摘要
以草莓为材料,研究不同浓度茉莉酸甲酯溶液浸泡对全熟草莓和八成熟草莓可溶性固形物、可滴定酸、维生素C含量、抗坏血酸过氧化物酶活性、多酚氧化酶活性5个理化指标的影响,以及同一浓度茉莉酸甲酯溶液对不同成熟度草莓品质的影响。研究结果表明,浓度为150μL/L的茉莉酸甲酯溶液浸泡不仅可以有效的减缓全熟草莓中可溶性固形物、可滴定酸以及维生素C含量的流失,而且还减缓抗坏血酸过氧化物酶活性和多酚氧化酶活性上升速度,延缓其褐变,衰老。八成熟草莓中可溶性固形物、可滴定酸以及维生素C含量都是先上升后下降,抗坏血酸过氧化物酶以及多酚氧化酶活性都在上升,其中150μL/L处理组与对照组相比贮藏效果最好,衰老速度,褐变速度最慢。而茉莉酸甲酯溶液处理的草莓其抗坏血酸过氧化物酶和多酚氧化酶活性与草莓的成熟度没有关系。综上所述,浓度为150μL/L的茉莉酸甲酯溶液处理草莓更有利于草酶贮藏保鲜。
In this study,strawberries were used as experimental materials to study the effects of different concentration of methyl jasmonate solution immersion on five physical and chemical indicators,including soluble solids,titratable acid,vitamin C content,ascorbic acid peroxidase activity,polyphenol oxidase activity,and the effects of the same concentration of methyl jasmonate solution immersion on the quality of strawberries with different maturity. The results showed that immersion of methyl jasmonate solution at 150 μL/L could not only effectively slow down the loss of soluble solids,titratable acids and vitamin C content in ripe strawberries,but also slow down the increase of ascorbic acid peroxidase activity and polyphenol oxidase activity,and delay their browning and aging. The contents of total soluble solid,titratable acid and vitamin C in eighty percent ripe strawberries increased first and then decreased. The activities of ascorbic acid peroxidase and polyphenol oxidase increased. Among them,150 μL/L treatment group had the best storage effect,the aging rate and the browning rate were the slowest compared with the control group. The activities of ascorbic acid peroxidase and polyphenol oxidase in strawberry soaked in methyl jasmonate solution had no relationship with the maturity of strawberry. To sum up,soaking strawberries in methyl jasmonate solution with 150 μL/L concentration was more conducive to strawberry storage and preservation by strawberry enzymes.
作者
闫艳华
YAN Yan-hua(Department of Life Sciences,LUliang University,LUliang 033000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第10期62-68,206,共8页
Food Research and Development
关键词
草莓
茉莉酸甲酯
浓度
全熟
八成熟
strawberry
methyl jasmonate
concentration
fully ripe
eighty percent ripe
