曲酸处理对娃娃菜采后褐变的影响

doi:10.7506/spkx1002-6630-20200602-034

食品科学 ›› 2021, Vol. 42 ›› Issue (17): 241-247.doi: 10.7506/spkx1002-6630-20200602-034

曲酸处理对娃娃菜采后褐变的影响

曾诗娴，赵孝玲，左进华，闫志成，史君彦，王清，崔京春，隋媛

（1.北京市农林科学院蔬菜研究中心，农业农村部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业农村部华北地区园艺作物生物学与种质创制重点实验室，农业农村部都市农业（北方）重点实验室，北京 100097；2.大连民族大学生命科学学院，辽宁大连 116600；3.重庆文理学院园林与生命科学学院，重庆 402160）

发布日期:2021-09-29
基金资助:
北京市农林科学院协同创新中心建设项目（KJCX201915）；现代农业产业技术体系建设专项（CARS-23）；北京市科技计划项目（Z19100008619004；Z191100004019010；Z181100009618033）；国家自然科学基金面上项目（31772022）；北京市自然科学基金项目（6182016）；北京市农林科学院创新能力建设专项（20180705；20200427）；北京市农林科学院蔬菜研究中心科研创新基金项目（KYCX2020112）

Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages

ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan

(1. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; 2. College of Life Science, Dalian Minzu University, Dalian 116600, China; 3. College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 402160, China)

Published:2021-09-29

摘要/Abstract

摘要： 为研究曲酸处理对娃娃菜茎部切口褐变的影响及其机制，本实验用0.05 g/L曲酸和超纯水（对照）分别浸泡娃娃菜茎部切口1 min，再在20 ℃、相对湿度90%的条件下贮藏5 d，每天取样分析其感官品质并测定呼吸强度、乙烯释放速率、总酚含量、类黄酮含量及褐变相关酶活力。结果表明：与对照相比，曲酸处理可以有效保持娃娃菜的感官品质，抑制娃娃菜茎部褐变，降低质量损失率、丙二醛含量，提高类黄酮以及总酚含量；抑制过氧化物酶、多酚氧化酶的活力，第5天时曲酸处理组过氧化物酶、多酚氧化酶活力分别比对照组低29.7%、28.5%；增强苯丙氨酸解氨酶、过氧化氢酶活力，第5天时曲酸处理组苯丙氨酸解氨酶、过氧化氢酶活力比对照组分别高1.0%、12.4%。结论：曲酸处理可以有效抑制娃娃菜茎部切口的褐变，保持娃娃菜商品性和营养品质，延长娃娃菜货架期。

关键词: 娃娃菜；曲酸；褐变；贮藏保鲜

Abstract: The effect of 0.05 g/L kojic acid treatment on the browning of the stem cut section of baby cabbages and its mechanism were studied. The stem cut section was dipped in 0.05 g/L kojic acid or ultrapure water as a control for 1 min and stored at 20 ℃ and 90% relative humidity for up to five days. Samples were taken every day to measure the appearance, respiration intensity, ethylene release rate, total phenolic content, flavonoid content and the activity of browning-related enzymes. The results showed that kojic acid treatment could effectively maintain the sensory quality of baby cabbages, inhibit the browning of the stem cut section, reduce the mass loss percentage and the content of malondialdehyde (MDA), and increase the content of flavonoids and total phenols. Moreover, it inhibited the activity of peroxidase (POD) and polyphenol oxidase (PPO) (by 29.7% and 28.5% relative to the untreated control group on day 5, respectively), but enhanced the activity of phenylalanine ammonia lyase (PAL) and catalase (CAT) (by 1.0% and 12.4% in contrast to the control group on day 5, respectively). Consequently, we concluded that kojic acid treatment could effectively inhibit the browning of the stem cut section of baby cabbages, maintaining the commerciality and nutritional quality and extending the shelf life.

Key words: baby cabbage; kojic acid; browning; quality preservation during storage

中图分类号:

TS255.36

曾诗娴，赵孝玲，左进华，闫志成，史君彦，王清，崔京春，隋媛. 曲酸处理对娃娃菜采后褐变的影响[J]. 食品科学, 2021, 42(17): 241-247.

ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan. Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages[J]. FOOD SCIENCE, 2021, 42(17): 241-247.

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曲酸处理对娃娃菜采后褐变的影响

Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages

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