摘要
为探讨阿拉伯半乳聚糖(arabinogalactan,AG)浸泡处理对青脆李果实采后贮藏特性的影响以及以其对果实进行防腐保鲜处理的可行性,本实验对青脆李果实采后常温贮藏15 d内的果实色差、硬度、失重率、腐烂率、相对电导率、呼吸速率、乙烯生成速率、可滴定酸、可溶性固形物、抗坏血酸、总酚、类黄酮、游离氨基酸含量及其代谢相关基因表达量进行了测定。研究结果表明,5 g/L AG浸泡处理能够延缓青脆李果实采后转色和硬度的下降且其效果明显优于10 g/L AG浸泡处理;5 g/L AG浸泡处理能够降低青脆李果实采后呼吸速率和乙烯生成速率;5 g/L AG处理组果实抗坏血酸高于对照组果实,失重率和腐烂率显著低于对照组果实(P<0.05);5 g/L AG处理通过调控多种氨基酸代谢相关基因的表达量提升了青脆李果实中游离氨基酸的含量。5 g/L AG处理在青脆李采后防腐保鲜方面具有一定应用前景。
The experiment was conducted to investigate the effects of arabinogalactan(AG)immersion treatment on the postharvest storage characteristics of Qingcui plum and the feasibility of using it as a preservative treatment.In this experiment,the fruit color difference,firmness,weight loss,decay rate,relative conductivity,respiration rate,ethylene production rate,titratable acid,soluble solids,ascorbic acid,total phenols,flavonoids,free amino acids and their metabolism-related gene expression were measured in Qingcui plum fruits stored at room temperature for 15 d.The results showed that 5 g/L AG immersion treatment could delay the coloration process of plum fruit and the decline of fruit firmness and its effect was significantly better than that of 10 g/L AG immersion treatment,5 g/L AG immersion treatment could reduce the postharvest respiration rate and ethylene production rate,while the ascorbic acid content of 5 g/L AG-treated fruit was higher than that of control fruits,and the weight loss rate and decay rate of 5 g/L AG-treated fruit were significantly lower than that of control(P<0.05).Besides,5 g/L AG treatment could elevate the free amino acid content of Qingcui plum fruit by regulating the expression of diverse amino acid metabolism related genes.On the whole,5 g/L AG treatment has a promising application in the postharvest preservation of Qingcui plum.
作者
曾昌平
汪于波
李佳艳
曾凯芳
明建
邓丽莉
ZENG Changping;WANG Yubo;LI Jiayan;ZENG Kaifang;MING Jian;DENG Lili(College of Food Science,Southwest University,Chongqing 400700,China;Research Center of Food Storage&Logistics,Southwest University,Chongqing 400715,China)
出处
《食品工业科技》
CAS
北大核心
2023年第17期383-391,共9页
Science and Technology of Food Industry
基金
重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwt BX0027)
农产综函[2022]35号
西南大学大学生创新训练项目(X202210635276)。
关键词
青脆李
阿拉伯半乳聚糖
采后
衰老
品质
贮藏特性
Qingcui plum
arabinogalactan
postharvest
senescence
quality
storage characteristics
