鲜切石榴籽粒冷藏效果及有机酸组分含量比较研究

摘要

The fresh cut seeds of pomegranate varieties Taishansanbaitian,Mudan and Sanbaisuan were used as materials.The seeds were sterilized under the UV -lamp for 15 minutes,and then stored at (4 ± 0.5)℃ for 18 days.The freshness -keeping effect,organic acid component contents and antioxidant activity were compared among the 3 varieties.The results showed that the fresh cut seeds of pomegranate varieties Mu-dan and Sanbaisuan owned lower weight loss,rotting rate and relative electrolytic leakage,significantly lower oxalic acid content,significantly higher DPPH free radical scavenging rate and citric acid content,and more stable titratable acid and total soluble solid contents compared with Taishansanbaitian during the cold storage. The main organic acids of the 3 pomegranate varieties all were citric acid,malic acid,oxalic acid and tartaric acid.The malic acid content in pomegranate variety Mudan was significantly lower than that in Sanbaisuan and Taishansanbaitian,while the tartaric acid contents of 3 pomegranate varieties were not significantly different during the storage process.The freshness -keeping effect of the 2 sour pomegranate varieties Mudan and San-baisuan were superior to sweet pomegranate variety Taishansanbaitian.The pomegranate variety Mudan had the most stable organic acid component contents and the best freshness -keeping effect.%以‘泰山三白甜’、‘三白酸’和‘牡丹’石榴成熟期的果实为试材，籽粒经紫外杀菌15 min 后装入保鲜袋于（4±0．5）℃冷藏保鲜18 d，期间比较3个品种籽粒的保鲜品质、有机酸组分含量变化及抗氧化活性。结果表明：2个酸石榴品种籽粒冷藏过程中的失重率、腐烂率、相对电导率均低于甜石榴品种‘泰山三白甜’；而 DPPH 自由基清除率均显著高于‘泰山三白甜’；2个酸石榴品种中可滴定酸和总可溶性固形物含量在整个冷藏期内较稳定，均比‘泰山三白甜’变化幅度小；3个品种均以柠檬酸、苹果酸、草酸和酒石酸为主要有机酸，2个酸石榴品种中柠檬酸含量均显著高于‘泰山三白甜’，而草酸含量均显著较低；‘牡丹’石榴中苹果酸含量在冷藏过程中均显著低于‘三白酸’和‘泰山三白甜’，三者酒石酸含量差异均不显著。冷藏过程中2个酸石榴品种鲜切籽粒保鲜效果均优于甜石榴品种，以‘牡丹’石榴中各有机酸组分含量最稳定，冷藏保鲜效果最佳。