山梨酸钾包装对猕猴桃贮藏品质的影响

Effects of Potassium Sorbate Packaging on the Storage Quality of Kiwifruit

中文关键词: 猕猴桃  山梨酸钾包装  保鲜  细胞壁代谢  总酚

英文关键词: kiwifruit  potassium sorbate packaging  preservation  cell wall metabolism  total pheonlic content

中文摘要:

      目的 研究山梨酸钾包装对猕猴桃常温条件下贮藏品质的改善作用。方法 以猕猴桃为研究对象，采用山梨酸钾薄膜包装、普通薄膜包装、山梨酸钾浸泡的处理方式进行常温贮藏，以未作任何处理的猕猴桃作为空白对照。在贮藏期间，每隔3 d测定猕猴桃中纤维素含量、果胶含量、总酚含量、纤维素酶活性和果胶酶活性等细胞壁代谢指标，以及可滴定酸含量、可溶性固形物含量、淀粉酶活性等品质指标。结果 在贮藏12 d后，山梨酸钾包装的猕猴桃总酚含量分别比普通薄膜包装、山梨酸钾浸泡处理和空白组高10.8%，16.4%，30.1%；在贮藏期间，山梨酸钾包装的猕猴桃其纤维素酶、果胶酶和淀粉酶的最高活性（以蛋白质计)分别为6125 U/g，3634 U/mg，1756 U/mg，显著低于山梨酸钾浸泡组、普通包装组和空白组；3种处理方式的猕猴桃中可滴定酸含量无显著性差异。结论 山梨酸钾包装对贮藏期猕猴桃品质劣变的抑制作用优于山梨酸钾浸泡和普通薄膜包装，能够抑制贮藏期间细胞壁代谢相关酶活性的上升，减缓了猕猴桃果实的腐烂进程。

英文摘要:

      The work aims to study the effect of potassium sorbate packaging on the quality of kiwifruit stored at room temperature. With kiwifruit as the research object, the potassium sorbate film packaging, normal film packaging and potassium sorbate soaking were used for the storage of kiwifruit at normal temperature and the untreated kiwifruit was used as the blank control. The metabolic indicators of cell wall (cellulose, pectin, total phenol contents and cellulase and pectinase activities in kiwifruit) and quality indicators (titratable acid, soluble solids and amylase activity) were measured every 3 days during storage at room temperature. After 12 days of storage, the total phenol content of kiwifruit with potassium sorbate packaging was respectively 10.8%, 16.4% and 30.1% higher than those of normal film packaging, potassium sorbate soaking and blank group. The highest activities (in protein) of cellulase, pectinase and amylase activity in kiwifruit with potassium sorbate packaging were 6125 U/g, 3634 U/mg and 1756 U/mg, which were significantly lower than those of the potassium sorbate soaking, normal packaging and blank groups. No significant difference in titratable acid content among these three treatments was found. The inhibitory effect of potassium sorbate packaging on quality deterioration of kiwifruit during storage is better than that of potassium sorbate soaking and normal film packaging, which can inhibit the increase of cell wall metabolism-related enzyme activities during storage and slow down the quality deterioration process of kiwifruit.