摘要
目的通过对比不同采后保鲜处理对阳光玫瑰葡萄质地特性和贮藏期间软化酶活性的影响,得到保持葡萄质地较优的处理方式。方法以阳光玫瑰葡萄为实验材料,采用二氧化硫(SO_(2))、二氧化氯(ClO_(2))2种保鲜剂及它们的组合对采后葡萄进行处理,利用质地剖面分析(TPA)方法研究不同处理组葡萄在贮藏期间果肉质地参数的变化规律,分析质地参数指标间的相关性,并探讨不同处理对葡萄软化酶活性的影响。结果采用二氧化硫(SO_(2))结合二氧化氯(ClO_(2))处理对葡萄硬度、弹性、凝聚性、咀嚼性、回复性和黏着性的保持均具有较好的效果。果肉硬度与咀嚼性、黏着性之间呈极显著正相关,与其他质构参数均呈显著负相关;果实弹性与凝聚性和回复性呈极显著正相关;果实凝聚性与回复性呈极显著正相关;果实咀嚼性与黏着性之间呈极显著正相关。组合处理可持续提高果实的果胶甲酯酶(PME)活性,二氧化硫处理和组合处理对抑制多聚半乳糖醛酸酶(PG)活性有较好的效果,组合处理在贮藏前期就能抑制纤维素酶(Cx)活性的增高,且整体活性水平最低。结论采用SO_(2)与ClO_(2)组合处理进行保鲜,可对贮藏期间阳光玫瑰葡萄质构参数的劣变具有较好的减缓作用,并与软化酶活性密切相关。
By comparing the effects of different postharvest preservation treatments on the texture characteristics and softening related enzyme activities of Shine-Muscat grapes during storage,the optimal treatments on keeping grape tex-ture were obtained.The post-harvest Shine-Muscat grapes were treated by sulfur dioxide(SO_(2)),chlorine dioxide(ClO_(2)) and their combination,Texture Profile Analysis(TPA)was used to study the variation of flesh texture parameters,the correlation between the parameters was anlysed,and the effects of different treatments on softening related enzyme activ-ities were discussed as well.The results showed that among all treatments,sulfur dioxide(SO_(2)) combined with chlorine dioxide(ClO_(2)) exerted better effects on maintaining the hardness,springiness,cohesion,chewiness,resilience and adhe-sion of the grape.There was a significant positive correlation between the pulp hardness and its chewiness and adhesion,and a significant negative correlation with other texture parameters.The fruit springiness had a very significant positive correlation with its cohesion and resilience.Besides,there was a significant positive correlation between the fruit cohe-sion and resilience.And the chewiness and adhesion also had a significant positive correlation.Therefore,combined treatment could increase PME activity of fruit continuously,and sulfur dioxide and combined treatments had better effect on inhibiting PG activity.Combined treatment could inhibit the increase of Cx activity in the early stage of storage,and the overall activity level were the lowest.In conclusion,the combinnation preservation of SO_(2) and ClO_(2) can effectively slow down the texture parameters deterioration of Shine-Muscat grape,and is closely related to the softening enzyme ac-tivities.
作者
集贤
朱志强
商佳胤
张平
李志文
冯瑶
JI Xian;ZHU Zhi-qiang;SHANG Jia-yin;ZHANG Ping;LI Zhi-wen;FENG Yao(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin KeyLaboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;Forestry andPomology Institute,Tianjin Academy of Agricultural Science,Tianjin 300384,China;School of FoodScience and Biotechnology,Tianjin Agriculture University,Tianjin 300384,China)
出处
《包装工程》
CAS
北大核心
2022年第9期74-82,共9页
Packaging Engineering
基金
天津市青年科研人员创新研究与实验项目(201920)
国家葡萄产业技术体系建设项目(CARS–29)
天津市林果体系项目(ITTFPRS2018005)
天津农学院青年科技发展项目(2016NYB03)。
关键词
葡萄
质地剖面分析
质地参数
软化酶
保鲜处理
grape
TPA
texture parameters
soften the enzyme
preservation treatments
