不同贮藏温度对软枣猕猴桃采后生理品质及抗氧化性的影响
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摘要
为了探究贮藏温度对软枣猕猴桃采后生理品质及抗氧化酶活性的影响,分别将软枣猕猴桃置于0、5和10℃下贮藏,测定其在贮藏过程中的相关指标。结果表明,与5和10℃相比,0℃贮藏显著抑制了软枣猕猴桃的褐变以及呼吸强度,保持了较高的果实硬度、维生素C(Vc)、谷胱甘肽(glutathione,GSH)和类黄酮含量,抑制了相对电导率、丙二醛(MDA)含量、过氧化物酶(POD)和多酚氧化酶(PPO)活性的增加,同时,保持了较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和谷胱甘肽还原酶(GR)活性。0℃条件下软枣猕猴桃没有发生冷害,该贮藏温度最有利于保持软枣猕猴桃的采后生理品质。
This study aimed to discuss the effects of different storage temperatures on postharvest physiological quality and antioxidant enzyme activities of Actinidia arguta. Actinidia arguta was stored at 0,5 and 10 ℃,respectively,and relevant indicators during storage were determined. The results showed that compared against fruits stored at 5 and 10 ℃,Actinidia arguta stored at 0 ℃ significantly inhibited the browning rate and respiration intensity,and the fruits maintained higher firmness and contents of vitamin C,glutathione,and flavonoids. In addition,stored at 0℃ inhibited increases in relative conductivity,malondialdehyde content,peroxidase and polyphenol oxidase activities. Besides,0 ℃ greatly maintained relatively high activities of superoxide dismutase,catalase,and glutathione reductase. In conclusion,stored at 0 ℃ can maintain a good quality of post-harvest Actinidia arguta.
This study aimed to discuss the effects of different storage temperatures on postharvest physiological quality and antioxidant enzyme activities of Actinidia arguta. Actinidia arguta was stored at 0,5 and 10 ℃,respectively,and relevant indicators during storage were determined. The results showed that compared against fruits stored at 5 and 10 ℃,Actinidia arguta stored at 0 ℃ significantly inhibited the browning rate and respiration intensity,and the fruits maintained higher firmness and contents of vitamin C,glutathione,and flavonoids. In addition,stored at 0℃ inhibited increases in relative conductivity,malondialdehyde content,peroxidase and polyphenol oxidase activities. Besides,0 ℃ greatly maintained relatively high activities of superoxide dismutase,catalase,and glutathione reductase. In conclusion,stored at 0 ℃ can maintain a good quality of post-harvest Actinidia arguta.
引文
[1] KIMA N,KIM H J,CHUN J,et al. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit(Actinidia arguta)puree at different storage temperatures[J]. LWT-Food Science and Technology,2018,89:535-541.
[2] KIM J K,BEPPU K,KATAOKA I. Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan[J]. Scientia Horticulturae,2009,120(4):551-554.
[3] KIM A N,KIM H J,CHUN J,et al. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit(Actinidia arguta)puree at different storage temperatures[J]. LWT-Food Science and Technology,2018,89:535-541.
[4] KRUPA T,LATOCHA P,LIWI'NSKA A. Changes of physicochemical quality,phenolics and vitamin C content in hardy kiwifruit(Actinidia arguta,and its hybrid)during storage[J]. Scientia Horticulturae,2011,130(2):410-417.
[5] LATOCHA P,KRUPA T,JANKOWSKI P,et al. Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit(Actinidia arguta,and its hybrid)after cold storage under normal versus controlled atmosphere[J]. Postharvest Biology and Technology,2014,88(1):21-33.
[6] GWANPUA S G,JABBAR A,ZHAO M,et al. Investigating the potential of dual temperature storage as a postharvest management practice to mitigate chilling injury in kiwifruit[J]. International Journal of Refrigeration,2018,86:62-72.
[7] JOSJ F B D S,ANDRADE N J D,RAMOS A M,et al.Decontamination by ultrasound application in fresh fruits and vegetables[J]. Food Control,2014,45(1):36-50.
