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中国精品科技期刊2020
罗益,薛波,陶择,等. 外源褪黑素处理对金丝绞瓜贮藏品质和抗氧化能力的影响[J]. 食品工业科技,2024,45(12):286−293. doi: 10.13386/j.issn1002-0306.2023070220.
引用本文: 罗益,薛波,陶择,等. 外源褪黑素处理对金丝绞瓜贮藏品质和抗氧化能力的影响[J]. 食品工业科技,2024,45(12):286−293. doi: 10.13386/j.issn1002-0306.2023070220.
LUO Yi, XUE Bo, TAO Ze, et al. Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash[J]. Science and Technology of Food Industry, 2024, 45(12): 286−293. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070220.
Citation: LUO Yi, XUE Bo, TAO Ze, et al. Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash[J]. Science and Technology of Food Industry, 2024, 45(12): 286−293. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070220.

外源褪黑素处理对金丝绞瓜贮藏品质和抗氧化能力的影响

Effects of Exogenous Melatonin Treatment on the Storage Quality and Antioxidant Capacity of Spaghetti Squash

  • 摘要: 为探讨采后外源褪黑素处理对金丝绞瓜贮藏品质的影响,本文以0.2 mmol/L褪黑素(melatonin,MT)溶液处理金丝绞瓜,探究了在(9±1)℃、相对湿度65%~70%贮藏条件下果实品质和抗氧化能力的变化。结果表明,与对照组相比,MT处理将贮藏过程中金丝绞瓜腐烂的发生延后40 d。贮藏160 d时,MT处理组金丝绞瓜的腐烂率仅为15.56%,显著低于对照组果实(34.07%,P<0.05)。贮藏结束时,与对照组相比,MT处理将果实的失重率和呼吸强度分别降低了29.68%和18.02%,并延缓了硬度、脆度和颜色的退化。MT处理将果实超氧化物歧化酶活性峰值提升了14.18%,并有效提高了过氧化氢酶、过氧化物酶和抗坏血酸过氧化物酶的活性,降低了超氧阴离子的产生速率,抑制了过氧化氢和丙二醛的积累,并显著提升总酚和抗坏血酸含量(P<0.05),增强对DPPH·、ABTS+·和·OH的清除能力。综合分析表明,采后MT处理可提升金丝绞瓜贮藏过程中的抗氧化能力,保持较好的贮藏品质。

     

    Abstract: In order to explore the effects of postharvest exogenous melatonin (MT) treatment on the storage quality of spaghetti squash, squash was treated with 0.2 mmol/L MT solution to investigate the changes in fruit quality and antioxidant capacity during storage at (9±1) ℃ with relative humidity of 65%~70%. The results showed that MT treatment delayed the occurrence of decay of spaghetti squash by 40 days during storage compared with the control group. At 160 d of storage, the decay rate of MT-treated fruit was only 15.56%, which was significantly lower than that of the control fruit (34.07%, P<0.05). At the end of storage, compared with the control group, MT treatment reduced the weight loss rate and respiration rate of fruits by 29.68% and 18.02%, respectively, and delayed the degradation of hardness, brittleness and color. In addition, MT treatment increased the peak activity of superoxide dismutase in fruits by 14.18% and effectively enhanced the activities of catalase, peroxidase and ascorbate peroxidase, reduced O2· production rate, significantly inhibited the accumulation of H2O2 and malondialdehyde. MT treatment also significantly improved the contents of total phenolics and ascorbic acid (reduced) in fruit (P<0.05), enhanced the scavenging capacity of DPPH·, ABTS+· and ·OH. Comprehensive analysis indicated that postharvest MT treatment could effectively enhance the antioxidant capacity and maintain the better quality of spaghetti squash during storage.

     

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