近冰点贮藏对小白杏采后品质和抗氧化能力的影响
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摘要
以新疆杏的主栽品种小白杏为试材,研究了近冰点温度、0～1、4～6℃贮藏对小白杏抗氧化能力和贮藏品质的影响。结果表明:小白杏果实的生物结冰点为-2.3℃,确定近冰点贮藏温度为-1.5～-2.0℃,与0～1℃和4～6℃贮藏相比,近冰点贮藏可以有效抑制小白杏的呼吸强度和乙烯释放速率,降低果实腐烂率,抑制细胞膜透性的增加和减少丙二醛的积累,保持贮藏后期较高的总酚、总黄酮的含量和较强的抗氧化能力,保持较高的主要有机酸含量,近冰点贮藏84 d后的小白杏仍能保持较好的品质。因此,近冰点贮藏可以有效延长小白杏的采后贮藏期,提高贮藏品质,是一种有效的杏果实贮藏保鲜方法;本实验可为近冰点贮藏在杏贮藏保鲜中的应用提供参考。
The purpose of this work was to investigate the effect of near freezing temperature storage versus storage at 0–1 ℃ and 4–6 ℃ on the antioxidant activity and quality of postharvest Xiaobai apricot fruit. The results showed that the freezing point of the fruit was determined to be -2.3 ℃. Compared with two other storage temperatures, storage at near freezing temperature(-1.5 to-2.0 ℃) could effectively inhibit respiration rate and ethylene production rate and therefore reduce decay incidence of apricot fruit by suppressing accumulation of membrane permeability and malondialdehyde content. In addition, apricot fruit maintained higher antioxidant capacity and higher contents of total phenols and total?avonoids as well as higher contents of major organic acids at the later stage of near freezing temperature storage. Better fruit quality was maintained during 84 days of near freezing temperature storage. Therefore, near freezing temperature storage should be recommended for improving the storage quality and antioxidant capacity of postharvest apricots.
The purpose of this work was to investigate the effect of near freezing temperature storage versus storage at 0–1 ℃ and 4–6 ℃ on the antioxidant activity and quality of postharvest Xiaobai apricot fruit. The results showed that the freezing point of the fruit was determined to be -2.3 ℃. Compared with two other storage temperatures, storage at near freezing temperature(-1.5 to-2.0 ℃) could effectively inhibit respiration rate and ethylene production rate and therefore reduce decay incidence of apricot fruit by suppressing accumulation of membrane permeability and malondialdehyde content. In addition, apricot fruit maintained higher antioxidant capacity and higher contents of total phenols and total?avonoids as well as higher contents of major organic acids at the later stage of near freezing temperature storage. Better fruit quality was maintained during 84 days of near freezing temperature storage. Therefore, near freezing temperature storage should be recommended for improving the storage quality and antioxidant capacity of postharvest apricots.
引文
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[24]ZHAO H D,SHU C,FAN X G,et al.Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J].Scientia Horticulturae,2018,228:196-203.DOI:10.1016/j.scienta.2017.10.032.
[25]FAN Xinguang,XI Yu,ZHAO Handong,et al.Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J].Scientia Horticulturae,2018,231:1-10.DOI:10.1016/j.scienta.2017.12.015.
[26]SUN X H,XIONG J J,ZHU A D,et al.Sugars and organic acids changes in pericarp and endocarp tissues of pumelo fruit during postharvest storage[J].Scientia Horticulturae,2012,142(4):112-117.DOI:10.1016/j.scienta.2012.05.009.
[27]WANG J,LI L T,DAN Y.The correlation between freezing point and soluble solids of fruits[J].Journal of Food Engineering,2003,60(4):481-484.DOI:10.1016/S0260-8774(03)00081-5.
[28]ZHANG Y Z,LI P M,CHENG L L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh[J].Food Chemistry,2010,123(4):1013-1018.DOI:10.1016/j.foodchem.2010.05.053.