[8] ZHAO H D,LIU B L,ZHANG W L,et al. Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage[J]. Postharvest Biology and Technology,2019,147:113-122.
[9] FAN X G,XI Y,ZHAOH D,et al. Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J]. Scientia Horticulturae,2018,231:1-10.
[10] ZHAOH D,SHU C,FAN X G,et al. Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J]. Scientia Horticulturae,2018,228:196-203.
[11] PALOU E,LPEZ-MALO A,BARBOSA-CNOVAS G V,et al. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree[J].Journal of Food Science,1999,64(1):42-45.
[12]高俊凤.植物生理学实验技术[M].西安:世界图书出版公司,2000.
[13] WANG Y,XU F,FENG X,et al. Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors[J]. Food Chemistry,2015,173:405-413.
[14] LIM Y J,EOM S H. Kiwifruit cultivar ‘Halla gold’functional component changes during preharvest fruit maturation and postharvest storage[J]. Scientia Horticulturae,2018,234:134-139.
[15]姜爱丽,胡文忠,田密霞,等.水杨酸处理对采后番茄果实后熟衰老的影响[J].食品与发酵工业,2009,35(5):205-209.
[16] ADAY M S. Application of electrolyzed water for improving postharvest quality of mushroom[J]. LWT-Food Science and Technology,2016,68:44-51.
[17] PONGPRASERT N,SEKOZAWA Y,SUGAYA S,et al.A novel postharvest UV-C treatment to reduce chilling injury(membrane damage,browning and chlorophyll degradation)in banana peel[J]. Scientia Horticulturae,2011,130(1):73-77.
[18] WANG Q,DING T,ZUO J,et al. Amelioration of postharvest chilling injury in sweet pepper by glycine betaine[J]. Postharvest Biology and Technology,2016,112:114-120.
[19] HU H,LI P X,WANG Y N,et al. Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit[J]. Food Chemistry,2014,156:100-109.
[20]朱广廉,钟诲文.植物生理学实验[M].北京:北京大学出版社. 1990:37-39.
[21] SHI J,ZUO J,ZHOU F,et al. Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant(Solanum melongena,L.)fruit[J].Postharvest Biology and Technology,2018,141:33-38.
[22] RICHARDSON A C,BOLDINGH H L,MCATEE P A,et al. Fruit development of the diploid kiwifruit,Actinidia chinensis'Hort16A'[J]. Bmc Plant Biology,2011,11(1):182-182.
[23] MITTLER R. Oxidative stress,antioxidants and stress tolerance[J]. Trends in Plant Science,2002,7(9):405-410.
[24] KHKNEN M P,HOPIA A I,VUORELA H J,et al.Antioxidant activity of plant extracts containing phenolic compounds[J]. Journal of Agricultural&Food Chemistry,1999,47(10):3 954-3 962.
[25] RICEEVANS C A,MILLER N J,BOLWELL P G,et al.The relative antioxidant activities of plant-derived polyphenolic flavonoids[J]. Free Radical Research Communications,1996,22(4):375-383.
[26] MITTLER R. Oxidative stress,antioxidants and stress tolerance.[J]. Trends in Plant Science,2002,7(9):405-410.
[27]田世平,罗云波,王贵禧.园艺产品采后生物学基础[M].北京:科学出版社,2011:12.
[28] GAO H,ZHANG Z K,CHAI H K,et al. Melatonin treatment delays postharvest senescence and regulates reactive oxygen species metabolism in peach fruit[J]. Postharvest Biology and Technology,2016,118:103-110.
[29] HARAKOTR B,SURIHARN B,TANGWONGCHAI R,et al. Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages[J]. Journal of Functional Foods,2014,9(1):109-118.
[30] TOMSBARBERAN F A,ESPIN J C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables[J]. Journal of the Science of Food&Agriculture,2010,81(9):853-876.
