热处理对黄花梨冷藏品质和活性氧代谢的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 303-306.

热处理对黄花梨冷藏品质和活性氧代谢的影响

千春录¹,何志平²,茅林春³

1. 浙江大学
2. 浙江林学院
3. 浙江大学生物系统工程与食品科学学院

收稿日期:2011-11-17 修回日期:2012-12-21 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 茅林春 E-mail:linchun@zju.edu.cn
基金资助:
浙江省科技计划项目

Influence of hot air treatment on the quality and active oxygen metablism in cold stored 'Huanghua' pear fruit

Received:2011-11-17 Revised:2012-12-21 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要： 为探讨热处理对黄花梨冷藏品质及其氧化还原水平的作用，黄花梨果实采后先经40℃热空气处理12 h，再在1℃下贮藏120天，随后20℃存放7天，监测果实硬度、可溶性固形物、电导率、丙二醛(MDA)含量、超氧阴离子（O2?-）生成速率、可溶性蛋白含量和活性氧清除酶活性的变化。结果显示，热处理可显著抑制果实可溶性蛋白分解，提高超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）的活性，降低O2?-生成速率和MDA含量，同时可以保持果实硬度和可溶性固形物，延缓电导率上升。本研究表明，贮前热空气处理（40℃，12 h）可延缓黄花梨果实的衰老变质，其作用与较高的抗氧化水平有关。

Abstract: Postharvest 'Huanghua' pear fruit was treated in hot air at 40℃ for 12 h, then stored at 1℃ for 120 d followed by ripening at 20 ℃ for7 d. Fruit firmness, soluble solid content, electrolyte leakage, MDA content, superoxide anion radical (O2?-) production rate, soluble protein content and active oxygen scavenging enzymes activity were determined to investigate the effect of hot treatment on the quality and antioxidative levels in fruit. Results showed that fruit firmness, soluble protein content, activities of SOD, CAT, POD in hot air treated fruit were higher than control fruit, while soluble solid content, electrolyte leakage, MDA content and O2?- production rate were lower. These results indicated that hot air treatment (40℃, 12h) improved quality of Huanghua pear after storage, which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.

中图分类号:

千春录何志平茅林春. 热处理对黄花梨冷藏品质和活性氧代谢的影响[J]. 食品科学, 2013, 34(2): 303-306.

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