冰温贮藏对玉露香梨果实质构特性及色泽的影响

Effect of Ice Temperature Storage on Texture Characteristics and Color of Yuluxiang Pear

旨在探讨冰温贮藏对玉露香梨果实质构特性及色泽代谢的影响,为冷藏品质的保持提供技术参考。以玉露香梨为试材,在冷藏(0℃)、冰温贮藏(-1℃)下,就果实硬度、脆性、韧性、匀质指数等质构特性及叶绿素、类胡萝卜素、花色苷、叶绿素酶等色泽变化相关生理指标进行分析。结果表明,-1℃处理延缓了玉露香梨果实脆性及硬度的下降,减缓果肉纤维化程度,与0℃处理相比,180 d果实脆性及果皮硬度分别提高了3.17%、2.83%,匀质指数降低了10.31%,且差异显著。-1℃处理抑制叶绿素酶及苯丙氨酸解氨酶活性的上升,贮藏240 d时,果实叶绿素酶和苯丙氨酸解氨酶活性分别为7.784 mmol/(min·g)、8.135 U/g,显著低于0℃处理下果实的酶活性,从而抑制叶绿素降解及类胡萝卜素和花色苷的累积;叶绿素含量较0℃增加12.11%,类胡萝卜素和花色苷含量较0℃处理分别降低18.21%、17.01%,延缓果面色泽转黄的过程。相关性分析结果表明,玉露香梨果面色度角与类胡萝卜素、叶绿素酶活性分别呈极显著和显著负相关;叶绿素与类胡萝卜素、叶绿素酶活性呈显著负相关。综上,冰温贮藏(-1℃)有效延缓了玉露香梨中长期贮藏果实质地的变化及果面色泽转黄,保持了果实冷藏的品质。

In order to explore the effects of ice temperature storage on the texture characteristics and color metabolism of Yuluxiang pear fruit,and provide technical references for maintaining the cold storage quality of Yuluxiang pear.In this study,Yuluxiang pear were used as experimental material,under the conditions of cold storage(0℃)and ice temperature storage(-1℃),the changes in texture characteristics such as fruit hardness,brittleness,toughness,and homogeneity index,and physiological indicators related to color changes such as chlorophyll,carotenoids,anthocyanins,and chlorophyllase were analyzed.The results showed that-1℃delayed the decrease in brittleness and hardness of pericarp,and slowed down the degree of flesh fibrosis.Compared with 0℃,the fruit brittleness and peel hardness increased by 3.17%and 2.83%after 180 days storage,respectively.The homogeneity index decreased by 10.31%,and the difference was significant.When stored for 240 days,the activities of chlorophyllase and phenylalanine ammonia lyase in fruits at-1℃were 7.784 mmol/min.g and 8.135 U/g,respectively,significantly lower than those in fruits at 0℃,thus chlorophyll degradation and the accumulation of carotenoids and anthocyanins were inhibited,the chlorophyll content was 12.11%higher than that at 0℃.At the same time,the contents of carotenoids and anthocyanins were 18.21%and 17.01%lower than those at 0℃,respectively,delaying the yellowing process of fruit surface color.Correlation analysis showed that chromaticity angle H was extremely significantly and significantly negatively correlated with carotenoids and chlorophyllase activities.Chlorophyll was significantly negatively correlated with carotenoids and chlorophyllase activities,respectively.In summary,ice temperature storage(-1℃)effectively delayed the changes in fruit texture and the yellowing of fruit color in long-term storage and maintained Yuluxiang pear fruit quality in cold storage.