乙醇熏蒸对采后甜樱桃生理代谢及品质保持的影响
详细信息 查看官网全文
- 英文论文题名：Effect of ethanol vapor treatment on physiological metabolism and quality of postharvest sweet cherry fruits
- 论文作者：李佳格 ; 胡文忠 ; 王馨 ; 冯可 ; 萨仁高娃 ; 钱红玫
- 英文论文作者：Li Jiage ; Hu Wenzhong ; Wang Xin ; Feng Ke ; Sarengaowa ; Qian Hongmei ; College of Food Science ; Dalian Polytechnic University ; College of Life Science ; Dalian Nationalities University ; College of Life Science and Biotechnology ; Dalian University of Technology
- 年：2016
- 作者机构：大连工业大学食品学院;大连民族大学生命科学学院;大连理工大学生命科学与技术学院;
- 论文关键词：乙醇熏蒸 ; 樱桃 ; 保鲜
- 英文论文关键词：ethanol vapor treatment ; cherry ; retain freshness
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：114k
- 原文格式：O
- 会议级别：全国
摘要
樱桃果实味美形娇,营养丰富,近年来深受消费者喜爱。樱桃采用常规贮藏方法易发生褐变进而腐烂变质,严重影响其货架期及商品价值。为延长其销售期和适应长途运输的需要,樱桃采后保鲜技术日益本人们所重视。乙醇具有强烈的杀菌作用,近年来研究发现,乙醇处理可以保持果实硬度、延缓组织衰老和控制采后腐烂等作用。本试验用不同浓度的乙醇溶液对樱桃进行熏蒸处理,测定处理后贮藏3,6,9,12d及15d的樱桃果实的风味、呼吸速率、腐烂率、PH值、果实硬度以及多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)和脂氧合酶(LOX)等酶活性,为确定不同浓度乙醇熏蒸是否对甜樱桃品质保持有所影响。结果表明,低浓度乙醇处理后的樱桃果实贮藏后硬度保持较好,可抑制樱桃果实腐烂的发生。乙醇处理有效维持了PPO和POD的酶活性,使LOX活性维持在较低水平并对维持甜樱桃正常的生理水平有积极的作用从而延缓果实的衰老,保持较好的果实品质。低浓度的乙醇熏蒸处理在甜樱桃采后保鲜的应用上具有良好前景。
Cherry taste delicious,nutritious,in recent years was received by consumers.It is easy to browning and decay by conventional storage methods,which affects the shelf-life and the value of commodities seriously.In order to extend the shelflife and meet the need of long-distance transportation,the postharvest preservation technology of cherry has been more and more valued.Ethanol has a strong bactericidal effect.In recent years,it is found that ethanol treatment can keep fruit hardness,delay the aging of tissues and control the post harvest decay and so on.The experiment with different concentration ethanol solution for cherry fumigation treatment,processing was determined after storage 3d,6d,9d and 12 d and 15 d cherry fruit,respiration rate and decay ratio,pH value,fruit firmness and polyphenol oxidase(PPO),peroxidase(POD),catalase(CAT) and lipoxygenase(LOX) enzyme activity,in order to determine the different concentrations of ethanol fumigation is on the quality of sweet cherry keep influence.The results showed that the hardness of fruit after storage of low concentration ethanol was better,and it could inhibit the occurrence of decay.Ethanol treatment effective in maintaining the enzyme activity of PPO and POD,the LOX activity was maintained at a low level and to maintain sweet cherry normal physiological levels have positive role in delaying fruit senescence and keep better fruit quality.Ethanol treatment may be a promising method to extend the shelf-life and maintain the nutritional quality of sweet cherry fruits.
Cherry taste delicious,nutritious,in recent years was received by consumers.It is easy to browning and decay by conventional storage methods,which affects the shelf-life and the value of commodities seriously.In order to extend the shelflife and meet the need of long-distance transportation,the postharvest preservation technology of cherry has been more and more valued.Ethanol has a strong bactericidal effect.In recent years,it is found that ethanol treatment can keep fruit hardness,delay the aging of tissues and control the post harvest decay and so on.The experiment with different concentration ethanol solution for cherry fumigation treatment,processing was determined after storage 3d,6d,9d and 12 d and 15 d cherry fruit,respiration rate and decay ratio,pH value,fruit firmness and polyphenol oxidase(PPO),peroxidase(POD),catalase(CAT) and lipoxygenase(LOX) enzyme activity,in order to determine the different concentrations of ethanol fumigation is on the quality of sweet cherry keep influence.The results showed that the hardness of fruit after storage of low concentration ethanol was better,and it could inhibit the occurrence of decay.Ethanol treatment effective in maintaining the enzyme activity of PPO and POD,the LOX activity was maintained at a low level and to maintain sweet cherry normal physiological levels have positive role in delaying fruit senescence and keep better fruit quality.Ethanol treatment may be a promising method to extend the shelf-life and maintain the nutritional quality of sweet cherry fruits.
引文