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1、※包装贮运食品科学2010,Vol.31,No.22467采后钙处理对“安哥诺”李果实的贮藏效果及抗氧化能力的影响郭晓敏1,2,王友升1,2,*,王贵禧3,李丽萍1,2(1.北京工商大学植物资源研究开发北京市重点实验室,北京100048;2.北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048;3.中国林业科学研究院林业研究所,国家林业局林木培育实验室,北京100091)摘要:探讨不同采后钙处理对“安哥诺”李果实的贮藏效果以及抗氧化能力的影响。结果表明:氯化钙和丙酸钙均能有效降低李果实的发病率,其中氯化钙的作用效果更显著,但对果皮与果肉色泽没有显著影响;乳酸钙则加速李
2、果实的病害发生,降低李果皮a*值、果肉L*值与b*值,提高果肉a*值;三种钙处理均诱导了采后李果实过氧化氢含量的积累,加剧了总抗氧化能力、超氧阴离子自由基清除能力、DPPH自由基清除能力的下降,提高了羟自由基清除能力,但李果实的腐烂率与过氧化氢含量和总抗氧化能力之间不存在显著相关性。李果实总抗氧化能力、超氧阴离子自由基以及DPPH自由基清除能力与总酚、总黄酮含量呈极显著正相关。关键词:“安哥诺”李;钙处理;抗氧化能力EffectsofPost-harvestCalciumTreatmentonQualityandAntioxidantActivityofAngelenoPlumFr
3、uitsGUOXiao-min1,2,WANGYou-sheng1,2,*,WANGGui-xi3,LILi-ping1,2(1.BeijingKeyLaboratoryofPlantResourcesResearchandDevelopment,BeijingTechnologyandBusinessUniversity,Beijing100048,China;2.BeijingHigherInstitutionEngineeringResearchCenterofFoodAdditivesandIngredients,BeijingTechnologyandBusinessUn
4、iversity,Beijing100048,China;3.StateForestryAdministrationKeyLaboratoryofTreeBreedingandCultivation,ResearchInstituteofForestry,ChineseAcademyofForestry,Beijing100091,China)Abstract:Theeffectsoftreatmentsusingcalciumchloride,calciumpropionateandcalciumlactateonqualityandantioxidantactivityofpo
5、st-harvestAngelenoplumfruitswereinvestigated.Resultsindicatedthatcalciumchlorideandcalciumpropionatecouldsuppressthedecayofpost-harvestplumfruitsat20℃andcalciumchlorideexhibitedstrongersuppressioneffect;whereas,nosignificanteffectonfruitcolorwasobserved.Incontrast,calciumlactatecouldpromotethe
6、decayrateandresultinthedeclineofa*valueofpeel,L*andb*valueofpulp,aswellastheincreaseofa*valueofpulp.Moreover,alltreatmentsusingcalciumagentscouldaffectoxidantandantioxidantsystemofplums,improvetheaccumulationofH2O2,acceleratethereductionoftotalantioxidantactivity,scavengingactivityofsuperoxide
7、anionandDPPHfreeradicals,aswellasincreasescavengingactivityofhydroxylfeeradicals.However,nosignificantcorrelationbetweendecayrateandH2O2concentrationortotalantioxidantactivitywasobserved.Moreover,totalantioxidantactivity,andscavengingac