[31] YANG Z,CAO S,SU X,et al. Respiratory activity and mitochondrial membrane associated with fruit senescence in postharvest peaches in response to UV-C treatment[J].Food Chemistry,2014,161(161):16-21.
[32] FRANCISCOB F, PALOMA S, MNIKA V, et al.Effects of a pretreatment with nitric oxide on peach(Prunus persica L.)storage at room temperature[J]. European Food Research and Technology,2008,227(6):1 599-1 611.
[33] GILL S S,TUTEJA N. Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants[J]. Plant Physiology and Biochemistry,2010,48(12):909-930.
[34] RICHARDFORGET F C,GAUILLARD F A. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by combinations of pear(Pyrus communis cv. Williams)polyphenol oxidase and peroxidase:a possible involvement of peroxidase in enzymatic browning[J]. Journal of Agriculture and Food Chemistry,1997,45(7):2 472-2 476.
[35] SALTVEIT M E. The three responses of plant tissue to wounding[J]. Acta Horticulturae,2016(1141):13-20.
[36] WANG Y X,ZHOU F H,ZUO J H,et al. Pre-storage treatment of mechanically-injured green pepper(Capsicum annuim L.)fruit with putrescine reduces adverse physiological responses[J]. Postharvest Biology and Technology,2018,145:239-246.
[2] KIM J K,BEPPU K,KATAOKA I. Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan[J]. Scientia Horticulturae,2009,120(4):551-554.
[3] KIM A N,KIM H J,CHUN J,et al. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit(Actinidia arguta)puree at different storage temperatures[J]. LWT-Food Science and Technology,2018,89:535-541.
[4] KRUPA T,LATOCHA P,LIWI'NSKA A. Changes of physicochemical quality,phenolics and vitamin C content in hardy kiwifruit(Actinidia arguta,and its hybrid)during storage[J]. Scientia Horticulturae,2011,130(2):410-417.
[5] LATOCHA P,KRUPA T,JANKOWSKI P,et al. Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit(Actinidia arguta,and its hybrid)after cold storage under normal versus controlled atmosphere[J]. Postharvest Biology and Technology,2014,88(1):21-33.
[6] GWANPUA S G,JABBAR A,ZHAO M,et al. Investigating the potential of dual temperature storage as a postharvest management practice to mitigate chilling injury in kiwifruit[J]. International Journal of Refrigeration,2018,86:62-72.
[7] JOSJ F B D S,ANDRADE N J D,RAMOS A M,et al.Decontamination by ultrasound application in fresh fruits and vegetables[J]. Food Control,2014,45(1):36-50.
[8] ZHAO H D,LIU B L,ZHANG W L,et al. Enhancement of quality and antioxidant metabolism of sweet cherry fruit by near-freezing temperature storage[J]. Postharvest Biology and Technology,2019,147:113-122.
[9] FAN X G,XI Y,ZHAOH D,et al. Improving fresh apricot(Prunus armeniaca L.)quality and antioxidant capacity by storage at near freezing temperature[J]. Scientia Horticulturae,2018,231:1-10.
[10] ZHAOH D,SHU C,FAN X G,et al. Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J]. Scientia Horticulturae,2018,228:196-203.
[11] PALOU E,LPEZ-MALO A,BARBOSA-CNOVAS G V,et al. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree[J].Journal of Food Science,1999,64(1):42-45.
[12]高俊凤.植物生理学实验技术[M].西安:世界图书出版公司,2000.
[13] WANG Y,XU F,FENG X,et al. Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors[J]. Food Chemistry,2015,173:405-413.
[14] LIM Y J,EOM S H. Kiwifruit cultivar ‘Halla gold’functional component changes during preharvest fruit maturation and postharvest storage[J]. Scientia Horticulturae,2018,234:134-139.
[15]姜爱丽,胡文忠,田密霞,等.水杨酸处理对采后番茄果实后熟衰老的影响[J].食品与发酵工业,2009,35(5):205-209.
