大豆蛋白-百里香酚纳米复合物处理对百香果采后包装贮藏品质的提升作用

Improvement Effects of Soy Protein-thymol Nanocomplexes Treatment on the Storage Quality of Passion Fruit after Harvest

为探索一种更有效的延长百香果货架期的保鲜技术,本实验以气调包装为对照,研究了大豆蛋白-百里香酚纳米复合物浸泡除菌联合气调包装(复合处理组)对百香果在25℃、75%RH贮藏条件下果实品质保持的效果。结果表明:相比单一气调包装,复合处理能够更好地维持百香果的贮藏品质,在贮藏15 d时,好果率仍保持在100%,同时能够维持果实硬度在27.69 kg/cm^2、可溶性固形物含量11.82%、果皮花色苷0.20 mg/g;贮藏过程中能够抑制果实的呼吸作用,使包装内气体氛围维持在一个较佳水平(O2:8.91%~12.48%、CO2:2.43%~3.40%);在贮藏后期加速了抗坏血酸的消耗,使其下降到163.53 mg/L,同时提高过氧化氢酶活性至76.18 U。这表明,复合处理能够抑制果实腐烂发生,更有效地抑制果实的呼吸作用,延缓果实硬度、可溶性固形物、果皮花色苷含量的下降,在贮藏后期能够加速抗坏血酸的消耗,提高过氧化氢酶的活性。由此可见,大豆蛋白-百里香酚纳米复合物处理能够进一步维持气调包装百香果的贮藏品质,延长货架期。

In order to evaluate a more effective preservation technology for prolonging the shelf life of passion fruit,this work was undertaken to investigate the effects of soy protein-thymol nanocomplexes treatment combined with modified atmosphere packaging(MAP,complex treatment)on the quality of passion fruit stored at 25℃and 75%RH,by using MAP as control.The results showed that the storage quality of passion fruit in composite treatment was better than that of single MAP treatment.After 15 days storage,the marketable fruit rate of composite treatment samples was maintained at 100%,while the firmness,the total soluble solids and the anthocyanin content in the peel of fruit were retained at 27.69 kg/cm^2,11.82%and 0.20 mg/g,respectively.The respiration of fruit in composite treatment was inhibited more effectively than that of control during storage,while the gas atmosphere in the package was maintained at a better level(O2 content:8.91%~12.48%,CO2 content:2.43%~3.40%).Moreover,the ascorbic acid content of fruit in composite treatment was rapidly consumed at the later stage of storage,falling to 163.53 mg/L,and the activity of catalase was improved up to 76.18 U.All these results indicated that the decay and respiration of fruit in composite treatment was inhibited more effectively,while the decrease of firmness,total soluble solids content and anthocyanin content in peel of fruit was delayed.Moreover,the consumption of ascorbic acid was accelerated at the later stage of storage,and the activity of catalase was increased.Thus,the storage quality and shelf life of passion fruit in MAP was improved by combining with soy protein-thymol nanocomplexes trteatment.In conclusion,soy protein-thymol nanocomplexs treatment could further maintain the quality of passion fruit with MAP,and prolong their shelf life.