Late-mature peaches (Prunus persica L. Batsch, cv. Dongxuemi) were stored in air, modification atmosphere (MA) and controlled atmospheres (CA) at 1℃ to investigate enzymatic activities, flesh browning, quality attrib...Late-mature peaches (Prunus persica L. Batsch, cv. Dongxuemi) were stored in air, modification atmosphere (MA) and controlled atmospheres (CA) at 1℃ to investigate enzymatic activities, flesh browning, quality attributes and fruit storability during storage periods. Peaches stored in CA conditions showed significant lower activities of polyphenol oxidase (PPO) and peroxidase (POD) compared to that kept in MA and in air during the early period of storage. CA treatments indicated a better result in maintaining fruit firmness, color and titratable acidity than MA and control treatments. But there was no significant difference in vitamin C and total soluble solids of peaches stored in CA, MA and air. Increasing PPO activity obviously stimulated flesh browning. Peach fruits stored in CA conditions showed a lower activity of POD and higher firmness in the early period of storage. The peaches stored in 5%CO2 + 5%O2 and 10%CO2 + 5%O2 for 92 days had a good quality without any off-flavor. The results indicated CA conditions obviously inhibited the enzymatic browning, delayed senescence and maintained quality of late-mature peaches.展开更多
能量在果蔬保鲜及衰老过程中起着至关重要的作用,为研究O2/CO2气调对西兰花能量代谢及保鲜效果的影响,本实验以自然空气为对照(CK),研究体积分数20%O2+80%CO2、50%O2+50%CO2、80%O2+20%CO2气调环境对西兰花10℃贮藏过程中pH值和丙酮酸...能量在果蔬保鲜及衰老过程中起着至关重要的作用,为研究O2/CO2气调对西兰花能量代谢及保鲜效果的影响,本实验以自然空气为对照(CK),研究体积分数20%O2+80%CO2、50%O2+50%CO2、80%O2+20%CO2气调环境对西兰花10℃贮藏过程中pH值和丙酮酸脱氢酶(pyruvate dehydrogenase,PDH)、琥珀酸脱氢酶(succinate dehydrogenase,SDH)和细胞色素c氧化酶(cytochrome c oxidase,CCO)活力及能荷水平、色调(H值)、VC含量和水分质量分数的影响。结果表明:与50%O2+50%CO2处理组相比,过高比例的CO2(20%O2+80%CO2)处理可引起西兰花pH值的明显降低,进而造成PDH、SDH和CCO活力的下降和能荷水平的降低,最终造成贮藏期间西兰花VC含量、色调和水分质量分数的下降;过高比例的O2(80%O2+20%CO2)处理虽在贮藏前期提高了PDH、SDH和CCO活力,但在后期迅速下降,不利于建立平稳而持续的能量供应体系。适宜的O2/CO2气调如50%O2+50%CO2则可调节西兰花体内pH值和呼吸关键酶活力,建立持续稳定的能量供应体系并很好地维持西兰花贮藏品质。相关性分析表明,能荷水平与西兰花VC含量、色调和水分质量分数具有很高的正相关性,相关系数最高达0.996,因此,能荷变化可作为判断西兰花贮藏条件优劣的衡量指标。展开更多
文摘Late-mature peaches (Prunus persica L. Batsch, cv. Dongxuemi) were stored in air, modification atmosphere (MA) and controlled atmospheres (CA) at 1℃ to investigate enzymatic activities, flesh browning, quality attributes and fruit storability during storage periods. Peaches stored in CA conditions showed significant lower activities of polyphenol oxidase (PPO) and peroxidase (POD) compared to that kept in MA and in air during the early period of storage. CA treatments indicated a better result in maintaining fruit firmness, color and titratable acidity than MA and control treatments. But there was no significant difference in vitamin C and total soluble solids of peaches stored in CA, MA and air. Increasing PPO activity obviously stimulated flesh browning. Peach fruits stored in CA conditions showed a lower activity of POD and higher firmness in the early period of storage. The peaches stored in 5%CO2 + 5%O2 and 10%CO2 + 5%O2 for 92 days had a good quality without any off-flavor. The results indicated CA conditions obviously inhibited the enzymatic browning, delayed senescence and maintained quality of late-mature peaches.
文摘能量在果蔬保鲜及衰老过程中起着至关重要的作用,为研究O2/CO2气调对西兰花能量代谢及保鲜效果的影响,本实验以自然空气为对照(CK),研究体积分数20%O2+80%CO2、50%O2+50%CO2、80%O2+20%CO2气调环境对西兰花10℃贮藏过程中pH值和丙酮酸脱氢酶(pyruvate dehydrogenase,PDH)、琥珀酸脱氢酶(succinate dehydrogenase,SDH)和细胞色素c氧化酶(cytochrome c oxidase,CCO)活力及能荷水平、色调(H值)、VC含量和水分质量分数的影响。结果表明:与50%O2+50%CO2处理组相比,过高比例的CO2(20%O2+80%CO2)处理可引起西兰花pH值的明显降低,进而造成PDH、SDH和CCO活力的下降和能荷水平的降低,最终造成贮藏期间西兰花VC含量、色调和水分质量分数的下降;过高比例的O2(80%O2+20%CO2)处理虽在贮藏前期提高了PDH、SDH和CCO活力,但在后期迅速下降,不利于建立平稳而持续的能量供应体系。适宜的O2/CO2气调如50%O2+50%CO2则可调节西兰花体内pH值和呼吸关键酶活力,建立持续稳定的能量供应体系并很好地维持西兰花贮藏品质。相关性分析表明,能荷水平与西兰花VC含量、色调和水分质量分数具有很高的正相关性,相关系数最高达0.996,因此,能荷变化可作为判断西兰花贮藏条件优劣的衡量指标。