[29]ELFALLEH W,GUO L,HE S D,et al.Characteristics of cell wall structure of green bean during controlled freezing point storage[J].International Journal of Food Properties,2015,18(8):1756-1772.DOI:10.1080/10942912.2014.933437.
[30]LIU H,CAO J K,JIANG W B.Changes in phenolics and antioxidant property of peach fruit during ripening and responses to1-methylcyclopropene[J].Postharvest Biology&Technology,2015,108:111-118.DOI:10.1016/j.postharvbio.2015.06.012.
[2]江英,胡小松,刘琦,等.壳聚糖处理对采后梅杏贮藏品质的影响[J].农业工程学报,2010,26(增刊1):343-349.DOI:10.3969/j.issn.1002-6819.2010.z1.061.
[3]SHAO X L,LI Y F.Quality control of fresh sweet corn in controlled freezing-point storage[J].African Journal of Biotechnology,2011,10(65):14534-14542.DOI:10.5897/AJB10.1940.
[4]JING L,WANG Y Y,WANG R,et al.Effects of controlled freezingpoint storage on quality of fresh-cut broccoli[J].Advance Journal of Food Science and Technology,2016,12(6):317-325.DOI:10.19026/ajfst.12.2967.
[5]高雪,杨绍兰,王然,等.近冰温贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(8):140-146.DOI:10.16429/j.1009-7848.2013.08.043.
[6]于军香,郑亚琴,房克艳.壳聚糖涂膜结合冰温贮藏对蓝莓活性成分及抗氧化活性的影响[J].食品科学,2015,36(14):271-275.DOI:10.7506/spkx1002-6630-201514051.
[7]张鹏,李江阔,陈绍慧,等.1-MCP结合冰温贮藏磨盘柿的防褐保鲜效果[J].农业机械学报,2012,43(5):108-113.DOI:10.6041/j.issn.1000-1298.2012.05.019.
[8]宋秀香,鲁晓翔,陈绍慧,等.冰温结合纳他霉素对绿芦笋采后生理品质的影响[J].食品科学,2013,34(24):294-298.DOI:10.7506/spkx1002-6630-201324061.
[9]GUO L,MA Y,SUN D W,et al.Effects of controlled freezing-point storage at 0℃on quality of green bean as compared with cold and room-temperature storages[J].Journal of Food Engineering,2008,86(1):25-29.DOI:10.1016/j.jfoodeng.2007.09.005.
[10]朱璇,王英,李学文,等.茉莉酸甲酯处理对杏果实冷害及贮藏品质的影响[J].食品科技,2014,39(7):56-60.DOI:10.13684/j.cnki.spkj.2014.07.012.
[11]侯媛媛,朱璇,王英,等.水杨酸处理对杏果实冷害及活性氧代谢的影响[J].食品科学,2014,35(4):195-199.DOI:10.7506/spkx1002-6630-201404040.
[12]MA Lin,CAO Jiankang,XU Limin,et al.Effects of 1-methylcyclopropene in combination with chitosan oligosaccharides on post-harvest quality of aprium fruits[J].Scientia Horticulturae,2014,179:301-305.DOI:10.1016/j.scienta.2014.09.052.
[13]ZHOU R,LI Y F,YAN L P,et al.Effect of edible coatings on enzymes,cell-membrane integrity,and cell-wall constituents in relation to brittleness and firmness of huanghua pears(Pyrus pyrifolia Nakai,cv.Huanghua)during storage[J].Food Chemistry,2011,124(2):569-575.DOI:10.1016/j.foodchem.2010.06.075.
[14]ZHANG Zhengke,ZHU Qinggang,HU Meijiao,et al.Lowtemperature conditioning induces chilling tolerance in stored mango fruit[J].Food Chemistry,2017,219:76.DOI:10.1016/j.foodchem.2016.09.123.
