气调包装对刀豆贮藏品质及抗氧化酶活性的影响

doi:10.7506/spkx1002-6630-201522049

食品科学

• 包装贮运 • 上一篇

气调包装对刀豆贮藏品质及抗氧化酶活性的影响

罗淑芬1，胡花丽1，陈筱艳1,2，李鹏霞1,*

1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.南京林业大学轻工科学与工程学院，江苏南京 210037

出版日期:2015-11-25 发布日期:2015-12-03
通讯作者: 李鹏霞
基金资助:
设施专用高产高效豆类蔬菜新品种商业化选育与产业化开发项目（CX（14）2140）

Effect of Modified Atmosphere Packaging on Storage Quality and Activities of Antioxidant Enzymes of Sword Bean

LUO Shufen1, HU Huali1, CHEN Xiaoyan1,2, LI Pengxia1,*

1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
2. College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China

Online:2015-11-25 Published:2015-12-03
Contact: LI Pengxia

摘要/Abstract

摘要：

为探讨刀豆最适宜气调包装气体组分，在（20±1）℃和相对湿度80%～90%条件下，以盒中充空气为对照1（CK1）及盒中充空气后盒侧打孔为对照2（CK2），研究了9 组气体组分（O2＋CO2，N2为平衡气）处理对刀豆贮藏品质及抗氧化酶活性的影响。结果表明，与其他处理组及对照组相比，气体组分为1%～4% O2＋1% CO2处理的刀豆感官品质最好，其有效地抑制了刀豆粗纤维和丙二醛含量增加，维持了刀豆叶绿素、VC、可溶性糖和还原糖的含量，并抑制了刀豆多酚氧化酶活性上升和超氧化物歧化酶活性降低，但其对维持刀豆可溶性蛋白含量和过氧化物酶活性的效果与部分处理组之间差异不大，且得出9 组处理之间刀豆的质量损失率差异不显著。在此基础上，用主成分分析法对各处理进行了综合评价，得出最适宜刀豆贮藏的气体组分为1%～4% O2＋1% CO2。

关键词: 刀豆, 气调包装, 贮藏品质, 抗氧化酶, 主成分分析

Abstract:

This study aimed to explore the optimum initial gas composition for modified atmosphere packaging (MAP)
of sword bean. The effects of different initial gas composition (O2 + CO2, N2 as the balance gas) on storage quality and
antioxidant enzyme activities of sword bean during storage at (20 ± 1) ℃ and relative humidity (RH) of 80%–90% were
studied. Sword bean packaged in air were used as controls. The result indicated that packages with 1%–4% O2 + 1% CO2
showed the best sensory quality, and could significantly inhibit the decline in the contents of crude fiber and malonaldehyde
(MDA) when compared with other packages and controls. Furthermore, sword bean packaged in 1%–4% O2 + 1% CO2 could
maintain high contents of chlorophyll, vitamin C, soluble sugar and reducing sugar. Through analysis of antioxidant enzyme
activities of sword bean, we found that packages with 1%–4% O2 + 1% CO2 significantly delayed the increase in polyphenol
oxidase (PPO) activity and the decrease in superoxide dismutase (SOD) activity in comparison with other packages and
controls. However, the results showed that the effect of packages with 1%–4% O2 + 1% CO2 on soluble protein and peroxidase
(POD) activity of sword bean was not better than that of other packages, and no differences in weight loss ratio were found
among all packages. Then, the comprehensive evaluation by principal component analysis (PCA) based on the previous analysis
showed that packages with 1%–4% O2 + 1% CO2 were optimal for maintaining the quality of sword bean during storage.

Key words: sword bean, MAP, storage quality, antioxidant enzyme activities, principal component analysis

中图分类号:

S643.3

罗淑芬，胡花丽，陈筱艳，李鹏霞. 气调包装对刀豆贮藏品质及抗氧化酶活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522049.

LUO Shufen1, HU Huali1, CHEN Xiaoyan1,2, LI Pengxia1,*. Effect of Modified Atmosphere Packaging on Storage Quality and Activities of Antioxidant Enzymes of Sword Bean[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522049.

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气调包装对刀豆贮藏品质及抗氧化酶活性的影响

Effect of Modified Atmosphere Packaging on Storage Quality and Activities of Antioxidant Enzymes of Sword Bean

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