高压静电场处理对番茄果实脂肪酸变化的影响

Effect of high voltage electrostatic field treatment on fatty acids of stored mature-green tomato

以番茄果实为试验材料,贮藏前用-200、+200 k V/m的高压静电场预处理2 h,在(13±1)℃试验冷库中贮藏24 d,并定期测定果实的脂肪氧化酶活性以及果实不同脂肪酸组成成分以及其含量的变化。结果表明:2种静电场(200 k V/m或-200 k V/m)对番茄果实预处理2 h可显著抑制果实脂肪氧化酶(LOX)活性及果实不饱和脂肪酸的氧化,延缓番茄果实的衰老进程,保持果实的新鲜度,从而解释了高压静电场预处理有利于果实保鲜的机制。

In this study, Green mature tomatos were exposed to HVEF（-200 k V/m and 200 k V/m） for 2 hours and after that stored for 24 days at（13±1） ℃, 85%~90% RH. The activity of lipoxygenase and the fatty acid compositions and fatty acid content of tomato fruit during storage were investigated. The results indicated that HVEF pre-treatment could inhibit the activity of lipoxygenase, cause the changes of composition and content of fatty acid in membrane, delay the decline in content of unsaturated fatty acids. HVEF pre-treatment could maintain integrity of cell ultrastructure and improve the stability of the cell membrane of tomato fruit during storage.