摘要
为探究采前壳聚糖结合采后磁场冷藏处理对李果实的贮藏期间保鲜品质的影响,该研究以大红袍李果实为试验材料,在采前30 d分别采用质量浓度10、15、20 g/L的壳聚糖对试验李树的叶面及其果实进行喷施处理,采后预冷24 h,将果实分别置于强(700 mV)、弱(300 mV)磁场的冷库中进行贮藏,每7 d对李果实感官指标、营养指标、抗氧化酶活性等相关指标进行测定,确定采前壳聚糖结合磁场最佳处理组。结果表明,采前壳聚糖结合采后磁场冷藏处理可有效维持果实硬度,保持果皮明亮度,延缓可溶性固形物含量、可滴定酸含量的降低,抑制失重率的升高,其中采前15 g/L壳聚糖结合弱磁场处理效果显著优于其他处理组。进一步研究发现,采前15 g/L壳聚糖结合弱磁场处理组能有效抑制果实中营养物质消耗、减缓果实衰老进程,主要表现为果实中总酚、类黄酮含量较稳定,延缓抗坏血酸含量的降低、相对电导率和丙二醛含量升高;该处理组显著抑制多酚氧化酶的活性,提高过氧化酶、超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶活性,有效延缓冷藏后李果实褐变的发生,维持大红袍李果实采后品质、延长其贮藏保鲜期。
To explore the effects of preharvest chitosan combined with post-harvest magnetic field refrigeration treatment on the preservation quality of plums during storage,the leaves and fruits of plums Dahongpao were sprayed with 10 g/L,15 g/L,and 20 g/L chitosan respectively for 30 days before harvest,and then pre-cooled for 24 h after harvest.The fruits were stored in cold storage with a strong magnetic field(700 mV)and a weak magnetic field(300 mV),and the sensory index,nutritional index,antioxidant enzyme activity,and other related indexes of plum fruit were determined every 7 days to determine the best pretreatment group of chitosan combined with the magnetic field before harvest.Results showed that pre-harvest chitosan combined with post-harvest magnetic field cold storage treatment could effectively maintain fruit firmness,maintain peel brightness,delay the reduction of soluble solid content and titratable acid content,and inhibit the increase of weight loss rate.Among them,the effect of pretreatment with 15 g/L chitosan combined with a weak magnetic field was significantly better than that of other treatments.Further study showed that 15 g/L chitosan combined with a weak magnetic field treatment before harvest could effectively restrain the fruit nutrients in fruit consumption and slow the ageing process,mainly showing that the fruit of total phenol and flavonoids content was stable,delayed the reduction of ascorbic acid content,relative conductivity and malondialdehyde content rose.In addition,the treatment group significantly inhibited the activity of polyphenol oxidase,increased the activities of peroxidase,superoxide dismutase,catalase,and ascorbate peroxidase,effectively delayed the browning of plum fruit after cold storage,maintained the post-harvest quality of plum fruit,and extended the storage period.
作者
张婷婷
郝义
纪淑娟
郝邢维
邢英丽
李珊珊
周倩
ZHANG Tingting;HAO Yi;JI Shujuan;HAO Xingwei;XING Yingli;LI Shanshan;ZHOU Qian(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;Liaoning Institute of Fruit Science,Yingkou 115009,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第24期52-61,共10页
Food and Fermentation Industries
基金
国家重点研发计划(2017YFD0401305)
营口市大石桥特色果品商品化提升科技特派团(2021JH1/0100009)。
关键词
李果实
壳聚糖
磁场
品质:褐变
plum fruit
chitosan
magnetic field
quality
brown stain
