酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响

doi:10.7506/spkx1002-6630-20210512-149

食品科学 ›› 2022, Vol. 43 ›› Issue (15): 185-190.doi: 10.7506/spkx1002-6630-20210512-149

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酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响

唐金艳，孙钧政，李美玲，谢慧琳，陈艺晖，林河通

（1.福建农林大学食品科学学院，福建福州 350002；2.福建农林大学农产品产后技术研究所，福建福州 350002；3.亚热带特色农产品采后生物学（福建农林大学）福建省高等学校重点实验室，福建福州 350002）

发布日期:2022-08-30
基金资助:
国家自然科学基金面上项目（32072272）；福建农林大学国际科技合作与交流项目（KXGH17006）

Effect of Acidic Electrolyzed Water on Reactive Oxygen Species Metabolism in Harvested Longan Fruits during Storage

TANG Jinyan, SUN Junzheng, LI Meiling, XIE Huilin, CHEN Yihui, LIN Hetong

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou 350002, China)

Published:2022-08-30

摘要/Abstract

摘要： 酸性电解水（acidic electrolyzed water，AEW）处理属于新型的果蔬采后保鲜方式。该实验探讨AEW处理对龙眼果实采后贮藏期间活性氧（reactive oxygen species，ROS）代谢的影响。结果表明：相比对照组，pH 2.5、有效氯质量浓度80 mg/L、氧化还原电位1 512 mV的AEW浸泡果实10 min能显著提高贮藏期间龙眼果肉抗氧化酶（抗坏血酸过氧化物酶、过氧化氢酶和超氧化物歧化酶）活性，保持较高水平的非酶抗氧化物质（如还原型谷胱甘肽和还原型抗坏血酸）含量，及较高的1,1-二苯基-2-三硝基苯肼自由基清除能力和还原力。此外，AEW处理可显著降低果肉超氧阴离子产生速率和过氧化氢含量（P＜0.05），从而有效抑制丙二醛含量的上升。据此推测，AEW处理增强龙眼果实的耐贮性可能与其提高采后贮藏期果肉的ROS清除能力紧密相关。

关键词: 龙眼果实；酸性电解水；耐贮性；品质；活性氧代谢

Abstract: Acidic electrolyzed water (AEW) is a novel agent that can be used for postharvest preservation of fruits and vegetables. The effect of AEW treatment on reactive oxygen species (ROS) metabolism in longan fruits during postharvest storage was investigated. The results showed that compared with the control (distilled water), soaking for 10 min in AEW with effective chlorine concentration of 80 mg/L and redox potential (ROP) of 1 512 mV at pH 2.5 significantly increased the activity of antioxidant enzymes (e.g. ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD)), and maintained a higher level of non-enzymatic antioxidant substances (e.g. glutathione and ascorbic acid) and higher levels of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power in longan pulp during storage. In addition, AEW treatment significantly reduced the production rate of superoxide anion (O2-·) and H2O2 content and consequently inhibited the increase in malondialdehyde (MDA) content in longan pulp. Therefore, it can be inferred that AEW can enhance the storability of longan fruits, which may be related to improved ROS scavenging capacity of longan pulp during postharvest storage.

Key words: longan fruit; acidic electrolyzed water; storability; quality; reactive oxygen species metabolism

中图分类号:

TS255.36

唐金艳，孙钧政，李美玲，谢慧琳，陈艺晖，林河通. 酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响[J]. 食品科学, 2022, 43(15): 185-190.

TANG Jinyan, SUN Junzheng, LI Meiling, XIE Huilin, CHEN Yihui, LIN Hetong. Effect of Acidic Electrolyzed Water on Reactive Oxygen Species Metabolism in Harvested Longan Fruits during Storage[J]. FOOD SCIENCE, 2022, 43(15): 185-190.

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酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响

Effect of Acidic Electrolyzed Water on Reactive Oxygen Species Metabolism in Harvested Longan Fruits during Storage

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