热激处理对鲜切百合鳞茎片贮藏品质的影响

摘要/Abstract

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，采用热激处理（55 ℃热水，2 min）兰州百合（Lilium davidii var. unicolor Cotton），测定并分析了鲜切百合鳞茎片在贮藏期间的品质特性变化。结果表明，HT处理可有效保持鲜切百合鳞茎片储藏期间的色泽，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）含量、丙二醛（malondialdehyde，MDA）含量的积累和相对电导率（relative electric conductivity，REL）的升高，降低其失重率、腐烂率、褐变度。贮藏结束，相比CK组，HT组的POD、PPO和PAL活性分别降低了198.88%、29.40%、44.52%，腐烂率、褐变度、TP和MDA含量也分别下降了12.89%、147.50%、26.58%、68.99%；HT组的硬度和白度值为初始值的95.01%、99.92%，失重率、REL、可溶性糖、可溶性蛋白质含量分别是初始值（0 d）的0.66%、10.09%、10.40%、1.94%。此外，HT组在贮藏40 d后才发现质膜降解，这比CK组晚30 d。因此，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 bulb slices, lily bulb slices (Lilium davidii var. unicolor Cotton) was exposed with heat shock treatment (55 ℃ hot water, 2 min), and the changes in quality characteristics of fresh-cut lily bulb slices during storage were measured and analyzed. The results demonstrated that compared with the control (CK group), heat shock treatment effectively maintained the color of fresh-cut lily bulb slices during storage and preserved the cell wall structure. The activities of enzymes (peroxidase (POD), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL)) were suppressed by heat shock treatment. Meanwhile, the accumulation of total phenolics (TP) content and malondialdehyde (MDA) content and the increase of relative electric conductivity (REL) were delayed, which led to reducing weight loss, decay rate, and browning degree. Comparison to CK group, the activities of POD, PPO, and PAL in the HT group decreased by 198.88%, 29.40%, and 44.52%, respectively, while decay rate, browning degree, TP, and MDA content reduced by 12.89%, 147.50%, 26.58%, and 68.99%, respectively. The HT group's firmness and whiteness value were 95.01% and 99.92% of the initial value (day 0), respectively. Moreover, weight loss, REL content, soluble sugar, and soluble protein were 0.66%, 10.09%, 10.40%, and 1.94% of the initial value, respectively. Furthermore, the plasma membrane of HT group was dissolved on the 40th day, which was later than that of CK group for 30 days. Therefore, HT effectively delayed the storage quality deterioration of fresh-cut lily scales and prolonged the storage time.

Key words: lily bulb slices, heat shock treatment, enzyme browning, storage quality, fresh-cut fruits and vegetables

中图分类号:

TS215

陈佳妮罗耀华孔慧丁可葛帅丁胜华. 热激处理对鲜切百合鳞茎片贮藏品质的影响[J]. 食品科学.

CHEN Jiani ke ding Shuai GE Sheng-Hua DING. Effect of Heat Shock Treatment on the Storage Quality of Fresh-cut Lily Bulb Slices[J]. FOOD SCIENCE.

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