水杨酸处理对采后西兰花褪绿转黄及营养品质的影响

摘要/Abstract

摘要： 采后西兰花褪绿转黄及营养损失严重影响了其商品品质和价值。本试验探讨了水杨酸（Salicylic acid，SA）处理对贮藏期间西兰花色泽以及营养品质的保护作用。结果表明，SA处理明显推迟了西兰花褪绿转黄进程，处理样本表现出较高的叶绿素含量、-a/b、Fv/Fm和RfD值，以及较低的L*值和黄化指数。同时，处理样品萝卜硫苷、芸薹葡糖硫苷、萝卜硫素、吲哚-3-甲醇及抗坏血酸的损失显著受到抑制，总酚和总黄酮含量的积累明显增加。此外，处理组样本抗氧化能力明显提高，丙二醛含量显著低于对照组。多变量统计分析直观的展示了感官变量及营养变量在两组样本中的分布，进一步证明SA处理对萝卜硫苷和抗坏血酸的保护作用更强，且可有效诱导抗氧化能力的提高

关键词: 西兰花, 采后, 水杨酸, 硫代葡萄糖苷, 品质劣变

Abstract: The chlorosis and yellowing of broccoli after harvest, as well as nutritional loss, seriously affect its product quality and commercial value. This experiment investigated the effect of salicylic acid (SA) treatment on the protection of broccoli color and nutritional quality during shelf life. The results pointed out that SA treatment significantly delayed the yellowing process. The samples in the treated group exhibited higher chlorophyll content, -a/b, Fv/Fm, and RfD values as well as lower L* values and yellowing index. Meanwhile, the losses of glucoraphanin, glucobrassicin, sulforaphane, indole-3-methanol, and ascorbic acid were obviously alleviated in the treated samples, and the accumulations of total phenols, total flavonoids, and amino acid contents were significantly increased. In addition, the antioxidant capacity in the samples of the treated group was improved remarkably and the malondialdehyde content was markedly lower than that of the control group. Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in the two groups of samples, further demonstrating that SA treatment was stronger in protecting GRA and ASA and effectively induced an improvement in antioxidant capacity.

Key words: broccoli, postharvest, salicylic acid, glucosinolates, quality deterioration

中图分类号:

TS255.3

杨庆喜纪淑娟罗曼莉周倩. 水杨酸处理对采后西兰花褪绿转黄及营养品质的影响[J]. 食品科学.

Man-Li LUO Qian ZHOU. Effect of salicylic acid treatment on the process of greening to yellowing and nutritional quality of postharvest broccoli[J]. FOOD SCIENCE.

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