简易气调贮藏对冬枣果实乙醇、有机酸含量及相关酶活性的影响

Effects of simple controlled atmosphere on the contents of ethanol and organic acids and the activity of related enzymes of "Brumal Jujube"

该文研究了简易气调贮藏(0℃)对冬枣贮藏期间乙醇、有机酸含量及相关酶活性变化的影响,探讨了冬枣乙醇发酵机制。结果表明:随着贮期的延长,对照积累了较高的乙醇和乙醛含量,丙酮酸脱羧酶(PDC)和乙醇脱氢酶(ADH)的活性提高,有机酸水平降低;而简易气调贮藏延缓了乙醇和乙醛含量的增加,降低了PDC和ADH的活性,并保持了较高的有机酸含量。有机酸中柠檬酸、t-顺乌头酸、琥珀酸和延胡索酸含量随着贮期的延长逐渐下降,苹果酸前期下降,后略有增加;而丙酮酸含量前期增加峰值出现后下降,推测丙酮酸的增加与进入三羧酸循环的有机酸流量的降低是导致冬枣果实乙醇发酵的机制之一。

The effects of simple controlled atmosphere (CA) on the contents of ethanol and organic acid and the activity of enzymes of 'Brumal Jujube' during storage(0°C) were studied and the mechanism of ethanol fermentation was discussed. The results showed that CK caused the accumulations of ethanol and acetaldehyde and increased the activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC), but decreased the levels of organic acids, CA slightly increased the contents of ethanol and acetaldehyde and the activities of ADH and PDC, and kept higher levels of organic acids. During storage of 'brumal jujube', citric acid, succinic acid, fumaric acid, t-Aconitic acid concentrations decreased, malic acid concentration slightly increased, the concentration of pyruvate acid increased at early storage stages and decreased after the peak appeared. These changes of organic acid show that one of the main mechanisms of ethanol fermentation should be the reduction of these organic acids entering tricarboxylic acid (TCA) cycle and the increase of pyruvate acid during storage.