【摘要】 为延长‘蜜橘’李果实的贮藏期，提高果实的商品价值和市场竞争力，将‘蜜橘’李果实在海藻酸钠寡糖（Alginate oligosaccharides,AOS）溶液中浸泡处理，研究了50、100、150 mg/L AOS对‘蜜橘’李果实贮藏品质和抗氧化酶活性的影响。结果表明：与对照组（蒸馏水浸泡处理）相比，100 mg/L AOS处理能有效延缓果实硬度的下降和失重率的上升，降低呼吸强度，使呼吸高峰推迟7 d；贮藏结束时，与对照组相比，相对电导率和丙二醛含量分别下降了16.25个百分点和33.08%，类黄酮含量上升了14.13%；抗氧化酶活性分析发现，AOS处理使果实的多酚氧化酶活性降低，过氧化物酶、过氧化氢酶及超氧化物歧化酶活性升高。综上，100 mg/L AOS处理能有效延缓贮藏期间‘蜜橘’李果实的品质劣变，提高其抗氧化活性。更多还原

【Abstract】 This study aimed to extend the storage period of ‘Satsuma’ plum fruits and improve the commercial value and market competitiveness of the fruits. The ‘Satsuma’ plum fruits were soaked in alginate oligosaccharides(AOS) solution, and the effects of 50, 100 and 150 mg/L AOS on the storage qualities and antioxidant enzyme activities were investigated. The results showed that compared with the control group(soaked in distilled water), 100 mg/L AOS could effectively delay the decline of fruit hardness and the increase of weight loss rates, reduce the respiration intensity, and postpone the respiration peak by 7 days. At the end of storage, compared with the control group, the relative conductivity and malondialdehyde content were decreased by 16.25 percentage points and 33.08%, respectively, and the flavonoid content was increased by 14.13%. Antioxidant enzyme activities analysis revealed that the polyphenol oxidase activity was decreased after AOS treatment, while the peroxidase, catalase and superoxide dismutase activities were increased. In conclusion, 100 mg/L AOS treatment could effectively delay the qualities deterioration and improve the antioxidant activities of ‘Satsuma’ plum fruits during storage.更多还原