食品工业科技2024，Vol.45Issue(12)：294-301,8.DOI:10.13386/j.issn1002-0306.2023070220
外源褪黑素处理对金丝绞瓜贮藏品质和抗氧化能力的影响
Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash
摘要
Abstract
In order to explore the effects of postharvest exogenous melatonin(MT)treatment on the storage quality of spaghetti squash,squash was treated with 0.2 mmol/L MT solution to investigate the changes in fruit quality and antioxidant capacity during storage at(9±1)℃ with relative humidity of 65％～70％.The results showed that MT treatment delayed the occurrence of decay of spaghetti squash by 40 days during storage compared with the control group.At 160 d of storage,the decay rate of MT-treated fruit was only 15.56％,which was significantly lower than that of the control fruit(34.07％,P＜0.05).At the end of storage,compared with the control group,MT treatment reduced the weight loss rate and respiration rate of fruits by 29.68％and 18.02％,respectively,and delayed the degradation of hardness,brittleness and color.In addition,MT treatment increased the peak activity of superoxide dismutase in fruits by 14.18％and effectively enhanced the activities of catalase,peroxidase and ascorbate peroxidase,reduced O2-·production rate,significantly inhibited the accumulation of H2O2 and malondialdehyde.MT treatment also significantly improved the contents of total phenolics and ascorbic acid(reduced)in fruit(P＜0.05),enhanced the scavenging capacity of DPPH·,ABTS+·and OH.Comprehensive analysis indicated that postharvest MT treatment could effectively enhance the antioxidant capacity and maintain the better quality of spaghetti squash during storage.关键词
褪黑素/金丝绞瓜/贮藏/品质/抗氧化能力Key words
exogenous melatonin/spaghetti squash/storage/quality/antioxidant capacity分类
轻工纺织引用本文复制引用
罗益,薛波,陶择,徐佳怡,李一涵,冯钰心,马建祥,任亚梅..外源褪黑素处理对金丝绞瓜贮藏品质和抗氧化能力的影响[J].食品工业科技,2024,45(12):294-301,8.基金项目
"小组团"援疆团队与柔性援疆专家人才项目、国家级大学生科学创新创业训练计划项目(S202310712062). （S202310712062）
