| 脱落酸处理对采后‘黄冠’梨品质及果皮褐变的影响 |
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| 引用本文： | 刘 佩,王 璇,王庆国,刘同信,徐欣欣.脱落酸处理对采后‘黄冠’梨品质及果皮褐变的影响[J].农学学报,2017,7(2):84-90. |
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| 作者姓名： | 刘 佩 王 璇 王庆国 刘同信 徐欣欣 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东泰安,271018;2. 山东营养源食品科技有限公司,山东济南,251400 |
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| 基金项目： | 山东省2014 年度农业重大应用技术创新课题“安全保鲜剂的创制”；“十二五”国家科技支撑计划课题“果蔬绿色化学保鲜剂的研发” (2015BAD16B03)子课题“生鲜农产品绿色防腐与安全保鲜技术研发与应用”(2015BAD16B00)。 |
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| 摘 要： | 为解决‘黄冠’梨采后低温储藏过程中果皮褐变的问题,开发控制果皮褐变的稳定的、简单易行的新技术,采用5μg/L的脱落酸(ABA)浸泡处理‘黄冠’梨,探讨采后ABA预处理对梨果皮细胞抗氧化防护体系、低温贮藏期间果皮褐变、果实品质的影响。结果表明,与对照(未经ABA处理)相比,ABA预处理显著降低了‘黄冠’梨果皮褐变率、抑制了果皮酚类物质尤其是单体儿茶素的消耗和PPO酶的活性,不同程度地提高了POD酶、APX酶以及果皮自由基清除能力,降低了MDA含量,能够保持较高的果实硬度、可滴定酸、糖酸比、可溶性固形物含量,并且食用感官综合品质在储藏和货架期间均优于对照。研究表明,采后‘黄冠’梨经ABA预处理,可以诱导性地增强果皮抗氧化防护体系,抑制PPO酶活和酚类物质消耗而降低低温储藏过程中果皮褐变的发生。
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| 关 键 词： | ‘黄冠’梨 脱落酸 果皮褐变 多酚 感官品质 |
| 收稿时间： | 2016/9/18 0:00:00 |
| 修稿时间： | 2016/11/14 0:00:00 |
Effects of ABA Treatment on Postharvest Quality and Skin Browning of 'Huangguan' Pear |
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| Liu Pei,Wang Xuan,Wang Qingguo,Liu Tongxin,Xu Xinxin.Effects of ABA Treatment on Postharvest Quality and Skin Browning of 'Huangguan' Pear[J].Journal of Agriculture,2017,7(2):84-90. |
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| Authors: | Liu Pei Wang Xuan Wang Qingguo Liu Tongxin Xu Xinxin |
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| Abstract: | To solve the skin browning problem of ' Huangguan' pear usually occurred during long-term storage and to develop a new technique with stable effect and simple operation on inhibiting skin browning,treatment of 5 μg/L ABA dip was applied to post-harvested 'Huangguan' pear fruits.The results showed that compared with control (without ABA treatment),treatment of ABA reduced the skin browning spot index markedly,decreased polyphenol content especially catechin content and PPO activity,increased POD,APX activity and DPPH clearance ratio,maintained higher firmness,titratable acid (TA),acid-sugar ratio,total soluble solid (TSS),and ensured better sensory quality during storage and shelf life.Above all,treatment of ABA could reduce skin browning of 'Huangguan' pear during the long-term storage through inducing antioxidant defense of pear skin and inhibiting PPO activity and phenol content reducing. |
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| Keywords: | 'Huangguan' Pear ABA Skin Browning Polyphenol Sensory Quality |
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