外源褪黑素处理对鲜切芒果贮藏品质的影响

doi:10.7506/spkx1002-6630-20191031-358

食品科学 ›› 2020, Vol. 41 ›› Issue (21): 160-166.doi: 10.7506/spkx1002-6630-20191031-358

外源褪黑素处理对鲜切芒果贮藏品质的影响

刘帅民，胡康琦，刘港帅，张善英，潘永贵，史学群，张正科

（1.海南大学食品科学与工程学院，海南海口 570228；2.中国农业大学食品科学与营养工程学院，北京 100083）

发布日期:2020-11-23
基金资助:
国家自然科学基金地区科学基金项目（31560472）；“十三五”国家重点研发计划重点专项（2016YFD0400904-6）

Effect of Exogenous Melatonin Treatment on Storage Quality of Fresh-Cut Mango

LIU Shuaimin, HU Kangqi, LIU Gangshuai, ZHANG Shanying, PAN Yonggui, SHI Xuequn, ZHANG Zhengke

1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Published:2020-11-23

摘要/Abstract

摘要： 褪黑素是一种类似于植物激素的信号分子，在生物体的生理调控过程中起重要作用。本研究用0.5 mmol/L褪黑素喷洒处理鲜切芒果，进行感官品质、营养品质等的测定，探讨该处理对鲜切芒果贮藏品质的影响，以期为其在鲜切芒果的市场应用提供理论参考。结果显示：褪黑素处理有效延缓了鲜切芒果在贮藏期间的L*值、硬度、可溶性固形物和总可滴定酸质量分数下降；褪黑素处理抑制了β-胡萝卜素、抗坏血酸、总酚和类黄酮含量下降。进一步研究结果表明，外源褪黑素处理抑制了鲜切芒果多酚氧化酶和过氧化物酶的活性上升，进而减轻果肉酶促褐变。此外，褪黑素处理减少了鲜切芒果活性氧（O2－·和·OH）生成并提高了1,1-二苯基-2-三硝基苯肼自由基清除能力和还原力。综上，褪黑素处理可明显抑制鲜切芒果的品质劣变，使产品货架期得到有效延长。

关键词: 褪黑素；鲜切芒果；品质；抗氧化活性

Abstract: Melatonin is a signal molecule similar to plant hormones and plays an important role in the physiological regulation of organisms. In the present study, fresh-cut mango fruit were sprayed with 0.5 mmol/L melatonin, sensory quality and nutritional quality were measured to investigate the effect of this treatment on the storage quality of fresh-cut mango, in order to provide a theoretical reference for its market application in freshi-cut mango. The results showed that melatonin treatment effectively slowed the decline in fruit color, firmness, soluble solids content and total titratable acidity content during storage. Melatonin treatment inhibited the reduction in the contents of β-carotene, ascorbic acid, total phenolics and flavonoids. Furthermore, this treatment significantly suppressed the rising in polyphenol oxidase (PPO) and peroxidase (POD) activity, thereby delaying enzymatic browning on mango pulp. In addition, melatonin treatment reduced the generation of reactive oxygen species (O2- · and ·OH) in fresh-cut mango while increasing 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power. In summary, melatonin spray treatment can significantly inhibit the quality deterioration of fresh-cut mango, consequently contributing to extending the shelf life.

Key words: melatonin; fresh-cut mango; quality; antioxidant activity

中图分类号:

TS255.36

刘帅民，胡康琦，刘港帅，张善英，潘永贵，史学群，张正科. 外源褪黑素处理对鲜切芒果贮藏品质的影响[J]. 食品科学, 2020, 41(21): 160-166.

LIU Shuaimin, HU Kangqi, LIU Gangshuai, ZHANG Shanying, PAN Yonggui, SHI Xuequn, ZHANG Zhengke. Effect of Exogenous Melatonin Treatment on Storage Quality of Fresh-Cut Mango[J]. FOOD SCIENCE, 2020, 41(21): 160-166.

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外源褪黑素处理对鲜切芒果贮藏品质的影响

Effect of Exogenous Melatonin Treatment on Storage Quality of Fresh-Cut Mango

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