热处理对草莓品质与活性氧代谢影响的多变量解析

doi:10.7506/spkx1002-6630-201316063

食品科学

热处理对草莓品质与活性氧代谢影响的多变量解析

李健，张萌，李丽萍，罗瑶，孙沙沙，王贵禧，杨宏伟，王友升

1.北京工商大学食品学院，食品添加剂与配料北京高校工程研究中心，北京市食品风味化学重点实验室，北京 100048；
2.中国林业科学院林业研究所，国家林业局林木培育实验室，北京 100091

出版日期:2013-08-25 发布日期:2013-09-03

Multivariate Analysis of the Effect of Postharvest Heat Shock Treatment on Fruit Quality and Reactive Oxygen Species of Strawberry during Cold Storage

LI Jian，ZHANG Meng，LI Li-ping，LUO Yao，SUN Sha-sha，WANG Gui-xi，YANG Hong-wei，WANG You-sheng

1. Beijing Key Laboratory of Food Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China；
2. Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China

Online:2013-08-25 Published:2013-09-03

摘要/Abstract

摘要：

利用多变量解析方法探讨热处理对草莓果实品质及活性氧代谢的影响。单因素方差分析表明，热处理60min可有效降低草莓贮藏后期腐烂指数、果实固酸比及丙二醛(MDA)含量，提高贮藏14d时总酸和蛋白质的含量，同时还相应提高了贮藏后期过氧化氢酶(CAT)、多酚氧化酶(PPO)、过氧化物酶(POD)以及贮藏前期超氧化物歧化酶(SOD)的活性。相比而言，热处理30min可有效降低7d时果实的b*和L*值，并显著提升14d时果实总黄酮及还原型谷胱甘肽(GSH)的含量。热处理45min则对于提升贮藏前期总抗氧化能力以及后期总酚含量更为有效。主成分分析结果显示，热处理60min对b*、总酸含量、CAT、抗坏血酸过氧化物酶(APX)活性、腐烂指数、呼吸强度有显著的影响，提升了保鲜效果。结合偏最小二乘法回归及通径分析可知，草莓腐烂指数与过氧化氢、固酸比以及a*值呈显著正相关，与总酸、pH值、b*值呈显著负相关。

关键词: 草莓, 热处理, 果实品质, 活性氧, 多变量分析

Abstract:

The effect of postharvest heat treatment on fruit quality and reactive oxygen species (ROS) metabolism in
strawberry was investigated by using multivariate analysis in this study. The results of one-way analysis of variance showed
that 60-min heat treatment significantly reduced fruit decay rate, TSS-Acid ratio and MDA content, but increased the
contents of total acid and protein on the 14th day of storage as well as the activities of CAT, PPO and POD on the 14th day
and SOD activity on the 7th day. In contrast, 30-min heat treatment effectively reduced b* and L* values on the 7th day of
storage but markedly increased the contents of total flavonoids and GSH on the 14th day. A remarkable increase of FRAP on
the 7th day and total phenol content on the 14th day was observed in the fruit with 45 min heat treatment before storage. The
results of principal component analysis (PCA) indicated that 60-min heat treatment had a greater impact on b* value, total
acid, CAT, APX, and respiration. The results of path coefficient analysis and partial least squares regression (PLSR) showed
that fruit decay rate was significantly positively correlated with H2O2 content, solid/acid ratio and a* value, but significantly
negatively correlated with total acid, anthocyanin, pH and b* value.

Key words: strawberry, heat shock treatment, fruit quality, reactive oxygen species, multivariate analysis

李健，张萌，李丽萍，罗瑶，孙沙沙，王贵禧，杨宏伟，王友升. 热处理对草莓品质与活性氧代谢影响的多变量解析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316063.

LI Jian，ZHANG Meng，LI Li-ping，LUO Yao，SUN Sha-sha，WANG Gui-xi，YANG Hong-wei，WANG You-sheng. Multivariate Analysis of the Effect of Postharvest Heat Shock Treatment on Fruit Quality and Reactive Oxygen Species of Strawberry during Cold Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316063.

[1]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[2]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[3]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[4]	周一鸣，杜丽娜，李云龙，周小理，陈智东. 高静水压和热处理对荞麦蛋白功能性质的影响[J]. 食品科学, 2021, 42(5): 77-83.
[5]	吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2021, 42(4): 23-30.
[6]	杨洋，张小虎，张亚红，李光宗，杨新宇. 设施调控夜间温度对赤霞珠葡萄果实品质的影响[J]. 食品科学, 2021, 42(4): 80-86.
[7]	游玉明，汤洁，张美霞，王大平，陆红佳. 外源24-表油菜素内酯调控仔姜活性氧及酚类代谢减轻冷害[J]. 食品科学, 2021, 42(3): 273-280.
[8]	陈雪昱，邹秀容，韦莹莹，许凤，王鸿飞，邵兴锋. 茶树精油对扩展青霉线粒体功能的影响[J]. 食品科学, 2021, 42(3): 7-13.
[9]	黄鸿晖，顾里娟，李美琳，郑永华，金鹏. 褪黑素处理对草莓品质与活性氧代谢的影响[J]. 食品科学, 2021, 42(15): 187-193.
[10]	吕静祎，丁思杨，张俊虎，徐冬乐，孙明宇，张潆支，葛永红，励建荣. ‘金冠’和‘富士’苹果采后活性氧相关代谢差异比较[J]. 食品科学, 2021, 42(15): 194-199.
[11]	依胜男，芦晶，逄晓阳，郝莉雨，张书文，吕加平. 热处理对牛乳美拉德反应程度及挥发性成分的影响[J]. 食品科学, 2021, 42(14): 9-15.
[12]	赵思明，江连洲，王冬梅，隋晓楠，周麟依，范志军. EGCG对大豆蛋白结构的调控机理[J]. 食品科学, 2021, 42(12): 67-75.
[13]	张珅，张翼翔，叶洪，聂珂，吴光斌，倪辉，张宗成，陈发河. 热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系[J]. 食品科学, 2021, 42(11): 17-25.
[14]	谢丹丹，郭文川，高梦杰，刘大洋. 草莓的光学特性及其与可溶性固形物含量和含水率的关系[J]. 食品科学, 2021, 42(1): 41-46.
[15]	秦仁炳，王书军，项丰娟，王硕. 淀粉-脂质复合物在热加工过程中的结构变化及其对体外消化性影响[J]. 食品科学, 2021, 42(1): 47-51.

热处理对草莓品质与活性氧代谢影响的多变量解析

Multivariate Analysis of the Effect of Postharvest Heat Shock Treatment on Fruit Quality and Reactive Oxygen Species of Strawberry during Cold Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价