目的 比较3种天然有机酸处理对鲜切菠萝蜜的保鲜效果,优选出保鲜效果最佳的有机酸。方法 以屏边鲜切菠萝蜜为试材,采用无菌蒸馏水处理作为对照（Control check,CK）,分别以质量分数1%的抗坏血酸、质量分数1%的曲酸、质量分数1%的柠檬酸对其预先浸泡5 min后进行微孔气调包装,于（10±1）℃下贮藏12 d,每3 d测定鲜切菠萝蜜的各项品质指标,并采用主成分分析（Principal component analysis,PCA）对指标进行降维和综合评价。结果 与CK组相比,分别经3种天然有机酸处理能够显著抑制鲜切菠萝蜜在贮藏期间菌落总数、霉菌和酵母菌数的增长（P<0.05）,维持良好的色泽,延缓质量损失率的上升和硬度的下降,有效抑制呼吸强度,保持高水平的可溶性固形物（Total soluble solids,TSS）、可滴定酸（Titratable acid,TA）、维生素C（Vitamin C,VC）和总酚含量,抑制了多酚氧化酶（Polyphenol oxidase,PPO）和过氧化物酶（Peroxidase,POD）活性,延缓有害物质丙二醛（Malondialdehyde,MDA）的积累,同时提高了DPPH自由基清除率。经曲酸处理的鲜切菠萝蜜综合评分最高、抗坏血酸次之,柠檬酸最低。结论 3种天然有机酸处理能够有效提高鲜切菠萝蜜的贮藏品质,其中曲酸处理的保鲜效果最好。
Abstract
The work aims to compare the fresh-keeping effects of three natural organic acids treatments on fresh-cut jackfruit, and to select the optimal organic acid with the best preservative performance. Fresh-cut jackfruit from Pingbian used as experimental materials were subject to treatment in groups of dipping with CK (distilled water), AA [1% (w/w) ascorbic acid], KA [1% (w/w) kojic acid], and CA [1% (w/w) citric acid] for 5 min, and then packaged with microporous modified atmosphere packaging, and stored at (10±1) ℃ for 12 d. The quality indicators were analyzed every 3 d. Principal component analysis (PCA) was adopted to reduce dimensionality and perform integrated evaluation of the multivariate data. Results showed that compared with CK group, treatments with the three natural organic acids significantly inhibited the growth of bacteria, mold, and yeast (P<0.05), while maintained better color, delayed the increase in weight loss rate and the decline in hardness, and effectively suppressed respiratory intensity. Additionally, they maintained high levels of total soluble solids (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total phenol content, reduced the activities of polyphenol oxidase (PPO) and peroxidase (POD), inhibited the rise in malondialdehyde (MDA), and enhanced DPPH free radical scavenging capacity. Furthermore, the comprehensive score of kojic acid treatment achieved the highest, followed by ascorbic acid treatment, and the lowest was citric acid treatment. In conclusion, natural organic acid treatment could effectively improve the storage quality, with kojic acid providing the best fresh-keeping effect.
关键词
菠萝蜜 /
鲜切 /
天然有机酸 /
保鲜 /
主成分分析
Key words
jackfruit /
fresh-cut /
natural organic acid /
preservation /
PCA
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基金
云南省地方本科高校基础研究联合专项面上项目（202301BA070001-074）; 云南省教育厅科学研究基金项目（2024J1020）; 国家级大学生创新训练计划项目（202510687029）
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