过氧化氢对采后龙眼果实贮藏品质的影响 - 食品科学.pdf

244 2016, Vol.37, No.22 食品科学 ※包装贮运 过氧化氢对采后龙眼果实贮藏品质的影响 * * 林毅雄，林艺芬 ，陈艺晖，王 慧，林河通 （福建农林大学食品科学学院，福建农林大学农产品产后技术研究所，福建福州 350002 ） 摘  要：过量的活性氧是导致果蔬采后品质劣变的主要原因之一。以活性最为稳定的过氧化氢作为活性氧，研究活 性氧对采后龙眼果实贮藏品质的影响。结果显示：与对照龙眼果实相比，过氧化氢处理的龙眼果实采后贮藏期间具 VC 较低的果皮叶绿素、类胡萝卜素和类黄酮等色素含量，较低的果肉可溶性糖、蔗糖和 等营养物质含量，较高的龙 眼果皮褐变指数和果肉自溶指数，及较低的龙眼果实商品率。据此认为，活性氧在采后龙眼果实品质劣变中起重要的 促进作用，活性氧会促进采后龙眼果实外观品质劣变和果肉营养物质的降解，从而降低采后龙眼果实商品价值。 关键词：龙眼；果实；品质劣变；活性氧；过氧化氢；贮藏品质 Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage * LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong (Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) Abstract: Excessive generation of reactive oxygen species (ROS) has been identified as a major cause of quality deterioration of harvested fruit and vegetables. The effect of hydrogen peroxide (H O ), the most stable of the reactive 2 2 oxygen, on the quality of harvested longan (Dimocarpus longan Lour.) fruit during storage were investigated. The results showed that in comparison to the control longans, the H O -treated longans had lower contents of pericarp pigments 2 2 including chlorophyll, carotenoid and flavonoid, lower contents of pulp nutrients such as total suga