唐歆玥,曹叶婷,邓明益,李 涛,王 贺.柠檬醛对草莓贮藏期间品质和抗氧化能力的影响[J].食品安全质量检测学报,2024,15(2):131-140
柠檬醛对草莓贮藏期间品质和抗氧化能力的影响
Effects of citral on the quality and antioxidant capacity of Fragaria ananassa Duch. fruit during postharvest storage
投稿时间:2023-10-19  修订日期:2024-01-22
DOI:
中文关键词:  草莓  植物精油  保鲜  品质  抗氧化
英文关键词:citral  Fragaria ananassa Duch. fruit  plant essential oils  preservation  quality  antioxidant
基金项目:浙江省基础公益研究计划项目(LGN19C200020)、江苏科技大学博士科研启动基金项目(1182932007)
作者单位
唐歆玥 江苏科技大学粮食学院 
曹叶婷 江苏科技大学粮食学院 
邓明益 江苏科技大学粮食学院 
李 涛 江苏科技大学粮食学院 
王 贺 江苏科技大学粮食学院;浙江农林大学暨阳学院 
AuthorInstitution
TANG Xin-Yue School of Grain Science and Technology, Jiangsu University of Science and Technology 
CAO Ye-Ting School of Grain Science and Technology, Jiangsu University of Science and Technology 
DENG Ming-Yi School of Grain Science and Technology, Jiangsu University of Science and Technology 
LI Tao School of Grain Science and Technology, Jiangsu University of Science and Technology 
WANG He School of Grain Science and Technology, Jiangsu University of Science and Technology;Jiyang College, Zhejiang Agriculture and Forestry University 
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中文摘要:
      目的 探讨不同植物精油对草莓贮藏期间品质和抗氧化能力的影响。方法 以“红颜”草莓为试材, 分别用不同质量浓度(40、80、160和320 μg/mL)的百里香精油、丁香花精油、肉桂精油、枯茗醛和柠檬醛进行处理, 测定其在20℃贮藏期间的失重率、腐烂指数、理化性质、抗氧化物质含量和抗氧化酶活性等指标。结果 柠檬醛在40 μg/mL质量浓度时具有最佳保鲜效果, 能够有效地降低草莓果实的失重率和腐烂指数, 延缓可溶性固形物、可滴定酸和抗坏血酸含量的下降, 维持较高的总酚和总黄酮含量, 并提高果实对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基和羟基自由基的清除能力。此外, 该处理还能显著提高过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶等抗氧化酶的活性, 且有效抑制丙二醛含量的升高。结论 柠檬醛在草莓贮藏中具有良好的保鲜效果, 能够保持其品质和营养价值, 这为柠檬醛在水果贮藏保鲜中的应用提供了依据。
英文摘要:
      Objective To investigate the effects of different plant essential oils on the quality and antioxidant capacity of Fragaria ananassa Duch. during storage. Methods Fresh ‘Red face’ Fragaria ananassa Duch. fruits were subjected to different treatments with varying mass concentrations (40, 80, 160, and 320 μg/mL) of thyme essential oil, clove essential oil, cinnamon essential oil, cuminaldehyde, and citral, respectively. The changes in weight loss rate, decay index, physicochemical parameters, antioxidant compounds, antioxidant enzymes, and lipid peroxidation of the Fragaria ananassa Duch. fruits were monitored during storage at 20°C. Results Citral at 40 μg/mL showed the best preservation effect among all the treatments. It significantly decreased the weight loss rate and decay index, delayed the reduction of total soluble solids, titratable acidity, and ascorbic acid, maintained higher amounts of total phenolics and total flavonoids, and enhanced the fruit’s ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. Moreover, this treatment also considerably increased the activities of catalase, superoxide dismutase and ascorbate peroxidase, and effectively suppressed the accumulation of malondialdehyde. Conclusion Citral has a good effect on the preservation of Fragaria ananassa Duch. fruit, which can maintain their quality and nutritional value. This study provides a foundation for the application of citral in fruit preservation.
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