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不同贮藏温度对无核白葡萄干贮期颜色变化的影响 被引量:4

The Effect of Different Temperatures Storage on Color Changes of Thompson Seedless Raisin
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摘要 【目的】研究分析无核白葡萄干贮期颜色变化。【方法】以吐鲁番无核白葡萄干为试材,用0.08 mm PE袋密封包装,贮藏于室温,0、5和15℃条件下,用纱布袋子包装后室温下存放作为CK,通过测定叶绿素含量、总酚含量、抗坏血酸氧化酶(AAO)活性、多酚氧化酶(PPO)活性的变化情况,探讨贮藏温度对无核白葡萄干颜色变化的影响。【结果】五个处理组的无核白葡萄干颜色都发生了不同程度的褐变,但0和5℃处理较其它处理组降低了褐变速率,减缓了叶绿素降解速度,较好的保持了其贮期的颜色;CK、室温和15℃处理贮期叶绿素降解速率较快,无核白葡萄干色泽明显的发黄或变褐。在贮藏150~300 d区间,叶绿素含量在CK与0和5℃处理之间有显著性差异,室温在0和5℃处理之间存在显著性差异,0与15℃之间也存在显著性差异。由各因素间的相关性得知,叶绿素含量与总酚含量、叶绿素含量与AAO活性之间,在5个处理组间都有极显著的相关性(P≤0.01);叶绿素含量与PPO活性在CK处理与室温处理间为显著的相关性(0.01<P≤0.05);0、5和15℃处理之间为极显著的相关性(P≤0.01)。总酚含量在CK处理与0、5℃间有显著性差异。总酚含量与AAO在五个处理组间都有极显著的相关性(P≤0.01);总酚含量与PPO活性在0、5和15℃处理之间都有极显著的相关性(P≤0.01)。贮期无核白葡萄干AAO活性与PPO活性受到贮藏温度的影响,0℃处理和5℃处理降低了贮期无核白葡萄干AAO活性和PPO活性,有助于减缓色泽的变化。在贮藏150~300 d区间,AAO活性在CK贮藏下与0和5℃处理间有显著性差异,室温与5℃处理间有显著性差异。【结论】贮藏温度对无核白葡萄干贮期褐变有一定影响,0和5℃处理可以较好的保持贮期无核白葡萄干的色泽。 【Objective】To study and analyze the color changes of Thompson Seedless raisin during storage.【Method】Set Thompson Seedless raisin in Turpan as experimental stuff,then put it in PE bag( 0. 08mm). With the different temperatures to store Thompson Seedless raisin: room condition,0℃,5℃,and15℃. Set the object as CK which is in room condition temperature and packed with gauze bags. Study the effect of storage temperature on Thompson Seedless raisin through measuring the following numbers: chlorophyll content,total phenols content,activity of ascorbic acid oxidase( AAO) and activity of polyphenol oxidase.【Result】There were brown stains with different degrees in five processes,but the processes in 0℃ and5℃ treatment could decrease the rate of brown stain,slow down the speed of chlorophyll degradation,better maintain the color in storage period. The rate of chlorophyll degradation was faster in the condition of room temperature,CK,and 15℃,during the period,color of Thompson Seedless raisin became yellow and brown obviously. There were significant differences in chlorophyll content with processes of CK,0℃ and 5℃,when the room temperatures were between 0℃ and 5℃,there existed significant differences,as well as between 0℃and 15℃ during storage 150 d to 300 d. From the correlation between factors,there was highly significant correlation( P≤0. 01) between these processes: chlorophyll content and total phenols content,chlorophyll content and activity of ascorbic acid oxidase( AAO),also 5 treatments included; there are significant correlation( 0. 01 < P≤0. 05) in chlorophyll content of PPO activity between CK treatment group and room temperature treatment; there were highly significant differences( P≤0. 01) between the treatments of 0℃ 、5℃ and 15℃.There were significant differences in total phenol content between CK and 0 ℃,5 ℃ treatments. There were highly significant correlation( P≤0. 01) in total phenol content and AAO within five processes; highly significant correlation( P≤0. 01) in the total phenol content and activity of PPO among groups. Activities of AAO and PPO were influenced by temperatures. The low temperature was helpful to deduction of color change because AAO and PPO activities decreased during 0℃ and 5℃ treatments. There were significant correlation in activity of AAO by 0℃ and 5℃ treatments,between room temperature and 5℃ treatments as well during storage 150 d to 300 d.【Conclusion】There was some influence on brown stain of Thompson Seedless raisin with different temperatures storage. The color would be kept better in process of 0℃ and 5℃.
出处 《新疆农业科学》 CAS CSCD 北大核心 2015年第12期2208-2214,共7页 Xinjiang Agricultural Sciences
基金 国家科技支撑计划课题"新疆特色瓜果现代贮藏关键技术集成研究与示范"(2011BAD27B01)~~
关键词 无核白葡萄干 不同贮藏温度 褐变 Thompson Seedless raisin different temperatures brown stain
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