食品科学 ›› 2019, Vol. 40 ›› Issue (21): 222-228.doi: 10.7506/spkx1002-6630-20190328-358

• 包装贮运 • 上一篇    下一篇

L-半胱氨酸处理对青脆李果实常温贮藏品质的影响

令阳,邓丽莉,姚世响,曾凯芳   

  1. (1.西南大学食品科学学院,重庆 400715;2.西南大学食品贮藏与物流研究中心,重庆 400715)
  • 出版日期:2019-11-15 发布日期:2019-12-02
  • 基金资助:
    公益性行业(农业)科研专项(201303075)

Effect of L-Cysteine Treatment on the Quality of ‘Qingcui’ Plum Fruit during Storage at Room Temperature

LING Yang, DENG Lili, YAO Shixiang, ZENG Kaifang   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China;2. Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China)
  • Online:2019-11-15 Published:2019-12-02

摘要: 为探究L-半胱氨酸处理对青脆李果实常温贮藏品质的影响,本实验采用不同质量浓度(0、100、500、1 000 mg/L)L-半胱氨酸浸泡处理青脆李果实10 min,再测定李果实常温贮藏品质的变化情况。结果表明:100、500 mg/L和1 000 mg/L L-半胱氨酸浸泡处理可以降低常温贮藏期间青脆李果实的自然发病率和病情指数。500 mg/L和1 000 mg/L L-半胱氨酸浸泡处理可抑制青脆李果实变黄和软化进程,延缓果实贮藏过程中可溶性固形物质量分数、可滴定酸质量浓度和抗坏血酸含量的下降,抑制果实贮藏过程中质量损失率、相对电导率和丙二醛含量的上升;其中,1 000 mg/L L-半胱氨酸浸泡处理的效果优于500 mg/L L-半胱氨酸;同时,1 000 mg/L L-半胱氨酸浸泡处理可以提高青脆李果实贮藏期间半胱氨酸、谷氨酸、天冬氨酸和脯氨酸含量。上述结果提示,适宜质量浓度的L-半胱氨酸浸泡处理能够在一定程度上降低采后青脆李果实常温贮藏过程的自然发病率并延缓果实的衰老和品质的下降。

关键词: L-半胱氨酸, 青脆李果实, 贮藏品质

Abstract: In order to investigate the effect of exogenous L-cysteine treatment on the storage quality of ‘Qingcui’ plum fruit (Prunus salicina Lindell), the fruit were soaked in L-cysteine solutions at 0, 100, 500 and 1 000 mg/L for 10 min, separately, and then stored at 20 ℃ and 85%-90% relative humidity. The results showed that L-cysteine at all three concentrations could reduce the natural infection incidence and disease index of ‘Qingcui’ plum fruit during storage at room temperature. Treatments with 500 and 1 000 mg/L L-cysteine could inhibit the yellowing and softening process, delay the decrease in the contents of total soluble solid, titratable acid and ascorbic acid, and inhibit the increase in mass loss, relative electrical conductivity and malondlaldehyde (MDA) content. The effect was found to be better at 1 000 mg/L L-cysteine concentration. Meantime, 1 000 mg/L L-cysteine treatment increased the contents of endogenous cysteine, glutamate, aspartate and proline. Therefore, exogenous L-cysteine treatment at optimal concentration can effectively delay the senescence and quality loss of ‘Qingcui’ plum fruit after harvest.

Key words: L-cysteine, ‘Qingcui’ plum fruit, storage quality

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