摘要
荔枝采后易由花青素降解、呼吸代谢等导致其品质劣变,而二氧化氯(ClO2)有护色和抑制呼吸的多重作用。为探明ClO2对采后荔枝的综合影响,本研究分别采用0.1 g(T1)、0.4 g(T2)和1.2 g(T3)ClO2缓释剂处理荔枝,以0 g(CK)为对照,通过品质指标、色泽指标、花青素等评价其保鲜效果,并通过相关性分析探讨它们间的联系。结果表明,T1组荔枝贮藏品质最佳。贮藏7 d时,T1组荔枝可溶性固形物、a值分别比同期CK组显著(P<0.05)提高了2.93%和10.13%,而呼吸速率显著(P<0.05)降低了34.54%。与此相反,T3组荔枝第7 d相对电导率达最高值35.84%,a达降到最低值18.38,说明细胞结构破坏、漂白明显,贮藏品质最差。为进一步探明色泽变化与花青素的关系,筛选出荔枝中10种关键花青素,含7种原花青素,它们占总花青素达66.96%。相关性分析表明,在贮藏期内,T1、T2、T3组中色泽a值与矢车菊素半乳糖苷的相关系数分别为0.980、0.548、0.360,与矢车菊素-3-O-葡萄糖苷的相关系数为0.985、0.488、0.402。T1组维持了最好的色泽,可能与其维持以上2种关键红色花青素较慢分解有关,而T3组加速了花青素的分解。本研究可为提高荔枝采后品质提供参考。
Litchi is prone to deterioration in quality after harvest due to degradation of anthocyanins and respiratory metabolism,and chlorine dioxide(ClO2)has multiple effects on color protection and respiratory in hibition.In this study,0.1 g(T1),0.4 g(T2),and 1.2 g(T3)of ClO2 slow-releasing preservatives were used to treat lychees with 0 g(CK)as the control to evaluate the preservation effect by quality index,color index and anthocyanin,and correlation analysis was applied to explore the association between them.The results showed that the litchi of the T1 showed the optimal qualitie s.On the 7 th day,the total soluble solids and a values of litchi in the T1 were significantly(P<0.05)increa sed by 2.93%and 10.13%,respectively,while the respiration rate was significan tly(P<0.05)decreased by 34.54%compared to the CK group in the same period.On the contrary,the relative conductivit y of the T3 litchi reached the highest value of 35.84%on the 7 th day,and a decreased to the lowest value of 18.38,indicating significant damage to cell structure,bleaching,and the worst storage quality.To further investigate the relationship between color changes and anthocyanins,10 key anthocyanins were selected from litchi,including 7 proanthocyanins,which accounted for 66.96%of the total.The correlation analysis showed that the correlation coefficients between a value and cyanidin-3-O-galactoside in the T1,T2,and T3 groups were 0.980,0.548,and 0.360,respectively,and the correlation coe fficients with cyanidin-3-O-glucoside were 0.985,0.488,and 0.402 during storage.The T1 maintained the best color,possibly due to the slower decomposition of the two key red anthocyanins above,while the T3 accelerated the decomposition of anthocyanins.This study could provide valuable insights for enhancing the postharvest quality of litchi.
作者
郭莉
吴广
尹青春
罗林
邓浩
GUO Li;WU Guang;YIN Qingchun;LUO Lin;DENG Hao(Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation,Hainan Institute for Food Control,Hainan 570311,China;Key Laboratory of Tropical Fruits and Vegetables Cold Chain Research,Institute of Agricultural Processing Design,Hainan Academy of Agricultural Sciences,Haikou 571100,China;Key Laboratory of Food Quality and Safety,Guangdong Provinc e,College of Food,South China Agricultural University,Guangzhou 510640,China)
出处
《食品工业科技》
CAS
北大核心
2024年第6期297-303,共7页
Science and Technology of Food Industry
基金
国家市场监管重点实验室(热带果蔬质量与安全)基础应用研究课题(KF-2022006)
海南省重点研发计划(ZDYF2022XDNY188,ZDYF2023XDNY082)
海南省属科研院所技术创新项目(FW20230002)。
关键词
荔枝
CLO2
缓释剂
花青素
贮藏品质
相关性分析
litchi
ClO2 slow-releasing preservative
anthocyanin
storage quality
correlation analysis
作者简介
郭莉(2000-),女,硕士,研究方向:农产品加工与贮藏,E-mail:nevertheless25@163.com。;通信作者:邓浩(1987-),男,博士,副研究员,研究方向:农产品加工与贮藏,E-mail:denghao@hnaas.org.cn。
