减压贮藏对南果梨后熟进程及抗氧化能力的影响

Effects of Hypobaric Storage on Ripening Progress and Antioxidant Capacity of'Nanguo'Pear

为探究减压贮藏对南果梨后熟进程及抗氧化能力的影响,以商业成熟期的南果梨果实为试验材料,于2 kPa和25k Pa减压条件下贮藏1个月后,在(20±2)℃、101 kPa条件下模拟其后熟过程,并测定其后熟品质和抗氧化能力的变化。结果表明:2 kPa和25 kPa减压条件均能较好地维持南果梨果实品质;第10天和第15天时,各减压处理组的h°均显著高于对照组(P<0.05);自第5天起,对照组果肉硬度均显著低于各处理组(P<0.05);自第10天起,减压贮藏组的类黄酮含量均显著高于对照组(P<0.05);而各处理组的可溶性固形物和可滴定酸含量与对照组无显著差异(P>0.05)。同时,与对照组相比,各处理组果实的呼吸峰推迟约5 d,且乙烯释放量显著降低(P<0.05)。此外,至第20天时,各减压处理果实的多酚氧化酶活性仍显著低于对照组(P<0.05),而其过氧化物酶活性显著高于对照组(P<0.05)。其中,(4±2)℃、2 kPa条件下减压贮藏对南果梨果实后熟进程的延缓作用最为明显,且其抗氧化能力得到较好地维持。

To investigate the effect of hypobaric storage on the ripeness progress and antioxidant capacity of'Nanguo'pear,pears at commercial ripeness stage were used as experimental materials and stored under 2 kPa and 25 kPa low pressure conditions for one month before being transferred to the condition of(20±2)℃and 101 kPa to simulate the ripening progress and observe their ripening quality and antioxidant capacity.The results showed that 2 kPa and 25 kPa hypobaric conditions could maintain the ripening quality of'Nanguo'pears,the yellowing of the fruit peel,and the reduction of fruit firmness,total phenolic and flavonoid contents were inhibited.The contents of soluble solids and titratable acids were maintained well.The appearance of respiratory peak and decreased ethylene release were delayed.Meanwhile,the activity of polyphenol oxidase was decreased,and peroxidase activity was increased.Notably,2 kPa hypobaric storage at(4±2)℃performed better to delay the ripening process of'Nanguo'pears after storage,and their antioxidant capacity was also maintained well.