食品科学 ›› 2016, Vol. 37 ›› Issue (22): 244-248.doi: 10.7506/spkx1002-6630-201622037

• 包装贮运 • 上一篇    下一篇

过氧化氢对采后龙眼果实贮藏品质的影响

林毅雄,林艺芬*,陈艺晖,王 慧,林河通*   

  1. 福建农林大学食品科学学院,福建农林大学农产品产后技术研究所,福建 福州 350002
  • 收稿日期:2016-05-23 出版日期:2016-11-16 发布日期:2017-02-22
  • 通讯作者: 林艺芬(1986—),女,讲师,博士,研究方向为农产品加工及贮藏工程。E-mail:yifenlin@126.com
  • 作者简介:林毅雄(1989—),男,硕士研究生,研究方向为农产品加工及贮藏工程。E-mail:393874860@qq.com
  • 基金资助:
    国家自然科学基金面上项目(30671464;30972070;31171776);高等学校博士学科点专项科研基金项目(20093515110011;20123515120016;20133515110014);福建省自然科学基金项目(2015J01608);福建省财政厅项目(K81MLV01A);福建农林大学高水平大学建设项目(612014042)

Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage

LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*   

  1. Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • Received:2016-05-23 Online:2016-11-16 Published:2017-02-22
  • Contact: 林河通(1967—),男,教授,博士,研究方向为农产品加工及贮藏工程。E-mail:hetonglin@163.com

摘要: 过量的活性氧是导致果蔬采后品质劣变的主要原因之一。以活性最为稳定的过氧化氢作为活性氧,研究活性氧对采后龙眼果实贮藏品质的影响。结果显示:与对照龙眼果实相比,过氧化氢处理的龙眼果实采后贮藏期间具较低的果皮叶绿素、类胡萝卜素和类黄酮等色素含量,较低的果肉可溶性糖、蔗糖和VC等营养物质含量,较高的龙眼果皮褐变指数和果肉自溶指数,及较低的龙眼果实商品率。据此认为,活性氧在采后龙眼果实品质劣变中起重要的促进作用,活性氧会促进采后龙眼果实外观品质劣变和果肉营养物质的降解,从而降低采后龙眼果实商品价值。

关键词: 龙眼, 果实, 品质劣变, 活性氧, 过氧化氢, 贮藏品质

Abstract: Excessive generation of reactive oxygen species (ROS) has been identified as a major cause of quality deterioration of harvested fruit and vegetables. The effect of hydrogen peroxide (H2O2), the most stable of the reactive oxygen, on the quality of harvested longan (Dimocarpus longan Lour.) fruit during storage were investigated. The results showed that in comparison to the control longans, the H2O2-treated longans had lower contents of pericarp pigments including chlorophyll, carotenoid and flavonoid, lower contents of pulp nutrients such as total sugar, sucrose and vitamin C, higher pericarp browning index and aril breakdown index, and lower percentage of commercially acceptable fruits. From the above findings, it could be concluded that H2O2 may play a key role in causing the quality deterioration of harvested longan fruit by accelerating the deterioration of pericarp color, stimulating the degradation of pulp nutrients, thereby reducing the marketable value of harvested longan fruit.

Key words: longan (Dimocarpus longan Lour.), fruit, quality deterioration, reactive oxygen species, hydrogen peroxide (H2O2), storage quality

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