超声协同钙浸渍对樱桃番茄贮藏过程中酚类物质的影响研究

研究超声协同钙浸渍处理对樱桃番茄贮藏过程中酚类物质的含量、结构和抗氧化能力以及相关酶活性的影响。结果表明:超声协同钙浸渍处理有效抑制贮藏期间樱桃番茄果实中多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活性和苯丙氨酸转氨酶(phenylalanine ammonia-lyase,PAL)活性,维持总酚含量,延缓后熟。质谱结果表明,超声协同钙浸渍技术有效抑制贮藏期间樱桃番茄果实主要酚酸的消耗,更好的维持酚类物质的结构特性和抗氧化活性。综上所述,超声协同钙浸渍技术能够有效维持樱桃番茄贮藏期间品质特性,增加果实耐贮藏性。

Effect of Ultrasound Combined with Calcium Impregnation on Phenolic Compounds of Cherry Tomatoes during Postharvest Storage

The impact of ultrasound combined with calcium impregnation on the phenolics(content,structure,and antioxidant capacity)and the activity of enzymes related to phenolics metabolism during the postharvest storage of cherry tomato was investigated.The combined treatment with ultrasound and calcium impregnation effectively inhibited the activities of polyphenol oxidase,peroxidase and phenylalanine ammonia-lyase in cherry tomatoes during the postharvest storage but maintained the phenolics content,thus resulting in delayed ripening.Mass spectrometry further revealed that the combined treatment effectively inhibited the depletion of the main phenolic acids in cherry tomatoes during the postharvest storage,thereby protecting their structural properties and antioxidant capacity.Altogether,combined treatment with ultrasound and calcium impregnation can effectively maintain the quality and delay the ripening of cherry tomatoes during postharvest storage.