1-MCP浓度对‘清香’青皮核桃冷藏期间品质及抗氧化活性的影响
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摘要
为给青皮核桃的贮藏保鲜提供参考依据和技术支持,以‘清香’核桃为试材,分别以1、3和5μL/L的1-MCP对其采后鲜果进行熏蒸处理,就不同浓度的1-MCP处理对‘清香’青皮核桃在冷藏期间的品质及抗氧化活性的影响情况进行了试验研究。结果表明:低温贮藏60 d,浓度分别为3和5μL/L的1-MCP处理对青皮核桃的保鲜效果显著优于浓度为1μL/L的1-MCP处理和未以1-MCP熏蒸的对照处理;与对照处理相比,浓度分别为3和5μL/L的1-MCP处理的果皮转色指数分别降低了55.14%与75.06%,其腐烂率分别下降了92.11%和93.83%,其核桃仁中的总酚含量分别提高了65.3%和52.8%,其总黄酮含量分别提高了31.5%和24.25%,VE含量分别提高了59.97%和79.21%。浓度分别为3和5μL/L的1-MCP处理均可有效抑制青皮核桃的腐烂,均能促使核桃仁保持较好的品质,且此2个浓度处理间的差异不显著。综合考虑成本等因素认为,生产上可采用浓度为3μL/L的1-MCP对‘清香’青皮核桃进行贮藏保鲜处理。
In order to provide some references and technical supports for storage and preservation of green walnuts,‘Qingxiang' walnut was used as test material, and harvested fresh fruits were fumigated with 1-MCP at concentrations of 1,3 and 5 μL/L respectively. Effects of 1-MCP at different concentrations on quality and antioxidant activity of ‘Qingxiang'green walnut during cold storage were studied. The results showed that after storage at low temperature for 60 d, 3 and5 μL/L 1-MCP treatments significantly improved preservation effect of green walnuts than 1 μL/L 1-MCP treatment and control treatment of no fumigation. Compared with control treatment, 3 and 5 μL/L 1-MCP treatments reduced pericarp color conversion indexes by 55.14% and 75.06%, reduced rot rates by 92.11% and 93.83%, increased total phenol contents in walnut kernels by 65.3% and 52.8%, increased total flavone contents by 31.5% and 24.25%, and increased VE contents by 59.97% and 79.21%, respectively. The 3 and 5 μL/L 1-MCP treatments could effectively inhibit decay of green walnut and promote quality of walnut kernels, and there was no significant difference between the two treatments. Considering cost and other factors, 3 μL/L 1-MCP could be used to store and preserve ‘Qingxiang' green walnut.
In order to provide some references and technical supports for storage and preservation of green walnuts,‘Qingxiang' walnut was used as test material, and harvested fresh fruits were fumigated with 1-MCP at concentrations of 1,3 and 5 μL/L respectively. Effects of 1-MCP at different concentrations on quality and antioxidant activity of ‘Qingxiang'green walnut during cold storage were studied. The results showed that after storage at low temperature for 60 d, 3 and5 μL/L 1-MCP treatments significantly improved preservation effect of green walnuts than 1 μL/L 1-MCP treatment and control treatment of no fumigation. Compared with control treatment, 3 and 5 μL/L 1-MCP treatments reduced pericarp color conversion indexes by 55.14% and 75.06%, reduced rot rates by 92.11% and 93.83%, increased total phenol contents in walnut kernels by 65.3% and 52.8%, increased total flavone contents by 31.5% and 24.25%, and increased VE contents by 59.97% and 79.21%, respectively. The 3 and 5 μL/L 1-MCP treatments could effectively inhibit decay of green walnut and promote quality of walnut kernels, and there was no significant difference between the two treatments. Considering cost and other factors, 3 μL/L 1-MCP could be used to store and preserve ‘Qingxiang' green walnut.
引文
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[23]尚艳姣,夏永秀,田世平,等.鲜食和干食核桃采后低温贮藏过程中抗氧化能力的比较分析[J].保鲜与加工,2014,14(1):5-10.
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[25]郭刚军,胡小静,彭志东,等.不同压榨方式澳洲坚果油品质及抗氧化活性比较[J].食品科学,2018,39(13):125-132.
[26]虎云青,巩芳娥.熏蒸与气调袋对不同品种青贮核桃冷藏期核仁含水率的影响[J].经济林研究,2018,36(3):167-171.
[27]张亭,杜倩,李勇.核桃的营养成分及其保健功能的研究进展[J].中国食物与营养,2018,24(7):64-69.
[28]李大鹏,杨春燕,王文倩,等.不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响[J].食品科学,2013,34(12):317-321.
[29]孙雯,宋淑亚,罗仁仙,等.采收期对青皮核桃抗氧化特性及耐贮性的影响[J].食品科学,2014,35(10):290-296.
[30]李大鹏,王文倩,王晗琦,等.货架期与0℃下核桃营养功能成分与品质稳定性比较[J].中国食品学报,2013,13(10):231-238.
[31]曲清莉,杨晓颖,陈庆敏,等.1-MCP结合ClO2或NaHSO3处理对青皮核桃种仁脂肪氧化及抗氧化活性的影响[J].食品工业科技,2016,37(20):336-340.
