抗坏血酸对采后荔枝的保鲜效果

为探讨抗氧化剂对采后荔枝保鲜效果的影响,用50 mmol/L抗坏血酸(Ascorbic acid,AsA)+15 mmol/L柠檬酸分别浸泡桂味和怀枝荔枝果实5 min(AsA处理),以15 mmol/L柠檬酸浸泡为对照.浸泡后的荔枝分别于常温和6 ℃低温贮藏,结果表明,与对照相比,AsA处理降低桂味和怀枝荔枝果皮的PPO活性和相对电导率,提高果肉的SOD活性,并降低果肉的POD活性、H2O2和MDA含量,维持果肉较高的维生素C和谷胱甘肽含量,降低果实的腐烂率,无论是常温还是低温贮藏,AsA处理均能提高采后荔枝的保鲜效果,并且对桂味的保鲜效果比对怀枝好.

Enhanced preservation effects of Litchi chinensis fruits by ascorbic acid treatment during post harvest storage

To investigate effect of ascorbic acid(AsA) on antioxidation capacity and preservation of Litchi chinensis fruits,two kinds of Litchi chinensis fruits guiwei and huaizhi were immersed in ascorbic acid (50 mmol/L) and citric acid (15 mmol/L) solutions respectively for 5 min,and those immersed in citric acid (15 mmol/L) solution was taken as the control. The treated fruits were divided into two groups and stored at 6 ℃ and room temperature simultaneously to compare their physiological changes. Results showed that,compared to the control,AsA treatment can significantly increase the activity of SOD,and reduce the activities of PPO and POD,the relative electric leakage in pericarp,the contents of H2O2 and MDA,and the rotting rate in the two kinds of fruits. Moreover,a relatively higher contents of vitamin C and glutathione in fruit pulp was observable. It could be concluded that AsA could improve storability of two kinds of Litchi chinensis fruits at both low temperature and room temperature,however,the same content of AsA could produce a more effective preservation in fruits of Guiwei than that in Huaizhi.