高氧气调包装对冬枣果实贮藏品质和乙醇代谢的影响

Effect of High Oxygen Conditioning Packaging on Storage Quality and Ethanol Metabolism of Winter Jujube Fruit

为探究冬枣采后贮藏品质及果实风味的变化,以冬枣为试材,于常温条件下对冬枣充入不同体积分数(40%、60%、80%、100%,其余气体成分为N_(2))O_(2)进行处理。结果表明:60%O_(2)处理与充入空气的对照组品质指标均存在显著差异,60%O_(2)处理能够有效延缓冬枣采后果实硬度、可溶性固形物含量和可滴定酸含量的下降及褐变度的上升,并有效推迟了冬枣呼吸高峰的出现;电子舌结果显示,高O_(2)气调包装能够有效抑制冬枣在贮藏过程中果实苦味强度的增加,其中60%O_(2)处理效果最佳;贮藏第18天时,与对照组相比,60%O_(2)处理组乙醇、乙醛和丙酮酸含量分别降低了26.64%、26.29%和33.11%,显著抑制了乙醇、乙醛、丙酮酸含量的积累;此外,乙醇代谢相关酶活性的试验结果表明,贮藏结束时,与对照组相比,60%O_(2)处理组乙醇脱氢酶、丙酮酸脱羧酶和丙酮酸脱氢酶活性分别降低了29.03%、24.00%和17.18%。综上所述,60%O_(2)气调处理能较好地保持冬枣采后果实的品质和风味,也为冬枣贮藏保鲜技术的研发提供理论依据。

In order to explore the changes of storage quality and fruit flavor of winter jujube after harvest,winter jujube was treated with different concentrations of O_(2)(40%,60%,80%,100%,residual gas composition was N2)at normal temperature.The results showed that there were significant differences in quality indexes between the 60%O_(2) treatment group and the control group(air).60%O_(2) treatment could effectively delay the decrease of fruit hardness,soluble solid and titrable acids contents and the increase of browning degree,and effectively delay the appearance of respiratory peak of winter jujube.At the same time,the electronic tongue results showed that high O_(2) conditioning packaging could effectively inhibit the increase of bitter intensity of winter jujube fruits during storage,among which 60%O_(2) treatment had the best effect.On the 18th day,compared with the control group,the contents of ethanol,acetaldehyde and pyruvate in 60%O_(2) treatment group decreased by 26.64%,26.29% and 33.11%,respectively,which significantly inhibited the accumulation of ethanol,acetaldehyde and pyruvate contents.In addition,the test results of activity of enzymes related to ethanol metabolism showed that at the end of storage,the activities of ethanol dehydrogenase,pyruvate decarboxylase and pyruvate dehydrogenase in 60%O_(2) treatment group decreased by 29.03%,24.00% and 17.18%,respectively,compared with the control group.In summary,60%O_(2) gas conditioning treatment can better maintain the quality and flavor of winter jujube fruits after harvest,and also provide the basic theoretical parameters for the research and development of storage and preservation technology of winter jujube.