食品科学 ›› 2012, Vol. 33 ›› Issue (8): 279-284.doi: 10.7506/spkx1002-6630-201208062

• 包装贮运 • 上一篇    下一篇

热处理对鲜切玫瑰香葡萄抗氧化活性及生理生化品质的影响

曹明明1,2,阎瑞香3,冯叙桥1,2,*,关文强4   

  1. 1. 沈阳农业大学食品营养质量与安全研究所 2.沈阳农业大学食品学院 3.国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室 4.天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
  • 出版日期:2012-04-25 发布日期:2012-03-31
  • 基金资助:
    沈阳农业大学2009 年高端引进人才基金项目;天津市应用基础及前沿技术研究计划项目(10JCYBJC26900)

Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of Fresh-Cut Muscat Grape

CAO Ming-ming1,2,YAN Rui-xiang3,FENG Xu-qiao1,2,*,GUAN Wen-qiang4   

  1. (1. Institute of Food Nutrition, Quality and Safety, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Food, Shenyang Agricultural University, Shenyang 110866, China; 3. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agriculture Products, Tianjin 300384, China;4. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China)
  • Online:2012-04-25 Published:2012-03-31

摘要: 研究热处理对鲜切葡萄(Vitis vinifera Linn)粒贮藏保鲜效果的影响。以玫瑰香葡萄(Muscat)为试材,研究经40、45、50℃热水处理6min的葡萄在(0±0.5)℃贮藏过程中抗氧化活性及采后生理生化和品质的变化。结果表明:贮藏至7d,经热处理的葡萄抗氧化活性远低于对照,之后则无明显差异。在整个贮藏过程中45℃和40℃处理6min的葡萄可有效抑制总酚含量的降低,且45℃处理6min的葡萄还抑制了VC含量和发病率以及丙二醛含量的升高。此外,热处理虽然对可滴定酸没太大的影响,但却大大提高了过氧化物酶的活性,其中45℃处理6min的葡萄POD活性增加尤为显著。

关键词: 热处理, 玫瑰香葡萄, 抗氧化活性, 生理生化, 品质

Abstract: Fresh-cut Muscat grapes were treated in hot water at 40, 45 ℃ and 50 ℃ for 6 min, respectively in order to explore the impact of heat treatment on the antioxidant activity, physiological and biochemical changes and quality of fresh-cut Muscat grapes during storage at (0 ± 0.5 )℃. The results showed that the antioxidant activity of grape treated with hot water was far lower than CK after 7 days of storage. In addition, the treatments at 45 ℃ or 40 ℃ for 6 min decreased the content of total phenols during the whole storage period, and the treatment at 45 ℃ for 6 min also inhibited the decrease of vitamin C and the increase of disease incidence and MDA content. Although no significant impact on titratable acid was observed, heat treatment, especially at 45 ℃ for 6 min, greatly increased POD activity.

Key words: heat treatment, Muscat, antioxidant activity, physiological and biochemical changes, quality

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