茉莉酸甲酯预处理对鲜切火龙果品质和 抗氧化活性的影响

Effect of methyl jasmonate pre-treatment on quality and antioxidant activity of fresh-cut pitaya fruit

中文关键词:  鲜切火龙果  茉莉酸甲酯  食品品质  抗氧化活性

英文关键词:fresh-cut pitaya fruit  methyl jasmonate  food quality  antioxidant activity

中文摘要:

      目的 研究茉莉酸甲酯(MeJA)预处理对鲜切火龙果在10 ℃, 4 d贮藏期间品质和抗氧化活性的影响。方法 完整火龙果先用浓度分别为0、1、10和100 μmol/L 的MeJA熏蒸, 再进行鲜切处理, 测定其贮藏期间的品质和理化指标。结果 100 μmol/L的MeJA熏蒸处理能最显著地诱导鲜切火龙果贮藏期间总酚、总黄酮等次级代谢产物的积累, 提高鲜切火龙果贮藏期间DPPH自由基清除能力。MeJA预处理能有效地促进鲜切火龙果贮藏期间超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和谷胱甘肽还原酶(GR)等抗氧化酶活性的提高。同时, MeJA预处理抑制了可滴定酸(TA)含量的下降, 对可溶性固形物(TSS)、维生素C含量无不良影响。结论 100 μmol/L的MeJA预处理能较好地保持鲜切火龙果的品质, 并有效地提高其抗氧化能力, 最终提高鲜切火龙果的营养品质。

英文摘要:

      Objective To investigate the effects of methyl jasmonate (MeJA) pre-treatment on food quality and antioxidant activity in fresh-cut pitaya (Hylocereus undatus) during storage at 10 ℃ for up to 4 days. Methods Whole pitaya was pre-treated with 0, 1, 10, and 100 μmol/L of MeJA, then was cut into pie-cuts, and its quality and physicochemical indexes during storage were measured. Results MeJA 100 μmol/L pre-treatment had the most significant inducement effect on the accumulation of the secondary metabolites such as total phenolics and total flavonoids, and significantly enhanced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of fresh-cut pitaya during storage. MeJA pre-treatment could significantly promote the increase of antioxidant enzymes activities such as SOD, CAT and GR. Meanwhile, this pre-treatment inhibited the decrease of titratable acid, and had no bad effect on the total soluble solid and vitamin C. Conclusion The MeJA 100 μmol/L pre-treatment has a promising application prospect in food quality maintenance of fresh-cut pitaya and markedly promotes the antioxidant activity, and finally improves the nutritional quality of fresh-cut pitaya.