冰温贮藏提高新鲜若羌冬枣的品质

Improvement of Storage Characteristics of Xinjiang Fresh Jujube by Ice Temperature Preservation

为探讨普通冷藏与冰温贮藏对枣果品质、抗病性的影响与差异,试验以新疆若羌冬枣为实验材料,采用普通冷藏与冰温贮藏两种方式,研究其在贮藏过程中腐烂率、可溶性糖含量、苯丙氨酸解氨酶(phenylalamine ammonia lyase,PAL)、几丁质酶、β-1,3-葡聚糖酶、丙二醛(malondialdehyde,MDA)、脯氨酸含量的变化。结果表明:冰温组较冷藏组减少了枣果的腐烂率达37.84%,减缓果实软化腐烂进程;保持枣果可溶性糖含量,使其在冰温贮藏42 d时达到9.67%;提高了抗病性酶类苯丙氨酸解氨酶、几丁质酶、β-1,3-葡聚糖酶的酶活力,加强苯丙烷代谢;并且抑制丙二醛、脯氨酸含量的积累,冰温贮藏使其在42 d的积累量分别减少了56.26%,13.33%。冰温贮藏的方式能提高保护酶及抗病酶活性,增加抗病物质累积,在一定程度上延缓果实成熟衰老,延缓代谢,提高了枣果实的抗病性及耐贮性。因此认为冰温贮藏优于普通冷藏。

To investigate the effects of ordinary refrigeration and ice temperature storage on jujube fruit quality and disease resistance, Xinjiang RuoQiang Winter jujube was used as experimental material, and ordinary refrigeration and ice temperature storage were selected. The decay rate, soluble sugar content, phenylalanine ammonia-lyase(PAL), chitinase, β-1,3-glucanase, malondialdehyde(MDA), proline content of Xinjiang RuoQiang Winter jujube were detected. The results showed that the ice temperature group could reduce the decay rate to 37.84%, and slow down the softening and decay of the fruit. The soluble sugar content of jujube fruit reached 9.67% when stored at ice temperature for 42 days. The activities of disease-resistant enzymes such as phenylalanine ammonia-lyase, chitinase, and β-1,3-glucanase increased and phenylpropanoid metabolism was strengthen under ice temperature storage. Ice temperature storage could also inhibit the accumulation of malondialdehyde and proline content. Compared to the control, their accumulation after 42 days was reduced by 56.26% and 13.33%. The method of ice temperature storage could increase the activity of protective enzymes and anti-pathogenic enzymes, the accumulation of disease-resistant substances. It could delay the ripening and senescence of the fruit, their metabolism, resulting in improving the disease resistance and storability of the jujube fruit. In conclusion, ice temperature storage is superior to ordinary refrigeration in this work.