冰温贮藏对‘玉露香’梨果实抗氧化能力的影响

Effects of Ice Temperature Storage on the Antioxidant Capacity of‘Yuluxiang’Pear

以‘玉露香’梨为试材,0℃和-1℃下冷藏,对果实组织中总酚、总黄酮和单体酚类物质进行分析,探讨冰温对梨果抗氧化能力的影响,以期为梨品质调控、贮藏技术提供参考依据。结果表明:‘玉露香’梨采后果心中总酚、绿原酸含量较高,果皮中总黄酮、熊果苷含量较高;果皮1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-trinitrophenylhydrazine, DPPH)自由基清除能力和铁离子还原能力(ferric ion reducing antioxidant power, FRAP)较果心、果肉高;果皮、果心DPPH自由基清除率与总酚含量、儿茶素呈显著正相关。冰温贮藏延缓丙二醛累积和膜透性的上升,抑制了脂氧合酶和多酚氧化酶活性的上升;延缓了贮藏后期总酚、总黄酮及绿原酸、儿茶素、芦丁等酚类物质的氧化,以及过氧化氢和过氧化物酶活性的下降,有效地保持DPPH自由基清除能力和铁离子还原能力,且冰温对果实整体抗氧化能力的影响是果皮较果心、果肉更为显著。综上可知,冰温可不同程度提高‘玉露香’梨冷藏过程中果实的抗氧化能力,延缓果实品质的下降。

‘Yuluxiang’pear was used as test material treated at different temperatures,the effect of ice temperature on total phenols,total flavonoids,monomeric phenolic compounds,and antioxidant capacity in different parts of fruit tissue was studied,in order to provide reference for pear quality control and storage technology.The results showed that after harvesting,the total phenolic and chlorogenic acid contents in the core of‘Yuluxiang’pear were higher,while the total flavonoid and arbutin contents in the peel were higher.The 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radical scavenging ability and ferric ion reduced antioxidant power(FRAP)of the peel were higher than those of the core and flesh.The DPPH free radical scavenging ability of fruit peel and heart was significantly positively correlated with total phenolic content and catechins.Ice temperature storage delayed the accumulation of malondialdehyde and the increase in membrane permeability,inhibited the activity of lipoxygenase and polyphenol oxidase,inhibited the oxidation of total phenols,total flavonoids,chlorogenic acid,catechins,rutin and other phenolic substances in the later stage of storage,and reduced the activity of hydrogen peroxide and peroxidase.It effectively maintained the DPPH free radical scavenging ability and FRAP value,and the trend of the effect of ice temperature on the overall antioxidant capacity of the fruit was that the peel was more affected than the heart and the flesh.In conclusion,ice temperature can improve the antioxidant capacity of‘Yuluxiang’pear during refrigeration to varying degrees,delaying the decline of fruit quality.