摘要
为探讨黄皮冷藏后货架期间的品质变化,研究热水和程序降温处理对(3±0.5)℃冷藏10 d后"大鸡心"黄皮果实货架期(25℃)2 d品质的影响。结果表明,与对照相比,热水和程序降温处理均可延缓果实失重率和果皮褐变指数的上升,减缓Vc的降解,抑制丙二醛(Malonaldehyde,MDA)含量升高,维持较高的超氧化物歧化酶(Superoxidedismutase,SOD)、过氧化物酶(Peroxidase,POD)和过氧化氢酶(Catalase,CAT)活性,和较低的多酚氧化酶(Polyphenol oxidase,PPO)活性;同时维持较高的总酚含量和抗氧化活性,延缓果实采后衰老,减轻黄皮果实褐变和延长货架期。其中程序降温处理Ⅱ(LTC Ⅱ;8℃/4 d)效果最显著,程序降温处理Ⅰ(LTC Ⅰ;12℃/4d)次之,50℃热水处理(50℃/30 s)再次之,55℃热水处理(55℃/30 s)效果最差。
To investigate the quality changes of wampee fruit during shelf life, postharvest hot and low temperature conditioning treatment on 2-day shelf life after 10-days storage at(3±0.5)℃ were studied.The results showed that compared with the control, hot water treatments and low temperature conditioning delayed the increase of fruit weight loss and browning index, inhibited the decreasing of Vc, maintained lower levels of malondialdehyde(MDA) content, higher activities of superoxide dismutase(SOD),peroxidase(POD) and catalase(CAT) activity, and lower activity of polyphenol oxidase(PPO). Moreover,the high total phenol content and antioxidant activity were maintained.It was suggested that the hot water and low temperature conditioning treatments inhibiting the ripening and senescence, alleviating browning and extending the shelf life of wampee fruits. In conclusion, low temperature conditioning Ⅱ(LTC Ⅱ;8 ℃/4 d) treatment exhibited the most effect, successively followed by low temperature conditioning Ⅰ( LTC Ⅰ;12℃/4 d), hot water treatment 50 ℃ and 55 ℃.
作者
常文俊
陈露
林晓凯
李雯
曾教科
CHANG Wenjun;CHEN Lu;LIN Xiaokai;LI Wen;ZENG Jiaoke(Institute of Tropical Agriculture and Forestry, Hainan University, Haikou 570228)
出处
《食品科技》
CAS
北大核心
2019年第3期33-38,共6页
Food Science and Technology
基金
海南省自然科学基金项目(20163039)
海南大学科研启动基金项目(KYQD(ZR)1838)
关键词
热处理
程序降温
黄皮果实
货架期
hot treatment
low temperature conditioning
wampee fruit
shelf life
