摘要
为探究真空协同钙与抗坏血酸(VC)处理对‘青种’枇杷采后贮藏品质及果胶降解的调控作用,采用真空协同2%(质量分数)CaCl_(2)和1%(质量分数)抗坏血酸溶液浸渍处理‘青种’枇杷果实,于4℃下贮藏,定期测定果实硬度、失重率、腐烂率、可溶性固形物(TSS)含量、钙含量、VC含量、果胶含量的变化,并测定多聚半乳糖醛酸酶(PG)和果胶甲酯酶(PME)的活性。进一步通过分析螯合性果胶的单糖组成及微观结构变化,探讨其与果实硬度的关系。结果表明,与对照相比,真空协同CaCl_(2)和VC浸渍处理显著延缓了贮藏期间果实硬度、TSS含量、果胶含量的下降,抑制了腐烂率和失重率的上升,同时提高了果实钙和VC含量,并有效抑制了PG和PME的活性。枇杷螯合性果胶单糖组成和微观结构结果表明,真空协同CaCl_(2)和VC浸渍能有效抑制贮藏末期螯合性果胶的鼠李半乳糖醛酸苷RG-I主链和支链的降解,维持果胶链结构的完整性,从而维持果实硬度。研究结果可为采后枇杷的保鲜技术提供一定的理论依据。
To investigate the regulatory effect of vacuum-assisted calcium and ascorbic acid(VC)treatment on the postharvest storage quality and pectin degradation of‘Qingzhong’loquat fruit,fruits were treated by vacuum-assisted impregnation with 2%(mass fraction)CaCl_(2)and 1%(mass fraction)ascorbic acid solution.The treated fruits were then stored at 4℃.During storage,changes in fruit firmness,weight loss rate,decay rate,total soluble solids(TSS)content,calcium content,VC content,and pectin content were measured periodically.The activities of polygalacturonase(PG)and pectin methylesterase(PME)were also determined.Furthermore,the relationship between fruit firmness and the monosaccharide composition and microstructure of chelate-soluble pectin was explored by analyzing these changes.The results showed that,compared to the control,the vacuum-assisted CaCl_(2)and VC impregnation treatment significantly delayed the decline in fruit firmness,TSS content,and pectin content during storage.It also inhibited the increase in decay rate and weight loss rate,while increasing fruit calcium and VC content,and effectively suppressed the activities of PG and PME.Analysis of the monosaccharide composition and microstructure of loquat chelate-soluble pectin revealed that the vacuum-assisted CaCl_(2)and VC impregnation effectively inhibited the degradation of the rhamnogalacturonan-I(RG-I)backbone and side chains of chelate-soluble pectin at the end of storage,maintaining the integrity of the pectin chain structure and thereby preserving fruit firmness.The findings of this study provide a theoretical foundation for the preservation technology of postharvest loquat.
作者
郭晓恬
张丽芬
陈复生
朱婷伟
陈雨
赖少娟
GUO Xiaotian;ZHANG Lifen;CHEN Fusheng;ZHU Tingwei;CHEN Yu;LAI Shaojuan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《保鲜与加工》
北大核心
2025年第7期1-8,共8页
Storage and Process
基金
“十四五”国家重点研发计划项目(2022YFD2101403)
国家自然科学基金面上项目(31371851)。
关键词
枇杷
真空浸渍
氯化钙
抗坏血酸
保鲜
loquat
vacuum impregnation
calcium chloride
ascorbic acid
preservation
