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冷藏对百香果采后果实品质及活性氧代谢的影响

花匠小妙招
2024-12-18 04:00

摘要:

探讨冷藏对百香果采后果实品质及活性氧代谢的影响，为百香果采后贮藏保鲜技术研发提供参考依据。以黄金百香果为材料，研究其在室温（25±1）℃和冷藏（4±1）℃的贮藏过程中果实品质、超氧阴离子自由基（$ {mathrm{O}}_{2}^{-}cdot $）产生速率、丙二醛(MDA)含量、过氧化物酶( POD)活性、超氧化物歧化酶( SOD)活性和过氧化氢酶(CAT)活性的变化情况。结果表明：同室温相比，冷藏条件下百香果果实的可溶性固形物、可滴定酸、抗坏血酸、游离氨基酸等指标相对较高且变化相对缓慢，冷藏可以有效地延缓可溶性蛋白质的降解，固酸比则两个贮藏温度间无显著差异。冷藏可以抑制百香果果实$ {mathrm{O}}_{2}^{-}cdot $的产生，低温下SOD、POD及CAT活性变化相对稳定。从MDA含量来看，冷藏条件下贮藏前期含量相对较低，后期较高；但整个贮藏过程中处理间差异不显著。综上，冷藏能一定程度上减缓采后百香果糖、酸等物质的消耗，从而保持百香果的风味和品质，还可以抑制$ {mathrm{O}}_{2}^{-}cdot $产生，延缓抗氧化酶活性的变化，提高百香果耐贮性。

关键词: 百香果 / 冷藏 / 生理 / 品质

Abstract:

The effects of cold storage on the postharvest fruit quality and active oxygen metabolism of Passiflora edulis Sims were discussed, in order to provide reference for the research and development of storage and preservation technology of Passiflora edulis after harvest. The changes of fruit quality, the production rate of superoxide anion free radical, malondialdehyde (MDA) content, peroxidase (POD) activity, superoxide dismutase (SOD) activity and catalase (CAT) activity of golden Passiflora edulis during the storage process at room temperature (25±1) ℃ and cold storage (4±1) ℃ were studied in this paper. The results showed that the indicators such as the total soluble solid, titratable acid, ascorbic acid, free amino acid of Passiflora edulis were relatively high and changed relatively slowly under the cold storage condition compared with the room temperature condition. The cold storage could effectively delay the degradation of soluble protein, and there was no significant difference in the solid-acid ratio between the two storage temperatures. The cold storage could inhibit the production of superoxide anion free radicals in Passiflora edulis fruit, and the changes of SOD, POD and CAT activities were relatively stable at low temperature. From the perspective of MDA content, under the condition of cold storage, the content of MDA was relatively low in the early stage of storage and higher in the later stage, but there was no significant difference between the treatments during the whole storage process. In summary, the cold storage could slow down the substance consumption such as sugar and acid in Passiflora edulis after harvest to a certain extent, so as to maintain the flavor and quality of Passiflora edulis. It could also inhibit the production of superoxide anion free radicals, delay the change of antioxidant enzyme activities, and improve the storeability of Passiflora edulis.

图 1 冷藏对百香果果实$ {mathrm{O}}_{2}^{-}cdot $产生速率的影响

Figure 1. Effect of cold storage on the production rate of $ {mathrm{O}}_{2}^{-}cdot $ in Passiflora edulis fruit

图 2 冷藏对百香果果实MDA含量的影响

Figure 2. Effect of cold storage on the MDA content in Passiflora edulis fruit

图 3 冷藏对百香果果实的SOD活性的影响

Figure 3. Effect of cold storage on the SOD activity in Passiflora edulis fruit

图 4 冷藏对百香果果实POD活性的影响

Figure 4. Effect of cold storage on the POD activity in Passiflora edulis fruit

图 5 冷藏对百香果果实的CAT活性的影响

Figure 5. Effect of cold storage on the CAT activity in Passiflora edulis fruit

表 1 冷藏对百香果果实品质指标的影响

Table 1 Influence of cold storage on the quality indexes of Passiflora edulis fruit

指标贮藏条件贮藏时间（d） 0 3 6 9 12 15 18 可溶性固形物
（%）冷藏 18.1±0.3bcd 20.4±0.5a 18.7±1.4bc 18.5±1.1bcd 18.7±0.2bc 18.5±1.1bcd 18.9±0.6b 室温 18.0±0.6bcd 18.2±0.2bcd 18.4±0.9bcd 17.4±0.5cd 17.3±0.6d 15.8±1.2e 可滴定酸
（%）冷藏 3.03±0.17ab 3.14±0.19a 2.80±0.06abc 2.76±0.13bc 2.71±0.11bc 2.65±0.30c 2.65±0.34c 室温 2.72±0.08bc 3.12±0.22a 2.74±0.25bc 2.64±0.09c 2.45±0.17cd 2.18±0.12d 抗坏血酸
（mg·hg−1）
冷藏 26.50±1.13a 25.42±1.37ab 25.31±2.27ab 23.39±3.92abc 24.04±0.32ab 21.69±1.39abcd 20.12±1.81bcd 室温 23.65±3.67ab 21.88±3.91abcd 24.37±2.27ab 22.52±2.38abc 18.23±2.72cd 17.03±0.55d 游离氨基酸含量
(μg·g−1)
冷藏 7.37±0.33f 12.93±0.31bc 11.64±0.65cde 10.62±0.32e 14.79±1.84ab 16.12±.21a 7.23±1.31f 室温 12.04±0.34bcd 10.97±0.24de 13.33±3.07bc 7.47±0.66f 7.51±1.33f 3.21±1.02g 可溶性蛋白
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