摘要
为探讨一氧化氮(nitric oxide, NO)处理对猕猴桃果实的保鲜效果,以‘贵长’猕猴桃(Actinidia deliciosa‘Guichang’)为材料,测定了常温贮藏条件下NO处理对猕猴桃果实生理、食用品质和营养成分的影响。结果表明,NO处理不仅可以延缓果实硬度的下降,降低呼吸速率及失重率的上升,还能减缓可溶性固形物含量、固酸比、总酚含量的上升以及可滴定酸、类黄酮、花青素和Vc含量的下降,从而减缓猕猴桃果实的衰老,保持果肉组织中的水分和营养物质。该研究结果可为NO应用于猕猴桃果实贮藏保鲜提供理论依据。
In order to explore the effect of nitric oxide(NO) on the preservation of kiwifruit, Actinidia deliciosa ‘Guichang’,and the physiology, edible quality and nutritional composition of kiwifruit treated by NO were determined under room temperature.The results showed that NO treatment could not only delay the decrease of fruit firmness of ‘Guichang’ kiwifruit, reduce the respiration rate and increase of weight loss rate, but also slow down the increase of soluble solid content(SSC),SSC/TA,total phenolic content and the decline of titratable acids(TA),flavonoids, anthocyanin and Vc contents.Thus, the senescence of kiwifruit was inhibited, and the water and nutrients in the pulp tissue were maintained.The results of this study could provide a theoretical basis for the application of NO in the storage and preservation of kiwifruit.
作者
聂娇娇
彭俊森
万璇
黄世安
罗登灿
朱守亮
董晓庆
Nie Jiaojiao;Peng Junsen;Wan Xuan;Huang Shian;Luo Dengcan;Zhu Shouliang;Dong Xiaoqing(College of Agriculture,Guizhou University,Guiyang,Guizhou 550025,China;Fruit and Vegetable Work Station of Guizhou Province,Guiyang,Guizhou 550025,China)
出处
《山地农业生物学报》
2023年第2期23-28,共6页
Journal of Mountain Agriculture and Biology
基金
贵州省自然科学基金项目(黔科合基础20201Y122)
贵州大学大学生“SRT”项目(贵大SRT字2021250)
贵州省农业农村厅项目(黔农发2016153)。
关键词
一氧化氮
‘贵长’猕猴桃
保鲜
nitric oxide
Actinidia deliciosa‘Guichang’
preservation
