| 韩雅如,孙佳莹,宋方圆,陈计峦.壳聚糖-咖啡酸处理对‘赛买提’杏贮藏品质的影响[J].保鲜与加工,2025,25(5):15~23 |
| 壳聚糖-咖啡酸处理对‘赛买提’杏贮藏品质的影响 |
| Effects of Chitosan-Caffeic Acid Treatments on Storage Quality of ‘Saimaiti’ Apricots |
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| DOI： |
| 中文关键词: 壳聚糖 咖啡酸 ‘赛买提’杏 贮藏品质 |
| 英文关键词:chitosan caffeic acid ‘Saimaiti’ apricots storage quality |
| 基金项目:国家自然科学基金项目（32060560） |
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| 摘要点击次数: 135 |
| 全文下载次数: 188 |
| 中文摘要: |
| 为探究壳聚糖-咖啡酸对水果贮藏效果的影响，以新疆特色水果‘赛买提’杏为研究对象，在预 试验的基础上，分别采用0.5%和1.0%的壳聚糖（CS）以及0.5%和1.0%的壳聚糖接枝咖啡酸（CA-gCS）进行处理后于（1.0±0.5）℃条件下贮藏，分析不同处理对‘赛买提’杏采后生理指标的影响。结果表 明，与对照组相比，CS和CA-g-CS处理均对‘赛买提’杏保鲜有显著效果，且1.0% CA-g-CS处理效果 最好，该处理可以显著降低杏果实的失重率及腐烂率，贮藏第35天时分别为4.97%±0.08%和4.93% ±0.11%，同时保持果实较高的硬度（（16.66±0.20）N/cm2 ）、可溶性固形物含量（16.57%±0.18%）和可滴 定酸含量（0.45%±0.01%），降低呼吸速率，将呼吸高峰推迟了14 d，有效抑制丙二醛（MDA）含量和相 对电导率的增加，并抑制多酚氧化酶（PPO）活性的升高，同时提高过氧化物酶（POD）活性。综上所述， CA-g-CS可以作为一种有效的可食用薄膜来延长果蔬的保鲜期。 |
| 英文摘要: |
| This study aimed to investigate the effects of chitosan-caffeic acid derivatives on storage qualities of fruits. The Xinjiang characteristic fruit ‘Saimaiti’ apricots were taken as the research subject, then 0.5% and 1.0% chitosan (CS), 0.5% and 1.0% chitosan grafts with caffeic acid (CA-g-CS) were selected for apricots treatment stored at (1.0± 0.5) ℃ based on preliminary experiments, finally the effects of different treatments on postharvest physiological indices of ‘Saimai’ apricots were analyzed. The results showed that compared with the control group, both CS and CA-g-CS treatments had significant preservation effects on apricots, and 1.0% CA-g-CS treatment presented the best effects, which could significantly reduce weight loss rates (4.97%±0.08% after 35 d storage) and rotting rates (4.93%±0.11%after 35 d storage) of ‘Saimaiti’ apricots, maintain the high fruits firmness（ (16.66±0.20） N/cm2), soluble solids contents (16.57%±0.18%), and titratable acidity contents (0.45%±0.01%), reduce the respiratory rates and delay the respiration peak by 14 days, and effectively inhibit the increase of malondialdehyde (MDA) contents and relative electrical conductivity, suppress the polyphenol oxidase (PPO) activities while enhance the peroxidase (POD) activities. In conclusion, CA-g-CS can serve as an effective edible film to extend the shelf life of fruits and vegetables. |
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