几种保鲜处理对贮藏期间‘红阳’猕猴桃抗氧化生理特性变化的影响

何靖柳; 刘继; 黄彭; 秦文; 李素清; 沈丽雯

doi:10.13386/j.issn1002-0306.2014.21.065

几种保鲜处理对贮藏期间‘红阳’猕猴桃抗氧化生理特性变化的影响

Effect on antioxidant activity of ‘Red Sun'kiwifruit by several preservation treatments during postharvest period

摘要

摘要: 为了研究不同保鲜处理对‘红阳’猕猴桃果实采后抗氧化相关生理特性变化的影响,以‘红阳’猕猴桃为试材,分别用1-甲基环丙烯（1-MCP）、臭氧、气调和热激处理后于（4±1）℃,相对湿度90%⁹5%条件下贮藏,定期测定其维生素C（VC）、总酚、花色苷的含量以及DPPH·清除率、超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）的活性,探讨不同保鲜处理对猕猴桃果实抗氧化活性的影响。结果表明:4种处理均能不同程度地抑制果实VC、花色苷含量的降低,延缓总酚、DPPH·清除率、SOD、POD和CAT峰值的出现,抑制其活性的下降;其中,臭氧（臭氧浓度200mg/m3,处理时间0.5h）处理‘红阳’猕猴桃果实效果最佳,能很好地保持果实的抗氧化活性,从而提高其贮藏期间的抗氧化能力。

Abstract: Several preservation treatments including 1- MCP, ozone, controlled atmosphere and heat shock were used on‘Red Sun'kiwifruit stored at ( 4 ± 1) ℃ and relative humidity 90% ~ 95% to investigate the effects of antioxidant physiological characteristics. During the storage, the content of vitamin C ( VC) , phenols, anthocyanin, and the activity of DPPH· radical- scavenging, superoxide dismutase ( SOD) , peroxidase ( POD) , catalase ( CAT) were determined.The results indicated that the treatment groups could obviously control the reduction of VCand anthocyanin, delay the appearance of DPPH· radical- scavenging, SOD, POD and CAT peak, and suppress the reduction of related activity.The ozone treatment ( ozone concentration of 200 mg / m3, processing time of 0.5h) was more effective in maintaining antioxidant activity and improving antioxidant ability than other treatments.