酸性电解水对采后龙眼果实贮藏期间活性氧代谢的影响

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。该文探讨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：相比于对照，AEW处理能显著提高贮藏期间龙眼果肉ROS抗氧化酶活性（如抗坏血酸过氧化物酶、过氧化氢酶和超氧化物歧化酶），保持较高的非酶抗氧化物质（如还原型谷胱甘肽和抗坏血酸含量），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H2O2含量，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: AEW (acidic electrolyzed water, AEW) treatment is an advanced method for postharvest fresh-keeping. The effects of AEW treatment on reactive oxygen species (ROS) metabolism of longan fruit during postharvest storage were investigated. The results showed that compared with the control, AEW treatment could significantly increase the activity of antioxidant enzymes (e.g. ascorbate peroxidase, catalase, and superoxide dismutase), and maintain a high level of non-enzymatic antioxidant substances (e.g. glutathione and ascorbic acid content), and keep higher levels of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and reducing power of longan pulp during storage. In addition, AEW treatment could significantly reduce the production rate of O2-. and H2O2 content, thus effectively inhibited the increase of malondialdehyde content of longan pulp. Therefore, it can be inferred that AEW could enhance the storability of longan fruit, which may be related to the improvement of reactive oxygen species scavenging capacity of longan pulp during postharvest storage.

Key words: longan fruit, acid electrolyzed water, storability, quality, reactive oxygen species metabolism

中图分类号:

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, 0, (): 0-0.

Jun-Zheng Sun Yi-Hui CHEN. Effect of Acid Electrolyzed Water on Reactive Oxygen Species Metabolism of Harvested Longan Fruit during Storage[J]. FOOD SCIENCE, 0, (): 0-0.

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