气调贮藏对壶瓶枣果实细胞壁和角质层成分及品质的影响

 【目的】研究气调贮藏对壶瓶枣果实细胞壁和角质层成分及其品质的影响，以阐释角质层在果实贮藏保鲜中的作用，并为壶瓶枣采后贮藏保鲜提供依据。【方法】将壶瓶枣果实分别置于低温(-1±1)℃]和气调10% O2 +0% CO2，(-1±1)℃]下贮藏，定期取样研究其软化率、硬度、可溶性固形物和滴定酸含量，并用傅里叶变换红外光谱法检测果肉细胞壁和果皮角质层的成分变化。【结果】与普通冷藏相比，在整个贮藏期间气调贮藏能够更好地保持壶瓶枣果实硬度、可溶性固形物含量和滴定酸水平，显著降低软化发生率。此外，气调贮藏能够保持果肉细胞壁物质中高含量的酯化果胶和木质素等酚类物质以及角质层中低含量的长链脂肪类物质。【结论】气调贮藏可能通过调节壶瓶枣果实角质层的代谢、果肉细胞分解代谢和细胞壁代谢等途径来延长贮藏保鲜期。

Effects of Controlled Atmosphere on Cell Wall and Cuticle Composition and Quality of Jujube Fruit (cv. Huping)

【Objective】 The effects of controlled atmosphere (CA) on cell wall and cuticle composition and quality of jujube fruit (cv. Huping) were investigated, and the potential role of cuticle in fruit storability was elucidated in this paper, which could provide a theoretical basis for fruit storage. 【Method】 Jujube fruits were stored at (-1±1) ℃ in air and CA with 10% O2 plus 0% CO2, respectively. The softening rate, firmness, total soluble solids (TSS) and titratable acidity (TA) of fruits were assayed, the composition of flesh cell wall materials (CWM) and cuticle layer were determined using Fourier transform infrared spectroscopy. 【Result】 Compared with low temperature storage in air, CA with 10% O2 plus 0%CO2 significantly reduced softening rate and maintained fruit firmness, TSS and TA content during the whole storage periods. Moreover, relatively more esterified pectins and lignin-like phenols in the flesh CWM and less linear long-chain aliphatic compounds in cuticle layer were found in the fruits stored in CA condition. 【Conclusion】 CA may reduce the softening rate of jujube fruit and extend its storage life by regulating the metabolic pathway of cuticle layer along with that of flesh cell wall and catabolism in fruit.