摘要
以苹果为原料,研究不同质量分数柠檬酸常温浸泡处理对损伤接种扩展青霉(Penicillium expansum)果实病斑扩展的抑制效果及贮藏品质的影响。结果表明:离体条件下柠檬酸能够抑制P.expansum的孢子萌发,其中以1%质量分数效果最佳,1%柠檬酸处理显著降低了损伤接种苹果果实P.expansum病斑直径;柠檬酸处理显著提高了果实过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶活性。此外,柠檬酸处理还有效延缓了果实质量损失率的升高,抑制果实硬度、抗坏血酸含量、可滴定酸和可溶性固形物质量分数的下降,且推迟了果实呼吸高峰的出现。
Apple(cv. Qingguan) fruits which had been wounded and artificially inoculated with Penicillium expansum were subjected to dipping treatments with different concentrations of citric acid and subsequent storage at room temperature in order to investigate the inhibition of lesion development and the preservation of apple fruit by citric acid treatment. In vitrotest indicated that citric acid inhibited spore germination of P. expansum, and 1% citric acid showed the highest inhibitory rate. In vivo test indicated that 1% citric acid was the optimal concentration for controlling blue mould of apple fruits. Postharvest citric acid treatment significantly increased the activities of peroxidase(POD), catalase(CAT) and ascorbate peroxidase(APX), delayed the increase in weight loss and the decreases in hardness and the contents of titratable acid, ascorbic acid and soluble solid, and postponed the respiration peak in apple fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期255-259,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31160405)
渤海大学博士启动基金项目(bsqd201405)
辽宁省食品安全重点实验室开放课题项目(LNSAKF2013021)
关键词
柠檬酸
苹果果实
品质
采后
citric acid
apple fruit
quality
postharvest
