Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (5): 246-249.

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Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment

QIAO Yong-Jin, FENG Shuang-Qing, Li-Li-Ping, Zhang-Shao-Ling, Liu-Zhao-Long

1.College of Horticulture, Nanjing Agricultural University, Nanjing 210094, China; 2.The Research Center of Storage and Processing for Agricultural Products, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China;3.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 4.Department of Food Science, Beijing Agricultural College, Beijing 100092, China

Online:2006-05-15 Published:2011-09-16

Abstract

Abstract: The chilling-resistance of fruits and vegetables in storage was enhanced by heat and polyamine treatments. There was high correlationship between chilling-resistance and liquidity of cucumber membrane and fatty acid composition. The results showed that heat and polyamine treatment had more effects such as significantly retarded dropping rate of UFA; maintained more UFA proportions; staved declining of UFA/FA value; restrained oxidation of membrane fatty acids; kept high levels of UFA components. The liquidity of membrane was improved in favor of heightening resistance-chilling and adaptation to low temperature.

Key words: heat treatment, polyamine treatment, fatty acid, cucumber, storage

QIAO Yong-Jin, FENG Shuang-Qing, Li-Li-Ping, Zhang-Shao-Ling, Liu-Zhao-Long. Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment[J]. FOOD SCIENCE, 2006, 27(5): 246-249.

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Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment

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