摘要
为探究桃胶(PG)涂膜处理对梨果实货架期保鲜效果的影响,本研究以苏翠1号梨为试验材料,比较清水(Control)、不同浓度的PG涂膜处理(5%、10%、15%)对梨果实货架期外观、果肉品质及抗氧化能力的影响。结果表明,与清水组相比,不同浓度的PG涂膜处理均可有效抑制果皮黄化的发生,且有助保持货架期品质。相较5%与15%PG处理组,10%PG处理可有效保持苏翠1号梨货架期品质,能更有效抑制梨果实呼吸强度和乙烯释放速率的上升,延缓果实超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)等抗氧化酶活性的下降,抑制过氧化氢和丙二醛含量的积累,更好地保持苏翠1号梨果皮叶绿素含量、果实硬度及抗坏血酸、可溶性糖和可滴定酸含量。本研究可为桃胶在梨保鲜方面的应用提供技术参考。
In order to investigate the effect of peach gum coating treatment on the freshness preservation of pear fruit during shelf life,the effects of water(Control)and different concentrations of PG coating treatments(5%,10%,15%)on the appearance,the quality and the antioxidant capacity of Sucui 1 pear fruits during shelf life were compared.The results showed that,compared with the control group,different concentrations of PG coating treatments could effectively inhibit the occurrence of peel yellowing and maintain the shelf-life quality.Compared with the 5%and 15%PG treatment groups,the 10%PG treatment could effectively maintain the shelf-life quality of Sucui 1 pears,inhibit the increase of respiratory intensity and ethylene release rate of pear fruit more effectively,and delay the decrease of the activity of antioxidant enzymes such as superoxide dismutase(SOD),peroxidase(POD)and catalase(CAT),also inhibit the accumulation of hydrogen peroxide and malondialdehyde content and better maintain the pericarp chlorophyll content,fruit hardness,ascorbic acid,soluble sugar and titratable acid content of Sucui 1 pear.This study can provide technical reference for the application of peach gum in pear preservation.
作者
王佳艺
李鹏霞
周倩
黄雯
张映曈
凌军
周宏胜
WANG Jiayi;LI Pengxia;ZHOU Qian;HUANG Wen;ZHANG Yingtong;LING Jun;ZHOU Hongsheng(Department of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110866;Institute of Agricultural Facilities and Equipments,Jiangsu Academy of Agricultural Sciences/Key Laboratory of Agricultural Products ColdChain Logistics Technology,Ministry of Agriculture and Rural Affairs,Nanjing,Jiangsu 210014;Nanjing Institute of Vegetable Science,Nanjing,Jiangsu 210042;School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013)
出处
《核农学报》
北大核心
2025年第6期1257-1266,共10页
Journal of Nuclear Agricultural Sciences
基金
国家重点研发计划项目(2022YFD2100601)
国家自然科学基金(31901746)
江苏省自然科学基金(BK20221434)。
关键词
桃胶
可食涂膜
苏翠1号梨
品质
抗氧化能力
peach gum
edible coating
Sucui 1 pear
quality
antioxidant capacity
作者简介
王佳艺,女,主要从事果蔬保鲜研究。E-mail:1505408020@qq.com;通讯作者:周宏胜,男,副研究员,主要从事农产品保鲜研究。E-mail:zhouhongsheng1234@163.com。
