[1]陈迪新,张洋,左培杰,等.蒲公英黄酮提取物对鲜切玉露香梨果的保鲜效果[J].江苏农业学报,2024,(05):944-951.[doi:doi:10.3969/j.issn.1000-4440.2024.05.019]
　CHEN Dixin,ZHANG Yang,ZUO Peijie,et al.Preservation effects of dandelion flavonoid extract on fresh-cut Yuluxiang pear fruit[J].,2024,(05):944-951.[doi:doi:10.3969/j.issn.1000-4440.2024.05.019]
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蒲公英黄酮提取物对鲜切玉露香梨果的保鲜效果()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年05期
页码:
944-951
栏目:
加工贮藏·质量安全
出版日期:
2024-05-30

文章信息/Info

Title:
Preservation effects of dandelion flavonoid extract on fresh-cut Yuluxiang pear fruit
作者:
陈迪新1; 张洋1; 左培杰1; 2; 詹栩1; 2; 李宜航1; 2; 杨英军1
(1.河南科技大学园艺与植物保护学院,河南洛阳471000；2.中国农业科学院郑州果树研究所,河南郑州450000)
Author(s):
CHEN Dixin1; ZHANG Yang1; ZUO Peijie1; 2; ZHAN Xu1; 2; LI Yihang1; 2; YANG Yingjun1
(1.College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang 471000, China;2.Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450000, China)
关键词:
蒲公英; 黄酮提取物; 玉露香梨果; 鲜切; 保鲜
Keywords:
dandelion; flavonoid extract; Yuluxiang pear; fresh-cut; preservation
分类号:
S661.2
DOI:
doi:10.3969/j.issn.1000-4440.2024.05.019
摘要:
随着鲜切果蔬产业的发展,天然植物提取物保鲜剂越来越受到关注。利用植物天然提取物进行鲜切果蔬保鲜不但安全高效,还能延长鲜切果蔬的货架期,提高其商品价值。为探究蒲公英黄酮提取物对鲜切玉露香梨果的保鲜效果,本研究在蒲公英黄酮提取的基础上,以无菌蒸馏水为对照,利用不同质量浓度(0.3 mg/ml、0.6 mg/ml、0.9 mg/ml、1.2 mg/ml)的蒲公英黄酮提取物对鲜切玉露香梨果进行浸泡处理,分析了贮藏期间鲜切玉露香梨果可滴定酸含量、可溶性固形物含量、总酚含量、丙二醛(MDA)含量等抗氧化指标和品质指标的变化。结果表明,与对照相比,适宜质量浓度的蒲公英黄酮提取物浸泡处理可以显著抑制贮藏期间鲜切玉露香梨果的相对电导率上升、MDA含量增加、色泽褐变和微生物的生长,维持鲜切玉露香梨果可滴定酸含量、可溶性固形物含量、总酚含量、硬度和2,2-二苯基-1-苦丙烯酰肼(DPPH)自由基清除率。其中,0.3 mg/ml质量浓度蒲公英黄酮提取物浸泡处理具有较好的保鲜效果,而高质量浓度蒲公英黄酮提取物浸泡处理会在一定程度上降低鲜切玉露香梨果的品质。
Abstract:
With the development of fresh-cut fruit and vegetable industry, natural plant extract preservatives have attracted more and more attention. Using natural plant extracts to preserve fresh-cut fruits and vegetables is not only safe and efficient, but also can prolong the shelf life of fresh-cut fruits and vegetables and improve their commodity value. In order to explore the preservation effect of dandelion flavonoid extract on fresh-cut Yuluxiang pear fruit, on the basis of dandelion flavonoid extraction, fresh-cut Yuluxiang pear fruits were soaked with different concentrations (0.3 mg/ml, 0.6 mg/ml, 0.9 mg/ml, 1.2 mg/ml) of dandelion flavonoid extract with sterile distilled water as a control in this study. The changes of antioxidant indexes and quality indexes such as titratable acid content, soluble solids content, total phenol content and malondialdehyde (MDA) content of fresh-cut Yuluxiang pear fruit during storage were analyzed. The results showed that compared with the control, the soaking treatment with appropriate concentration of dandelion flavonoid extract could significantly inhibit the increase of relative conductivity, the increase of MDA content, color browning and microbial growth of fresh-cut Yuluxiang pear fruit during storage, and maintain the titratable acid content, soluble solids content, total phenol content, hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate of fresh-cut Yuluxiang pear fruit. Among them, 0.3 mg/ml dandelion flavonoid extract soaking treatment had better preservation effect, while the soaking treatment with high concentration of dandelion flavonoid extract could reduce the quality of fresh-cut Yuluxiang pear fruit to a certain extent.

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备注/Memo

备注/Memo:
收稿日期：2024-03-23基金项目：河南省重点科技攻关项目(192102110150)作者简介：陈迪新(1975-),男,河南信阳人,博士,副教授,主要从事园艺作物栽培及产品贮藏与保鲜研究。(E-mail)cdxdyp@163.com通讯作者：杨英军,(E-mail)yangyingjun2003@126.com
更新日期/Last Update: 2024-07-13