微酸电解水结合不同钙源处理改善“尖脆”枣果实采后货架品质

Slightly Acidic Electrolyzed-Water in Combination with Different Calcium Sources Improved Storage Quality of “Jiancui” Jujube Fruit during Shelf-life Storage

摘要:

以“尖脆”枣为试材，采用微酸性电解水(SAEW)、1% Ca(OAc)2、1% Ca(NO3)2、0.005% Ca(ClO)2单独浸泡处理，以及SAEW结合1% Ca(OAc)2或1% Ca(NO3)2处理，以水处理为对照，测定20 ℃贮藏过程中果实硬度、可溶性固形物含量(SSC)、果面亮度、果实口感、腐烂率、丙二醛(MDA)、总酚(TP)、总黄酮(TF)、DPPH•清除力、铁离子还原能力(FRAP)以及总钙(Ca2+)含量的变化。结果表明，与对照组相比，各处理组在贮藏过程中均可维持较高的果实品质，提高其抗氧化活性，延缓果实衰老。此外，SAEW结合Ca(OAc)2处理优于单一Ca(OAc)2、Ca(NO3)2、Ca(ClO)2处理或SAEW结合Ca(NO3)2处理，显著抑制果实硬度和口感下降，延缓SSC损失、降低腐烂率，抑制MDA积累、延缓TP和TF含量下降，保持较高的DPPH•清除能力和FRAP还原力，并提高果实中Ca2+含量。SAEW结合1% Ca(OAc)2处理对维持“尖脆”枣采后品质，延长贮藏寿命具有重要作用。

Abstract:

This study evaluated the effects of slightly acidic electrolyzed-water (SAEW), 1% Ca(OAc)2, 1% Ca(NO3)2, 0.005% Ca(ClO)2, and SAEW in combination with 1% Ca(OAc)2 or 1% Ca(NO3)2 on quality attributes i.e. fruit firmness, soluble solids content (SSC), skin brightness, sensory quality, decay, malondialdehyde (MDA), total phenols (TP), total flavonoid (TF), DPPH• scavenging capacity, ferric reducing antioxidant power (FRAP), and total calicum (Ca2+) content of “Jiancui” jujube fruit during shelf-life storage. Results showed that, compared to the control fruit, all treated fruit maintained good storage quality and antioxidant capacity and retarded fruit senescence. Additionally, SAEW in combination with Ca(OAc)2 was the most effective treatment. It significantly inhibited the decrease of firmness and sensory scores; reduced the losses in SSC, decay and the accumulation of MDA; delayed the decrease of TP and TF; maintained strong DPPH• scavenging capacity and ferric reducing antioxidant power, and high Ca2+ content in fruit. Overall, SAEW in combination with 1% Ca(OAc)2 treatment can be used for maintaining fruit quality and prolong shelf life.