氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响

Effects of Oxyresveratrol Treatment on the Storage Behavior and Postharvest Quality of Wampee Fruit

黄皮[Clausena lansium(Lour.)Skeels]属于芸香科,原产于我国华南地区,内含大量生物活性物质,有利于人体健康。然而,黄皮果实因其果皮较薄、果肉较软,易受到机械损伤或发生果实腐烂、果皮褐变、贮藏特性丧失等症状,最终降低了果实采后商品价值及食用价值。因此,有必要开发一种安全、环境友好的采后保鲜技术,以提升黄皮果实贮藏特性及其采后品质,从而延长果实保鲜期。氧化白藜芦醇(OXY)是一种天然活性产物,具有抗褐变、抗氧化、抗菌、抗炎、抗病毒等功效。有研究表明,OXY在药用保健领域研究较多而在食品保鲜中研究较少。目前尚无关于外源OXY处理提高黄皮果实贮藏特性与采后品质的研究报道。因此,为探究外源OXY处理对黄皮果实采后保鲜效应的影响,以鸡心黄皮果实为试材,分别采用0.2 g/L OXY溶液与蒸馏水(CK)浸泡处理黄皮果实30 min,随后取出果实晾干并装袋(每袋装50颗果实),置于相对湿度为85%、温度为(25±1)℃的条件下贮藏10 d,每2 d取样观察,测定黄皮果实的贮藏特性与采后品质相关指标的变化。结果表明:与CK相比,OXY处理能减缓采后黄皮果实的果皮细胞膜透性、褐变度和褐变指数的上升趋势,维持较高水平的果实商品率与较低水平的果实失重率。另外,OXY处理能维持采后黄皮果实较高的果皮L^(*)值、色调角h值和较高的果皮总酚含量,而降低果皮过氧化物酶和多酚氧化酶等酚酶活性。此外,OXY处理也可维持采后黄皮果实较高的果肉可溶性固形物、维生素C、可滴定酸、蔗糖与可溶性总糖含量。因此,外源OXY处理能有效提高黄皮果实的采后贮藏特性,稳定果实果皮的外观品质与果肉营养品质,进而延长黄皮果实的采后保鲜期。

Wampee[Clausena lansium(Lour.)Skeels]is a species of Rutaceae family and native to Southern China,which contains a large number of bioactive compounds that are beneficial to human health.However,because of the thin pericarp and soft pulp,wampee fruit is susceptible to the mechanical damage and the quality deterioration symptoms of fruit rot,pericarp browning and storage characteristic loss,and thus reducing the commercial value and edible value of harvested wampee fruit.Therefore,it is necessary to develop a safe and environmentally friendly postharvest storage technology for enhancing the storage behavior and quality,and prolonging storage time of harvested wampee fruit.Oxyresveratrol(OXY)is a naturally active product,with the efficacies of anti-browning,anti-oxidation,antibacterial,anti-inflammatory and antiviral.OXY has been studied more in the field of medicinal health care,but less in the field of food preservation.However,there are no reports on increasing the storage behavior and postharvest quality of wampee fruit by the usage of exogenous OXY.The study was aimed to study the effects of exogenous OXY treatment on the preservation of harvested wampee fruit.The fruit of wampee cv.Jixin was used as the experiment material,and the wampee fruit was treated by OXY solution with concentration of 0.2 g/L and distilled water(CK)for 30 min,separately.Then,the fruit was air-dried and packaged(50 fruits per bag),and stored at relative humidity 85%and temperature(25±1)for 10 days.The changes of related indices of the storage behavior and pos℃tharvest quality in wampee fruit were observed and measured every two days.Compared to CK,OXY treatment could delay the increments of pericarp cell membrane permeability,browning degree and browning index,and maintain a higher commercially acceptable fruit rate but a lower weight loss percentage of harvested wampee fruit.Furthermore,OXY treatment might keep the higher values of L^(*) and hue angle,a higher total phenolics content,but the lower activities of phenolases such as peroxidase and polyphenol oxidase in pericarp of harvested wampee fruit.Moreover,OXY treatment could retain the higher contents of total soluble solids,vitamin C,titratable acidity,sucrose and total soluble sugar in pulp of harvested wampee fruit.Therefore,the treatment of exogenous OXY could effectively enhance the storage behavior,and retain the pericarp appearance quality and pulp nutritional quality,and thus prolong the storage time in harvested wampee fruit.