摘要
针对鲜食梨枣成熟后贮藏期短,商品性会随贮藏期延长而降低等问题,以太谷梨枣为试材,采用低聚壳聚糖-电生功能水溶液、电生功能水溶液和低聚壳聚糖水溶液3种处理方式进行涂膜保鲜研究。通过对梨枣的呼吸强度、硬度、咀嚼性、失重率、细胞膜透性,以及可溶性固形物含量、可滴定酸含量、维生素C含量、黄酮含量、丙二醛含量和过氧化氢酶活性的测试,探究3种处理对梨枣品质及相关酶活性的影响。结果表明,在贮藏50d后,与对照组相比,低聚壳聚糖-电生功能水溶液失重率降低40.5%,可溶性固形物含量高7%、过氧化氢酶峰值高87.95%。3种处理均可不同程度地降低果实失重率,保持较高的果实硬度和可溶性固形物含量,明显推迟呼吸高峰的到来并抑制丙二醛积累,活性细胞膜透性更低。同时抑制可滴定酸含量、维生素C含量、黄酮含量和过氧化氢酶活性的下降,差异显著(P<0.05),其中低聚壳聚糖-电生功能水溶液处理对保持果实贮藏品质、延缓果实衰老及延长货架期最有利。
In view of problems such as short storage period after ripening of fresh food pear jujube and commodity would decrease with longer storage period,the test was conducted using Taogu pear jujube as test material,and three treatments including oligochitosan-electrogenerated functional aqueous solution,electrogenerated functional aqueous solution,and oligochitosan aqueous solution were used for coating film preservation.Respiratory strength,hardness,chewability,weight loss,cell membrane permeability,soluble solid content,titratable acid content,vitamin C content,flavonoid content,malondialdehyde content,and catalase activity of the pear jujubes were tested in order to investigate effects of three treatments on quality of pear jujubes and related enzyme activities.Results showed that,oligochitosan electrofunctional aqueous solution reduced weight loss by 40.5%compared with control group after 50 days of storage.Soluble solids were 7%higher and catalase peak was 87.95%higher.All three treatments could reduce fruit rot rate,mass loss rate to different degrees,maintain higher fruit firmness and TSS content,obviously postpone arrival of respiratory peak and suppress malondialdehyde accumulation with lower membrane permeability of active cells.Meanwhile,decline of titratable acid content,vitamin C content,flavonoid content and catalase activity were significantly different(P<0.05),among which aqueous oligochitosan electro function treatment was the most beneficial for maintaining fruit storage quality,delaying fruit senescence and prolonging shelf life.
作者
辛镇忠
郭河麟
王连
王诗瑶
王翔
王愈
XIN Zhenzhong;GUO Hein;WANG Lian;WANG Shiyao;WANG Xiang;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong Shanxi 030800,China;Jinzhong National Agricultural Hi-tech Industries Demonstration Zone,Jinzhong Shanxi 030800,China)
出处
《农业工程》
2023年第3期72-80,共9页
AGRICULTURAL ENGINEERING
基金
晋中国家农高区食品科学与工程教授、博士工作站资助项目(JZNGQBSGZZ003)。
关键词
涂膜保鲜
太谷梨枣
电生功能水
低聚壳聚糖
coating film preservation
Taigu pear jujube
electrolyzed water
oligochitosan
