孙兴盛,顾思彤,蒋海峰,姜爱丽,胡文忠,李江阔.软枣猕猴桃后熟过程中生理及品质变化规律[J].包装工程,2021,42(5):45-54.
SUN Xing-sheng,GU Si-tong,JIANG Hai-feng,JIANG Ai-li,HU Wen-zhong,LI Jiang-kuo.Physiology and Quality Change Laws of Actinidia Arguta during Late Ripening[J].Packaging Engineering,2021,42(5):45-54. |
| 软枣猕猴桃后熟过程中生理及品质变化规律 |
| Physiology and Quality Change Laws of Actinidia Arguta during Late Ripening |
| 投稿时间：2020-02-28 |
| DOI：10.19554/j.cnki.1001-3563.2021.05.006 |
| 中文关键词: 软枣猕猴桃 贮藏保鲜 抗氧化活性 |
| 英文关键词: Actinidia arguta storage preservation antioxidant activity |
| 基金项目:“十三五”国家重点研发计划(2016YFD0400903);辽宁省食品产业校企联盟项目(2018LNSPLLM0106) |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 研究不同的软枣猕猴桃品种在后熟衰老过程中生理及品质变化规律，及其差异性产生的内在原因。方法 将“桓优1号”和“龙成2号”软枣猕猴桃置于(20±1)℃下贮藏7 d，每天测定其呼吸代谢、营养成分、抗氧化物质含量及相关酶活性等生理指标，同时利用透射电镜进行超微结构观察。结果 “龙成2号”软枣猕猴桃的呼吸强度较高，果实硬度相对较低，并且有较高的可溶性固形物(TSS)含量、总酚含量、类黄酮含量、Vc含量和多酚氧化酶(PPO)活性。“桓优1号”的呼吸代谢缓慢，但过氧化物酶(POD)活性较高。通过对果实超微结构的观察，发现“龙成2号”在贮藏后期中胶层和细胞壁已经降解，结构松散且不完整，然而“桓优1号”的细胞壁和细胞膜结构相对完整。结论 “桓优1号”因其呼吸代谢缓慢，耐贮性更好，但口感较差，而“龙成2号”具有较好的营养风味品质和抗氧化等特性，但其耐贮性较差。研究结果将有助于合理选择软枣猕猴桃的栽培品种。 |
| 英文摘要: |
| The work aims to study the physiology and quality change laws of different Actinidia arguta varieties during late ripening and aging, and the inherent reasons for the differences. "Huanyou No.1" and "Longcheng No.2" Actinidia arguta were stored at (20±1)℃ for 7 days, and physiological indicators such as respiratory metabolism, nutritional content, antioxidant-related substances, and related enzyme activities were measured daily, and transmission electron microscopy was used to observe the ultramicroscopic structure at the same time. "Longcheng No.2" Actinidia arguta had higher respiration intensity, lower fruit firmness, and higher total soluble solids (TSS), total phenol, flavonoid and Vc content, and polyphenol oxidase (PPO) activity. While, "Huanyou No.1" had a slow respiratory metabolism, but its peroxidase (POD) activity was higher. Through the observation on the ultramicroscopic structure of the fruit, it was found that the glue layer and cell wall of "Longcheng No.2" had been degraded in the late storage period, and the structure was loose and incomplete. However, the cell wall and cell membrane structure of Huanyou No.1 was relatively complete. Because of the slow breathing metabolism, Huanyou No.1 has better storability, but its taste is poor. "Longcheng No.2" has better nutritional flavor quality and antioxidant properties, but its storability is poor. The research results will be helpful for the rational selection of cultivar of Actinidia arguta. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号