贮藏前草酸处理可保持石榴在 2°C 长期贮藏后的视觉品质、生物活性化合物和抗氧化能力。

Prestorage oxalic acid treatment maintained visual quality, bioactive compounds, and antioxidant potential of pomegranate after long-term storage at 2 degrees C.

机构信息

Department of Food Technology, EPSO, University Miguel Hernández, Ctra Beniel km 3.2, 03312 Orihuela, Alicante, Spain.

出版信息

J Agric Food Chem. 2010 Jun 9;58(11):6804-8. doi: 10.1021/jf100196h.

PMID:20443598

Abstract

Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 degrees C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 degrees C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.

摘要

将三种浓度（2、4 和 6mM）的草酸通过浸渍应用于摩尔达埃尔切石榴果实，然后在 2°C 下储存 84 天。石榴是一种对冷敏感的水果，因此，在 2°C 下长期储存后，对照果实会出现冷害（CI）症状，伴随着呼吸速率增加、失重和电解质渗漏（EL）。草酸处理显著减轻了 CI 症状，尤其是 6mM 浓度的处理。此外，对照石榴的总酚和抗坏血酸含量以及总抗氧化活性（TAA），在亲水（H-TAA）和疏水性（L-TAA）部分都显著降低。草酸的应用导致总酚类物质损失降低，抗坏血酸含量显著增加，H-TAA 增加，而 L-TAA 不受影响。因此，草酸可能是一种有前途的采后处理方法，可减轻 CI 并增加抗氧化潜力。