ZHAO Yingli,ZHANG Wei,YANG Zhiguo,et al.Effects of Ice Temperature Storage on the Antioxidant Capacity of ‘Yuluxiang’ Pear[J].Northern Horticulture,2024,(19):90-98.[doi:10.11937/bfyy.20241651]
冰温贮藏对‘玉露香’梨果实抗氧化能力的影响
- Title:
- Effects of Ice Temperature Storage on the Antioxidant Capacity of ‘Yuluxiang’ Pear
- 文章编号:
- 1001-0009(2024)19-0090-09
- Keywords:
- ‘Yuluxing’ pear; ice temperature; fruit tissue; phenolic substances; antioxidant
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以‘玉露香’梨为试材，0 ℃和-1 ℃下冷藏，对果实组织中总酚、总黄酮和单体酚类物质进行分析，探讨冰温对梨果抗氧化能力的影响,以期为梨品质调控、贮藏技术提供参考依据。结果表明：‘玉露香’梨采后果心中总酚、绿原酸含量较高，果皮中总黄酮、熊果苷含量较高；果皮1，1-二苯基-2-三硝基苯肼（1，1-diphenyl-2-trinitrophenylhydrazine，DPPH）自由基清除能力和铁离子还原能力（ferric ion reducing antioxidant power，FRAP）较果心、果肉高；果皮、果心DPPH自由基清除率与总酚含量、儿茶素呈显著正相关。冰温贮藏延缓丙二醛累积和膜透性的上升，抑制了脂氧合酶和多酚氧化酶活性的上升；延缓了贮藏后期总酚、总黄酮及绿原酸、儿茶素、芦丁等酚类物质的氧化，以及过氧化氢和过氧化物酶活性的下降，有效地保持 DPPH自由基清除能力和铁离子还原能力，且冰温对果实整体抗氧化能力的影响是果皮较果心、果肉更为显著。综上可知，冰温可不同程度提高‘玉露香’梨冷藏过程中果实的抗氧化能力，延缓果实品质的下降。
- Abstract:
- ‘Yuluxiang’ pear was used as test material treated at different temperatures，the effect of ice temperature on total phenols，total flavonoids，monomeric phenolic compounds，and antioxidant capacity in different parts of fruit tissue was studied,in order to provide reference for pear quality control and storage technology.The results showed that after harvesting，the total phenolic and chlorogenic acid contents in the core of ‘Yuluxiang’ pear were higher，while the total flavonoid and arbutin contents in the peel were higher.The 1，1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging ability and ferric ion reduced antioxidant power (FRAP) of the peel were higher than those of the core and flesh.The DPPH free radical scavenging ability of fruit peel and heart was significantly positively correlated with total phenolic content and catechins.Ice temperature storage delayed the accumulation of malondialdehyde and the increase in membrane permeability，inhibited the activity of lipoxygenase and polyphenol oxidase，inhibited the oxidation of total phenols，total flavonoids，chlorogenic acid，catechins，rutin and other phenolic substances in the later stage of storage，and reduced the activity of hydrogen peroxide and peroxidase.It effectively maintained the DPPH free radical scavenging ability and FRAP value，and the trend of the effect of ice temperature on the overall antioxidant capacity of the fruit was that the peel was more affected than the heart and the flesh.In conclusion,ice temperature can improve the antioxidant capacity of ‘Yuluxiang’ pear during refrigeration to varying degrees，delaying the decline of fruit quality.
参考文献/References:
［1］王静,孙广宇,姬俏俏,等．活性氧在果蔬采后衰老过程中的作用及其控制［J］．包装与食品机械,2015,33(5):51-54,58.［2］TIAN S,QIN G,LI B．Reactive oxygen species involved in regulating fruit senescence and fungal pathogenicity［J］．Plant Molecular Biology,2013,82(6):593-602.［3］孙永蓉,宫鹏飞,李蔚,等．茉莉酸甲酯处理对‘黑比诺’葡萄果皮酚类物质及其抗氧化活性的影响［J］．食品与发酵工业,2021,47(12):196-202.［4］张怡,关文强,张娜,等．温度对西兰花抗氧化活性及其品质指标影响［J］．食品研究与开发,2011,32(8):156-161.［5］杨庆喜,罗曼莉,周倩,等．水杨酸处理对采后西兰花褪绿转黄及营养品质的影响［J］．食品科学,2024（9）:181-188.［6］苏蒙莎,莫琼雪,郭东起,等.库尔勒香梨采后品质劣变与贮藏保鲜研究进展［J］.北方园艺,2023(23):129-135.