摘要
以红皮白肉火龙果果实为材料,研究其在5℃和15℃条件下贮藏过程中果肉的可溶性糖、可滴定酸、VC、可溶性蛋白质含量、淀粉酶活性及果皮的红色素、丙二醛(MDA)含量、多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性的变化。结果表明:15℃贮藏的火龙果果肉可溶性糖、可滴定酸、VC、可溶性蛋白质及果皮红色素含量整体呈下降趋势,5℃贮藏明显减少了这些品质指标损失。火龙果在15℃贮藏前期的果肉淀粉酶活性高于5℃。两种贮藏温度条件下果皮PPO和PAL活性增加,贮藏末期果皮出现小褐斑。与15℃贮藏相比,5℃贮藏延迟了火龙果果皮POD、SOD活性高峰的出现,使CAT保持较高活性,抑制了MDA含量增加,从而延缓了火龙果的衰老,使贮藏期延长20d。
Dynamic changes in fruit qualities and related enzyme activities of pitaya （Hylocereus undatus） stored at 15 or 5 ℃ for 50 d were studied. The results showed that the contents of total soluble sugar, titratable acid, vitamin C, protein in pulp and red pigment in pgel stored at 15 ℃ decreased during the whole storage period. During 5 ℃ storage, however, these parameters showed significantly reduced losses. Amylase activity in pulp stored at 15 ℃ was higher than in pulp stored at 5 ℃. The activities of polyphenol oxidase （PPO） and phenylalanine ammonia lyase （PAL） in peel increased with storage time at both temperatures and resulted in browning at the end of storage. The peaks of activity of peroxidase （POD） and superoxide disrnutase （SOD） were delayed and catalase （CAT） activity in peel was kept at a higher level when stored at 5 ℃, which suppressed the increase in malondialdehyde （MDA） content compared with fruits stored at 15 ℃. Therefore, lower temperature storage at 5 ℃ retarded fruit senescence and prolonged the storage life of pitaya by 20 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第12期336-340,共5页
Food Science
基金
广东省科技计划项目(2010B020305014)
广东省高等院校学科建设专项(2008-342)
关键词
火龙果
低温贮藏
品质
衰老
酶活性
pitaya
low temperature storage
quality
senescence： enzyme activity
