低温贮藏对鲜切石榴籽粒品质及活性氧代谢的影响.pdfVIP

中国农业科学 2008,41(12):4336-4340 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2008.12.053 低温贮藏对鲜切石榴籽粒品质及活性氧代谢的影响 申 琳，王 茜，陈海荣，范 蓓，田慧琴，生吉萍 （中国农业大学食品科学与营养工程学院，北京 100083 ） 摘要：【目的】研究低温和室温贮藏对于模拟商业包装的鲜切石榴籽粒营养成分以及活性氧代谢的影响。【方 法】以（6±0.5）℃贮藏105 d的石榴进行鲜切处理后得到的籽粒为材料，测定商品盒加薄膜包装（18±2）℃贮 藏 5 d 和低温下（4±0.5）℃贮藏 7 d 的鲜切石榴籽粒的失水率、营养成分、超氧阴离子自由基产生速率、过氧 化氢含量、丙二醛含量的变化。【结果】低温条件可以有效降低鲜切石榴的失水率，保持鲜切石榴籽粒的糖、酸含 量，提高糖酸比，使可溶性固形物以及抗坏血酸均保持在较高的水平；低温条件可以抑制超氧阴离子产生速率以 及过氧化氢和丙二醛的产生，从而延缓膜质过氧化作用的发生。【结论】商品盒加薄膜包装（4±0.5）℃低温存放 7 d的鲜切石榴籽粒具有良好的商品性。 关键词：石榴；低温；营养成分；活性氧；货架期 Influence of Low Temperature on the Quality of Fresh-Cutting Pomegranate Kernels SHEN Lin, WANG Qian, CHEN Hai-rong, FAN Bei, TIAN Hui-qin, SHENG Ji-ping (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083) Abstract: 【Objective 】 Influences of low temperature and room temperature under merchandized package on the changes of nutrition and active oxygen metabolism of fresh-cutting pomegranate (Punica granatum L.) kernels were studied. 【Method 】 The water loss rate, main nutritional ingredients, superoxide anion, content of super hydrogen and MDA were analyzed. 【Result 】 The water loss rate was lower in kernels stored for 7 d at low temperature (4±0.5) ℃ than that at room temperature (18±2) ℃, the content of total sugar, titratable acidity, total soluble solids and asorbic acid were significantly higher in the kernels stored at low temperature. The cold storage could postpone the production of , H O and MDA effectively, so it could delay the lipid peroxidation. 2 2 【Conclusion 】 The fresh-cutting pomegranate kernels stored for 7d at low temperature under