［7］SANG Y Y，YANG W T，LIU Y X，et al.Influences of low temperature on the postharvest quality and antioxidant capacity of winter jujube (Zizyphus jujuba Mill.cv.Dongzao)［J］.LWT-Food Science and Technology，2022，154:112876.［8］唐坚,马丽,王凯晨,等．冰温贮藏对生菜抗氧化能力及贮藏效果的影响［J］．食品科学,2015,36(22):255-259.［9］文钰,杨莉玲,刘岚,等．近冰温贮藏对西梅的采后品质及活性氧代谢的影响［J］．食品与发酵工业,2024,50(11):270-276.［10］FAN X,XI Y,ZHAO H,et al．Improving fresh apricot (Prunus armeniaca L．) quality and antioxidant capacity by storage at near freezing temperature［J］．Scientia Horticulturae,2018,231:1-10.［11］ZHAO H,LIU B,ZHANG W,et al．Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage［J］．Postharvest Biology and Technology,2019,147:113-122.［12］曾少敏．梨果实主要酚类物质含量及抗氧化活性研究［D］．北京:中国农业科学院,2013.［13］李丽梅,赵哲,何近刚,等．不同品种梨果实酚类物质和抗氧化性能分析［J］．食品科学,2014,35(17):83-88.［14］苏艳丽,杨健,田永真,等．梨果实发育过程中褐变相关生理指标的变化［J］．果树学报,2018,35(S1):118-124.［15］仵菲,蒲云峰,雷晓钰,等．库尔勒香梨果实发育过程中酚类物质及抗氧化活性研究［J］．果树学报,2022,39(4):574-583.［16］黄怡,高春丽,毕阳,等．低温贮藏期间梨果皮酚类物质及抗氧化性变化［J］．食品与发酵工业,2019,45(19):219-226．［17］白牡丹,付宝春,杨盛,等.“玉露香梨”及其亲本果实生长发育过程中质地差异［J］.北方园艺,2022(19):8-14.［18］贾晓辉,王文辉,姜云斌,等．不同贮藏温度对‘玉露香’梨果实保绿效果和品质维持的影响［J］．果树学报,2016,33(S1):166-174.［19］赵迎丽,张微,杨志国,等．可溶性固形物含量对玉露香梨冷藏品质及果心褐变的影响［J］．中国果树,2023(11):27-31.［20］曹建康,姜微波,赵玉梅．果蔬采后生理生化实验指导［M］．北京:中国轻工业出版社,2007.［21］李英丽,张少颖,董宇．采前1-甲基环丙烯处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响［J］．食品科学,2021,42(1):250-256.［22］王蕾,李磊,周庆礼．黄冠梨果皮褐变与酶活性调控实验研究［J］．天津科技大学学报,2015,30(2):29-32.［23］詹萍,徐将,田洪磊,等．库尔勒香梨脂氧合酶活性测定及不同贮藏中活性变化研究［J］．食品科技,2014,39(2):40-43.［24］DONG Y,ZHANG S,WANG Y．Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of ‘Comice’ and ‘d′Anjou’ pears［J］．Postharvest Biology and Technology,2018,135:131-140.［25］安景舒,关晔晴,程玉豆,等.5个梨品种果实不同部位的总酚、黄酮含量及其抗氧化能力分析［J］．保鲜与加工,2020,20(3):162-166.［26］董剑寒,王然,宫静静,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.［27］TABART J,KEVERS C,PINCEMAIL J,et al．Comparative antioxidant capacities of phenolic compounds measured by various tests［J］．Food Chemistry,2009,113(4):1226-1233.［28］侯玉茹,李文生,王宝刚,等．不同品种梨果实贮藏期间抗氧化活性及品质分析［J］．食品工业科技,2015,36(2):335-338.［29］卢娟芳,刘盛雨,芦旺,等．不同类型桃果肉酚类物质及抗氧化活性分析［J］．中国农业科学,2017,50(16):3205-3214.［30］熊颖,禹霖,柏文富,等．不同品种蓝莓果实品质特征和抗氧化能力及多酚组成的比较［J］．中南林业科技大学学报,2022,42(2):119-128.［31］FAWBUSH F,NOCK J F,WATKINS C B．Antioxidant contents and activity of 1-methylcyclopropene (1-MCP)-treated ‘Empire’ apples in air and controlled atmosphere storage［J］．Postharvest Biology and Technology,2009,52(1):30-37.［32］郭文岚,郭润姿,李兴元,等．不同涂膜处理对采后梨果实抗氧化能力的影响［J］．食品科学,2012,33(14):261-267.
相似文献/References:
[1]李江阔,梁 冰,张 鹏,等.冰温结合低温驯化对磨盘柿软化生理的影响[J].北方园艺,2014,38(03):123.
LI Jiang-kuo,LIANG Bing,ZHANG Peng,et al.Effect of Cold Acclimation Combined with Ice-Temperature Storage on Several Softening Physiology of Mopan Persimmon[J].Northern Horticulture,2014,38(19):123.
[2]宋秀香,鲁晓翔,陈绍慧,等.冰温结合低温驯化对绿芦笋贮藏品质的影响[J].北方园艺,2013,37(01):157.
SONG Xiu-xiang,LU Xiao-xiang,CHEN Shao-hui,et al.Effect of Cold Acclimation Combined with Ice-temperature on Quality of Green Asparagus officinalis[J].Northern Horticulture,2013,37(19):157.
备注/Memo
第一作者简介：赵迎丽（1973-），女，硕士，研究员，现主要从事果蔬采后生理及贮藏保鲜技术等研究工作。E-mail:zhaoyingl@hotmail.com.基金项目：中央引导地方科技发展专项资金资助项目（YDZX20191400001463）；山西省农业科学院农业科技创新研究计划资助项目(YCX2020301)；山西省农业科学院应用基础研究计划资助项目（YCX2020YQ10）。收稿日期：2024-04-16