【摘要】 以冬枣(Zizylphus vulgaris)为试材,研究了45℃热水浸果6 min、45℃2%CaCl2溶液浸果6 min、45℃2%CaCl2溶液浸果6 min后再经过2 kJ/m2短波紫外线照射3种预处理方式对冬枣在0℃贮藏期间,其抗氧化活性和PAL、MDA、细胞膜透性、硬度、转红指数和腐烂指数等与衰老相关生理生化指标的影响。结果表明:在0℃贮藏条件下,热水结合2%CaCl2的处理与CK和其他处理相比能更好地抑制MDA含量和细胞膜透性的增加,并延缓果实硬度的下降,有效抑制腐烂的发生。贮藏至75d,热水结合2%CaCl2处理的MDA含量和细胞膜透性与CK相比分别降低了30.2%和12.4%,且硬度比CK提高了32%。所有处理均可提高PAL的活性,但热水结合2%CaCl2处理后再经过2 kJ/m2紫外照射的冬枣,处理效果最好,在75 d时PAL的活性比CK提高了24.4%。热处理能够有效的减少冬枣的腐烂,以45℃2%CaCl2溶液处理最好,但热处理的冬枣果实转红指数明显高于CK。更多还原

【Abstract】 The antioxidant activity,PAL,MDA,membrane permeability,fruit firmness,red color index and rotting index of Jujube(Zizylphus vulgaris fruit were studied.The fruit was stored at 0℃ after 3 different treatment: 6 min 45℃ hot water,6 min 45℃ 2% CaCl2 solution,6 min 45℃ 2% CaCl2 solution dipping then 2kJ/m2 UV-C irradiation.The results indicated that treatment with 45℃ 2% CaCl2 solution for 6 min can better inhibit MDA and cell membrane permeability,slowed down the decline of firmness,thus inhibited the fruit decay.MDA content and membrane permeability in fruit treated with 45℃ 2% CaCl2 solution after 75d storage were lower by 30.2% and 12.4% compared with other method,while fruit firmness was 32% higher.All of the treatments increased the activity of PAL.However,treatment with 2kJ/m2 UV-C irradiation after 45℃ 2% CaCl2 solution dipping for 6 min showed the best effect with an activity level of PAL 24.4% higher.In general,hot treatment can effectively reduce the decay of jujube,especially 45℃ 2% CaCl2 solution.While the red color index was significantly higher.更多还原