柠檬酸处理对石榴果皮离体褐变的影响

doi:10.11707/j.1001-7488.20150906

摘要/Abstract

摘要：

[目的] 针对贮藏期石榴果实褐变严重的问题,研究不同浓度柠檬酸处理对其果皮离体褐变的影响,为石榴果实防褐变提供技术支撑。[方法] 以石榴品种‘泰山三白甜’和‘泰山三白酸’为试材,利用称重和紫外分光光度法研究不同浓度柠檬酸处理对贮藏期石榴果皮褐变度、失重率、平均散失速率、多酚氧化酶(PPO)、过氧化物酶(POD)、总酚和DPPH(1,1-Diphenyl-2-picrylhydrazyl)自由基清除率等褐变相关生理指标的影响。[结果] 2个品种果皮褐变度和失重率随贮藏时间的延长均逐渐增加,第12天时出现峰值; 果皮平均散失速率呈现不同的变化趋势。对照、1%和2%柠檬酸处理条件下,‘泰山三白甜’果皮平均散失速率分别在第1,4和11天时出现峰值,3%柠檬酸处理条件下分别在第1,4和12天时出现峰值。对照条件下,‘泰山三白酸’果皮平均散失速率分别在第1,4,7,9和12天时出现峰值,不同处理条件下均分别在第1,4,7和12天时出现峰值。‘泰山三白酸’果皮褐变度、失重率和平均散失速率均低于‘泰山三白甜’。2个品种果皮中PPO和POD活性均呈先升高后降低,再降低又升高的变化趋势,出现峰值的时间不同。‘泰山三白甜’PPO活性分别在第2和第6天时出现峰值,‘泰山三白酸’分别在第3和第7天时出现峰值。2个品种果皮中POD活性均在第1和第8天时出现峰值。不同处理条件下,2个品种果皮褐变度、失重率、平均散失速率、PPO和POD活性均低于对照,以2%柠檬酸处理的最低,与对照差异极显著(P<0.01)。果皮中总酚含量随褐变程度的增加逐渐降低,DPPH自由基清除率呈现先降低后升高的变化趋势,均在第0和第12天时出现峰值。不同处理条件下,2个品种果皮总酚含量和DPPH自由基清除率均高于对照,以2%柠檬酸处理的最高,与对照差异极显著(P<0.01)。相关性分析表明,果皮褐变度与失重率、平均散失速率均为极显著正相关,与PPO活性、总酚含量均为极显著负相关。失重率与平均散失速率均为极显著正相关,与PPO活性、总酚含量均为极显著负相关。平均散失速率与总酚含量均为极显著负相关,与PPO活性、DPPH自由基清除率均为显著负相关。PPO活性与总酚含量均呈极显著正相关; POD活性与总酚含量均呈显著负相关; 总酚含量与DPPH自由基清除率均呈显著正相关。‘泰山三白酸’离体果皮较‘泰山三白甜’抗褐变,这可能与风味酸甜或品种自身特性有关。[结论] 不同浓度柠檬酸处理均能降低石榴果皮中褐变度、失重率、平均散失速率、PPO和POD活性,抑制总酚含量的降低,维持其抗氧化能力,延缓果实褐变进程,以2%柠檬酸处理的抑制效果最佳。

关键词: 石榴, 柠檬酸, 褐变, PPO, POD, 总酚

Abstract:

