【作者】 徐龙； 郜海燕； 陈杭君； 房祥军； 葛林梅；

【Author】 Xu Long;Gao Haiyan;Chen Hangjun;Fang Xiangjun;Ge Linmei;Food Science Institute,Zhejiang Academy of Agricultural Science,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;College of Chemistry and Life Sciences,Zhejiang Normal University;

【机构】 浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室； 浙江师范大学化学与生命科学学院；

【摘要】 试验以"赫尔"黑莓为材料,研究了AITC和香芹酚处理对黑莓果实的品质及抗氧化的影响。果实在4℃下预冷后,分别采用AITC和香芹酚熏蒸处理,然后放入5℃贮藏18d。AITC和香芹酚能减少果实腐烂的发生。延缓果实硬度、TSS和TA的下降速度,保持果实的品质,其中AITC处理效果优于香芹酚。香芹酚处理提高了总酚和花青素等抗氧化物质含量,增强苯丙氨酸解氨酶（PAL）、超氧化物歧化酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）等抗氧化酶活性,从而提高果实的抗氧化作用,减少活性氧积累和病原真菌的侵害,保持果实品质。AITC处理则无法提高果实的抗氧化作用,但过氧化氢（H₂O₂）和超氧阴离子（O₂-·）生成量显著增加,同时DPPH清除率低于对照组,AITC可能通过一定的自由基积累抑制病菌生长,来降低果实腐烂。结果表明AITC和香芹酚均可有效延缓黑莓果实的品质劣变。但对抗氧化的影响出现明显差异。更多还原

【Abstract】 Experiments were conducted to investigate the effects of AITC and Carvacrol on storage quality and antioxidant activity of harvested ’ Hull’ blackberry.After the precool under 4 ℃,blackberry fruit was treated with AITC and Carvacrol,respectively,and stored at 5 °C for 18 d.AITC and Carvacrol reduced decay of fruit,delayed decline of fruit firmness,TSS and TA,and maintained the quality of the fruit.Bsides,AITC showed more efficiency than Carvacrol.Carvacrol increased the content of total phenol and anthocyanin,enhanced the PAL,SOD,POD,CAT activities,improved the antioxidant activity of the fruit,reduced the accumulation of reactive oxygen species（ROS） and pathogenic fungus,thereby,maintained the quality of fruit.However,AITC treatment did not improve the antioxidant activity of the fruit,but AITC increased the H₂O₂content and 0^2- · radicals’ generation significantly,higher than untreated fruit in blackberries.The DPPH radical scavenging capacity in AITC treatment was also lower than those in the control.It is possible that AITC might have directly interfered the growth of fungi by accumulating ROS and higher free radical activities,resulting in less fruit decay.The results indicated that both AITC and Carvacrol may be useful to maintain postharvest quality of blackberry fruit,whereas the influence on antioxidant activity was obviously different.更多还原