YAN Shaobin,ZHOU Ping,GUO Rui,et al.Quality and Changes of Fresh-cut Peach During Cold Storage[J].Northern Horticulture,2023,(04):79-85.[doi:10.11937/bfyy.20222057]
鲜切桃品质及其在冷藏期间的变化
- Title:
- Quality and Changes of Fresh-cut Peach During Cold Storage
- Keywords:
- peach; cold storage; quality
- 文献标志码:
- A
- 摘要:
- 以白肉普通桃优系‘MX14-1’、红肉普通桃优系‘YH-T33’和黄肉普通桃‘锦香’的成熟鲜切果实为试材，研究低温冷藏期间桃果色泽、可溶性糖、脯氨酸、丙二醛、花色苷、类黄酮等含量及超氧阴离子清除率变化，以期为今后鲜切桃加工技术研究提供参考依据。结果表明：4 ℃冷藏条件下，鲜切‘YH-T33’的色差H值可保持48 h相对稳定，鲜切‘锦香’的色差H值可保持24 h相对稳定；鲜切‘MX14-1’的色差H值保持稳定的时间小于24 h。鲜切‘MX14-1’的可溶性糖含量变化相对平稳，鲜切‘YH-T33’和‘锦香’呈先降后升的变化趋势。在冷藏前48 h，鲜切‘YH-T33’的脯氨酸、丙二醛、花色苷、类黄酮含量及超氧阴离子清除率均呈逐渐升高的变化趋势，48 h后趋于平稳或下降。鲜切‘MX14-1’的脯氨酸和花色苷含量的变化趋势与鲜切‘YH-T33’一致，但丙二醛、类黄酮含量及超氧阴离子清除率整体呈逐渐升高的变化趋势。鲜切‘锦香’的脯氨酸、丙二醛、类黄酮含量整体呈逐渐升高的变化趋势，且在冷藏前24 h表现的更为明显，24 h后趋于平稳；花色苷含量及超氧阴离子清除率略有波动，但在统计学上差异不显著。因此，在4 ℃冷藏条件下，鲜切‘锦香’的色泽和品质可保持24 h稳定；鲜切‘YH-T33’的色泽和品质可保持48 h稳定；鲜切‘MX14-1’的品质保持稳定的时间大于24 h，而色泽保持稳定的时间小于24 h。
- Abstract:
- Taking white-fleshed cultivar ‘MX14-1’，red-fleshed cultivar ‘YH-T33’，yellow-fleshed cultivar ‘Jinxiang’ as test materials,fresh-cut was used,the changes of color，soluble sugar，soluble proline，malondialdehyde，anthocyanins，flavonoids and superoxide anion clearance rate during cold storage were studied.The results showed that the Chromatism H value of fresh-cut ‘YH-T33’ remained relatively stable for 48 hours and that of fresh-cut ‘Jinxiang’ remained relatively stable for 24 hours under 4 ℃ cold storage.The Chromatism H value of fresh-cut ‘MX14-1’ remained stable for less than 24 hours.The soluble sugar content of fresh-cut ‘MX14-1’ was relatively stable，and fresh-cut ‘YH-T33’ and fresh-cut ‘Jinxiang’ showed a trend of decreasing first and then increasing.The contents of soluble proline，malondialdehyde，anthocyanins，flavonoids and superoxide anion clearance rate of fresh-cut ‘YH-T33’ increased gradually 48 hours before cold storage，and stabilized or decreased after 48 hours.The change trend of soluble proline and anthocyanin contents of fresh-cut ‘MX14-1’ were the same as that of fresh-cut ‘YH-T33’，but the contents of malondialdehyde，flavonoids and superoxide anion clearance rate gradually increased.The contents of soluble proline，malondialdehyde and flavonoids in fresh-cut ‘Jinxiang’ showed a trend of gradual increase，which were more obvious 24 hours before refrigeration and tended to be stable after 24 hours.The contents of anthocyanins and the clearance rate of superoxide anion fluctuated slightly，but the difference was not statistically significant.Therefore，under the condition of 4 ℃ cold storage，the color and quality of fresh-cut ‘Jinxiang’ could be kept stable for 24 hours.The color and quality of fresh-cut ‘YH-T33’ can be kept stable for 48 hours.The quality of fresh-cut ‘MX14-1’ remained stable for more than 24 hours，while the color remained stable for less than 24 hours.
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备注/Memo
第一作者简介：颜少宾（1988-），女，硕士，助理研究员，现主要从事桃种质资源和果实品质等研究工作。E-mail：ysb2010_good@163.com.责任作者：金光（1965-），男，硕士，副研究员，现主要从事桃资源和育种等研究工作。E-mail：jinguang0591@163.com.基金项目：福建省科技计划资助项目（2021R1028008，2021R10280011，2018R1013-13）；财政部和农业农村部：国家现代农业产业技术体系资助项目（CARS-30）；福建省农业科学院科技创新团队建设资助项目（CXTD2021009-2）；省级种质资源保护单位建设专项任务资助项目；福建省落叶果树种质资源圃资助项目。收稿日期：2022-05-18