贮藏温度对火龙果品质和衰老变化的影响.pdfVIP

336 2013, Vol.34, No.12 食品科学 ※包装贮运 贮藏温度对火龙果品质和衰老变化的影响 刘顺枝，孙 茹，江月玲，胡位荣* (广州大学生命科学学院，广东 广州 510006) 摘  要：以红皮白肉火龙果果实为材料，研究其在5 ℃和15 ℃条件下贮藏过程中果肉的可溶性糖、可滴定酸、 VC 、可溶性蛋白质含量、淀粉酶活性及果皮的红色素、丙二醛(MDA)含量、多酚氧化酶(PPO) 、苯丙氨酸解氨酶 (PAL) 、过氧化物酶(POD) 、过氧化氢酶(CAT) 、超氧化物歧化酶(SOD)活性的变化。结果表明：15 ℃贮藏的火龙果 果肉可溶性糖、可滴定酸、VC 、可溶性蛋白质及果皮红色素含量整体呈下降趋势，5 ℃贮藏明显减少了这些品质指 标损失。火龙果在15 ℃贮藏前期的果肉淀粉酶活性高于5 ℃。两种贮藏温度条件下果皮PPO和PAL活性增加，贮藏 末期果皮出现小褐斑。与15 ℃贮藏相比，5 ℃贮藏延迟了火龙果果皮POD 、SOD活性高峰的出现，使CAT保持较高 活性，抑制了MDA含量增加，从而延缓了火龙果的衰老，使贮藏期延长20d 。 关键词：火龙果；低温贮藏；品质；衰老；酶活性 Effect of Storage Temperature on Quality and Senescence of Pitaya * LIU Shun-zhi ，SUN Ru ，JIANG Yue-ling，HU Wei-rong (School of Life Sciences, Guangzhou University, Guangzhou 510006, China) Abstract ：Dynamic changes in fruit qualities and related enzyme activities of pitaya (Hylocereus undatus) stored at 15 or 5 ℃ for 50 d were studied. The results showed that the contents of total soluble sugar, titratable acid, vitamin C, protein in pulp and red pigment in peel stored at 15 ℃ decreased during the whole storage period. During 5 ℃ storage, however, these parameters showed significantly reduced losses. Amylase activity in pulp stored at 15 ℃ was higher than in pulp stored at 5 ℃. The activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) in peel increased with storage time at both temperatures and resulted in browning at the end of storage. The peaks of activity of peroxidase (POD) and superoxide dismutase (SOD) were delayed and catalase (CAT) activity in peel was kept at a higher level when stored at 5 ℃, which suppressed the increase in malondialdehyde (MDA) content compared with fr