柠檬醛对草莓贮藏期间品质和抗氧化能力的影响

Effects of citral on the quality and antioxidant capacity of Fragaria ananassa Duch.fruit during postharvest storage

目的探讨不同植物精油对草莓贮藏期间品质和抗氧化能力的影响。方法以“红颜”草莓为试材,分别用不同质量浓度(40、80、160和320μg/mL)的百里香精油、丁香花精油、肉桂精油、枯茗醛和柠檬醛进行处理,测定其在20℃贮藏期间的失重率、腐烂指数、理化性质、抗氧化物质含量和抗氧化酶活性等指标。结果柠檬醛在40μg/mL质量浓度时具有最佳保鲜效果,能够有效地降低草莓果实的失重率和腐烂指数,延缓可溶性固形物、可滴定酸和抗坏血酸含量的下降,维持较高的总酚和总黄酮含量,并提高果实对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟基自由基的清除能力。此外,该处理还能显著提高过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶等抗氧化酶的活性,且有效抑制丙二醛含量的升高。结论柠檬醛在草莓贮藏中具有良好的保鲜效果,能够保持其品质和营养价值,这为柠檬醛在水果贮藏保鲜中的应用提供了依据。

Objective To investigate the effects of different plant essential oils on the quality and antioxidant capacity of Fragaria ananassa Duch.during storage.Methods Fresh‘Red face’Fragaria ananassa Duch.fruits were subjected to different treatments with varying mass concentrations(40,80,160,and 320μg/mL)of thyme essential oil,clove essential oil,cinnamon essential oil,cuminaldehyde,and citral,respectively.The changes in weight loss rate,decay index,physicochemical parameters,antioxidant compounds,antioxidant enzymes,and lipid peroxidation of the Fragaria ananassa Duch.fruits were monitored during storage at 20°C.Results Citral at 40μg/mL showed the best preservation effect among all the treatments.It significantly decreased the weight loss rate and decay index,delayed the reduction of total soluble solids,titratable acidity,and ascorbic acid,maintained higher amounts of total phenolics and total flavonoids,and enhanced the fruit’s ability to scavenge 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals.Moreover,this treatment also considerably increased the activities of catalase,superoxide dismutase and ascorbate peroxidase,and effectively suppressed the accumulation of malondialdehyde.Conclusion Citral has a good effect on the preservation of Fragaria ananassa Duch.fruit,which can maintain their quality and nutritional value.This study provides a foundation for the application of citral in fruit preservation.