摘要:
研究拮抗酵母结合热空气处理对提高采后海红果果实贮藏性能的效果。分别用107CFU/mL拮抗罗伦隐球酵母悬浮液浸泡处理2 min,36℃热空气处理海红果10 h以及二者结合先后处理海红果,于20℃下储藏15 d,贮藏期每3 d测定相关指标,研究不同处理对海红果果实贮藏期的保鲜效果。结果表明,热空气处理、拮抗酵母处理、先拮抗酵母后热空气处理和先热空气后拮抗酵母处理均能降低贮藏过程中海红果的失重率、腐烂率和丙二醛含量,提高SOD、CAT和POD活性,其中先热空气后拮抗酵母处理组的各项指标除POD外,其他均显著(P<0.05)优于单一处理组,表明先热空气后拮抗酵母处理海红果的保鲜效果优于单独处理方式;能明显降低果实水分和有机质的减少以及病害的发生率,提高果实抗氧化酶活性,减少丙二醛的积累,进而延缓细胞衰老,延长货架期。先36℃热空气处理10 h后107 CFU/mL罗伦隐球酵母悬浮液浸泡处理2 min是采后海红果果实保鲜处理的适宜方式。
Abstract:
In order to improve storage performance,antagonistic yeast combined with hot air was used to treat the postharvest circassian fruit. The fruit was treated by soaked with 107CFU/mL antagonistic yeast suspension for 2 min,hot air at 36℃ for 10 h for alone and their combination. Relevant indicators were determined every three days during storage at 20℃ for 15 d to study the preservation effect of postharvest circassian fruit. The results showed that hot air treatment,antagonistic yeast treatment,antagonistic yeast treatment after hot air treatment and antagonistic yeast treatment after hot air treatment could reduce the weight loss rate,decay rate and malondialdehyde content and improve SOD,CAT and POD activities of circassian fruit during storage. Except POD,the indexes of hot air before antagonistic yeast treatment were significantly better than those of single treatment(P<0.05),which showed that the fresh-keeping effect of circassian fruit for hot air treatment before antagonistic yeast treatment group was better than that of only one treatment. It could significantly reduce the decrease of water and organic matter in fruit and the incidence of diseases,improve the antioxidant enzymes activity of circassian fruit,reduce the malondialdehyde accumulation of circassian fruit,thus delay cell senescence and prolong shelf life. Hot air treatment at 36℃ for 10 h and then immersion treatment with 107 CFU/mL suspension of Cryptococcus laurentii for 2 min was the suitable method for preservation of postharvest circassian fruit.
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