脱氢乙酸钠处理延缓荔枝采后褐变和增强抗氧化活性的作用

doi:10.7506/spkx1002-6630-20251020-124

食品科学 ›› 2026, Vol. 47 ›› Issue (7): 290-301.doi: 10.7506/spkx1002-6630-20251020-124

脱氢乙酸钠处理延缓荔枝采后褐变和增强抗氧化活性的作用

李宏亮，潘颖斌，陈景南，黄迪，韦凯文，曹熔，吴富旺

（1.佛山大学食品科学与工程学院，广东佛山 528225；2.佛山大学广东省食品智能制造重点实验室，广东佛山 528225）

出版日期:2026-04-15 发布日期:2026-05-08
基金资助:
国家自然科学基金青年科学基金项目（31701670）；广东省基础与应用基础研究基金项目（2024A1515140169）；国家级大学生创新创业训练计划项目（202411847034）

Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi

LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang

(1. School of Food Science and Engineering, Foshan University, Foshan 528225, China;2. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China)

Online:2026-04-15 Published:2026-05-08

摘要/Abstract

摘要： 为探究脱氢乙酸钠（sodium dehydroacetate，SD）对荔枝采后贮藏品质、褐变及抗氧化能力的调控作用，本研究以‘桂味’荔枝为材料，经0.5 g/L SD溶液处理后，于（25±1）℃条件下贮藏7 d，测定贮藏品质、褐变程度及相关抗氧化指标的变化。结果表明：0.5 g/L SD处理可显著维持荔枝采后贮藏品质，有效延缓果皮色度参数（L*、a*、b*值）的下降趋势，显著抑制贮藏后期腐烂率与果皮相对电导率上升（P＜0.05），并降低呼吸速率峰值，且显著减缓总可溶性固形物、可溶性糖和VC含量的下降；其次，0.5 g/L SD处理能有效抑制果皮褐变，贮藏7 d时褐变指数较对照组降低45.66%（P＜0.001），延缓总花色素苷的降解，并显著抑制多酚氧化酶、漆酶的活性；此外，0.5 g/L SD处理可显著增强荔枝抗氧化能力，抑制丙二醛、过氧化氢（H2O2）及超氧阴离子自由基等活性氧代谢产物的积累，在贮藏后期显著缓解总酚与类黄酮含量的下降（P＜0.05），且在整个贮藏期间超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶活性均高于对照组。综上，0.5 g/L SD处理可通过维持贮藏品质、抑制褐变进程及增强抗氧化能力，有效延缓采后荔枝衰老劣变，为荔枝采后保鲜技术的优化提供理论依据与实践参考。

关键词: 荔枝果实；脱氢乙酸钠；褐变；抗氧化；贮藏品质

Abstract: This study aimed to explore the regulatory effect of sodium dehydroacetate (SD) on the quality, browning, and antioxidant activity of litchi during postharvest storage. ‘Guiwei’ litchi fruits were treated with 0.5 g/L SD solution and subsequently stored at (25 ± 1) ℃ for 7 days. Changes in quality attributes, browning degree and antioxidant parameters were evaluated during the storage period. The results indicated that the 0.5 g/L SD treatment effectively maintained the postharvest quality of litchi, delayed the decrease in peel color parameters (L*, a*, and b* values), suppressed the increase in decay incidence and the relative electrical conductivity of the peel during the late storage stage (P < 0.05), lowered the respiratory peak, and significantly mitigated the decline in total soluble solid (TSS), soluble sugar and VC contents. Moreover, the SD treatment markedly inhibited pericarp browning, resulting in a 45.66% decrease in browning index after 7 days of storage compared with the control group (P < 0.001). This treatment also delayed the degradation of total anthocyanins and significantly inhibited the activities of polyphenol oxidase (PPO) and laccase (LAC). Furthermore, the 0.5 g/L SD treatment significantly enhanced the antioxidant capacity of litchi by inhibiting the accumulation of reactive oxygen species (ROS) metabolites such as malondialdehyde (MDA), hydrogen peroxide (H2O2) and superoxide anion radical. It also significantly alleviated the decrease in total phenols and flavonoids during the late storage stage (P < 0.05). Throughout the storage period, the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) remained consistently higher than those in the control group. In conclusion, the 0.5 g/L SD treatment effectively delays the postharvest senescence of litchi by preserving the storage quality, suppressing browning, and enhancing the antioxidant capacity. These findings provide a theoretical basis and practical reference for optimizing postharvest preservation techniques for litchi.

Key words: litchi fruit; sodium dehydroacetate; browning; antioxidation; storage quality

中图分类号:

TS255.3

李宏亮，潘颖斌，陈景南，黄迪，韦凯文，曹熔，吴富旺. 脱氢乙酸钠处理延缓荔枝采后褐变和增强抗氧化活性的作用[J]. 食品科学, 2026, 47(7): 290-301 https://doi.org/10.7506/spkx1002-6630-20251020-124

LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang. Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi[J]. FOOD SCIENCE, 2026, 47(7): 290-301 https://doi.org/10.7506/spkx1002-6630-20251020-124

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脱氢乙酸钠处理延缓荔枝采后褐变和增强抗氧化活性的作用

Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi

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