莲雾果实采后贮藏生理研究
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摘要
莲雾果实外形美观,营养丰富,不仅风味独特,还具有食疗功效,深受消费者喜爱。但由于莲雾果实组织幼嫩,呼吸代谢旺盛,衰老速度快,极不耐贮运,采收后如不及时处理,莲雾的食用品质将急剧劣变,失去商业价值。本文旨在通过对采后莲雾果实的生理变化、有机酸代谢、细胞壁降解酶活性变化及果实组织结构的变化进行研究,并比较低温(5℃)和常温(25℃)两种条件对其贮藏效果的影响,探讨采后莲雾果实的生理过程及低温贮藏的效果。实验结果表明:
莲雾果实在贮藏期间,硬度逐渐变小,失重率逐渐增加,出汁率缓慢上升,细胞膜透性也呈现上升趋势。莲雾果实的呼吸强度出现两次高峰,乙烯释放量呈现先上升后下降的趋势。低温条件(5℃)下贮藏能有效减少莲雾果实的失重率,降低细胞膜透性,抑制果实的呼吸强度,降低果实乙烯的释放量。
莲雾果实中有机酸有苹果酸,草酸,柠檬酸,抗坏血酸,乳酸,乙酸等,主要有机酸为苹果酸,约占70%。低温贮藏能有效减低莲雾果实中有机酸的损失。在整个贮藏期间,莲雾果实的总糖含量呈现先上升后下降的趋势,糖酸比也呈现先上升后下降的趋势,低温能延缓糖代谢的过程。
贮藏过程中的莲雾果实的多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)的活性变化均呈现波动上升的趋势,果胶甲酯酶(PME)的活性呈现上升趋势,且在PME的作用下,莲雾果实中的原果胶含量不断降低,可溶性果胶含量不断增加,果实硬度下降。低温能延缓酶活性高峰值的出现,同时延缓果实中原果胶转化成可溶性果胶的进程。
对贮藏过程中的莲雾果实进行石蜡切片观察,发现随着贮藏时间的延长,果实组织结构逐渐瓦解,细胞破裂,皱缩现象加剧,低温能够较好地保持细胞组织结构的完整性和稳定性。
综上所述,低温条件下贮藏能够较好地保持莲雾果实的品质,延缓莲雾果实的成熟和衰老,对莲雾果实的保鲜有积极意义。
Wax apple with beautiful shape and rich nutrition is loved by consumers for not only the unique flavor, but also the diet therapy efficacy. However, wax apple is difficult to storage because its tender tissue and exuberant breathe metabolism. If wax apple is not handled in a timely manner after harvest, the edible quality of it will sharply deteriorate, and then it will lose commercial value. This paper aims to research the physiological changes, organic acid metabolism, cell wall degrading enzyme activities and organizational structure changes of wax apple, and compare low temperature (5℃) to normal temperature (25℃) for the effect to the storage. We can explore the physiological process of wax apple and the effect of low temperature for storage. The results show that:
During storage period, the firmness of wax apple was becoming smaller, and the weightlessness rate and juice yield kept increasing, and the membrane permeability also showed a rising trend. Respiration rate of wax apple achieved the peak twice. Ethylene release ascended firstly and declined finally. Low temperature storage(5℃) can effectively reduce weightlessness rate and membrane permeability of wax apple fruits, and restrain respiration rate and ethylene release of wax apple.
The organic acids in wax apple are malic acid, oxalic acid, ascorbic acid, lactic acid, acetic acid, citric acid, etc. The mainly organic acid is malic acid, accounting for approximately 70%. Low temperature can decrease organic acid loss effectively. Throughout the storage period, total sugar content, as the same as sugar acid ratio, presented the first decline after rising trend. Low temperature can delay the process of sugar metabolism.
The activities of polygalacturoneses (PG) and cellulase (Cx) of wax apple changed in a fluctuated rising trend. The activity of pectinmethylesterases (PME) showed a rising trend, and the content of soluble pectin content continuously increased with the protopectin content lowering and the fruit firmness declined. Low temperature can delay the emergence of peak value of enzyme activity and the transform process of pectin.