[32]陈永浩,李俊,郭雪霞,等.核桃抗氧化作用研究进展[J].食品工业科技,2012,33(17):409-412,416.
[2]常君,任华东,姚小华,等.山核桃不同无性系脂肪酸及氨基酸组成分析[J].中南林业科技大学学报,2018,38(4):20-26.
[3]潘学军,张文娥,李琴琴,等.核桃感官和营养品质的主成分及聚类分析[J].食品科学,2013,34(8):195-198.
[4]董慧,鲁周民,马艳萍,等.辐照对核桃果实冷藏生理与品质的影响[J].食品科学,2016,37(20):228-233.
[5]杨忠强,李忠新,杨莉玲,等.核桃脱青皮技术及其装备研究[J].食品与机械,2013,29(6):121-124,142.
[6]李建,史根生,冀中锐,等.我国核桃发展空间与存在问题分析[J].农业科技通讯,2013(1):5-8.
[7]弓弼,蒋柳庆,马惠玲,等.采收期对青皮核桃果实冷藏与采后生理的影响[J].食品科学,2014,35(24):343-347.
[8]曹森,王瑞,赵成飞,等.青皮核桃采后生理及贮藏保鲜技术研究进展[J].保鲜与加工,2017,17(1):117-121.
[9]李勇鹏,潘莉,宁德鲁,等.不同处理核桃青果常温保鲜效果的比较[J].西部林业科学,2018,47(3):41-44,62.
[10]王进,蒋柳庆,马惠玲,等.ClO2和1-MCP对青皮核桃二步贮藏的效应[J].中国食品学报,2015,15(3):137-145.
[11]JIANGLQ,FENGW,LI F,etal.Effect of on emethylcyclopropene(1-MCP)and chlorine dioxide(ClO2)on preservation of green walnut fruit and kernel traits[J].Journal of food science and technology,2015,52(1):267-275.
[12]李江阔,刘畅,张鹏,等.不同浓度1-MCP处理对青皮核桃质地和品质的影响[J].食品与发酵工业,2014,40(9):198-203.
[13]郭园园,鲁晓翔,李江阔,等.1-MCP处理复合薄膜包装对青皮鲜核桃采后品质的影响[J].食品科学,2014,35(10):252-257.
[14]巩芳娥,虎云青,贾星宏.陇南主栽核桃品种青果低温贮藏下感官品质的变化[J].经济林研究,2018,36(4):59-63.
[15]王学喜,颉敏华,陈柏,等.保鲜剂处理对青皮核桃冷藏期感观质量的影响[J].甘肃农业科技,2017(8):4-9.
[16]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.
[17]雷昌贵,孟宇竹,刘蒙佳,等.食品中多酚类化合物测定方法研究进展[J].粮油食品科技,2007,15(4):61-63.
[18]蒋柳庆.青皮核桃的耐贮性及药剂保鲜效应研究[D].杨凌:西北农林科技大学,2013.
[19]徐宏化,程慧,王正加,等.美国山核桃总多酚与总黄酮含量及抗氧化活性[J].核农学报,2016,30(1):72-78.
[20]宋治军,赵锁劳.食品营养与安全分析检测技术[M].杨凌:西北农林科技大学出版社,2005.
[21]周樑波.贮藏条件及加工工艺对山核桃品质的影响[D].杭州:浙江农林大学,2018.
[22]马艳萍,刘兴华,袁德保,等.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1):370-374.
[23]尚艳姣,夏永秀,田世平,等.鲜食和干食核桃采后低温贮藏过程中抗氧化能力的比较分析[J].保鲜与加工,2014,14(1):5-10.
[24]孙媛,张平平,王志永,等.鲜干核桃的营养成分测定及品质评价[J].天津农学院学报,2014,21(3):21-24.
[25]郭刚军,胡小静,彭志东,等.不同压榨方式澳洲坚果油品质及抗氧化活性比较[J].食品科学,2018,39(13):125-132.
[26]虎云青,巩芳娥.熏蒸与气调袋对不同品种青贮核桃冷藏期核仁含水率的影响[J].经济林研究,2018,36(3):167-171.
[27]张亭,杜倩,李勇.核桃的营养成分及其保健功能的研究进展[J].中国食物与营养,2018,24(7):64-69.
[28]李大鹏,杨春燕,王文倩,等.不同包装条件对云南三台核桃抗氧化功能成分稳定性与品质的影响[J].食品科学,2013,34(12):317-321.
[29]孙雯,宋淑亚,罗仁仙,等.采收期对青皮核桃抗氧化特性及耐贮性的影响[J].食品科学,2014,35(10):290-296.
[30]李大鹏,王文倩,王晗琦,等.货架期与0℃下核桃营养功能成分与品质稳定性比较[J].中国食品学报,2013,13(10):231-238.
[31]曲清莉,杨晓颖,陈庆敏,等.1-MCP结合ClO2或NaHSO3处理对青皮核桃种仁脂肪氧化及抗氧化活性的影响[J].食品工业科技,2016,37(20):336-340.
[32]陈永浩,李俊,郭雪霞,等.核桃抗氧化作用研究进展[J].食品工业科技,2012,33(17):409-412,416.