柠檬酸处理对石榴果皮离体褐变的影响

doi:10.11707/j.1001-7488.20150906

Abstract

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

CLC Number:

S665.4

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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Effects of Citric Acid Treatment on Vitro Browning of Pomegranate Pericarp

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