短期厌氧处理对鲜切菠萝蜜在冷藏期间品质的影响

目的]研究短期厌氧处理对鲜切菠萝蜜在低温贮藏期品质的影响。方法]以鲜切菠萝蜜为试验材料,在纯氮(N2)中分别放置0(对照)、6、12、18和24 h,然后于低温保藏,以期确定最佳的处理时间并初步探讨短期厌氧处理的作用机理。结果]试验表明,12 h厌氧预处理有效抑制了鲜切菠萝蜜褐变发生和病原菌的生长,将鲜切菠萝蜜的贮藏期由4.0 d延长到8.8 d,显著延长了其冷藏寿命,保持了较高的可溶性固形物、可滴定酸和VC含量。同时,该处理减缓了鲜切菠萝蜜细胞膜透性增加,保持了果肉组织细胞膜系统的完整性。另外,短期厌氧预处理维持了鲜切菠萝蜜组织内酚类物质水平,抑制了PPO活性,从而抑制了冷藏鲜切菠萝蜜的褐变。结论]12 h的厌氧预处理是一种减缓冷藏鲜切菠萝蜜品质劣变和延长冷藏寿命的有效措施。

Effects of Short-term Anaerobic Pretreatment on Quality of Fresh-cut Jactfruit during Cold Storage

Objective] To study effects of short-term anoxia pretreatment on fruit quality of fresh-cut jacffruit. Method] Fresh-cut jactfruit being exposed to N2 for 0, 6, 12, 18 and 24 h was used to investigate the effects of short-term anaerobic pretreatment on fruit quality during cold storage, determinate the appropriate pretreatment time, and understand mechanism of quality maintenance of fresh-cut jactfruit by anoxia treatment. Result] The results indicated that exposure of fresh-cut jacffruit to N2 gas for 12 h significantly reduced the surface browning and inhibited the disease development. The shelf life of N2-pretreated fruit at low temperature was extended from 4 to 8.8 days, compared with the control （non-treatment）. The short-term anaerobic pretreatment significantly prolonged the shelf life of and maintained higher the total titratable acidity, vitamin C and total soluble solid content of fresh-cut jactfruit. Short-term anaerobic pretreatment delayed the increase in the membrane permeability and maintained relatively membrane integrity of fresh-cut jactfruit during cold storage. Furthermore, the treatment maintained a higher content of total phenolic compounds and induced PPO activity in comparison with the control. Conclusion] The 12 h anoxia pretreatment can be used to prevent quality deterioration of the cold-stored fresh-cut jacffruit and extend shelf-half of cold storage.