高氧包装对鲜切糖心苹果贮藏特性的影响

Effect of High Oxygen Packaging on Storage Characteristics of Fresh- Cut Watercored Apples

目的:研究高氧气调包装对鲜切糖心苹果贮藏特性的影响。方法:以富士糖心苹果为试材,测定包装内气体成分、果实质构特性、感官指标、褐变指数(Browning Index,BI)、丙二醛(Malondialdehyde,MDA)、总酚含量(Total Phenols Content,TPC)、多酚氧化酶(Polyphenol oxidase,PPO)、过氧化物酶(Peroxidase,POD)和苯丙氨酸解氨酶(Phenylalnine ammonialyase,PAL)活性。结果:75%和95%高氧包装能在贮藏期内维持高氧环境。75%和95%高氧包装对鲜切片的可溶性固形物含量(Soluble Solid Content,SSC)和可滴定酸(Titratable Acid,TA)含量无显著影响,但提高了PAL活性和TPC,降低了鲜切片的BI值,抑制了PPO和POD活性;95%高氧包装组有更高的相对电导率、MDA含量以及更低的硬度和感官评分。结论:高氧调节苯丙胺代谢途径,合成多酚使糖心苹果处于诱导抗性状态,从而维持细胞膜的完整性,诱导果实抗褐变;另外75%高氧包装组能更好地维持鲜切糖心苹果的贮藏品质。

Objective:To study the effect of high oxygen packaging on the storage characteristics of fresh-cut watercored apples.Methods:The contents of gas composition,texture,sensory indexes,browning index(Bl),malondialdehyde(MDA),total phenol content(TPC),polyphenol oxidase(PPO),peroxidase(POD)and phenylalanine ammonilyase(PAL)were determined in Fuji watercored apple.Results:75%and 95%high oxygen packaging can maintain high oxygen level.75%and 95%high oxygen packaging had no significant effect on soluble solid content(SSC)and titratable acid(TA)contents in fresh-cut apples,but increased PAL activity and TPC content,decreased Bl value,and inhibited PPO and POD activities in fresh-cut apples.The 95%high oxygen packaging group had higher relative conductivity,MDA content,and lower hardness and sensory scores.Conclusion:High oxygen can regulate the metabolic pathway of amphetamine and synthesize polyphenols to make watercored apples in the induced resistance(IsR)state,thus maintaining the integrity of cell membrane and inducing fruit resistance to browning.In addition,75%high oxygen packing group can better maintain the storage quality of fresh-cut watercored apples.