微真空贮藏条件对西兰花花球质地变化的影响

doi:10.7506/spkx1002-6630-201308066

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 308-312.doi: 10.7506/spkx1002-6630-201308066

微真空贮藏条件对西兰花花球质地变化的影响

岳本芳，李文香

青岛农业大学食品科学与工程学院，山东青岛 266109

收稿日期:2012-01-05 修回日期:2013-01-27 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 李文香 E-mail:xiang7332@126.com
基金资助:
山东省科技发展计划项目;山东省自然科学基金

Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd

YUE Ben-fang，LI Wen-xiang

School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China

Received:2012-01-05 Revised:2013-01-27 Online:2013-04-25 Published:2013-05-07

摘要/Abstract

摘要： 针对采后西兰花花球质地变化引起的品质下降问题，探讨微真空贮藏条件下西兰花细胞壁代谢相关酶活性及其细胞壁组分降解与质地变化的相关性。结果表明：与相同温度下的自发气调贮藏(MAP)相比，微真空贮藏能够显著(P＜0.05)降低纤维素酶(CS)、多聚半乳糖醛酸酶(PG)、苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)、过氧化物酶(POD)活性，延缓西兰花细胞壁中果胶的降解及纤维素、木质素的生成，抑制西兰花花茎硬度及破皮强度的增加；相关性分析表明，西兰花硬度和破皮强度与纤维素、木质素含量以及PG、PE活性呈正相关，与CS、PAL、PPO及POD活性呈负相关。结果表明：微真空贮藏一方面可能是通过降低PAL、PPO、POD及CS活性，以减少木质素、纤维素的生成；另一方面可能是通过降低PG活性，以抑制原果胶物质的代谢，延缓西兰花的老化进程。

关键词: 西兰花, 微真空贮藏, 细胞壁, 质地, 老化

Abstract: To solve the problem of postharvest broccoli quality degradation caused by texture changes, the relationship between texture changes and activities of enzymes, which are response for broccoli cell wall metabolism, cell wall components degradation, were studied under micro-vacuum conditions. Results showed that, at the same temperature,compared with modified atmosphere packaging (MAP), micro-vacuum storage could significantly (P ＜ 0.05) reduce the activity of cellulose (CS), polygalacturonase (PG), phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), also could delay the degradation of pectin and formation of cellulose and lignin in broccoli cell wall, and could inhibit the increase of scape strength and hardness. Correlation analyses showed that there were significantly positive correlations among scape strength, broccoli hardness and the content of cellulose, lignin, the activity of PG, PE, and there was a negatively correlated with the activity of CS，PAL，PPO and POD. It indicated that micro-vacuum storage could reduce the formation of cellulose and lignin possibly by inhibiting the activity of PAL, PPO, POD and CS, while reduction in the activity of PG could delay metabolism of pectin, and further inhibit aging of broccoli.

Key words: broccoli, micro-vacuum, cell wall, fruit texture, aging

中图分类号:

:TS255.3

岳本芳，李文香. 微真空贮藏条件对西兰花花球质地变化的影响[J]. 食品科学, 2013, 34(8): 308-312.

YUE Ben-fang，LI Wen-xiang. Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd[J]. FOOD SCIENCE, 2013, 34(8): 308-312.

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微真空贮藏条件对西兰花花球质地变化的影响

Effects of Micro-Vacuum Storage Conditions on the Texture of Broccoli Curd

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