热空气处理对采后菠萝果肉褐变及生理特性的影响

Effect of Hot Air Treatment on Postharvest Pineapple Flesh Browning and Physiological Characteristics

目的:研究热空气处理对采后菠萝果肉褐变的控制效果及生理特性的变化。方法:以‘巴厘’菠萝为试验材料,经30、33、35℃热空气处理5 d后,定期测定菠萝采后贮藏品质及生理生化指标。结果:33℃热空气处理对菠萝果肉褐变的控制效果最佳,贮藏12 d后,菠萝的褐变指数比对照降低了95.29%,可溶性糖含量比对照提高了15.13 mg/g;热空气处理还提高了菠萝果实抗氧化物质还原型抗坏血酸(Ascorbic acid,AsA)和还原型谷胱甘肽(Glutathione,GSH)的含量以及抗氧化酶超氧化物歧化酶(Superoxide dismutase,SOD)、过氧化物酶(Peroxidase,POD)和过氧化氢酶(Catalase,CAT)的活性,降低了脂氧合酶(Lipoxygenase,LOX)活性和丙二醛(Malondialdehyde,MDA)含量,减轻了菠萝果实膜脂过氧化损伤;热空气处理有效抑制了酚类物质的氧化褐变,贮藏12 d后,总酚和类黄酮含量比对照降低了18.3%和26.61%,多酚氧化酶(Polyphenol oxidase,PPO)和苯丙氨酸解氨酶(Phenylalanine ammonialyase,PAL)活性比对照降低了18.35%和27.27%。结论:适宜温度的热空气处理可抑制菠萝采后黑心病的发生,提升菠萝贮藏品质,可作为一种绿色环保、操作简单且高效的黑心病控制技术应用于菠萝采后贮藏保鲜。

Objective:The control effect of hot air treatment on the browning of postharvest pineapple flesh and physiological characteristics changes were investigated in this study.Methods:Pineapple(Ananas comosus‘Comtede Paris')was used as the experimental material,and after treated with hot air at 30℃,33℃and 35℃for 5 days,the postharvest storage quality and physiological and biochemical indicators of pineapple were regularly measured.Results:33℃hot air treatment has the best control effect on pineapple flesh browning.After 12 days of storage,the browning index of pineapple decreased by 95.29%compared to the control group,while the soluble sugar content increased by 15.13 mg/g compared to the control.Hot air treatment also increased the content of antioxidant substances including ascorbic acid(AsA)and glutathione(GSH)in pineapple fruit,enhanced the activity of antioxidant enzymes including superoxide dismutase(SOD),peroxidase(POD),and catalase(CAT),reduced lipoxygenase(LOX)activity and malondialdehyde(MDA)content,and membrane lipid peroxidation damage was alleviated in pineapple fruit.Hot air treatment effectively inhibited the oxidation and browning of phenolic substances,and after 12 days of storage,the total phenolic and flavonoid content decreased by 18.3%and 26.61%compared to the control,while polyphenol oxidase(PPO)and phenylalanine ammonialyase(PAL)activities decreased by 18.35%and 27.27%compared to the control.Conclusion:Hot air treatment of suitable temperature can reduce the occurrence of postharvest pineapples internal browning and improve the pineapples storage quality,and can be applied as a green,environmentally friendly,simple and efficient internal browning control technology for pineapple postharvest storage and preservation.