气调贮藏过程中冬枣果实的几种生理变化

Physiological Changes of `Dongzao' Jujube during the Controlled Atmosphere Storage

以冬枣为试材,研究了在气调贮藏(CA)和冷藏(对照)条件下冬枣果实的生理变化。结果表明:与冷藏对照相比,适合的气调贮藏(O2体积分数12%～15%,CO2体积分数为0)能够保持冬枣果肉较高水平的酚类物质(总酚含量与果实组织电导率之间表现为极显著的负相关,CA的相关系数是-0 99);可以有效抑制冬枣果实多酚氧化酶和过氧化物酶的活性,并推迟多酚氧化酶活性高峰的来临;保持果实中细胞膜结构的完整性,并较好地减缓了冬枣果实中乙醇的积累;气调贮藏可以有效地抑制冬枣果实的褐变和酒化,延长了冬枣的贮藏时间。

The changes in physiological characteristics of fresh jujube (Zizyphus jujuba Mill.cv. ‘Dongzao’) stored in controlled atmosphere(CA) and in bored film package(CK) were investigated. The results showed that the total phenols content of jujube stored in CA (O_2 12%NFA4815%, and no CO_2) was much more than that of the CK. There was a significant negative correlation between the total phenols content and membrane permeability in fruits (r_(CA)=-0.99). CA treatment showed a better benefit of inhibiting the activities of the polyphenol oxidase (PPO) and peroxidase (POD), delaying the peak time of the PPO compared to CK. Meanwhile, the results showed that the membrane permeability of jujube was kept in a integrate state by CA, and the increase of alcohol content was also slowed down by CA. The browning and ferment of jujube could be inhibited by CA. And the jujube life was prolonged.