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投稿时间：2022-10-10
投稿时间：2022-10-10
中文摘要: 为保持鲜切哈密瓜贮藏品质和效果，将具有防腐、抑菌作用的柠檬烯用于鲜切哈密瓜的保鲜。用无菌蒸馏水、0.05%、0.10%、0.20%浓度的柠檬烯溶液对鲜切哈密瓜进行处理，放在5 ℃下贮藏，研究不同浓度的柠檬烯处理对鲜切哈密瓜生理及品质的影响。结果表明，0.10%柠檬烯处理可以较好地保持鲜切哈密瓜的水分、色泽，保持维生素C含量，减少可溶性固形物的消耗，抑制呼吸强度，减缓硬度下降的速率，提高超氧化物歧化酶（superoxide dismutase，SOD）活性，贮藏后期较好保持过氧化氢酶（catalase，CAT）活性，抑制多酚氧化酶（polyphenol oxidase，PPO）和过氧化物酶（peroxidase，POD）活性，减缓鲜切哈密瓜的代谢，较好地保持鲜切哈密瓜的品质。该试验得出柠檬烯处理鲜切哈密瓜有利于保持鲜切哈密瓜的贮藏品质且0.1%的柠檬烯处理液对鲜切哈密瓜的保鲜效果最佳。
Abstract:Limonene with natural antiseptic and bacteriostatic effects was used for the preservation of fresh-cut cantaloupes.Fresh-cut cantaloupes were treated with sterile distilled water，0.05%，0.10%，and 0.20% limonene solutions，and then stored at 5 ℃.The influences of different concentrations of limonene on the quality of freshcut cantaloupes were studied. The results showed that the treatment with 0.1% limonene well maintained the moisture，color，and vitamin C，reduced the consumption of soluble solids，inhibited the respiration rate，and slowed down the decline in the hardness of fresh-cut cantaloupes. Furthermore，the treatment increased the activity of superoxide dismutase（SOD），maintained catalase（CAT）activity in the later stage of storage，and inhibited the activities of polyphenol oxidase（PPO）and peroxidase（POD）to slow down the metabolism，thus maintaining the quality of fresh-cut cantaloupes.This experiment found that treating fresh-cut cantaloupes with limonene was beneficial for maintaining the storage quality of fresh-cut cantaloupes，and 0.1% limonene treatment solution had the best preservation effect on fresh-cut cantaloupes.
文章编号：202313011 中图分类号： 文献标志码：
基金项目:天津市自然科学基金重点项目（20JCZDJC00420）；天津市林果现代产业技术体系创新项目（ITTHRS2021000）
| 作者 | 单位 |
| 赵雪敏1，崔浩1，黄宗海1，2，梁丽雅3，陈存坤4，闫师杰1，2* | 1.天津农学院食品科学与生物工程学院，天津 300392；2.天津市农副产品深加工技术工程中心，天津 300392；3.天津农学院农学与资源环境学院，天津 300392；4.天津市农业科学院农产品保鲜与加工技术研究所，农业农村部农产品贮藏保鲜重点实验室，天津市农产品采后生理与贮藏保鲜重点实验室，天津 300384 |
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