[16] ADAY M S. Application of electrolyzed water for improving postharvest quality of mushroom[J]. LWT-Food Science and Technology,2016,68:44-51.
[17] PONGPRASERT N,SEKOZAWA Y,SUGAYA S,et al.A novel postharvest UV-C treatment to reduce chilling injury(membrane damage,browning and chlorophyll degradation)in banana peel[J]. Scientia Horticulturae,2011,130(1):73-77.
[18] WANG Q,DING T,ZUO J,et al. Amelioration of postharvest chilling injury in sweet pepper by glycine betaine[J]. Postharvest Biology and Technology,2016,112:114-120.
[19] HU H,LI P X,WANG Y N,et al. Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit[J]. Food Chemistry,2014,156:100-109.
[20]朱广廉,钟诲文.植物生理学实验[M].北京:北京大学出版社. 1990:37-39.
[21] SHI J,ZUO J,ZHOU F,et al. Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant(Solanum melongena,L.)fruit[J].Postharvest Biology and Technology,2018,141:33-38.
[22] RICHARDSON A C,BOLDINGH H L,MCATEE P A,et al. Fruit development of the diploid kiwifruit,Actinidia chinensis'Hort16A'[J]. Bmc Plant Biology,2011,11(1):182-182.
[23] MITTLER R. Oxidative stress,antioxidants and stress tolerance[J]. Trends in Plant Science,2002,7(9):405-410.
[24] KHKNEN M P,HOPIA A I,VUORELA H J,et al.Antioxidant activity of plant extracts containing phenolic compounds[J]. Journal of Agricultural&Food Chemistry,1999,47(10):3 954-3 962.
[25] RICEEVANS C A,MILLER N J,BOLWELL P G,et al.The relative antioxidant activities of plant-derived polyphenolic flavonoids[J]. Free Radical Research Communications,1996,22(4):375-383.
[26] MITTLER R. Oxidative stress,antioxidants and stress tolerance.[J]. Trends in Plant Science,2002,7(9):405-410.
[27]田世平,罗云波,王贵禧.园艺产品采后生物学基础[M].北京:科学出版社,2011:12.
[28] GAO H,ZHANG Z K,CHAI H K,et al. Melatonin treatment delays postharvest senescence and regulates reactive oxygen species metabolism in peach fruit[J]. Postharvest Biology and Technology,2016,118:103-110.
[29] HARAKOTR B,SURIHARN B,TANGWONGCHAI R,et al. Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages[J]. Journal of Functional Foods,2014,9(1):109-118.
[30] TOMSBARBERAN F A,ESPIN J C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables[J]. Journal of the Science of Food&Agriculture,2010,81(9):853-876.
[31] YANG Z,CAO S,SU X,et al. Respiratory activity and mitochondrial membrane associated with fruit senescence in postharvest peaches in response to UV-C treatment[J].Food Chemistry,2014,161(161):16-21.
[32] FRANCISCOB F, PALOMA S, MNIKA V, et al.Effects of a pretreatment with nitric oxide on peach(Prunus persica L.)storage at room temperature[J]. European Food Research and Technology,2008,227(6):1 599-1 611.
[33] GILL S S,TUTEJA N. Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants[J]. Plant Physiology and Biochemistry,2010,48(12):909-930.
[34] RICHARDFORGET F C,GAUILLARD F A. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by combinations of pear(Pyrus communis cv. Williams)polyphenol oxidase and peroxidase:a possible involvement of peroxidase in enzymatic browning[J]. Journal of Agriculture and Food Chemistry,1997,45(7):2 472-2 476.
[35] SALTVEIT M E. The three responses of plant tissue to wounding[J]. Acta Horticulturae,2016(1141):13-20.
[36] WANG Y X,ZHOU F H,ZUO J H,et al. Pre-storage treatment of mechanically-injured green pepper(Capsicum annuim L.)fruit with putrescine reduces adverse physiological responses[J]. Postharvest Biology and Technology,2018,145:239-246.