[15]LIU Hui,CAO Jiankang JIANG Weibo.Evaluation and comparison of vitamin C,phenolic compounds,antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars[J].LWT-Food Science and Technology,2015,63(2):1042-1048.DOI:10.1016/j.lwt.2015.04.052.
[16]BAKAR M F A,MOHAMED M,RAHMAT A,et al.Phytochemicals and antioxidant activity of different parts of bambangan(Mangifera pajang)and tarap(Artocarpus odoratissimus)[J].Food Chemistry,2009,113(2):479-483.DOI:10.1016/j.foodchem.2008.07.081.
[17]WANG Z,CAO J K,JIANG W B.Changes in sugar metabolism caused by exogenous oxalic acid related to chilling tolerance of apricot fruit[J].Postharvest Biology&Technology,2016,114:10-16.DOI:10.1016/j.postharvbio.2015.11.015.
[18]BRANDWILLIAMS W,CUVELIER M E,BERSET C.Use of a free radical method to evaluate antioxidant activity[J].LWT-Food Science and Technology,1995,28(1):25-30.DOI:10.1016/S0023-6438(95)80008-5.
[19]APAK R,Gü?LüK,?ZYüREK M,et al.Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E,using their cupric ion reducing capability in the presence of neocuproine:CUPRAC method[J].Journal of Agricultural and Food Chemistry,2004,52(26):7970-7981.DOI:10.1021/jf048741x.
[20]WEI M X,WU Y M,CHEN D Z,et al.Changes of free radicals and digestive enzymes in saliva in cases with deficiency in spleen-yin syndrome[J].Journal of Biomedical Research,2010,24(3):250-255.DOI:10.1016/S1674-8301(10)60035-8.
[21]MIKULIC-PETKOVSEK M,IVANCIC A,SCHMITZER V,et al.Comparison of major taste compounds and antioxidative properties of fruits and flowers of different Sambucus species and interspecific hybrids[J].Food Chemistry,2016,200(11):134-140.DOI:10.1016/j.foodchem.2016.01.044.
[22]程曦,王英,许禄鼎,等.模拟运输振动胁迫对赛买提杏果品质的影响[J].食品工业科技,2015,36(14):340-344;349.DOI:10.13386/j.issn1002-0306.2015.14.061.
[23]林本芳,鲁晓翔,李江阔,等.低温驯化结合冰温贮藏对西兰花品质的影响[J].食品科学,2012,33(20):299-303.
[24]ZHAO H D,SHU C,FAN X G,et al.Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J].Scientia Horticulturae,2018,228:196-203.DOI:10.1016/j.scienta.2017.10.032.
[25]FAN Xinguang,XI Yu,ZHAO Handong,et al.Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J].Scientia Horticulturae,2018,231:1-10.DOI:10.1016/j.scienta.2017.12.015.
[26]SUN X H,XIONG J J,ZHU A D,et al.Sugars and organic acids changes in pericarp and endocarp tissues of pumelo fruit during postharvest storage[J].Scientia Horticulturae,2012,142(4):112-117.DOI:10.1016/j.scienta.2012.05.009.
[27]WANG J,LI L T,DAN Y.The correlation between freezing point and soluble solids of fruits[J].Journal of Food Engineering,2003,60(4):481-484.DOI:10.1016/S0260-8774(03)00081-5.
[28]ZHANG Y Z,LI P M,CHENG L L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh[J].Food Chemistry,2010,123(4):1013-1018.DOI:10.1016/j.foodchem.2010.05.053.
[29]ELFALLEH W,GUO L,HE S D,et al.Characteristics of cell wall structure of green bean during controlled freezing point storage[J].International Journal of Food Properties,2015,18(8):1756-1772.DOI:10.1080/10942912.2014.933437.
[30]LIU H,CAO J K,JIANG W B.Changes in phenolics and antioxidant property of peach fruit during ripening and responses to1-methylcyclopropene[J].Postharvest Biology&Technology,2015,108:111-118.DOI:10.1016/j.postharvbio.2015.06.012.