贮藏温度对番木瓜果实冷害及其抗氧化系统的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.5 贮藏温度对番木瓜果实冷害及其抗氧化系统的影响 袁梦麒，潘永贵 （海南大学食品学院，海南海口 570228） 摘要：为研究不同贮藏温度对番木瓜冷害及抗氧化系统影响，将番木瓜果实分别置于 1 ℃、6 ℃、11 ℃和 16 ℃下贮藏，定 期测定果实的冷害情况及其抗氧化系统的变化。结果表明：番木瓜果实对于冷害温度敏感性不同，贮藏温度处于 11℃时即发生冷 害，6 ℃下冷害情况最为严重，随着冷害的发生，果实相对膜透性、丙二醛（MDA ）含量、超氧阴离子（O - · ）和过氧化氢（H O ） 2 2 2 含量迅速升高，过氧化物酶（POD ）、超氧化物歧化酶（SOD ）及过氧化氢酶（CAT ）活性降低，至冷害后期，果实出现明显的冷害 症状并发生腐烂。但 1 ℃贮藏期间，“ 中白”番木瓜果实相对膜透性、MDA 含量、O - ·产生速率和 H O 含量却很低，POD、SOD 和 2 2 2 CAT 活性降低幅度小，且不易发生冷害。 关键词：番木瓜；贮藏温度；冷害；抗氧化系统 文章篇号：1673-9078(2016)5-213-218 DOI: 10.13982/j.mfst.1673-9078.2016.5.033 Effect of Storage Temperature on Chilling Injury and Antioxidant System of Papaya Fruit YUAN Meng-qi, PAN Yong-gui (College of Food Sciences, Hainan University, Haikou 570228, China) Abstract: In order to investigate the effect of storage temperature on the extent of chilling injury and antioxidant system of papaya, papaya fruits were stored at 1 ℃, 6 ℃, 11 ℃, and 16 ℃ and the extent of chilling injury and changes in the antioxidant system of the fruit were measured at regular intervals. The results suggested that the susceptibility of papaya to chilling injury was different at the different storage temperatures studied. Chilling injury happened when the storage temperature was less than 11 ℃