, SOD)和过氧化氢酶(catalase, CAT)等生理指标的影响。结果 与对照相比,不同Ca^(2+)质量浓度的碱性钙处理均可不同程度地影响苹果块的贮藏品质及生理特性,其中Ca^(2+)质量浓度为2.0 g/L的碱性钙处理效果最好,贮藏结束时硬度、咀嚼性、回复性、内聚性、弹性指数、可溶性固形物、可滴定酸、可溶性蛋白、还原糖、SOD和CAT分别比对照高68.83%、75.10%、83.12%、69.05%、90.16%、42.20%、83.61%、42.09%、49.02%、51.30%和48.82%,ΔE值、细胞膜透性、MDA、PPO和POD分别比对照低55.37%、38.23%、46.28%、76.13%和46.87%。结论 碱性钙处理可有效抑制苹果块果肉组织的软化崩溃、色泽褐变、营养损失和不良生理代谢,其品质的变化与生理代谢相关酶活性密不可分。
Objective To study the effects of alkaline calcium on storage quality and physiological characteristics of apple lump. Methods Taking ‘Qinguan’ apple as material, the apple block was treated with alkaline calcium with different Ca^(2+) mass concentrations and stored at(4±1)℃ for 12 days. The effects of alkaline calcium with different Ca^(2+) mass concentrations on the quality indexs such as the quality parameters of apple block(hardness, chewability, resilience, cohesion, elastic index), color, soluble solids, titratable acid, soluble protein and soluble sugar, as well as the physiological indexes of cell membrane permeability, malondialdehyde(MDA),polyphenol oxidase(PPO), peroxidase(POD), superoxide dismutase(SOD) and catalase(CAT) were studied. The ‘Qinguan’ apples were treated with different concentrations of alkaline calcium and stored at(4±1)℃ for 12 days.The effects on quality index such as texture parameters(hardness, chewiness, resilience, cohesiveness and elasticity),color, soluble solids, titratable acid, soluble protein, soluble sugar and physiological characteristics index such as cell membrane permeability, malondialdehyde(MDA), polyphenol oxidase(PPO), peroxidase(POD), superoxide dismutase(SOD) and catalase(CAT) were studied. Results Compared with the control, alkaline calcium treatment with different Ca^(2+) mass concentrations could affect the storage quality and physiological characteristics to varying degrees, and the alkaline calcium treatment with Ca^(2+) mass concentration of 2.0 g/L had the best effect. At the end of storage, the hardness, chewiness, resilience, cohesiveness, elasticity index, soluble solids, titratable acid,soluble protein, reducing sugar, SOD and CAT were higher than the control 68.83%, 75.10%, 83.12%, 69.05%,90.16%, 42.20%, 83.61%, 42.09%, 49.02%, 51.30% and 48.82%, respectively. The ΔE, cell membrane permeability, MDA, PPO and POD were lower than the control 55.37%, 38.23%, 46.28%, 76.13% and 46.87%,respectively. Conclusion The alkaline calcium treatment can effectively inhibit the softening, browning, nutrient loss and poor physiological metabolism of apple flesh tissue, the changes of apple quality are closely related to the activities of enzymes related to physiological metabolism.
作者
张海燕
康三江
曾朝珍
袁晶
ZHANG Hai-Yan;KANG San-Jiang;ZENG Chao-Zhen;YUAN Jing(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第4期41-49,共9页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31860447)
国家现代农业产业技术体系建设专项(CARS-27)。
关键词
碱性钙
苹果块
贮藏品质
生理特性
alkaline calcium
apple lump
storage quality
physiological characteristics
作者简介
张海燕,副研究员,主要研究方向为果蔬加工。E-mail:zh_hy208@163.com;通信作者:康三江,研究员,主要研究方向为果蔬加工。E-mail:kang58503@163.com。
