Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits
Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits
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DOI：
10.1016/j.foodchem.2016.03.021
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发表时间：
2016-09-01
期刊：
影响因子：
8.8
通讯作者：
Shahid, Muhammad
中科院分区：
文献类型：
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作者：
Ali, Sajid;Khan, Ahmad Sattar;Shahid, Muhammad
用10种不同的CA组合在5+/-1℃条件下贮藏‘歌拉’荔枝果实，研究其对果皮褐变、生化品质和抗氧化活性的影响。对照水果在储存28天后完全变成棕色，并被排除在研究之外。CA7复合贮藏(1%O-2+5%CO2)处理能显著降低果实失重率、果皮褐变、膜透性和丙二醛含量。CA7贮藏果实的可溶性固形物含量、可滴定酸度和抗坏血酸含量较高。CA7贮藏的荔枝果实过氧化氢酶和超氧化物歧化酶活性、总花色苷含量、DPPH自由基清除活性和酚类物质含量均显著高于对照。相反，在CA7处理下，果实中多酚氧化酶和过氧化物酶活性显著降低。CA7处理的果实也保持了较高的感官品质。综上所述，1%O-2+5%CO2气调处理延缓了荔枝果皮的褐变，保持了果实的抗氧化活性和生化特性，并保持了较好的感官品质。(C)2016爱思唯尔有限公司。保留所有权利。
'Gola' litchi fruits were stored under ten different CA-combinations at 5 +/- 1 degrees C to investigate its effects on pericarp browning, biochemical quality and antioxidative activities. Control fruit turned completely brown after 28 days of storage and were excluded from the study. Fruit-stored under CA7-combination (1% O-2 + 5% CO2) showed reduced weight loss, pericarp browning, membrane leakage and malondialdehyde contents. Soluble solid contents, titratable acidity and ascorbic acid contents were higher in CA7-stored fruit. Activities of catalase and superoxide dismutase enzymes, levels of total anthocyanins, DPPH radical-scavenging-activity and phenolic contents were significantly higher in CA7-stored litchi fruit. In contrast, activities of polyphenol oxidase and peroxidase enzymes were substantially lower in fruit kept under CA7-combination. Fruit subjected to CA7-conditions also maintained higher organoleptic quality. In conclusion, 1% O-2 + 5% CO2 CA-conditions delayed pericarp browning, maintained antioxidative activities and biochemical characteristics along with better organoleptic quality of litchi fruit for 35 days. (C) 2016 Elsevier Ltd. All rights reserved.