摘要
为明确低压静电场(Low voltage electrostatic field,LVEF)处理对草莓采后贮藏品质及质地的影响,以‘红颜’草莓为试材,采用400 V的LVEF处理草莓果实,于(20±1)℃、相对湿度85%~95%的条件下贮藏8 d,定期测定草莓果实腐烂率、失重率、可溶性固形物含量、硬度及细胞壁代谢相关指标。结果表明:LVEF处理延缓了贮藏过程中的腐烂、失重及硬度下降,与对照组相比,腐烂率和失重率分别降低了18%和1.1%,贮藏末期相对贮藏初期硬度下降程度降低了12.3%。LVEF处理能有效延缓原果胶、离子型果胶和共价型果胶的降解,延缓水溶性果胶含量的上升。LVEF处理对纤维素和半纤维素的降解起到抑制作用,维持了细胞壁结构的机械性,保持草莓果实的良好品质。LVEF处理降低了贮藏期间草莓果实多聚半乳糖醛酸酶、果胶裂解酶、果胶酯酶、纤维素酶、β-葡萄糖苷酶活性,表明LVEF处理通过抑制细胞壁代谢相关酶活性,进而延缓细胞壁果胶多糖的增溶和解聚。采用LVEF处理可维持细胞壁结构的稳定性,延缓贮藏期草莓果实硬度的下降,保持果实贮藏品质。
In order to investigate the effects of low voltage electrostatic field(LVEF)treatment on the postharvest storage quality and cell wall polysaccharide degradation of strawberries,‘Hongyan’strawberries were treated with LVEF at 400 V and stored at(20±1)℃w ith 85%–95%r elative h umidity for 8 days.During storage,decay rate,weight loss,total soluble solids(TSS),fruit firmness,and cell wall metabolism-related indicators were measured periodically.The results showed that LVEF treatment effectively delayed fruit decay,weight loss,and firmness reduction.Compared with the control group,LVEF treatment reduced the decay rate and weight loss rate by 18%and 1.1%,respectively,and the decline in firmness at the end of storage was 12.3%less than that of the control.LVEF treatment significantly delayed the degradation of protopectin,ionic-soluble pectin(ISP),and covalently-bound pectin(CSP),and slowed the increase in water-soluble pectin(WSP)content.Moreover,LVEF inhibited the degradation of cellulose and hemicellulose,thereby maintaining the mechanical integrity of the cell wall and preserving fruit quality.Enzymatic assays showed that LVEF reduced the activities of polygalacturonase(PG),pectin lyase(PL),pectin methylesterase(PE),cellulase(CL),andβ-glucosidase(β-GC)during storage,indicating that LVEF inhibited the solubilization and depolymerization of pectin polysaccharides by suppressing cell wall-degrading enzyme activities.Overall,LVEF treatment helped maintain cell wall structure stability,delayed firmness loss,and preserved the postharvest quality of strawberry fruits.
作者
鲁梦情
王云香
王宝刚
聂小宝
潘玉雷
周家华
董俊朝
高哲
LU Mengqing;WANG Yunxiang;WANG Baogang;NIE Xiaobao;PAN Yulei;ZHOU Jiahua;DONG Junzhao;GAO Zhe(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;Huaiyin Institute of Technology,Huaian 223003,China;Guantao County Bureau of Agricultural and Rural Affairs,Handan 057750,China;Hebei Province Refrigeration Industry Association,Shijiazhuang 050035,China)
出处
《食品科技》
北大核心
2025年第4期74-82,共9页
Food Science and Technology
基金
河北省重点研发计划项目(22327209D)
北京市农林科学院青年基金项目(QNJJ202228)
现代农业产业技术体系北京市特色作物创新团队项目(BAIC04-2024)。
关键词
低压静电场
草莓
软化
low voltage electrostatic field
strawberry
softening
