异抗坏血酸与氯化钙联合处理对鲜切芒果的保鲜效果

为研究异抗坏血酸与氯化钙联合处理对鲜切芒果保鲜效果的影响,鲜切芒果在1 g/100 mL异抗坏血酸和0.5 g/100 mL氯化钙的混合溶液中浸渍处理5 min后,4℃相对湿度80%条件下贮藏15 d,每天取样测定呼吸速率,每3 d测定细胞膜相对渗透率、硬度、可滴定酸、类胡萝卜素、抗坏血酸(AsA)、总酚、褐变指数、超氧阴离子(O₂-·)产生速率、抗氧化酶及多酚氧化酶(PPO)活性等指标。结果表明:与对照相比,异抗坏血酸+氯化钙联合处理使鲜切芒果的呼吸峰值降低了41.20%,并延缓相对渗透率升高和硬度下降;保持较高的类胡萝卜素、AsA含量,维持总酚含量相对稳定,在贮藏前期保持了较高的可滴定酸含量,减少褐变发生;降低了O₂-·产生速率,明显抑制PPO的活性,提高超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)的活性,并且在0~9 d时延缓过氧化物酶(POD)的下降,但在贮藏后期降低了POD的活性。以上结果表明异抗坏血酸+氯化钙联合处理可以保持鲜切芒果较好的贮藏品质,延缓膜透性增加并提高活性氧(ROS)的清除能力,从而延缓衰老,抑制褐变。

Effects of Combined Treatment by Erythorbic Acid and Calcium Chloride on Preservation of Fresh-cut Mango

To investigate the preservation effect of combined treatment with erythorbic acid and calcium chloride on fresh-cut mango,the fresh-cut mango was dipped in a mixed solution of 1 g/100 m L erythorbic acid and 0.5 g/100 m L of calcium chloride for 5 min,stored at 4℃and 80%relative humidity for 15 days,and respiration rate were detected everyday and cell membrane relative permeability,hardness,titratable acid,carotenoids,ascorbic acid(AsA),total phenol,browning index,reduced superoxide anion(O2^-·)production rate,the activities of antioxidant enzyme and polyphenol oxidase(PPO)were detected every 3 days.The results showed that compared with the control fresh-cut mango,combination treatment of erythorbic acid and calcium chloride reduced 41.20%of the respiratory peak,delayed the increasing of relative permeability and the decreasing of hardness,maintained higher carotenoid and AsA contents during storage,and kept the total phenolic content constantly,maintained higher titratable acid content in the early stage of storage;the treatment also reduced the O2^-·production rate and browning,and significantly inhibited the PPO activity,increased the activities of SOD,CAT and APX,Moreover,delayed the decreasing of POD activity within 0~9 days,but it was inhibited at the later stage of storage.The results indicated that the combination treatment of erythorbic acid and calcium chloride could maintain the storage qualities of fresh-cut mango,delay the increasing of membrane permeability,improve the scavenging ability of active oxygen,then delay senescence and inhibit browning.