节点文献
1-MCP对黄花梨冷藏品质和抗氧化特性的影响
Influence of 1-MCP treatment on the quality and antioxidative properties in cold stored ‘huanghua’ pear fruit
【摘要】 为探讨1-MCP处理对黄花梨冷藏品质及氧化还原水平的作用,黄花梨果实采后先经1μL/L的1-MCP处理12h,再在1℃下贮藏120d,随后20℃存放7d,监测果实硬度、可溶性固形物、失重率、电导率、丙二醛(MDA)含量、超氧阴离子(O-2·)生成速率、可溶性蛋白含量和抗氧化酶活性的变化。结果显示,1-MCP处理可显著抑制果实可溶性蛋白分解,提高超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性,促进过氧化氢酶(CAT)活性下降,降低MDA含量和O-2·生成速率,同时可延缓失重率和电导率上升,保持果实硬度,抑制可溶性固形物含量上升。本研究表明,贮前1-MCP处理可延缓黄花梨果实的衰老变质,其作用与较高的抗氧化水平有关。
【Abstract】 Postharvest ‘Huanghua’ pear fruit was treated with 1μL/L 1-MCP for 12h,and then stored at 1℃ for 120d followed by ripening at 20℃ for 7d. Fruit firmness,soluble solid content,weight loss rate,electrolyte leakage,MDA content,superoxide anion radical(O-2·)production rate,soluble protein content and activity of antioxidative enzymes were determined to investigate the effect of 1-MCP treatment on the quality and antioxidative levels in fruit. Results showed that fruit firmness,soluble protein content,and activities of SOD,POD in 1-MCP treated fruit were higher than control fruit,while soluble solid content,weight loss rate,electrolyte leakage,MDA content and O-2· production rate,CAT activity were lower. These results indicated that 1-MCP treatment improved quality of ‘Huanghua’ pear after storage,which might be related to the enhancement of activities of antioxidative enzymes and the reduction of active oxygen accumulation.
【Key words】 Huanghua pear; 1-MCP treatment; cold storage; senescence; antioxidative activity;
- 【文献出处】 食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2012年21期
- 【分类号】TS255.4
- 【被引频次】12
- 【下载频次】199