超声波协同钙浸渍对冬枣品质特性的影响
|
摘要
探究超声波协同钙浸渍处理对采后冬枣品质特性[硬度、可溶性固形物(soluble solids content,SSC)、可滴定酸(titratable acid,TA)、失重率]、果胶含量[水溶性果胶(water soluble pectin,WSP)、螯合性果胶(chelating soluble pectin,CSP)、碱溶性果胶(sodium carbonate-soluble pectin,SSP)]及酶活性[多聚半乳糖醛酸酶(polygalacturonic acid,PG)、果胶甲酯酶(pectin methylesterase,PME)]。结果表明,超声波协同钙浸渍处理能够显著抑制冬枣果实冷藏过程中硬度、SSC和TA含量的降低,减小果实失重率并抑制PG和PME的酶活性,提高采后冬枣贮藏期间品质特性,并延缓其果实细胞壁多糖的降解,可作为采后冬枣保鲜的有效手段。
To explore the quality characteristics of postharvest winter jujube by ultrasonic synergistic calcium immersion treatment [hardness,soluble solids content(SSC),titratable acid(TA),weight loss rate)],pectin content [(water soluble pectin,WSP),chelating soluble pectin(CSP),sodium carbonate-soluble pectin(SSP)],and enzymatic activity [polygalacturonic acid(PG)and pectin methylesterase(PME)].The results showed that ultrasonic synergistic calcium immersion treatment could significantly inhibit the decrease of hardness,SSC and TA content in winter jujube fruits during cold storage,reduce the weight loss rate of fruits and inhibit the activity of PG and PME,improve the quality characteristics of postharvest winter jujube during storage,and delay degradation of fruit cell wall polysaccharides.It could be used as a means to preserve fresh winter dates.
To explore the quality characteristics of postharvest winter jujube by ultrasonic synergistic calcium immersion treatment [hardness,soluble solids content(SSC),titratable acid(TA),weight loss rate)],pectin content [(water soluble pectin,WSP),chelating soluble pectin(CSP),sodium carbonate-soluble pectin(SSP)],and enzymatic activity [polygalacturonic acid(PG)and pectin methylesterase(PME)].The results showed that ultrasonic synergistic calcium immersion treatment could significantly inhibit the decrease of hardness,SSC and TA content in winter jujube fruits during cold storage,reduce the weight loss rate of fruits and inhibit the activity of PG and PME,improve the quality characteristics of postharvest winter jujube during storage,and delay degradation of fruit cell wall polysaccharides.It could be used as a means to preserve fresh winter dates.
引文
[1]霍玉芹,刘福春.冬枣贮藏保鲜方法[J].现代农村科技,2015(19):69-70
[2]Yang X Z,Dai L Q,Wang X,et al.Effects of Pre-cooling Combined with Different Circulation Methods on Quality of Dongzao Jujube during Shelf-life[J].China Fruit Vegetable,2016,24(7):117
[3]报告者.2016-2021年冬枣行业深度调查及发展前景研究报告[R/OL].[2018-6-10].https://wenku.baidu.com/view/aa49921c0242a8956aece44f.html
[4]郝晶,王静,李璟琦,等.冬枣果实采后病害及保鲜技术研究进展[J].陕西农业科学,2017,63(1):75-78
[5]李萍.超声波结合钙处理对桃、柿果实采后生理及品质的影响[D].乌鲁木齐:新疆农业大学,2007:13
[6]赵树南,张丽芬,陈复生,等.超声波技术在采后果蔬贮藏保鲜中的应用研究[J].食品工业,2016(11):249-253
[7]Chen Z,Zhu C.Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit(Prunus salicina L.)[J].Postharvest Biology&Technology,2011,61(2):117-123
[8]王红娟.涂膜调控采后果实品质与细胞壁多糖骨架的研究[D].郑州:河南工业大学,2012:16
[9]Wang D W,Xiang Y J.Influence of Calcium Treatment on Storage Characteristic of the Postharvest fruits of Zizyphus jujube Mil.cv.Dongzao in Hetian of Xinjiang[J/OL].Food Industry,2016[2018-6-10].http://xueshu.baidu.com/s?wd=paperuri%3A%28e67ed-2e43c1bbe6a053befb0f3efc6d4%29&filter=sc_long_sign&tn=SE_xueshusource_2kduw22v&sc_vurl=http%3A%2F%2Fen.cnki.com.cn%2FArticle_en%2FCJFDTOTAL-SPGY201608027.htm&ie=utf-8&sc_us=16186498567925253554
