| 武 警,于昌浩,张天天,栗先慧,强丽月,刘 芳.高浓度二氧化碳胁迫预处理对鲜切苹果贮藏品质的影响[J].保鲜与加工,2025,25(5):1~14 |
| 高浓度二氧化碳胁迫预处理对鲜切苹果贮藏品质的影响 |
| Effects of High Concentration CO2 Stress Pretreatment on Storage Quality of Fresh-Cut Apples |
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| DOI： |
| 中文关键词: 鲜切苹果 胁迫 褐变 总酚 风味 |
| 英文关键词:fresh-cut apple stress browning total phenol flavor |
| 基金项目:国家自然科学基金青年科学基金项目（31801596） |
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| 摘要点击次数: 230 |
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| 中文摘要: |
| 为探究贮藏前高浓度二氧化碳（Carbon dioxide， CO2 ）胁迫对鲜切苹果贮藏品质的影响，以鲜 切‘富士’苹果为试材，分别采用体积分数为3%、50% CO2胁迫预处理，然后置于大气环境中贮藏，探究 鲜切苹果感官、营养及安全特性的变化，并分析适度CO2胁迫预处理对鲜切苹果香气的影响。结果表 明：3% CO2胁迫预处理提高了鲜切苹果膜结合态多酚氧化酶（Membrane-bound polyphenol oxidase， mPPO）活性，刺激了应激信号的传递，提高了胁迫抗逆性。3% CO2胁迫15 min可提高鲜切苹果亮度， 降低可溶态多酚氧化酶（Soluble polyphenol oxidase， sPPO）活性，有效抑制褐变，显著提高鲜切苹果总 酚含量，降低鲜切苹果菌落总数、酵母菌、霉菌及大肠菌群数量，减少乙醇等不良风味物质的产生，增 加醛类等有益风味物质的含量。综上所述，3% CO2胁迫15 min预处理能延缓鲜切苹果褐变，维持较 高的总酚含量，保护鲜切苹果的风味，可用于鲜切苹果加工前处理。 |
| 英文摘要: |
| To explore the effect of high carbon dioxide (CO2) stress intensities before storage on the fresh-cut apples
storage quality, fresh-cut‘ Fuji’ apples were used as raw materials. Fresh-cut apples were pretreated respectively with
the volume fraction of 3% and 50% CO2 stress and subsequently stored in the atmospheric environment to investigate
changes in the sensory, nutritional, and safety characteristics, and the effects of moderate CO2 stress pretreatment on
the aroma components of fresh-cut apples were analyzed. The results showed that 3% CO2 stress pretreatment
increased the activity of membrane-bound polyphenol oxidase (mPPO), stimulated the transmission of stress signals,
and improved the stress resistance. 3% CO2 stress for 15 minutes could increase the brightness of fresh-cut apples,
reduce the activity of soluble polyphenol oxidase (sPPO), and effectively inhibit browning, and significantly increase
the total phenol content of fresh-cut apples, reduce the total number of colonies and the number of yeasts, molds and
coliforms of fresh-cut apples, and also reduce the production of undesirable flavor compounds such as ethanol,
increase the content of beneficial flavor compounds such as aldehydes. In summary, 3% CO2 stress pretreatment for 15
minutes can delay browning in fresh-cut apples, maintain high total phenol content, protect the flavor of fresh-cut apples, which can be used as the pretreatment for fresh-cut apples processing. |
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