食品工业科技2024，Vol.45Issue(6)：297-303,7.DOI:10.13386/j.issn1002-0306.2023050122
二氧化氯缓释剂对低温贮藏荔枝品质及关键花青素的影响
Impact of Chlorine Dioxide Slow-releasing Preservative on Quality and Key Anthocyanins of Litchi during Low Temperature Storage
摘要
Abstract
Litchi is prone to deterioration in quality after harvest due to degradation of anthocyanins and respiratory metabolism,and chlorine dioxide(ClO2)has multiple effects on color protection and respiratory inhibition.In this study,0.1 g(T1),0.4 g(T2),and 1.2 g(T3)of ClO2 slow-releasing preservatives were used to treat lychees with 0 g(CK)as the control to evaluate the preservation effect by quality index,color index and anthocyanin,and correlation analysis was applied to explore the association between them.The results showed that the litchi of the T1 showed the optimal qualities.On the 7 th day,the total soluble solids and a*values of litchi in the T1 were significantly(P<0.05)increased by 2.93%and 10.13%,respectively,while the respiration rate was significantly(P<0.05)decreased by 34.54%compared to the CK group in the same period.On the contrary,the relative conductivity of the T3 litchi reached the highest value of 35.84%on the 7 th day,and a*decreased to the lowest value of 18.38,indicating significant damage to cell structure,bleaching,and the worst storage quality.To further investigate the relationship between color changes and anthocyanins,10 key anthocyanins were selected from litchi,including 7 proanthocyanins,which accounted for 66.96%of the total.The correlation analysis showed that the correlation coefficients between a*value and cyanidin-3-O-galactoside in the T1,T2,and T3 groups were 0.980,0.548,and 0.360,respectively,and the correlation coefficients with cyanidin-3-O-glucoside were 0.985,0.488,and 0.402 during storage.The T1 maintained the best color,possibly due to the slower decomposition of the two key red anthocyanins above,while the T3 accelerated the decomposition of anthocyanins.This study could provide valuable insights for enhancing the postharvest quality of litchi.关键词
荔枝/ClO2缓释剂/花青素/贮藏品质/相关性分析Key words
litchi/ClO2 slow-releasing preservative/anthocyanin/storage quality/correlation analysis分类
轻工纺织引用本文复制引用
郭莉,吴广,尹青春,罗林,邓浩..二氧化氯缓释剂对低温贮藏荔枝品质及关键花青素的影响[J].食品工业科技,2024,45(6):297-303,7.基金项目
国家市场监管重点实验室(热带果蔬质量与安全)基础应用研究课题(KF-2022006) （热带果蔬质量与安全）
海南省重点研发计划(ZDYF2022XDNY188,ZDYF2023XDNY082) （ZDYF2022XDNY188,ZDYF2023XDNY082）
海南省属科研院所技术创新项目(FW20230002). （FW20230002）
