低温贮藏期对芒果果实抗氧化能力和品质的影响

探明低温贮藏期对‘台农1号’芒果(Mangifera indica L．)果实病害、抗氧化水平以及果实品质的影响,以期为采后芒果果实的低温贮藏提供科学的理论依据。以广西百色地区的‘台农1号’芒果为试材,采用10 °低温贮藏果实,分别在贮藏期第0、5、10、15、20、25和30 d时,测定果实中抗氧化能力包括过氧化氢酶、超氧化物歧化酶、苯丙氨酸解氨酶、总抗氧化能力、多酚氧化酶、超氧阴离子、过氧化氢、丙二醛、总酚,和果实品质包括可溶性固形物、可滴定酸、维生素C,以及果实发病情况等指标。结果表明,贮藏期第15 d,芒果病害开始出现,而且,随贮藏期越长,果实腐烂率越高。贮藏前期(15d以前)果实中过氧化氢酶、超氧化物歧化酶、总抗氧化能力和总酚等维持了较高的含量；贮藏后期(20 d以后)果实组织中超氧化物歧化酶、总抗氧化能力和总酚含量显著降低,而丙二醛含量明显增加,同时,果实中可溶性固形物开始下降,可滴定酸含量进一步降低。综合以上结果表明,采用10 °低温贮藏‘台农1号’芒果果实,中短期(20d左右)为宜。

The Effects of Low Temperature Duration on Mango Fruit Antioxidant Capacity and Quality

Mango (Mangifera indica L. cv. ‘Tainong No. 1’) fruits harvested from Baise district in Guangxi Province were stored at low temperature (10 °) for 30 days. Samples of pulp tissues were collected at days 0, 5, 10, 15, 20, 25, and 30. Fruit antioxidant capacity including catalase, superoxide dismutase, phenylalnine ammonialyase, polyphenoloxidase, total antioxidant capacity, superoxide anion radical, hydrogen peroxide, malondialdehyde, total phenol, and fruit quality such as total soluble solids, titratable acidity, vitamin C, as well as fruit plant disease incidence were measured to investigate the effects of low temperature storage durations on fruit antioxidant capacity and quality, and further provide theoretical foundation for mango fruit low temperature storage. The results indicated that fruits began to show disease symptoms on day 15 of storage, and fruit decay rate gradually increased with the storage duration extension. The activities of catalase and superoxide dismutase, total antioxidant capacity and total phenol content in fruits were maintained the higher before 15 days storage. The superoxide dismutase activity, total antioxidant capacity and total phenol content were remarkably decreased, while the content of malondialdehyde was notably increased after 20 days storage. Meanwhile, the fruit total soluble solids began to descend, and the titratable acidity went further down. These results showed that optimum temperature was 10 °for short time storage (approximate 20 days) of ‘Tainong No. 1’ mango fruits.