蛋氨酸处理对采后枣果实贮藏品质的影响

doi:10.1016/j.jia.2023.06.004

摘要/Abstract

摘要： 在贮藏过程中，枣果实通常会发生生理性病害或侵染性病害，导致品质下降、变软或腐烂。因此，本研究旨在研究蛋氨酸浸泡处理对采后枣果实腐烂率和贮藏品质的影响。蛋氨酸处理显著降低了采后枣果实的腐烂率，有效延缓了果实硬度、可溶性固形物、抗坏血酸和木质素含量的降低。蛋氨酸处理有效维持了枣果实色泽和可滴定酸。蛋氨酸处理显著降低了枣果实中的丙氨酸和苯丙氨酸含量和增加了甘氨酸含量，但对总氨基酸含量无显著影响。此外，蛋氨酸处理组中枣果实的总酚、总黄酮含量和抗氧化能力均高于对照组。与对照组相比，蛋氨酸处理也显著提高了枣果实中游离态酚酸单体（没食子酸、香草酸和丁香酸）和黄酮类化合物单体（儿茶素、表儿茶素、芦丁）以及结合态酚酸单体（没食子酸和阿魏酸）的含量。结果表明，蛋氨酸处理在降低枣果实腐烂率和防止枣果实采后贮藏过程中品质降低具有良好的应用前景。

Abstract: Jujube fruits usually suffer from physiological disorders or infectious diseases during storage, leading to quality deterioration, softening, or rotting. Therefore, this study aims to investigate the effect of methionine soaking treatment on the postharvest jujube fruit decay rate and storage quality. Methionine treatment significantly reduced the decay rate of postharvest jujube fruit and effectively maintained fruit color and titratable acid. Methionine treatment effectively delayed the decrease of firmness, soluble solids, ascorbic acid, and lignin contents in jujube fruit. Methionine treatment reduced the content of alanine and phenylalanine, and increased the content of glycine in jujube fruit, but displayed no significant effect on total amino acid content. In addition, jujube fruits in the methionine treatment group had a higher total phenolic and flavonoid content and antioxidant capacity, both in free and bound forms. Compared with the control, methionine treatment also significantly increased the content of individual phenolic acid fractions (gallic acid, vanillic acid, and syringic acid) and flavonoid fractions (catechin, epicatechin, rutin) in free form as well as individual phenolic acid fractions in bound form (gallic acid and ferulic acid) in jujube fruits. Overall, this study suggested that the methionine treatment could be used as a prospective preservative to reduce the postharvest decay of jujube fruit and alleviate its nutritional quality deterioration during cold storage at 4°C.

Key words: methionine , jujube , decay rate , sensory quality , nutritional value

LIU Yao, LEI Xing-meng, GUO Yu-xiao, YAO Shi-xiang, ZENG Kai-fang. 蛋氨酸处理对采后枣果实贮藏品质的影响[J]. Journal of Integrative Agriculture, 2023, 22(9): 2893-2904.

LIU Yao, LEI Xing-meng, GUO Yu-xiao, YAO Shi-xiang, ZENG Kai-fang. Effects of methionine treatment on storage quality and antioxidant activity of postharvest jujube fruit[J]. Journal of Integrative Agriculture, 2023, 22(9): 2893-2904.

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