Effects of H2O2 Atomizing Fumigation on Storage Quality and Physiological Characteristics of Small White Apricot
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摘要: 为了筛选适宜的过氧化氢（H2O2）熏蒸浓度，为生产过程中小白杏的保鲜提供理论和科学依据。以库车鲜食小白杏为试材，分别采用体积分数为1%、3%、5%、7%的过氧化氢（H2O2）对小白杏进行5 min熏蒸处理，以蒸馏水处理作为对照（CK）组，于0 ℃保鲜库中贮藏，每隔7 d测定果实贮期品质及生理指标。结果表明：不同浓度的H2O2熏蒸处理均不同程度地保持了小白杏的贮藏品质，其中，3% H2O2熏蒸处理组较对照（CK）组和其他处理组，推迟了小白杏果实色泽转黄的时间，在贮藏第42 d时比CK组发病率降低8%，呼吸高峰推迟7 d，减缓了果实硬度的下降速度，降低了果实细胞膜的通透性，果实的可溶性固形物、可滴定酸含量在贮藏末期，较CK组分别提高了25%和38%。3% H2O2熏蒸处理组，较其他处理组和对照，丙二醛（MDA）含量和多酚氧化酶（PPO）活性得到有效抑制，提高了果实过氧化物酶（POD）和过氧化氢酶（CAT）的活性，其中5%、7% H2O2熏蒸处理使个别果实表面发生了褐变，影响了小白杏的品质。3% H2O2雾化熏蒸处理组更有助于保持小白杏贮藏期间的品质和风味，在小白杏防腐保鲜上具有较好的应用前景。Abstract: In order to screen the appropriate concentration of hydrogen peroxide (H2O2) fumigation, and provide the theoretical and scientific basis for the preservation of small white apricot during production, Kuqa fresh apricot was used as the test material, and the apricot was fumigated with 1%, 3%, 5% and 7% hydrogen peroxide (H2O2) for 5 min, and distilled water was used as the control (CK). The apricot was stored at 0 ℃. The storage period quality and physiological indexes were measured every 7 days. The results showed that the storage quality of small white apricot was maintained by different concentrations of H2O2 fumigation. Compared with control (CK) and other treatments, the 3% H2O2 fumigation group delayed the browning of small white apricot fruit, and the incidence was reduced by 8% compared with CK group on the 42 day of storage. The respiratory peak was delayed for 7 days, which inhibited the decline rate of fruit hardness and reduced the permeability of fruit cell membrane. The contents of soluble solids and titratable acids in fruits were 25% and 38% higher than those in CK group at the end of storage. 3% H2O2 fumigation treatment group, compared with other treatment groups and control group,the contents of malondialdehyde (MDA) and polyphenol oxidase (PPO) were effectively inhibited, and the activity of peroxidase (POD) and catalase (CAT) were increased. The surface of some fruits was browning after 5% and 7% H2O2 fumigation, which affected the quality of small white apricot. 3% H2O2 atomized fumigation group is more helpful to maintain the quality and flavor of small white apricot during storage, which has a good application prospect in preservative preservation of small white apricot.
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Key words:
- small white apricot /
- H2O2 /
- low temperature /
- storage quality /
- physiological indexes
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图 1 H2O2处理对小白杏贮藏期间色度的影响
Figure 1. Effect of H2O2 treatment on chromaticity of small white apricot during storage
图 2 H2O2处理对小白杏贮藏期间发病率的影响
Figure 2. Effect of H2O2 treatment on incidence rate of small white apricot during storage
图 3 H2O2处理对小白杏贮藏期间呼吸强度的影响
Figure 3. Effect of H2O2 treatment on respiratory intensity of small white apricot during storage
图 4 H2O2处理对小白杏贮藏期间硬度的影响
Figure 4. Effect of H2O2 treatment on hardness of small white apricot during storage
图 5 H2O2处理对小白杏贮藏期间可溶性固形物含量的影响
Figure 5. Effect of H2O2 treatment on soluble solid content of small white apricot during storage
图 6 H2O2处理对小白杏贮藏期间可滴定酸含量的影响
Figure 6. Effect of H2O2 treatment on titratable acid content of small white apricot during storage
图 7 H2O2处理对小白杏贮藏期间细胞膜透性的影响
Figure 7. Effect of H2O2 treatment on cell membrane permeability of small white apricot during storage
图 8 H2O2处理对小白杏贮藏期间丙二醛含量的影响
Figure 8. Effect of H2O2 treatment on malondialdehyde content of small white apricot during storage
图 9 H2O2处理对小白杏贮藏期间过氧化物酶活性的影响
Figure 9. Effect of H2O2 treatment on peroxidase activity of small white apricot during storage
图 10 H2O2处理对小白杏贮藏期间多酚氧化酶活性的影响
Figure 10. Effect of H2O2 treatment on polyphenol oxidase activity of small white apricot during storage
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