| 杨坤.几种褐变抑制剂对黄皮果实褐变及抗氧化品质的影响[J].中国南方果树,2021,50(3): |
| 几种褐变抑制剂对黄皮果实褐变及抗氧化品质的影响 |
| Effects of Several Browning Inhibitors on Browning and Antioxidant Characters of Wampee Fruit |
| 投稿时间：2020-12-18 修订日期：2021-03-03 |
| DOI： |
| 中文关键词: 黄皮果实，褐变抑制剂，果实褐变，抗氧化品质 |
| 英文关键词:wampee, browning inhibitor, fruit browing,quality of antioxidant |
| 基金项目:海南省重点研发项目（RZ2000004855）；海南省创新科研项目（Hys2019-14） |
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| 中文摘要: |
| 以“无核”黄皮果实为实验材料，研究了β-氨基丁酸、对氨基水杨酸钠和曲酸三种褐变抑制剂对黄皮果实贮藏期间（4±0.5℃，相对湿度85%）褐变和抗氧化品质的影响。结果表明，与对照相比，β-氨基丁酸和对氨基水杨酸钠处理可以明显抑制黄皮果皮褐变，而曲酸处理与对照无显著差异。三种褐变抑制剂处理都具有抑制黄皮果实失重和MDA含量的上升、延缓可滴定酸和维生素C含量的降解、提高类黄酮和总酚含量的作用，并能显著提高过氧化氢酶（CAT）、谷胱甘肽还原酶（GR）和超氧化物歧化酶（SOD）的活性。其中，对氨基水杨酸钠能够更好的维持黄皮采后品质和抗氧化特性，从而抑制褐变。因此，对氨基水杨酸钠处理的效果最好，β-氨基丁酸处理次之，曲酸处理效果最差。 |
| 英文摘要: |
| The effects of β-aminobutyric acid, sodium?para-aminosalicylate and kojic acid treatment on ‘Wuhe’ wampee browning appearance and antioxidant characters during storage at 4±0.5℃ and RH 85 % were investigated. The results indicated that β-aminobutyric acid and sodium?para-aminosalicylate treatment can effectively inhibit the browning of wampee pericarp when compared with control fruit, while kojic acid treatment exhibited no significant difference. Moreover, those three treatments can effectively inhibit the growth of weight loss and MDA content, delay the degradation of titratable acid and vitamin C, improve the content of total phenol and flavonoid, and enhance the activities of catalase (CAT), glutathione reductase (GR) and superoxide dismutase (SOD). Among the three treatments, the sodium?para-aminosalicylate treatment can maintain relative higher postharvest quality and antioxidant characters, thereby inhibit the pericarp browning. Hence, sodium?para-aminosalicylate treatment performed the better effects, followed by β-aminobutyric acid and kojic acid. |
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