氯化钙/聚乙烯醇涂膜处理对脆红李生理生化的影响
Effects of Calcium Chloride Combined with Polyvinyl Alcohol Composite Coating on the Physiology and Biochemistry of Cuihong Plum
李东 1郝旺 1雷雨 1李静雅 1张诗琪 1李甜1
作者信息
- 1. 四川轻化工大学生物工程学院 四川宜宾 643002
- 折叠
摘要
为降低脆红李采后腐烂率,减缓果实后熟与衰老,延长货架期,以脆红李为试材,对比2％氯化钙浸泡、聚乙烯醇涂膜、2％氯化钙浸泡+聚乙烯醇涂膜3种保鲜处理在4℃贮藏环境中对脆红李的可滴定酸(TA)、可溶性固形物(SSC)、呼吸强度、硬度、丙二醛含量(MDA)、多聚半乳糖醛酸酶(PG)、过氧化物酶(POD)、多酚氧化酶(PPO)活性等生理、生化指标的影响.结果表明:2％氯化钙浸泡+聚乙烯醇涂膜的复合保鲜方式有效延缓TA含量降低并维持在0.8％以上,减缓SSC含量上升(P＜0.05),保持在16 °Brix左右,将果实硬度保持在14.11 N以上,较好地维持了脆红李风味及口感,同时把呼吸强度维持在4.9758～19.9898 mg/h·kg范围波动,抑制脆红李的呼吸强度(P＜0.05),第30天时PG活性才逐步上升至70.72 μg/h·g FW,显著抑制PG活性(P＜0.05),降低MDA累积,在12～24 d内显著抑制PPO活性(P＜0.05)使其从0.2 U/g FW逐步下降至0.058 U/g FW,延缓了果实的后熟与衰老.采后用2％氯化钙浸泡后结合聚乙烯醇涂膜复合处理的脆红李在4 ℃冷藏条件下保鲜效果最好,能有效延缓脆红李的衰老变质.
Abstract
In order to reduce the postharvest decay rate of Prunus crispiflora,slow down the ripening and senescence of fruits,and prolong the shelf life,three kinds of preservation treatments,including 2％calcium chloride soaking,polyvinyl alcohol coating,2％calcium chloride soaking+polyvinyl alcohol coating,and 2％calcium chloride soaking+polyvinyl alcohol coating film,were compared with the activities of titratable acid(TA),soluble solids(SSC),respirato-ry intensity,hardness,malondialdehyde content(MDA),polygalacturonidase(PG),peroxidase(POD),and polyphenol oxidase(PPO)activities of Prunus crispi red plum in 4 ℃ storage environment.Effect of biochemical indicators.The re-sults showed that the composite preservation method of 2％calcium chloride soaking+polyvinyl alcohol coating film ef-fectively delayed the decrease of TA content and maintained it at more than 0.8％,slowed down the increase of SSC content(P＜0.05),kept it at about 16 °Brix,kept the fruit hardness above 14.11 N,and maintained the flavor and taste of crisp red plum well,and maintained the respiratory intensity at 4.9758～19.9898 mg/h·kg.The respiration intensity of P.crispiflora was inhibited(P＜0.05),and the PG activity gradually increased to 70.72 μg/h·g FW on the 30th day,sig-nificantly inhibited the PG activity(P＜0.05),decreased the accumulation of MDA,and significantly inhibited the PPO activity(P＜0.05)from 0.2 U/g FW to 0.058 U/g FW in 12～24 days,delaying the ripening and senescence of the fruit.After harvest,the crispy red plum treated with 2％calcium chloride combined with polyvinyl alcohol coating film had the best preservation effect under the condition of 4 ℃ refrigeration,which could effectively delay the aging and deterioration of crispy red plum.
关键词
脆红李/浸钙处理:聚乙烯醇涂膜/保鲜/生理生化Key words
crisp red plum/calcium immersion treatment:polyvinyl alcohol coating film/preservation/physiological and biochemical引用本文复制引用
基金项目
四川省科技计划重点研发项目(2021YFN0099)
出版年
2024
NETL
NSTL
万方数据