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热空气处理对冷藏鲜枣衰老软化及相关酶活性的影响

李君兰 马勇 康慧仁 冯久海 刘志芳

现代食品科技2017,Vol.33Issue(3):237-243,236,8.
现代食品科技2017,Vol.33Issue(3):237-243,236,8.DOI:10.13982/j.mfst.1673-9078.2017.3.036

热空气处理对冷藏鲜枣衰老软化及相关酶活性的影响

Effects of Hot-air Treatment on the Senescence and Softening of Fresh Jujube Fruits during Cold Storage

李君兰 1马勇 2康慧仁 3冯久海 1刘志芳1

作者信息

  • 1. 河西学院农业与生物技术学院,甘肃张掖734000
  • 2. 甘肃省张掖市甘州区西城驿林场,甘肃张掖734000
  • 3. 甘肃省张掖市农业科学研究院,甘肃张掖734000
  • 折叠

摘要

Abstract

Decay,softening,water loss,and wilting can easily occur during the storage of fresh jujube fruits,resulting in an extremely short storage duration for fresh fruits.In order to investigate the influence of hot-air treatment on the postharvest senescence and softening of fresh jujube and related enzyme activities,‘Linze Xiaozao’ jujube fruit was used as a test material.It was pre-treated with hot air at 45 ℃ for two hours and then packed into folded polyethylene bags (thickness:0.01 mm) and stored at (0 ℃±0.5).The respiration intensity,relative conductivity,contents of malondialdehyde (MDA),vitamin C,titratable acid (TA),activities of catalase (CAT),ascorbic acid peroxidase (APX),lipoxygenase (LOX),and superoxide dismutase (SOD),among other indicators of fresh jujube fruits were determined every ten days.The results showed that Linze Xiaozao was a climacteric fruit in a respiration pattem.Compared with CK,the hot-air treatment at 45 C for 2 h could effectively inhibit respiration intensity (p<0.05),decrease the activities of LOX and APX,and maintain relatively high contents of vitamin C and TA.The relative conductivity and the MDA content of the pulp tissues significantly decreased (p<0.05).However,the rate of the decline of CAT activity of fresh jujube slowed down and the appearance of SOD activity peak was delayed.Besides,the activity of the enzyme was maintained.In conclusion,hot-air treatment at 45 ℃ for two hours could significantly delay the senescence and softening of postharvest jujube fruits and maintain the storage quality.

关键词

鲜枣/热空气处理/低温贮藏/衰老软化

Key words

fresh jujube/hot-air treatment/low temperature storage/senescence and softening

引用本文复制引用

李君兰,马勇,康慧仁,冯久海,刘志芳..热空气处理对冷藏鲜枣衰老软化及相关酶活性的影响[J].现代食品科技,2017,33(3):237-243,236,8.

基金项目

甘肃省农业生物技术研究开发项目(GNSW-2014-02) (GNSW-2014-02)

博士科研启动金 ()

国家自然基金项目(31560029) (31560029)

现代食品科技

OA北大核心CSTPCD

1673-9078

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