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投稿时间：2022-09-01
投稿时间：2022-09-01
中文摘要: 以重庆彭水野生火棘鲜果为试材，研究贮藏温度对火棘功效活性成分原花青素、黄酮、总酚和VC 含量的影响，分析相关抗性酶超氧化物歧化酶（superoxide dismutase，SOD）、苯丙氨酸解氨酶（shenylalanine ammonia lyase，PAL）活性和次生代谢产物丙二醛（malondialdehyde，MDA）含量及腐损率变化趋势。结果表明：-5、-3、-1、1、3、5 ℃贮藏60 d 原花青素保持率分别是初始含量的72.97%、65.43%、48.12%、29.76%、21.33%和19.22%；黄酮保持率分别为77.25%、76.27%、72.01%、60.39%、56.96%和35.19%；总酚保持率分别为83.66%、82.61%、62.80%、55.69%、48.51%和43.11%；VC 保持率分别为87.17%、86.43%、75.46%、54.83%、36.06% 和24.35%；SOD 活性保持率分别为81.56%、79.78%、66.32%、27.86%、15.83% 和11.25%；PAL 活性保持率分别为57.43%、50.05%、42.00%、19.69%、15.62% 和14.12%；MDA 累积程度与初始含量相比，分别为2.19、2.59、4.51、6.52、7.52 倍和8.54 倍；腐损率与5 ℃贮藏60 d 相比，分别低88.10%、87.94%、81.09%、54.25%和12.53%。-5、-3 ℃贮藏与5、3、1、-1 ℃贮藏相比均可有效保持原有功效成分、降低腐损率、减少MDA 累积程度、保持较高SOD 和PAL 活性，但-5 ℃和-3 ℃贮藏差异不显著，-3 ℃可作为优选贮藏温度。
Abstract:With fresh wild Pyrɑcɑnthɑ fruit in Chongqing Pengshui as experiment material,the effects of storage temperature on the content of proanthocyanidins,flavonoids,total phenols and VC were studied. In addition,the research involved the analysis of the activity of related enzymes such as superoxide dismutase（SOD）,and phenylalanine ammonia lyase（PAL）,the content of secondary metabolite malondialdehyde（MDA）,as well as the decay rate.The results showed that the retention rates of proanthocyanidins stored at-5,-3,-1,1,3 ℃and 5 ℃for 60 d were 72.97%,65.43%,48.12%,29.76%,21.33 % and 19.22%,respectively.The retention rates of flavonoid were77.25%,76.27%,72.01%,60.39%,56.96% and 35.19% of the initial content,respectively.The retention rate of total phenols were 83.66%、82.61%、62.80%、55.69%、48.51% and 43.11%,respectively. The retention rates of VC were 87.17%、86.43%、75.46%、54.83%、36.06% and 24.35%,respectively.SOD activity retention rates were 81.56%,79.78%,66.32%,27.86%,15.83% and 11.25%,respectively. PAL activity retention rates were 57.43%,50.05%,42.00%,19.69%,15.62% and 14.12%,respectively. Compared with the initial content,the accumulation degree of MDA was 2.19,2.59,4.51,6.52,7.52 times and 8.54 times,respectively. The spoilage rate was 88.10%,87.94%,81.09%,54.25% and 12.53% lower than those stored at 5 ℃for 60 d,respectively.Compared with storage at 5 ℃and 3 ℃,storage at-5 ℃and-3 ℃could effectively maintain the original functional components,reduce the spoilage rate,reduce the accumulation of MDA,and maintain higher SOD and PAL activities.However,there was no significant difference between-5 ℃and-3 ℃storage,making-3 ℃a preferred storage temperature.
keywords: storage temperature Pyrɑcɑnthɑ fresh fruit postharvest physiological efficacy functional components effect
文章编号：202408013 中图分类号： 文献标志码：
基金项目:重庆市技术创新与应用发展专项重点项目（cstc2019jscx-gksbX0154）
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