不同涂膜处理对采后梨果实抗氧化能力的影响

Effects of Different Coating Treatments on Antioxidant Ability in Postharvest Pear

目的:以采后黄冠梨为试材,系统研究梨果实在贮藏期间抗氧化能力的变化和涂膜处理对抗氧化活性的影响。方法:采用CaCl2和普鲁兰多糖涂膜处理梨果实,主要对梨果实不同组织部位的VC含量、总酚含量、总黄酮含量、超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性以及抗氧化能力进行测定,进行显著性和相关性分析。结果:CaCl2和普鲁兰多糖涂膜处理均能有效延缓贮藏期间VC、总酚、总黄酮含量的下降,显著抑制SOD、CAT、抗氧化活性的下降速度及POD的活性(P<0.05)。梨果皮的各抗氧化指标均显著高于果肉。结论:涂膜处理能够显著抑制梨果实抗氧化成分的流失和抗氧化酶活性的下降,提高其抗氧化能力,保护抗氧化成分和流通品质。

Purposes： Post-harvest Huangguan pears were used to investigate the changes and effects of different coating treatment on antioxidant activity during storage. Methods： Huangguan pears were soaked with CaC12 or coated with puUulan. The contents of total phenolic, total flavonoid and vitamin C in different parts of a fruit, and the activities of SOD, POD and CAT and DPPH radical scavenging ability were measured during storage. Results： Both treatments could significantly restrain the decline of vitamin C, total phenolic and total flavonoid contents, and SOD and CAT activities. The activity of POD was significantly inhibited during storage （P 〈 0.05）. Moreover, the various antioxidant indexes of the peel were much higher than those of the pulp. Conclusion： Coating treatments can improve antioxidant activities in pear fruits and protect antioxidant components and fruit quality during circulation by significantly inhibiting the loss of antioxidant components and the decline of antioxidant enzymes.