食品科学 ›› 2017, Vol. 38 ›› Issue (19): 241-247.doi: 10.7506/spkx1002-6630-201719039

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过氧化氢处理对采后‘黄冠’梨果皮褐变及果实品质的影响

刘 佩1,徐欣欣1,刘同信2,王 璇1,王庆国1,*   

  1. 1.山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东 泰安 271018;2.山东营养源食品科技有限公司,山东 济南 251400
  • 出版日期:2017-10-15 发布日期:2017-09-29
  • 基金资助:
    山东省2014年度农业重大应用技术创新课题“安全保鲜剂的创制”; “十二五”国家科技支撑计划项目(2015BAD16B03)

Effects of H2O2 Treatment on Postharvest Quality and Skin Browning of ‘Huangguan’ Pears

LIU Pei1, XU Xinxin1, LIU Tongxin2, WANG Xuan1, WANG Qingguo1,*   

  1. 1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Shandong Nutrition and Food Technology Co. Ltd., Jinan 251400, China
  • Online:2017-10-15 Published:2017-09-29

摘要: ‘黄冠’梨低温贮藏过程中果皮褐变严重,为解决果皮褐变问题,开发控制果皮褐变的新技术,本研究分 别采用3、20 mmol/L的过氧化氢(H2O2)水溶液浸泡处理‘黄冠’梨,探讨H2O2预处理对梨果皮细胞抗氧化防护体 系、低温贮藏期间果皮褐变、果实品质的影响。结果表明,与对照组(未经H2O2处理)相比,20 mmol/L的H2O2显 著降低了‘黄冠’梨果皮褐变率及褐变指数,抑制了多酚氧化酶(polyphenol oxidase,PPO)的活性和果皮酚类物 质尤其是单体绿原酸、儿茶素和熊果苷的消耗,不同程度地提高了过氧化物酶、超氧化物歧化酶、过氧化氢酶、抗 坏血酸过氧化物酶活力以及果皮自由基清除能力,降低了丙二醛积累,有效地增强了果皮抗氧化防护能力,并且能 够使果实在低温贮藏后的货架期间保持较高的硬度、可滴定酸含量、糖酸比及总可溶性固形物含量,食用感官综合 品质在低温贮藏和货架期间均优于对照组。研究表明,采后‘黄冠’梨经H2O2预处理,可以诱导性地增强果皮抗氧 化酶活性,抑制PPO酶活性和酚类物质消耗而减少低温贮藏过程中果皮褐变的发生。

关键词: 过氧化氢, ‘黄冠’梨, 果皮褐变, 感官品质

Abstract: Severe skin browning of ‘Huangguan’ pears usually occurs during long-term cold storage. In order to develop a new technique to solve this problem, the effect of dipping treatment with 3 or 20 mmol/L H2O2 on cellular antioxidant defense systems, skin browning and fruit quality during postharvest cold storage of ‘Huangguan’ pear fruits. The results showed that compared with control (without H2O2 treatment), the treatment with 20 mmol/L H2O2 reduced markedly skin browning spot index, decreased polyphenol oxidase (PPO) activity and polyphenol contents especially chlorogenic acid, arbutin and catechins, increased peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) activity as well as DPPH radical scavenging capacity, decreased MDA content, and maintained higher firmness, titratable acid (TA), acid-to-sugar ratio, and total soluble solids (TSS) content, thereby resulting in better overall sensory quality during cold storage and shelf life. In sum, the treatment with 20 mmol/L H2O2 could reduce skin browning of ‘Huangguan’ pear during long-term storage through inducing antioxidant defense, inhibiting PPO activity , and reducing polyphenol contentss.

Key words: hydrogen peroxide, ‘Huangguan’ pear, skin browning, sensory quality

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