食品科学 ›› 2020, Vol. 41 ›› Issue (3): 218-223.doi: 10.7506/spkx1002-6630-20190225-151

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不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响

袁芳,邱诗铭,李丽,   

  1. (1.广西民族师范学院生物与食品工程学院,广西 崇左 532200;2.广西农业科学院农产品加工研究所,广西 南宁 530007;3.广西果蔬贮藏与加工新技术重点实验室,广西 南宁 530007)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    广西高校中青年教师基础能力提升项目(2019KY0791);广西民族师范学院科研项目(2017YB001); “十三五”国家重点研发计划重点专项(2018YFD0401301);广西创新驱动发展专项(桂科AA17204038; 桂科AA17204042);广西农业科学院基本科研业务专项(桂农科2015YT86;桂农科2018YM04;桂农科2018YT27)

Effect of Composite Preservatives on Active Oxygen Metabolism, Cell Membrane Permeability and Browning of Fresh-Cut Mango

YUAN Fang, QIU Shiming, LI Li,   

  1. (1. College of Biology and Bromatolgy, Guangxi Normal University for Nationalities, Chongzuo 532200, China; 2. Institute of Agro-products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; 3. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为探讨不同保鲜剂复合处理对鲜切芒果的活性氧代谢、细胞膜透性和褐变的影响,本实验以金煌芒为材料,用0.5 g/100 mL乙二胺四乙酸二钠(disodium ethylenediaminetetraacetate,EDTA-2Na)+1.0 g/100 mL柠檬酸+1.0 g/100 mL异抗坏血酸、1.0 g/100 mL柠檬酸+1.0 g/100 mL异抗坏血酸、0.5 g/100 mL氯化钙+1.0 g/100 mL柠檬酸+1.0 g/100 mL异抗坏血酸 3 种方式处理鲜切芒果。结果表明:与对照相比,3 种处理都能抑制鲜切芒果细胞膜透性增加,降低超氧阴离子自由基(O2-·)产生速率,保持较高的超氧化物歧化酶、过氧化氢酶(catalase,CAT)、抗坏血酸过氧化物酶活力,抑制多酚氧化酶活力,在贮藏后期降低过氧化物酶的活力,从而降低褐变指数,保持较高的抗坏血酸含量,但对总酚、类黄酮含量的影响不显著(P>0.05)。柠檬酸+异抗坏血酸+EDTA-2Na和柠檬酸+异抗坏血酸+氯化钙在抑制细胞膜透性增加、保持CAT活力和降低O2-·产生速率方面的效果优于柠檬酸+异抗坏血酸。

关键词: 鲜切芒果, 复合保鲜剂, 活性氧代谢, 细胞膜透性, 褐变

Abstract: In order to investigate the effects of different composite preservative treatments on active oxygen metabolism, cell membrane permeability and browning of fresh-cut mango, fresh-cut ‘Jinhuang’ mango fruit were treated with 1.0 g/100 mL citric acid + 1.0 g/100 mL isoascorbic acid alone or in combination with 0.5 g/100 mL disodium ethylenediaminetetraacetate (EDTA-2Na) or 0.5 g/100 mL calcium chloride in this paper. The results showed that as compared with the control, all three treatments inhibited the increase of membrane permeability, reduced the rate of superoxide anion (O2-·) production, and maintained high activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), inhibited polyphenol oxidase (PPO) activity and reduced the peroxidase (POD) activity at the later stages of storage, thereby reducing browning index and maintaining high ascorbic acid (AsA) content of fresh-cut mango, but they had no significant effect on total phenol or flavonoid contents (P > 0.05). Citric acid + isoascorbic acid combined with EDTA-2Na or calcium chloride was superior to citric acid + isoascorbic acid in inhibiting the increase of cell membrane permeability, maintaining CAT activity, and decreasing the generation rate of O2-·.

Key words: fresh-cut mango, composite preservative, active oxygen metabolism, cell membrane permeability, browning

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