关键词: 杨梅, 乙醇处理, 腐烂, 品质, 抗氧化活性

Abstract: In order to understand the effect of different dosages of ethanol fumigation on the decay, quality and antioxidant activity of Chinese bayberry cultivar Wumei, the fruit was fumigated by different dosages of ethanol at 20 ℃ for 3 h and then stored at 1 ℃ for 8 d. Ethanol fumigation at 500μL/L had the most significant inhibitory effect on decay rate and total aerobic count during the storage period, the loss of total soluble solids and titratable acidity was reduced, and high firmness and VC content was maintained. Moreover, the reduction of total phenolics and anthocyanins contents was distinctly inhibited, the biosynthesis of individual phenolic compounds such as quercetin-3-O-rutinoside and myricetin, as well as the major anthocyanin cyanidin-3-glucoside was induced, and the decrease of DPPH free radical scavenging capacity and reducing power was also inhibited, suggesting the maintenance of high antioxidant activity for Chinese bayberry. These results demonstrate that ethanol fumigation has a promising application prospect in the fresh-keeping of Chinese bayberry.

Key words: Chinese bayberry, ethanol fumigation, fruit decay, quality, antioxidant activity