食品科学

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外源草酸对采后番荔枝后熟及耐藏性的影响

刘锴栋,袁长春,敬国兴,黎海利,刘金祥   

  1. 湛江师范学院生命科学与技术学院,广东 湛江 524048
  • 出版日期:2013-07-25 发布日期:2013-08-02

Effect of Exogenous Oxalic Acid Treatment on Ripening and Preservation of Annona squamosa L. Fruits during Postharvest Storage

LIU Kai-dong,YUAN Chang-chun,JING Guo-xing,LI Hai-li,LIU Jin-xiang   

  1. Life Science and Technology School, Zhanjiang Normal University, Zhanjiang 524048, China
  • Online:2013-07-25 Published:2013-08-02

摘要:

研究外源草酸对采后番荔枝后熟软化及保鲜效果的影响,为番荔枝贮藏保鲜提供新方法。以AP番荔枝为试材,采用5mmol/L草酸溶液浸泡果实20min并在15℃条件下贮藏,研究草酸处理对果实的后熟软化、开裂及相关生理指标的影响。结果表明:草酸处理有效延缓了番荔枝果实硬度的下降和可溶性固形物含量的上升,抑制了果实的开裂及果胶酯酶(PE)、多聚半乳糖醛酸酶(PG)酶活性;草酸处理还能提高果实贮藏后期超氧化物歧化酶、过氧物酶的活性,抑制果实可溶性蛋白质和VC含量的下降;同时,草酸处理也抑制了果实中多酚氧化酶活性的升高和MDA含量的积累。相关性分析表明PE活性、PG活性与果实软化和开裂密切相关。外源草酸能有效地抑制采后番荔枝的后熟衰老进程,有较好的保鲜效果。

关键词: 番荔枝, 草酸, 后熟, 耐藏性

Abstract:

The objective of this study is to elucidate the effect of exogenous oxalic acid on ripening, softening and
preservation process of postharvested sugar apple (Annona squamosa L.) and provide a new method to preserve sugar apple
fruits. After being dipped in 5 mmol/L oxalic acid solution for 20 min, sugar apple fruits (Annona squamosa L. cv. African
Pride) were stored at 15 ℃, and the physiological parameters related to delaying ripening, softening and cracking process
were measured. The results showed that oxalic acid treatment decreased the softening rate and delayed the increase of total
soluble solids (TSS). Compared with the control, the cracking rate of the treatment group was reduced and the activities
of both pectin methylesterase (PE) and polygalacturonase (PG) were significantly inhibited. Oxalic acid treatment could
promote the activities of superoxide dismutase (SOD) and peroxidase (POD) at the later period of storage, and decrease the
loss of soluble protein and vitamin C significantly. In addition, oxalic acid treatment could also decrease polyphenol oxidase
(PPO) activity and malondialdehyde (MDA) content. Correlation analysis showed that the physiological parameters of PE
activity and PG activity were significantly correlated with the softening and cracking process. Therefore, exogenous oxalic
acid treatment can delay the ripening and senescence rate of sugar apple fruits.

Key words: sugar apple, oxalic acid, ripening process, storability