二氧化氯（ClO2）结合不同透氧包装处理对'辽峰'葡萄采后抗氧化活性和贮藏期的影响

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-09-20 DOI:10.1016/j.foodcont.2024.110902

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引用次数: 0

摘要

为提高 "辽丰 "葡萄的贮藏品质，本研究采用二氧化氯配合不同包装的防腐袋，探讨其对 "辽丰 "葡萄的防腐效果。用 300 mg L-1 ClO2 溶液熏蒸葡萄后，对照组用无包装袋和 PE 袋包装，处理组用三种不同透氧性的包装袋包装，在 4 °C 和相对湿度控制在 90%-95% 的条件下贮藏 90 天。结果表明，贮藏 90 天后，ClO2-GB 包装处理明显延缓了葡萄硬度的下降（P < 0.05），并降低了葡萄的失重、脱粒、腐烂和梗褐变指数。ClO2-GB 包处理不仅降低了可溶性固形物含量、滴定酸度、抗坏血酸和谷胱甘肽的水平，还有效抑制了果实的呼吸速率。ClO2-GB 处理后，总酚、类黄酮、花青素和还原型谷胱甘肽的含量显著高于无包装组（P < 0.05），并抑制了相对电导率和丙二醛浓度的增加。与 ClO2-YTB 和 ClO2-YB 处理相比，ClO2-GB 处理在调节葡萄的抗氧化代谢方面表现出更好的效果。它显著提高了过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶的酶活性，同时抑制了过氧化物酶和多酚氧化酶的活性。通过主成分分析法（PCA）对贮藏 90 天后的 "辽丰 "葡萄进行质量评估，结果如下：ClO2-GB > ClO2-YB > ClO2-YTB > ClO2-PE > ClO2。这表明，300 mg L-1 ClO2 熏蒸结合不同的包装处理更有利于'辽峰'葡萄的贮藏。其中，ClO2-GB包装处理最有利。

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Effect of chlorine dioxide (ClO2) combined with different oxygen permeability package treatments on postharvest antioxidant activity and storage life of ‘Liaofeng’ grapes

To enhance the storage quality of ‘Liaofeng’ grapes, this research employed chlorine dioxide in collaboration with different package of preservative bags to explore its preservative effect on ‘Liaofeng’ grapes. After fumigating the grapes with 300 mg L⁻¹ ClO₂ solution, the control group was packaged in unpacked and PE bags, while the treatment group was packaged in three kinds of bags with different oxygen permeability, and stored in 4 °C and relative humidity controlled at 90%–95% for 90 days. The results showed that ClO₂-GB package treatment significantly delayed the decline of grape hardness (P < 0.05), and decreased the weight loss, threshing, decay and peduncle browning index after storage for 90 days. ClO₂-GB package treatment not only diminishes the levels of soluble solids content, titrable acidity, ascorbic acid and glutathione but also effectively suppresses the respiration rate in fruits. The contents of total phenols, flavonoids, anthocyanins and reduced glutathione after ClO₂-GB treatment were significantly higher than those in unpackaged group (P < 0.05), and curbed the increase in relative electrical conductivity and malondialdehyde concentration. In comparison to ClO₂-YTB and ClO₂-YB treatments, ClO₂-GB treatment demonstrated superior efficacy in modulating the antioxidant metabolism of grapes. It notably elevated the enzymatic activities of catalase, superoxide dismutase, ascorbate peroxidase, and glutathione reductase, while inhibiting the activities of peroxidase and polyphenol oxidase. The quality assessment of ‘Liaofeng’ grapes after 90 d storage period, conducted through principal component analysis (PCA), yielded the following ranking: ClO₂-GB > ClO₂-YB > ClO₂-YTB > ClO₂-PE > ClO₂. This suggests that 300 mg L⁻¹ ClO₂ fumigation combined with different package treatments was more beneficial to the storage of ‘Liaofeng’ grape. ClO₂-GB package treatment emerged as the most advantageous.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.