摘要
远距离运销是哈密瓜流通过程中的重要过程,其中运输过程中的振动是影响哈密瓜衰老的重要逆境。为了减少运输振动导致的哈密瓜的成熟衰老。该文以哈密瓜为原料,利用模拟振动台对哈密瓜进行振动处理,并利用热水结合果蜡对哈密瓜进行保鲜。随后在模拟销售条件的室温条件下(23℃)对哈密瓜的细胞膜完整性及相关的指标进行了检验,同时还利用透射电镜对新鲜和贮藏结束后哈密瓜组织细胞微观结构变化进行了检测。结果表明,运输振动胁迫加速了哈密瓜细胞的微观变化及细胞膜完整性丧失,在经过28 d的模拟销售条件的室温条件下,对照组(未经处理)的相对电导率分别是振动处理组的95%和热水果蜡处理组的1.15倍,且三者间区别显著(P<0.05)。这主要是由于运输振动增加了哈密瓜果实的呼吸作用,伴随较高的丙二醛产生,较低的超氧化物歧化酶,过氧化氢酶和过氧化物酶等抗氧化酶活性。而热水结合果蜡处理抑制了运输振动引起的哈密瓜细胞膜脂质的氧化及与相关的变化,延缓了哈密瓜的衰老,保持了贮藏过程中哈密瓜的品质。研究结果可以为提高采后哈密瓜的运销品质和保鲜效果提供一定的参考。
Hami melon（Cucumis melo var. saccharinus） is an important and classical special horticultural fruit in China. It is highly appreciated by consumers for its sweetness, crisp and fragrant flavor. In addition, the main production origin of Hami melons is in Xin Jiang province which is located in the northwest of China and far away from the main retail markets such as Beijing, Guangzhou, Hong Kong and Shanghai. Long distance transport is needed for Hami melon distribution. Hami melon is susceptible to ripen and has short shelf life because of the long distance transportation adversity. Transport vibration is one of the adverse impacts on the ripening and quality changes of Hami melon. Therefore, it is needed to study the influences of vibration on the physiological and biochemical changes in Hami melons and to choose a preserving method to delay the ripening of Hami melons during storage/transportation. Loss of membrane integrity which leads to cellular decompartment and breakdown of membrane function in tissue is associated with senescence and ripening changes of fruits. In this study, we used Hami melons as research materials. A vibration shaker was used to simulate transport vibration. The effects of transport vibration on ripening changes of Hami melons were examined. Hot water（HW） treatment appears to be alternative and economic preserving methods for inhibiting senescence and ripening of fresh products and alleviating some physiological storage disorders. Shellac is used as a kind of edible coating has broad prospects for fruit preservation. We tested the effects of a combination of hot water and shellac on suppressing physiological responses induced by vibration. Changes in membrane leakage, malondialdehyde（MDA）, activities of superoxide dismutase（SOD）, catalase（CAT）, and peroxidase（POD） of Hami melons were measured during storage（23℃）. The microstructure of melon tissues were monitored by transmission electron microscopy（TEM） after harvest and at the end of storage. Our results showed that membrane leakage of Hami melons of vibration treatment was 1.05 times and 1.21 times higher than those of control treatment and hot water/shellac treatment by day 28（P〈0.05）. In this study, vibration increased electrolyte leakage of melon tissue which accelerated the over-ripe changes in Hami melon during storage, even though the vibration didn＇t give observable mechanical damage to melons. Clearly, transport vibration significantly increased membrane leakage and micro structural changes in tissue, enhanced respiration rates and the production of MDA, suppressed activities of SOD, CAT and POD of Hami melons. Compared with the melon without treatments, hot water/shellac treated Hami melons had lower（P〈0.05） electrolyte leakage and less microstructural changes in tissue, decreased respiration rates and the production of MDA, increased activities of SOD, CAT and POD of Hami melons during storage, and delayed ripening-related changes in Hami melons. These changes in return helped to maintain the melon quality during storage. The data in this study can offer references to improve the quality of Hami melon during transport and distribution.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2014年第24期318-324,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金(31201439)
上海高校一流学科建设项目资助
学科名:食品物流技术与安全(B-5005-13-0002-4)
上海市科委工程中心建设项目(11DZ2280300)
上海海洋大学优秀青年学科骨干培养计划(海鸥计划)资助项目
关键词
水果
品质控制
振动
哈密瓜
运输振动
热水
果蜡
fruits
quality control
vibrations
Hami melons
transport vibration
hot water
shellac
