射频和热激处理对水蜜桃冻藏褐变及品质的影响

Effects of radio frequency and heat shock treatment on the browning and quality of honey peaches during frozen storage

中文关键词:  射频  水蜜桃  褐变  冻藏  热激

英文关键词:radio frequency  honey peach  browning  frozen storage  heat shock

中文摘要:

      目的 探究射频和热激处理对水蜜桃冻藏防褐变效果。方法 采用热激和不同时间的射频对水蜜桃进行预处理, 并监测其在冻藏7 d内的褐变及品质变化情况。结果 相较于热激处理, 射频处理对桃果固酸比、pH影响较小, 显著降低了电导率(P<0.05), 表明射频能更好地保持桃果细胞膜完整性; 基于褐变关键酶、底物和产物的研究发现, 射频处理对冻藏桃果多酚氧化酶活性、可溶性醌、总酚有很好的抑制作用, 对过氧化氢酶活性维持有一定作用, 可降低果实褐变程度, 更好地抵御活性氧对桃果机体的伤害; 较高温度的射频处理使得丙二醛含量有一定程度上升, 但无显著性差异(P>0.05)。结论 射频处理对桃果冻藏褐变具有良好的抑制效果, 可以较好维持桃果的理化品质。

英文摘要:

      Objective To explore the browning prevention effects of radio frequency and heat shock treatment on honey peach during frozen storage. Methods Heat shock and radio frequency with different durations were used for pretreatment, and the changes in browning and quality were monitored over a 7 days frozen storage period. Results Compared with heat shock treatment, radio frequency treatment showed a smaller impact on the TSS/TA and pH of the peaches, and significantly reduced electrical conductivity (P<0.05), indicating that it could be better maintain the integrity of the peach cell membrane by radio frequency pretreatment. Based on the studies of key enzymes, substrates, and products related to browning, it showed a good inhibitory effect of radio frequency treatment on the activity of polyphenol oxidase, soluble quinones, and total phenols in frozen peaches, and which had a certain effect on maintaining catalase activity. This could reduce the degree of fruit browning and better resist the damage of reactive oxygen species to the peach fruit. A slight increase in malondialdehyde content was observed under higher temperature of radio frequency treatment, but there was no significant difference (P>0.05). Conclusion Radio frequency treatment has a good inhibitory effect on peach browning and can better maintain the physicochemical quality of the peaches.