摘要
以蜜糖埕荔枝为研究对象,分别用0、0.3、0.6、0.9、1.2、1.5 kGy剂量的电子束做辐照处理,研究辐照剂量对荔枝褐变的影响。经处理的荔枝放入4~8℃冷库中贮存,定期对其褐变指数、水分含量、总酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、类黄酮含量和花色苷含量等指标进行测定。结果表明:1.2 kGy辐照处理能减缓荔枝果皮水分的损失及褐变,有效保持蜜糖埕荔枝总酚、花色苷和类黄酮含量,抑制PPO和POD活性。综上,1.2 kGy辐照剂量处理能有效抑制蜜糖埕荔枝褐变,以此达到延长贮藏期的目的。
In order to study the effect of irradiation dose on postharvest browning of litchi,‘Mitangcheng’litchi was irradiated with 0,0.3,0.6,0.9,1.2,1.5 kGy electron beam,respectively.The treated litchi was stored at 4~8℃.Then the browning index,moisture content,total phenol content,polyphenol oxidase(PPO)activity,peroxidase(POD)activity,flavonoid content and anthocyanin content were determined regularly.The results showed that 1.2 kGy irradiation could slow down the water loss and browning of litchi pericarp,effectively maintain the contents of total phenols,anthocyanins and flavonoids of‘Mitangcheng’litchi,and inhibit the activities of PPO and POD.In conclusion,1.2 kGy irradiation dose can effectively inhibit browning of‘Mitangcheng’litchi and prolong storage period.
作者
谢玉花
许凤梅
段振华
谢冬娣
苏辉兰
宋慕波
商飞飞
XIE Yuhua;XU Fengmei;DUAN Zhenhua;XIE Dongdi;SU Huilan;SONG Mubo;SHANG Feifei(Institute of Food and Biological Engineering,Hezhou University,Hezhou 542899,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China)
出处
《食品科技》
CAS
北大核心
2021年第2期39-43,共5页
Food Science and Technology
基金
广西高校中青年教师科研基础能力提升项目(2019KY0724)
广西科技基地和人才专项(桂科AD17195088)
广西食品科学与工程一流(培育)学科项目(桂教科研[2018]12号)
广西果蔬保鲜和深加工研究人才小高地项目(厅发〔2015〕41号)
国家自然科学基金项目(31860458)
广西自然科学基金项目(2017GXNSFAA198082,2017JJA130645y)
贺州市创新驱动发展专项(贺科创PT1907006)。
关键词
荔枝
辐照
褐变机制
litchi
irradiation
browning mechanism
