SU Yanling.Effect of Different Ratio of O2-CO2 on Enzymatic Browning Factors of Housui Pear Fruit During Postharvest Storage[J].Northern Horticulture,2015,39(14):133-137.[doi:10.11937/bfyy.201514035]
不同气体配比对丰水梨采后贮藏期间褐变相关理化因子的研究
- Title:
- Effect of Different Ratio of O2-CO2 on Enzymatic Browning Factors of Housui Pear Fruit During Postharvest Storage
- 文献标志码:
- A
- 摘要:
- 以丰水梨为试材，经过5组不同的气体配比处理，分析低温（0±0.5）℃条件下贮藏过程中果实呼吸速率、乙烯释放量、相对电导率、丙二醛（MDA）含量、果心褐变指数、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性的变化。结果表明：丰水梨是呼吸跃变型果实，适宜的气体配比可以降低果实褐变指数的上升，推迟果实PPO、POD活性高峰的出现时间，抑制酚类物质降解，减少MDA生成量，延缓果实褐变发生时间，其中以5% O2+1% CO2处理组果实抑制褐变效果最好。果皮中的酚类物质含量和PPO活性最高，其次是果心，最后是果肉，而POD活性依次为：果皮>果肉>果心，但整个贮藏过程中，果皮与果肉均没有发生褐变。
- Abstract:
- Taking Housui pear fruit as test material，the effect of different ratio of O2∶CO2 treatments on the browning of Housui pear fruit during storage (0 ± 0.5)℃ was investigated by observing changes in respioratory intensity,ethylene production,elative electrical conductivity，MDA content,browning index,and the activities of polyphenol oxidase (PPO) and peroxidase (POD).The results showed that Housui pear was respiration climacteric fruit，appropriate ratio of O2∶CO2 could reduce the growth of browning index.The times of peak occurrence of the activities of PPO and POD were postponed，the decomposition of phenolic compounds was inhibited，the formation of MDA was decreased，occurrence of browning of fruit was delayed，5% O2+1% CO2 had the best effect on inhibition of fruit browning.Phenolics content and PPO activity was highest in the peels，the second was the core，and at last the pulp，however，the activity of POD was skin>flesh>core，but the skin and flesh browning were not happened during the storage.
参考文献/References:
[1]吴爱现,周莎莎,张晶,等.不同浓度钙处理对丰水梨保鲜效果的影响[J].北方园艺,2010(1)：193-195. [2]王志华,王文辉,丁丹丹,等.丰水梨果实采后生理生化变化的研究[J].保鲜与加工,2010,10(3)：33-36. [3]ITAI A,TANAHASHI T,AKIHIRO T.Inhibition of sucrose loss during cold storage in Japanese pear (Pyrus pyrifolia Nakai) by 1-MCP[J].Postharvest Biology and Technology,2008,48(3)：355-363. [4]李锋.1-MCP对丰水梨常温贮藏的影响[J].北方园艺,2008(4)：252-254. [5]王亚,郁志芳,章镇,等.贮前热处理对丰水梨果实贮藏品质的影响[J].江苏农业科学,2006(4)：130-132. [6]DU J,GEMMAA H,WAHORI S.Effects of chitosan coating on the storage of peach,Japanese Pear,and Kiwifruit[J].Journal of the Japanese Society for Horticultural Science,1997,66(1)：15-22. [7]韩艳丽,张绍铃,吴俊,等.溶菌酶对丰水梨果实贮藏保鲜效果的影响[J].果树学报,2008,25(4)：537-541. [8]李鹏霞,胡花丽,王毓宁,等.丰水梨低温贮藏期间的酶促褐变机理[J].江苏农业科学,2010,26(6)：1362-1365. [9]王志华,姜云斌,王文辉,等.贾晓辉丰水梨自发气调及近冰温贮藏保鲜试验研究[J].食品科学,2010,24(31)：449-452. [10]王君.鸭梨、黄金梨采后褐变生理及抗褐变研究[D].保定：河北农业大学,2006. [11]闫师杰.鸭梨采后果实褐变的影响因素及发生机理的研究[D].北京：中国农业大学,2005. [12]张维一.果蔬采后生理学[M].北京：农业出版社,1993. [13]鞠志国,朱广廉,曹宗癸.莱阳在梨果实褐变与多酚氧化酶及酚类完整区域化分布的关系[J].植物生理学报,1988b,14(4)：356-361. [14]胡花丽,李鹏霞,王炜,等.不同气体成分对丰水梨果实采后品质和耐贮性的影响[J].江苏农业学报,2010,26(2)：400-405. [15]张志良,瞿伟菁,李小方.植物生理学试验指导[M].北京：高等教育出版社,2010. [16]穆晶晶,张博,李书倩,等.失水处理对软枣猕猴桃贮藏期间褐变相关因子的影响[J].食品科学,2013,34(20)：307-311. [17]闫师杰,陈计峦,梁丽雅,等.降温方法对不同采收成熟度鸭梨某些生理指标的影响[J].中国食品学报,2008,8(4)：96-101. [18]陈海光,冯卫华,白卫东,等.鲜切竹笋褐变控制的研究[J].中国食品学报,2010,10(4)：233-239. [19]董剑寒,王然,贡静静,等.不同梨果实褐变特异性分析[J].中国农学通报,2007,23(4)：285-288. [20]罗云波,蔡同一.园艺产品贮藏加工学(贮藏篇)[M].北京：中国农业大学出版社,2001.
备注/Memo
作者简介：苏艳玲（1979-），女，博士研究生，讲师，研究方向为果品贮藏与加工。E-mail：jzxysyl@163.com.基金项目：山西省特色专业建设资助项目（晋财教（2012）151#）。