ZHOU Minsheng,ZHOU Yali,ZHU Shuhua.Effects of High Pressure on Storage Qualities of Kiwifruit[J].Northern Horticulture,2021,(09):111-118.[doi:10.11937/bfyy.20202989]
超高压处理对猕猴桃贮藏期品质的影响
- Title:
- Effects of High Pressure on Storage Qualities of Kiwifruit
- 文献标志码:
- A
- 摘要:
- 以“秦美”猕猴桃为试材,采用100、300、600 MPa高压对鲜切猕猴桃片处理10 min(环境温度约10 ℃),将其在4 ℃条件下贮藏5 d,每天测定鲜切猕猴桃品质及相关的生理生化指标,以期为超高压在鲜切猕猴桃保鲜中更好应用提供参考依据。结果表明:超高压处理下,猕猴桃组织细胞结构破坏,多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)活性被抑制,超氧阴离子(O?[TX-*4]2)、过氧化氢(H2O2)和羟自由基(?OH)形成延缓,可溶性固形物(SSD)、维生素C含量下降变缓;但亮度(L*)和色差(b)值下降加快,这些变化随压力增加而明显。综上,300 MPa处理效果最好。
- Abstract:
- ‘Qinmei’ kiwifruit was selected as the test material.The slices of fresh cut kiwifruit were treated with high pressure of 100 MPa,300 MPa and 600 MPa for 10 minutes (environmental temperature was about 10 ℃),and stored at 4 ℃ for 5 days.The quality of fresh cut kiwifruit and its related physiological and biochemical indexes were measured every day.In order to provide a reference for the better applieation of ultra-high pressure in fresh cut kiwifruit preservation.The results showed that the structure of kiwifruit cells were destroyed,the activities of PPO,POD and SOD were inhibited,the formation of superoxide anion (O?[TX-*4]2),hydrogen peroxide (H2O2) and hydroxyl radical (?OH) were delayed,decrement of the content of soluble solids (SSD) and vitamin C postponed,but the brightness (L*) and color difference (b) decreased faster,and these changes were obvious with the increase of pressure.In general,300 MPa treatment was the optimal for fresh cut kiwifruit.
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备注/Memo
第一作者简介:周民生(1975-),男,博士,副教授,现主要从事农产品加工新技术等研究工作。E-mail:minshengchow@sohu.com.基金项目:国家自然科学基金资助项目(31770724)。收稿日期:2020-07-15