[10]Derossi A,Pilli T,Severini C.Application of Vacuum Impregnation Techniques to Improve the Reduction of Vegetables:Study on Carrots and Eggplants[J].Food Bioprocess Technol,2013(6):3217-3226
[11]武继芸.不同涂膜处理对冬枣贮藏品质和抗氧化活性的影响[D].天津:天津大学,2016:18
[12]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2013:7
[13]Cheng J S,Shen H L,Yang X Y,et al.Tissue Structure Observation and Cell Wall Substrates Content Determination in Different Fruit Firmness of Pepper(Capsicum Annuum L.)Lines[J].Acta Agriculturae Boreali-Occidentalis Sinica,2008,17(1):150-156
[14]Chen F,Liu H,Yang H,et al.Quality attributes and cell wall properties of strawberries(Fragaria annanassa Duch.)under calcium chloride treatment[J].Food Chemistry,2011,126(2):450-459
[15]Zhang L,Chen F,Zhang P,et al.Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes[J].Food&Bioprocess Technology,2016,10(2):1-9
[16]Li P,Han.Effect of Ultrasound Wave Combined with Calcium on Reactive Oxygen Metabolism of Postharvest Peach[J].Scientia Silvae Sinicae,2007,43(8):36-40
[17]Turmanidze T,Gulua L,Jgenti M,et al.Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration[J].Braz.j.food Technol,2017,20[2018-6-10].http://sci-hub.tw/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-672320170001004-22&lng=en&tlng=en
[18]Benítez,S,Achaerandio,I,Sepulcre,F,et al.Aloe vera based edible coatings improve the quality of minimally processed‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2013,81:29-36
[19]Poltronieri P,Burbulis N,Fogher C.From plant genomics to plant biotechnology[M]//Abdur Rahim,Livio Trainotti.Peach ripening transcriptomics unveils new and unexpected targets for the improvement of drupe quality.Cambridge:Woodhead Publishing,2013:165-182
[20]赵云峰,林瑜,吴玲艳.茄子果实采后软化过程中细胞壁组分及其降解酶活性的变化[J].食品与发酵工业,2012,38(10):212-216
[21]Murayama D,Tani M,Ikeda S,et al.Effects of Calcium Concentration in Potato Tuber Cells on the Formation of Cross-Links between Pectin Molecules by Ca2+[J].American Journal of Potato Research,2017,94(5):1-10
[22]Ayón-Reyna L E,González-Robles A,Rendón-Maldonado J G,et al.Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya[J].Postharvest Biology&Technology,2017,124:85-90
[23]Yang H,Wu Q,Li Y N,et al.Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas[J].Food&Bioprocess Technology,2017,10:901-903
[24]Liu H,Chen F,Lai S,et al.Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot(Prunus armeniaca)[J].Food Chemistry,2017,225:87-97
[2]Yang X Z,Dai L Q,Wang X,et al.Effects of Pre-cooling Combined with Different Circulation Methods on Quality of Dongzao Jujube during Shelf-life[J].China Fruit Vegetable,2016,24(7):117
[3]报告者.2016-2021年冬枣行业深度调查及发展前景研究报告[R/OL].[2018-6-10].https://wenku.baidu.com/view/aa49921c0242a8956aece44f.html
[4]郝晶,王静,李璟琦,等.冬枣果实采后病害及保鲜技术研究进展[J].陕西农业科学,2017,63(1):75-78
[5]李萍.超声波结合钙处理对桃、柿果实采后生理及品质的影响[D].乌鲁木齐:新疆农业大学,2007:13
[6]赵树南,张丽芬,陈复生,等.超声波技术在采后果蔬贮藏保鲜中的应用研究[J].食品工业,2016(11):249-253
