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采前套袋与未套袋处理对黄桃采后贮藏品质的影响 被引量:9

Effects of Pre-harvest Bagging and Non-bagging Treatment on Postharvest Storage Quality of Yellow-Flesh Peach
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摘要 以黄桃为材料,研究采前套袋和未套袋处理对其采后贮藏期间果肉褐变指数、硬度、总糖、可溶性固形物(SSC)、可滴定酸(TA)、维生素C(VC)、总酚、总黄酮和多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性及总抗氧化能力的影响。结果:未套袋组黄桃果实的腐烂和褐变程度较套袋组轻,贮藏8 d时,腐烂率分别达90%(套袋组)和80%(未套袋组),褐变指数分别达78.3%(套袋)和67.5%(未套袋)。品质分析表明,采前未套袋处理延缓了黄桃果肉硬度、TA、总糖、SSC、总酚和总黄酮含量的降低。抗氧化分析表明,采前未套袋处理可保持PPO、POD、SOD和CAT活力,且在贮藏后期具有更高的抗氧化能力。相关性分析表明,腐烂率与抗氧化剂含量、抗氧化酶活力呈显著正相关(P<0.05或P<0.01),但分别与营养组分、总抗氧化活性呈高度负相关。抗氧化剂(VC,总酚和总黄酮)与抗氧化酶活性(PPO,POD和SOD)呈显著正相关(P<0.05)。分层聚类分析将17种生理生化指标分为2大类,该聚类分析结果与主成分分析结果一致,可反映黄桃果实生理、生化指标间的相似与差异。结论:采前未套袋处理的黄桃果实贮藏品质优于采前套袋处理的黄桃果实。 The effects of bagging and non-bagging before harvest on pulp browning index,firmness,total sugar,soluble solid content(SSC),titratable acid(TA),vitamin C(VC),total phenols,total flavonoids contents,polyphenol oxidase(PPO),peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)activities,and total antioxidant capacity of yellow-fleshed peaches were studied.The degree of decay and browning of the yellow-flesh peach fruits in the non-bagging group was lighter than that of the bagging group.When stored for 8 days,the decay rate reached 90%for the bagging group and 80%for the non-bagging group,respectively.The browning index reached 78.3%(bagging group)and 67.5%(non-bagging group),respectively.The quality analysis showed that the non-bagging treatment before harvest can delay the reduction of yellow-fleshed peach fruit hardness,total sugar,SSC,TA,total phenols and total flavonoids.Antioxidant analysis showed that the non-bagging treatment before harvest can maintain the vitality of PPO,POD,SOD and CAT,and has a higher antioxidant capacity in the late storage period.Correlation analysis showed that the decay rate was significantly positively correlated with antioxidant content and antioxidant enzyme activity(P<0.05 or P<0.01),but it was highly negatively correlated with nutrient components and total antioxidant activity,respectively.Antioxidants(VC,total phenols and total flavonoids)were significantly positively correlated with antioxidant enzyme activities(PPO,POD,and SOD)(P<0.05).The hierarchical cluster analysis divided the 17 physiological and biochemical indexes into 2 categories.The cluster analysis results were consistent with the principal component analysis results,which could reflect the similarities and differences between the physiological and biochemical indexes of yellow-fleshed peach fruits.Therefore,based on the above research results,the storage quality of yellow-fleshed peach fruits without bagging treatment before harvest is better than that of yellow-fleshed peach fruits bagged before harvest.
作者 黄余年 张维 张群 李高阳 单杨 苏东林 朱向荣 Huang Yunian;Zhang Wei;Zhang Qun;Li Gaoyang;Shan Yang;Su Donglin;Zhu Xiangrong(Graduate School of Longping Branch,Hunan University,Changsha 410125;Hunan Provincial Key Laboratory of Fruits and Vegetables Storage,Processing and Quality Safety,Hunan Province International Joint Laboratory on Fruits and Vegetables Processing,Quality and Safety,Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第6期231-242,共12页 Journal of Chinese Institute Of Food Science and Technology
基金 长株潭国家自主创新区专项(2018XK2006) 湖南省农业科技创新基金项目(2020CX47)。
关键词 黄桃 套袋 贮藏品质 抗氧化酶 果肉褐变 yellow-fleshed peach bagging storage quality antioxidant enzyme pulp browning
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