3种不同处理方法对冬枣贮藏品质的影响

以冬枣(Zizylphus vulgaris)为试材,研究了45℃热水浸果6 min、45℃2%CaCl2溶液浸果6 min、45℃2%CaCl2溶液浸果6 min后再经过2 kJ/m2短波紫外线照射3种预处理方式对冬枣在0℃贮藏期间,其抗氧化活性和PAL、MDA、细胞膜透性、硬度、转红指数和腐烂指数等与衰老相关生理生化指标的影响。结果表明:在0℃贮藏条件下,热水结合2%CaCl2的处理与CK和其他处理相比能更好地抑制MDA含量和细胞膜透性的增加,并延缓果实硬度的下降,有效抑制腐烂的发生。贮藏至75d,热水结合2%CaCl2处理的MDA含量和细胞膜透性与CK相比分别降低了30.2%和12.4%,且硬度比CK提高了32%。所有处理均可提高PAL的活性,但热水结合2%CaCl2处理后再经过2 kJ/m2紫外照射的冬枣,处理效果最好,在75 d时PAL的活性比CK提高了24.4%。热处理能够有效的减少冬枣的腐烂,以45℃2%CaCl2溶液处理最好,但热处理的冬枣果实转红指数明显高于CK。

Effects of Three Different Treatments on Storage Quality of Jujube Fruit

The antioxidant activity,PAL,MDA,membrane permeability,fruit firmness,red color index and rotting index of Jujube(Zizylphus vulgaris fruit were studied.The fruit was stored at 0℃ after 3 different treatment: 6 min 45℃ hot water,6 min 45℃ 2% CaCl2 solution,6 min 45℃ 2% CaCl2 solution dipping then 2kJ/m2 UV-C irradiation.The results indicated that treatment with 45℃ 2% CaCl2 solution for 6 min can better inhibit MDA and cell membrane permeability,slowed down the decline of firmness,thus inhibited the fruit decay.MDA content and membrane permeability in fruit treated with 45℃ 2% CaCl2 solution after 75d storage were lower by 30.2% and 12.4% compared with other method,while fruit firmness was 32% higher.All of the treatments increased the activity of PAL.However,treatment with 2kJ/m2 UV-C irradiation after 45℃ 2% CaCl2 solution dipping for 6 min showed the best effect with an activity level of PAL 24.4% higher.In general,hot treatment can effectively reduce the decay of jujube,especially 45℃ 2% CaCl2 solution.While the red color index was significantly higher.