摘要
目的研究茉莉酸甲酯对石榴贮藏品质的影响,为延长石榴货架期提供依据。方法以临潼“净皮甜”石榴为实验材料,采用不同浓度茉莉酸甲酯(0.01,0.05,0.1 mmol/L)对石榴果实进行熏蒸处理,然后转入(4±0.5)℃冷库贮藏56 d。结果在整个贮藏期间内,茉莉酸甲酯处理可延缓石榴硬度、可溶性固形物含量、总糖含量、可滴定酸含量、感官品质的下降,抑制石榴果皮褐变指数和质量损失率的上升,并能提高CAT,POD,PAL,GLU等的酶活性。实验得出,当茉莉酸甲酯浓度为0.05 mmol/L时处理效果最好。结论茉莉酸甲酯处理是一种有效保持石榴贮藏品质、延长货架期的方法。
To study the effect of methyl jasmonate on the quality of pomegranate during storage and to provide basis for prolonging the shelf life of pomegranate.Lintong"Jingpitian"pomegranate was used as the experimental material.The pomegranate fruits were fumigated with different concentrations of methyl jasmonate(0.01,0.05,0.1 mmol/L),and then stored in cold storage at(4±0.5)℃for 56 days.During the whole storage period,methyl jasmonate treatment could delay the decrease of pomegranate hardness,soluble solid content,total sugar content,titratable acid content and sensory quality,inhibit the increase of pomegranate peel Browning index and mass loss rate,and increase the activities of CAT,POD,PAL,Glu and other enzymes.The experiment showed that the best treatment effect was obtained when the concentration of methyl jasmonate was 0.05 mmol/L.Methyl jasmonate treatment is an effective method to maintain the storage quality and prolong the shelf life of pomegranate.
作者
寇莉萍
张萌
郭晓成
梁文馨
张天天
张钰莹
陈旻琪
KOU Li-ping;ZHANG Meng;GUO Xiao-cheng;LIANG Wen-xin;ZHANG Tian-tian;ZHANG Yu-ying;CHEN Min-qi(School of Food Science and Technology,Northwest A&F University,Xianyang 712100,China;Xi'an Agricultural Technology Extension Center,Xi'an 710061,China)
出处
《包装工程》
CAS
北大核心
2021年第9期64-71,共8页
Packaging Engineering
基金
陕西特色果品(石榴)物流保鲜关键技术研究项目(2019NY-116)
2019年大学生创新创业训练计划(X201910712129)。
关键词
石榴
茉莉酸甲酯
贮藏品质
酶活性
pomegranate
methyl jasmonate
storage quality
activites of promegranate