[7]Chen Z,Zhu C.Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit(Prunus salicina L.)[J].Postharvest Biology&Technology,2011,61(2):117-123
[8]王红娟.涂膜调控采后果实品质与细胞壁多糖骨架的研究[D].郑州:河南工业大学,2012:16
[9]Wang D W,Xiang Y J.Influence of Calcium Treatment on Storage Characteristic of the Postharvest fruits of Zizyphus jujube Mil.cv.Dongzao in Hetian of Xinjiang[J/OL].Food Industry,2016[2018-6-10].http://xueshu.baidu.com/s?wd=paperuri%3A%28e67ed-2e43c1bbe6a053befb0f3efc6d4%29&filter=sc_long_sign&tn=SE_xueshusource_2kduw22v&sc_vurl=http%3A%2F%2Fen.cnki.com.cn%2FArticle_en%2FCJFDTOTAL-SPGY201608027.htm&ie=utf-8&sc_us=16186498567925253554
[10]Derossi A,Pilli T,Severini C.Application of Vacuum Impregnation Techniques to Improve the Reduction of Vegetables:Study on Carrots and Eggplants[J].Food Bioprocess Technol,2013(6):3217-3226
[11]武继芸.不同涂膜处理对冬枣贮藏品质和抗氧化活性的影响[D].天津:天津大学,2016:18
[12]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2013:7
[13]Cheng J S,Shen H L,Yang X Y,et al.Tissue Structure Observation and Cell Wall Substrates Content Determination in Different Fruit Firmness of Pepper(Capsicum Annuum L.)Lines[J].Acta Agriculturae Boreali-Occidentalis Sinica,2008,17(1):150-156
[14]Chen F,Liu H,Yang H,et al.Quality attributes and cell wall properties of strawberries(Fragaria annanassa Duch.)under calcium chloride treatment[J].Food Chemistry,2011,126(2):450-459
[15]Zhang L,Chen F,Zhang P,et al.Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes[J].Food&Bioprocess Technology,2016,10(2):1-9
[16]Li P,Han.Effect of Ultrasound Wave Combined with Calcium on Reactive Oxygen Metabolism of Postharvest Peach[J].Scientia Silvae Sinicae,2007,43(8):36-40
[17]Turmanidze T,Gulua L,Jgenti M,et al.Potential antioxidant retention and quality maintenance in raspberries and strawberries treated with calcium chloride and stored under refrigeration[J].Braz.j.food Technol,2017,20[2018-6-10].http://sci-hub.tw/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-672320170001004-22&lng=en&tlng=en
[18]Benítez,S,Achaerandio,I,Sepulcre,F,et al.Aloe vera based edible coatings improve the quality of minimally processed‘Hayward’kiwifruit[J].Postharvest Biology and Technology,2013,81:29-36
[19]Poltronieri P,Burbulis N,Fogher C.From plant genomics to plant biotechnology[M]//Abdur Rahim,Livio Trainotti.Peach ripening transcriptomics unveils new and unexpected targets for the improvement of drupe quality.Cambridge:Woodhead Publishing,2013:165-182
[20]赵云峰,林瑜,吴玲艳.茄子果实采后软化过程中细胞壁组分及其降解酶活性的变化[J].食品与发酵工业,2012,38(10):212-216
[21]Murayama D,Tani M,Ikeda S,et al.Effects of Calcium Concentration in Potato Tuber Cells on the Formation of Cross-Links between Pectin Molecules by Ca2+[J].American Journal of Potato Research,2017,94(5):1-10
[22]Ayón-Reyna L E,González-Robles A,Rendón-Maldonado J G,et al.Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya[J].Postharvest Biology&Technology,2017,124:85-90
[23]Yang H,Wu Q,Li Y N,et al.Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas[J].Food&Bioprocess Technology,2017,10:901-903
[24]Liu H,Chen F,Lai S,et al.Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot(Prunus armeniaca)[J].Food Chemistry,2017,225:87-97