壳聚糖浸泡和温烫处理对台湾青枣果皮褐变的影响.PDF

中国农学通报 2013,29(19): 120-124 Chinese Agricultural Science Bulletin 浸钙、壳聚糖浸泡和温烫处理对 台湾青枣果皮褐变的影响 何秋香，潘 琪，陈新来，黎善雄，周开兵 （海南大学/热带作物种质资源保护与开发利用教育部重点实验室，海口570228） 摘 要：为了探索抑制台湾青枣(Ziziphus mauritiana Lamk.)果皮褐变的绿色冷藏保鲜前处理技术及其抗 活性氧损伤的生理机理，采用正交试验设计法，对台湾青枣果实进行浸钙、壳聚糖浸泡和温烫处理，探讨 3 因素处理后对冷藏台湾青枣果皮褐变的影响。结果表明：浸钙和温烫处理能抑制果皮褐变和降低果 皮丙二醛(MDA)含量，而壳聚糖浸泡处理则加剧果皮褐变和提高果皮MDA 含量；浸钙和温烫处理抑制 果皮PPO 活性，而壳聚糖浸泡处理则提高了果皮PPO 活性；浸钙和温烫处理能提高果皮SOD 和POD 活 性，壳聚糖浸泡处理则抑制了果皮SOD 和POD 活性；3 因素处理对果皮CAT 活性无抑制作用，在高峰期 还呈现提高果皮CAT 活性的效果。可见，浸钙和温烫处理能改善台湾青枣果实贮藏效果和减轻果皮活 性氧损伤。 关键词：浸钙；壳聚糖浸泡；温烫；台湾青枣；果皮褐变 中图分类号：S667.9 文献标志码：A 论文编号：2012-3989 The Influences of the Treatments Calcium and Chitosan and Hot Water on the Peel ’s Browning of Indian Jujube (Ziziphus mauritiana Lamk.) He Qiuxiang, Pan Qi, Chen Xinlai, Li Shanxiong, Zhou Kaibing (KeyLaboratoryofProtectionandDevelopmentUtilizationofTropicalCropGermplasmResources, MinistryofEducation/HainanUniversity, Haikou 570228) Abstract: In order to research the green pre-treatment technology of Indian jujube fruits cold-storage inhibiting peel ’s browning and the physiological mechanisms on anti-oxidation, the experiment was designed in orthogonal test. Indian jujube fruits were treated with 3 factors such as calcium and chitosan and hot water. The influences of the 3 factors on the peel ’s browning of Indian jujube fruits were explored in this paper. The results indicated that: the treatments of calcium and hot water could inhibit the peel ’s browning and reduced the content of MDA in peel, and the treatment chitosan could improve the peel ’s browning and increased the content of MDA in peel. The treatments of calcium and hot water could inhi