摘要
以甜樱桃为材料,研究1 mmol/L草酸(OA)、1 mmol/L水杨酸(SA)、1 mmol/L茉莉酸甲酯(MeJA)、30 mmol/L β-氨基丁酸(BABA)和30 mmol/L γ-氨基丁酸(GABA)结合冷水(0℃)处理对其冷藏过程中生理病害发生、贮藏品质及相关生化指标的影响。结果表明:0℃贮藏4周后,与对照组相比草酸(OA)、水杨酸(SA)、茉莉酸甲酯(MeJA)、β-氨基丁酸(BABA)以及γ-氨基丁酸(GABA)处理均能抑制果实腐烂、果梗褐变以及果面凹陷斑的发生,降低膜质过氧化产物丙二醛(MDA)积累,提高果实抗氧化活性。从贮藏品质变化上,相比对照组OA和MeJA处理能提高贮藏过程中果实硬度。除SA造成果实直径减小外,MeJA、BABA和GABA处理的果实均维持了稳定的果实直径。OA、BABA和GABA处理可延缓可溶性固形物含量(SSC)减少。贮藏2周后,OA、SA、MeJA、BABA和GABA处理保持了较高的可滴定酸(TA)含量。通过对比这5种次生代谢物结合冷水处理效果可知,1 mmol/L OA结合冷水处理最适合作为甜樱桃采后保鲜处理方式应用于果实清洗消毒环节。
This study investigated that the effects of 1 mmol/L oxalic acid(OA),1 mmol/L salicylic acid(SA),1 mmol/L methyl jasmonate(MeJA),30 mmol/Lβ-aminobutyric acid(BABA)and 30 mmol/Lγ-aminobutyric acid(GABA)combined with hydrocooling water(0℃)on physiological disorders,quality attributes and related biochemical compounds of sweet cherry during cold storage.Results showed that,after 4 weeks of storage,all treatments retarded decay,stem browning,and surface pitting,reduced the accumulation of malondialdehyde(MDA),and increased antioxidant capacity compared to the control fruit.As the effects on fruit quality,OA and MeJA treatments increased fruit firmness in storage compared with the control fruit.Except SA induced the decrease of fruit diameter,MeJA,BABA,and GABA treatments maintained the stable fruit diameter.OA,BABA,and GABA treatments delayed the loss in soluble solids content(SSC).After 2 weeks of storage,OA,SA,MeJA,BABA,and GABA treatments maintained higher titratable acidity(TA).Overall,according to the results of five secondary metabolites,1 mmol/L OA combined with hydrocooling water showed the most effective postharvest technology of sweet cherry during fruit cleaning and disinfection processes.
作者
李小娟
支欢欢
董宇
LI Xiao-juan;ZHI Huan-huan;DONG Yu(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Department of Horticulture,Oregon State University,Hood River 97031,USA)
出处
《食品工业科技》
CAS
北大核心
2019年第7期237-242,共6页
Science and Technology of Food Industry
基金
国家自然基金项目(31501539)
郑州轻工业学院博士科研启动基金项目(2014BSJJ027
2014BSJJ028)
关键词
甜樱桃
次生代谢物
冷水
果实品质
生理病害
sweet cherry
secondary metabolites
hydrocooling water
fruit quality
physiological disorders
