气调贮藏对黄桃风味和软化及褐变相关酶的影响

Effect of Controlled Atmosphere Storage on Flavor,Softening,Browning Related Enzymes of Yellow Peach

以黄桃为试验材料,研究气调贮藏对黄桃风味相关酶(乙醇脱氢酶、酰基转移酶和脂氧合酶)、软化相关酶(多聚半乳糖醛酸酶和内切-β-1,4-葡聚糖酶)、褐变相关酶(多酚氧化酶和过氧化物酶)和MDA含量的影响。结果表明,气调贮藏能延缓乙醇脱氢酶活性的降低,抑制酰基转移酶活性的下降,减少脂氧合酶活性的降低,能减少多聚半乳糖醛酸酶活性的上升,抑制内切-β-1,4-葡聚糖酶活性升高,减少黄桃MDA含量的上升,抑制多酚氧化酶和过氧化物酶活性的增加。因此,气调贮藏能缓解黄桃果实风味劣变,减少果实硬度降低,延缓了果实的衰老和褐变,从而延长黄桃的保质期。

Taking yellow peach as experimental material,the effect of controlled atmosphere storage on yellow peach′s flavor-related enzymes(alcohol dehydrogenase,alcohol acyl transferase and lipoxygenase),softening-related enzymes(ploygalacturonase and endo-beta-1,4-glucanase),browning-related enzymes(polyphenol oxidase and peroxidase)and MDA content were studied. The results showed that controlled atmosphere storage could delay the decrease of alcohol dehydrogenase activity,inhibit the decrease of alcohol acyl transferase activity and lipoxygenase activity,reduce the increase of ploygalacturonase activity,inhibit the decrease of endo-beta-1,4-glucanase activity,reduce the increase of MDA content of yellow peach,and inhibit the increase of polyphenol oxidase and peroxidase activity. Therefore,controlled atmosphere storage can alleviate the fruit flavor deterioration,reduce the fruit hardness reduction,delay the fruit senescence and browning,so as to prolong the shelf life of yellow peach.