一氧化氮缓释熏蒸处理对鲜切苹果片品质的影响

Effects of Nitric Oxide Slow-release Fumigation Treatment on the Quality of Fresh-cut Apple Slices

摘要:

本文研究一氧化氮（nitric oxide, NO）气体缓释熏蒸处理对鲜切苹果片品质变化的影响。以红富士苹果为试材，将鲜切苹果片与NO供体二乙烯三胺一氧化氮聚合物（diethylenetriamine/nitric oxide, DETANO）、柠檬酸及玉米淀粉制成的NO气体缓释剂共置于密闭容器中，在4 ℃条件下贮藏。贮藏期间测定鲜切苹果片的表面明度（lightness, L*）值、果肉硬度、失重率、总酚含量、多酚氧化酶（polyphenoloxidase, PPO）活性、可溶性固形物含量、维生素C含量以及可滴定酸含量。结果表明：与对照组相比，NO气体缓释熏蒸处理能有效减轻鲜切苹果片的表面褐变、果肉软化和失重，显著抑制总酚含量的下降和PPO活性的升高，并保持可溶性固形物、维生素C和可滴定酸含量，延缓鲜切苹果片的品质劣变，为鲜切苹果片的贮藏保鲜提供了一种新方法。

Abstract:

The influence of nitric oxide (NO) slow-release fumigation treatment on the quality of fresh-cut apple (Malus domestica Borkh. cv. Red Fuji) slices was investigated in this study. Fresh-cut ‘Red Fuji’ apple slices and an NO releasing agent that was composed of donor diethylenetriamine/nitric oxide (DETANO), citric acid, and cornstarch were simultaneously placed in a sealed container at 4°C. The lightness (L*) value of the cut surface, flesh firmness, weight loss, total phenolic content, polyphenoloxidase (PPO) activity, total soluble solid content, vitamin C content，titratable acid content of the fresh-cut apple slices were analyzed during the storage period. The NO slow-release fumigation treatment effectively reduced the development of cut surface browning, flesh softening, and weight loss, and significantly inhibited the decrease of total phenolic content and the increase of PPO activity as compared to the control. Additionally, the fumigation treatment maintained the levels of total soluble solids, vitamin C, and titratable acids and delayed the quality deterioration of fresh-cut apple slices. It could provide a new method of preservation for fresh-cut apple slices.