银杏叶提取液结合异抗坏血酸钠对鲜切砀山梨贮藏品质的影响

摘要

目的:研究银杏叶提取液结合异抗坏血酸钠对鲜切梨的保鲜效果.方法:以鲜切砀山梨为材料,探究总黄酮含量分别为0.25(处理1)、0.50(处理2)、0.75 mg/mL(处理3)的银杏叶提取液结合1％的异抗坏血酸钠(D-sodium ascorbate,D-VCNa)溶液对鲜切砀山梨在4℃条件下贮藏品质的影响.采用SPSS软件分析了贮藏期间鲜切梨的呼吸强度、质量损失率、色差、VC含量、硬度、可溶性固形物含量(soluble solid content,SSC)、过氧化物酶(peroxidase,POD)活力、相对电导率及pH值的变化等.结果:不同质量浓度黄酮的银杏叶提取液结合D-VCNa溶液都可以在不同程度上减缓鲜切梨的呼吸强度、质量损失率、色差的增加,减缓VC含量、硬度、SSC的下降速率,延迟褐变发生、POD活力高峰的出现时间,抑制果实pH值和相对电导率的上升.结论:银杏叶提取液结合D-VCNa对鲜切砀山梨的贮藏品质有一定的保鲜作用,其中以总黄酮含量为0.50 mg/mL银杏叶提取液结合1％的D-VCNa溶液处理的鲜切梨保鲜效果最好.%Objective:To investigate the preservative effect of Ginkgo biloba leaf extract combined with sodium ascorbate (D-VCNa) on fresh-cut Dangshan pear.Methods:Fresh-cut fruit pieces were pretreated with Ginkgo biloba extracts containing 0.25,0.50,and 0.75 mg/mL flavonoids combined with 1％ D-VCNa and then stored at 4 ℃.The changes in quality parameters such as respiration rate,weight loss rate,browning rate,VC content,hardness,peroxidase activity,relative conductivity,soluble solid content and pH during the process were measured to determine the optimal concentration of Ginkgo biloba leaf extract.Results:Pretreatment with each concentration of Ginkgo biloba leaf flavonoids combined with 1％ D-VCNa mitigated the increase in respiration rate,weight loss rate and color difference,inhibited the decrease in VC content,hardness and soluble solid content (SSC),delayed the occurrence of browning and the appearance time of peak POD activity,and suppressed the increase in pH and relative conductivity during the subsequent storage.Conclusion:Ginkgo biloba leaf extract with 0.50 mg/mL flavonoids combined with 1％ D-VCNa has the best preservative effect on fresh-cut Dangshan pear stored at low temperature,maintaining the storage quality and prolonging the storage life.