Habibi Fariborz, Ramezanian Asghar
Department of Horticultural Science, College of Agriculture, Shiraz University, Shiraz, Iran.
Department of Horticultural Science, College of Agriculture, Shiraz University, Shiraz, Iran.
Food Chem. 2017 Jul 15;227:1-8. doi: 10.1016/j.foodchem.2017.01.057. Epub 2017 Jan 17.
The effects of putrescine (Put) treatment on anthocyanin concentrations and other bioactive compounds of two blood orange ('Moro' and 'Tarocco') cultivars during cold storage have been investigated. Put at 0, 1 and 2mM were applied to fruit by vacuum infiltration at 26.665kPa for 8min and then stored at 5°C, and 90% RH for 60days, plus a simulated shelf life of 2days at 20°C. Put treatment maintained higher fruit firmness and reduced weight loss during storage. Anthocyanin, total phenolic content (TPC), ascorbic acid content, and antioxidant activity were also higher in treated fruit than the control during storage. pH and titratable acidity (TA) were highest in treated fruit, while soluble solids concentration (SSC) and SSC/TA ratios were highest in untreated fruit. Overall, the quality of blood oranges maintained by Put treatment during cold storage.
研究了腐胺（Put）处理对两个血橙品种（“摩洛”和“塔罗科”）在冷藏期间花青素浓度和其他生物活性化合物的影响。将0、1和2mM的腐胺通过在26.665kPa下真空渗透8分钟施用于果实，然后在5°C和90%相对湿度下储存60天，再在20°C下模拟货架期2天。腐胺处理在储存期间保持了较高的果实硬度并减少了重量损失。在储存期间，处理过的果实中的花青素、总酚含量（TPC）、抗坏血酸含量和抗氧化活性也高于对照。处理过的果实的pH值和可滴定酸度（TA）最高，而未处理的果实的可溶性固形物浓度（SSC）和SSC/TA比值最高。总体而言，腐胺处理在冷藏期间保持了血橙的品质。