The changes of wax apple fruit organizational structure were observed by paraffin sections. We found that organization structure ruptured gradually and shrink intensified with the cells broken down. Low temperature can well maintain the integrity and the stability of the cellular structure.
In summary, low temperature can keep the quality of wax apple and delay its mature and aging and is positive to the preservation of wax apple.
莲雾果实在贮藏期间,硬度逐渐变小,失重率逐渐增加,出汁率缓慢上升,细胞膜透性也呈现上升趋势。莲雾果实的呼吸强度出现两次高峰,乙烯释放量呈现先上升后下降的趋势。低温条件(5℃)下贮藏能有效减少莲雾果实的失重率,降低细胞膜透性,抑制果实的呼吸强度,降低果实乙烯的释放量。
莲雾果实中有机酸有苹果酸,草酸,柠檬酸,抗坏血酸,乳酸,乙酸等,主要有机酸为苹果酸,约占70%。低温贮藏能有效减低莲雾果实中有机酸的损失。在整个贮藏期间,莲雾果实的总糖含量呈现先上升后下降的趋势,糖酸比也呈现先上升后下降的趋势,低温能延缓糖代谢的过程。
贮藏过程中的莲雾果实的多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)的活性变化均呈现波动上升的趋势,果胶甲酯酶(PME)的活性呈现上升趋势,且在PME的作用下,莲雾果实中的原果胶含量不断降低,可溶性果胶含量不断增加,果实硬度下降。低温能延缓酶活性高峰值的出现,同时延缓果实中原果胶转化成可溶性果胶的进程。
对贮藏过程中的莲雾果实进行石蜡切片观察,发现随着贮藏时间的延长,果实组织结构逐渐瓦解,细胞破裂,皱缩现象加剧,低温能够较好地保持细胞组织结构的完整性和稳定性。
综上所述,低温条件下贮藏能够较好地保持莲雾果实的品质,延缓莲雾果实的成熟和衰老,对莲雾果实的保鲜有积极意义。
Wax apple with beautiful shape and rich nutrition is loved by consumers for not only the unique flavor, but also the diet therapy efficacy. However, wax apple is difficult to storage because its tender tissue and exuberant breathe metabolism. If wax apple is not handled in a timely manner after harvest, the edible quality of it will sharply deteriorate, and then it will lose commercial value. This paper aims to research the physiological changes, organic acid metabolism, cell wall degrading enzyme activities and organizational structure changes of wax apple, and compare low temperature (5℃) to normal temperature (25℃) for the effect to the storage. We can explore the physiological process of wax apple and the effect of low temperature for storage. The results show that:
During storage period, the firmness of wax apple was becoming smaller, and the weightlessness rate and juice yield kept increasing, and the membrane permeability also showed a rising trend. Respiration rate of wax apple achieved the peak twice. Ethylene release ascended firstly and declined finally. Low temperature storage(5℃) can effectively reduce weightlessness rate and membrane permeability of wax apple fruits, and restrain respiration rate and ethylene release of wax apple.
The organic acids in wax apple are malic acid, oxalic acid, ascorbic acid, lactic acid, acetic acid, citric acid, etc. The mainly organic acid is malic acid, accounting for approximately 70%. Low temperature can decrease organic acid loss effectively. Throughout the storage period, total sugar content, as the same as sugar acid ratio, presented the first decline after rising trend. Low temperature can delay the process of sugar metabolism.
The activities of polygalacturoneses (PG) and cellulase (Cx) of wax apple changed in a fluctuated rising trend. The activity of pectinmethylesterases (PME) showed a rising trend, and the content of soluble pectin content continuously increased with the protopectin content lowering and the fruit firmness declined. Low temperature can delay the emergence of peak value of enzyme activity and the transform process of pectin.
The changes of wax apple fruit organizational structure were observed by paraffin sections. We found that organization structure ruptured gradually and shrink intensified with the cells broken down. Low temperature can well maintain the integrity and the stability of the cellular structure.
In summary, low temperature can keep the quality of wax apple and delay its mature and aging and is positive to the preservation of wax apple.
引文
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