摘要
为了研究不同保鲜处理对‘红阳’猕猴桃果实采后抗氧化相关生理特性变化的影响,以‘红阳’猕猴桃为试材,分别用1-甲基环丙烯(1-MCP)、臭氧、气调和热激处理后于(4±1)℃,相对湿度90%~95%条件下贮藏,定期测定其维生素C(VC)、总酚、花色苷的含量以及DPPH·清除率、超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)的活性,探讨不同保鲜处理对猕猴桃果实抗氧化活性的影响。结果表明:4种处理均能不同程度地抑制果实VC、花色苷含量的降低,延缓总酚、DPPH·清除率、SOD、POD和CAT峰值的出现,抑制其活性的下降;其中,臭氧(臭氧浓度200mg/m3,处理时间0.5h)处理‘红阳’猕猴桃果实效果最佳,能很好地保持果实的抗氧化活性,从而提高其贮藏期间的抗氧化能力。
Several preservation treatments including 1- MCP, ozone, controlled atmosphere and heat shock were used on ‘Red Sun' kiwifruit stored at(4 ± 1)℃ and relative humidity 90%-95% to investigate the effects of antioxidant physiological characteristics. During the storage, the content of vitamin C ( Vc ), phenols, anthocyanin, and the activity of DPPH. radical- scavenging, superoxide dismutase ( SOD), peroxidase ( POD), catalase (CAT) were determined.The results indicated that the treatment groups could obviously control the reduction of Vc and anthocyanin,delay the appearance of DPPH· radical-scavenging, SOD, POD and CAT peak, and suppress the reduction of related activity.The ozone treatment(ozone concentration of 200mg/m3, processing time of 0.5h)was more effective in maintaining antioxidant activity and improving antioxidant ability than other treatments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第21期341-345,350,共6页
Science and Technology of Food Industry
关键词
保鲜处理
'红阳’猕猴桃
抗氧化能力
preservation treatments
‘ Red Sun' kiwifruit
antioxidant activity