[Objective] This study investigated the effect of citric acid treatment on the browning of vitro pomegranate pericarp to provide the technical support for anti-browning of pomegranates. [Method] In this study, two pomegranate varieties, Taishansanbaitian and Taishansanbaisuan, were used as materials to investigate the effects of citric acid treatment on the browning of pomegranate pericarp during storage by measuring relevant physiological indexes, such as browning degree, weightlessness rate, average loss rate, PPO activity, POD activity, total phenols and DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging activity, with weighing method and ultraviolet spectrophotometry. [Result] The result indicated that browning degree and weightlessness rate of the two pomegranate cultivars pericarp increased with prolonging of storage, and the peak value occurred at the12th day. The change trends of the average loss rate were different in the two pomegranate cultivars pericarp. Under control, 1% and 2% citric acid treatment conditions, the peak value of the average loss rate of Tsishansanbaitian pericarp presented at 1st, 4th and 11th day, respectively. The peak value of the average loss rate of Tsishansanbaitian pericarp presented separately at 1st, 4th and 12th day in with 3% citric acid treatment. The peak value of the average loss rate presented separately at 1st, 4th, 7th, 9th and 12th day in Tsishansanbaisuan pericarp under the control condition. Under different citric acid treatment conditions, the peak value of the average loss rate presented at 1st, 4th, 7th and 11th day in Tsishansanbaisuan pericarp, respectively. The browning degree, weightlessness rate and average loss rate of Tsishansanbaisuan pericarp were less than that of Tsishansanbaitian pericarp. The activities of PPO and POD in two pomegranate cultivars pericarp both showed first increased and decreased, and then decreased and increased again with prolonging of storage, with different timing when the peak values occurred. The peak value of PPO activity in Taishansanbaitian pericarp appeared respectively at the 2nd and 6th day, and that in Taishansanbaisuan pericarp appeared respectively at the 3rd and 7th day. The peak value of POD activity in two pomegranate cultivars pericarp both appeared respectively at the 1st and 8th day. Under different citric acid concentrations, the browning degree, weightlessness rate, average loss rate, PPO and POD activity of two pomegranate cultivars pericarp were lower than the control, and the differences were all significant (P<0.01). The browning degree, weightlessness rate, average loss rate, PPO and POD activity of two pomegranate cultivars pericarp were the lowest with 2% citric acid treatment. The content of total phenols in two pomegranate cultivars pericarp decreased with the increasing of browning degree. DPPH radical scavenging activity of two pomegranate cultivars pericarp first decreased and then increased, and the peak value appeared respectively at the treating day and 12th day. Under treatments with different citric acid concentrations, total phenols content and DPPH radical scavenging activity of the two pomegranate cultivars pericarp were significantly higher than the control (P<0.01). The total phenols content and DPPH radical scavenging activity were highest in two pomegranate cultivars pericarp with 2% citric acid treatment. Correlation analysis indicated that the degree of pericarp browning in the two pomegranate cultivars had significantly positive correlation with weightlessness rate and average loss rate. There were significantly negative correlation between browning degree and PPO activity, total phenols of the two pomegranate cultivars. The weightlessness rate had significantly positive correlation with average loss rate, and had significantly negative correlation with PPO activity and total phenols. There was significantly negative correlation between average loss rate and total phenols, PPO activity, DPPH radical scavenging activity of the two pomegranate cultivars. The PPO activity had significantly positive correlation with total phenols. The POD activity had significantly positive correlation with total phenols. The content of total phenols had significantly positive correlation with DPPH radial scavenging activity. The anti-browning capacity of Taishansanbaisuan pericarp was higher than that of Taishansanbaitian, which might be related to sour-sweet flavor of pomegranate fruit or own characteristics of pomegranate cultivars. [Conclusion] Under treatments with different citric acid concentrations, the browning degree, weightlessness rate, average loss rate, PPO and POD activity were decreased in the two pomegranate cultivars pericarp. The reduction in total phenols content was inhibited with the citric acid treatments. The DPPH radical scavenging activity of the two pomegranate cultivars pericarp could be maintained during storage. The browning process of pomegranate fruits was postponed with treatments of different citric acid concentrations. The inhibitory effect on the pericarp browning of the two pomegranate cultivars was best with 2% citric acid treatment.

Key words: pomegranate, citric acid, browning, PPO, POD, total phenols

中图分类号:

S665.4

冯立娟, 尹燕雷, 杨雪梅, 武冲, 孙立平. 柠檬酸处理对石榴果皮离体褐变的影响[J]. 林业科学, 2015, 51(9): 42-50.

Feng Lijuan, Yin Yanlei, Yang Xuemei, Wu Chong, Sun Liping. Effects of Citric Acid Treatment on Vitro Browning of Pomegranate Pericarp[J]. Scientia Silvae Sinicae, 2015, 51(9): 42-50.

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