气态二氧化物在收获后的成熟过程中改善了凯特果的质量:增强了糖的积累,类生物合成和储存性能
Meiling Tian1,2, Lili Liu1, Chunjiang Li1
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food chemistry. Molecular sciences
|November 17, 2025
概括
气体氧化物 (ClO2) 处理通过增加糖和风味化合物显著提高了Keitt果的质量. 与传统的成熟或以太处理相比,这种方法提高了甜味,香味和储存潜力.
科学领域:
- 园艺科学 园艺科学
- 收获后生理学 收获后生理学
- 食品化学 食品化学
背景情况:
- 凯特果 (Mangifera indica L.) 收获的成熟绿色往往缺乏最佳的甜味和风味与树木成熟的水果相比.
- 当前的收获后成熟方法可能无法完全实现所需的质量属性.
研究的目的:
- 调查二氧化气体 (ClO2) 在提高凯特果收获后成熟质量的有效性.
- 为了比较ClO2处理与以太处理和天然成熟对果质量属性的影响.
主要方法:
- 凯特果经过二氧化气处理 (200μL/L),并在25°C和85%的湿度下保存4天.
- 分析了糖分含量 (梅利,葡萄糖,曼,阿拉比诺) 和芳香化合物 (类) 的纸.
- 评估了与糖代谢,烯生物合成和糖运输相关的基因表达.
- 在13°C保存后评估的整体质量属性.
主要成果:
- 气态ClO2显著增加了果肉质中的梅利,葡萄糖,曼和阿拉比诺含量,特别是葡萄糖.
- 类化合物含量,特别是3-烯,在ClO2处理时显著增加,增强了香味.
- 观察到参与糖生产,基生物合成和糖运输的基因的高调表达.
- 经过ClO2处理的果在储存后表现出优越的质量属性,与经过埃塞处理的果相比.
结论:
- 气态二氧化有效地促进了开采后的凯特果糖的积累和风味的发展.
- 通过ClO2处理,可以提高甜味,香味和优质的储存质量.
- 这项研究强调了气态ClO2作为改善收获后水果质量的工具的巨大潜力.
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