热处理对黄皮果实贮藏效果和活性氧代谢的影响

以海南本地黄皮果实为试验材料,采用45℃、50℃、55℃和60℃热水对果实进行热处理,以不作热处理为对照,研究热处理对黄皮果实贮藏效果和活性氧代谢的影响。结果表明,50℃以上热处理能将果实贮藏期延长至21d,好果率在90%以上,且能明显抑制果实重量损失;热处理能使果实维持较高的可溶性固形物和总酸含量,55℃以下热处理能维持较高的固酸比;热处理果肉和果皮的MDA含量和PPO活性表现低于对照的趋势,SOD、POD和CAT活性表现高于对照的趋势,表明热处理能减轻果实活性氧自由基损伤和增强果实清除活性氧自由基的能力。热处理中以55℃热水最宜。

Influences of the Hot Treatments on the Storage Effects and the Reactive Oxygen Species Metabolism of Fruits of Clausena lansium

The influences of hot water treatment （45℃, 50℃, 55℃ and 60℃ ） the storage effects and the reactive oxygen species （ROS） metabolism of the fruits of Clausena lansium produced in Hainan Province were studied with four treatments of 45 ℃ ,50℃ ,55 ℃ and 60℃. The results elucidated that the hot treatments over 50℃ may elongate the storage period for 21 d, and the fine fruits ratio stand over 90%, thereby might obviously inhibite the loss of fruits weight. The fruits exposed to the hot treatments could keep higher TSS and TA. When the temperature below 55 ℃, higher TSS/TA could be investigated. MDA contents and PPO activities in flesh and peel became lower than that of the control. The activities of SOD, POD or CAT in flesh and peel of the hot treatments were higher than that of the control. Therefore, the hot treatments could mitigate the oxidative injures and strengthen the ROS scavenging abilities of fruits. The temperature of 55℃ demonstrated the optimal effect on fruit storage.