食品科学 ›› 2024, Vol. 45 ›› Issue (9): 163-172.doi: 10.7506/spkx1002-6630-20230407-055

• 包装贮运 • 上一篇    下一篇

热激处理对鲜切百合鳞茎片贮藏品质的影响

陈佳妮,罗耀华,孔慧,丁可,葛帅,丁胜华   

  1. (湖南大学生物学院隆平分院,湖南省农业科学院农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,洞庭实验室,湖南 长沙 410125)
  • 出版日期:2024-05-15 发布日期:2024-05-01
  • 基金资助:
    国家自然科学基金面上项目(32272257);湖南省科技人才托举工程项目(2023TJ-Z01); 湖南省自然科学基金面上项目(2022JJ30330);长沙市杰出创新青年培养计划项目(KQ1905025); 湖南省农业科技创新资金项目(2022CX44)

Effect of Heat Shock Treatment on the Storage Quality of Fresh-Cut Lily Bulbs

CHEN Jiani, LUO Yaohua, KONG Hui, DING Ke, GE Shuai, DING Shenghua   

  1. (Dongting Laboratory, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Longping Branch, College of Biology, Hunan University, Changsha 410125, China)
  • Online:2024-05-15 Published:2024-05-01

摘要: 为研究热激处理(heat shock treatment,HT)对鲜切百合鳞茎片贮藏品质的影响,采用热激法(55 ℃热水,2 min)处理兰州百合(Lilium davidii var. unicolor Cotton),测定并分析鲜切百合鳞茎片在贮藏期间的品质特性变化。结果表明,HT可有效保持鲜切百合鳞茎片贮藏期间的色泽,维持细胞壁的结构,抑制过氧化物酶(peroxidase,POD)、多酚氧化酶(polyphenol oxidase,PPO)、苯丙氨酸解氨酶(phenylalanine ammonia lyase,PAL)等酶的活性,减缓总酚(total phenolics,TP)、丙二醛(malondialdehyde,MDA)的积累和相对电导率(relative electric conductivity,REC)的升高,降低其质量损失率、腐烂率、褐变度。贮藏结束时,相比CK组,HT组的POD、PPO和PAL活性分别降低了95.26%、21.74%、41.65%;HT组的腐烂率、褐变度、MDA含量、REC和TP含量分别为10.56%、1.55、0.13 μmol/g、19.71%、3.51 mg/g,显著低于CK组(P<0.05);硬度、白度和可溶性蛋白质含量分别为1 848.09 g、79.65、7.62 mg/g,显著高于CK组(P<0.05)。而40 d时,CK组和HT组的质量损失率和可溶性糖质量分数分别为0.85%、0.66%和14.04%、14.78%,无显著差异(P>0.05)。此外,HT组在贮藏40 d后才出现质膜降解,比CK组晚30 d。综上,HT有效地延缓了鲜切百合鳞茎片的贮藏品质劣变,并延长了贮藏时间。

关键词: 鲜切百合鳞茎片;热激处理;酶促褐变;贮藏品质;鲜切果蔬

Abstract: In order to explore the effect of heat shock treatment (HT) on the storage quality of fresh-cut lily bulbs, changes in the quality characteristics of lily bulb slices (Lilium davidii var. unicolor Cotton) exposed to heat shock treatment (hot water at 55 ℃, 2 min) were examined during storage at 4 ℃. The results demonstrated that HT effectively maintained the color of fresh-cut lily bulbs during storage and preserved the cell wall structure. The activities of peroxidase (POD), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) were suppressed by HT. Meanwhile, the accumulation of total phenolics (TP) and malondialdehyde (MDA) and the increase of relative electric conductivity (REC) were delayed, which led to reduced mass loss, decay rate, and browning degree. Comparison with the control group, the activities of POD, PPO and PAL in the HT group decreased by 95.26%, 21.74% and 41.65%, respectively. The decay rate, browning degree, MDA content, REC and TP content in the HT group were 10.56%, 1.55, 0.13 μmol/g, 19.71% and 3.51 mg/g, respectively, which were all significantly lower than those in the control group (P < 0.05), and the hardness, whiteness and soluble protein content were 1 848.09 g, 79.65 and 7.62 mg/g, respectively, which were all significantly higher than those in the control group (P < 0.05). After 40 days of storage, mass loss rates of 0.85% and 0.66% and soluble sugar contents of 14.04% and 14.78% were observed respectively for the control and HT groups, with no significant difference being found between the groups (P > 0.05). Furthermore, plasma membrane dissolution did not appear in the HT group until the 40th day, which was 30 days later than the control group. Therefore, HT effectively delayed the quality deterioration of fresh-cut lily bulbs during storage and prolonged the storage time.

Key words: fresh-cut lily bulbs; heat shock treatment; enzyme browning; storage quality; fresh-cut fruits and vegetables

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