摘要
以绿芦笋为试材,研究浓度为0.1 mmol/L的L-精氨酸对其在4℃贮藏过程中品质及生理生化特性的影响。结果表明,0.1 mmol/L的L-精氨酸浸泡30 min处理,能有效地降低绿芦笋的腐烂率、失重率和残渣率,减缓叶绿素的消耗及丙二醛(MDA)的生成,并通过有效抑制苯丙氨酸解氨酶(PAL)活性从而延缓了木质素的生成,提高绿芦笋的总抗氧化能力,说明0.1 mmol/L浓度的L-精氨酸处理能有效维持采后绿芦笋的品质,且L-精氨酸作为食品添加剂应用于果蔬保鲜具有安全性高的优势。
The Asparagus officinalis L.was treated by 0.1 mmol/L L-arginine,and its storage qualities and physiological and biochemical changes during storage at 4℃were studied.The results showed that,steeping treatment with 0.1 mmol/L L-arginine for 30 min could significantly reduce decay rate,weight loss and residue ratio of Asparagus officinalis L.,delay the degradation of chlorophyll and generation of MDA,also effectively inhibit the PAL activity and delay the formation of lignin,and increase the total antioxidant capacity of Asparagus officinalis L..It was indicated that,0.1 mmol/L of L-arginine treatment could effectively maintain the postharvest quality of Asparagus officinalis L.,and as a kind of food additive,L-arginine had the advantages of high security.
作者
龚佳惠
陈贝莉
董欢欢
王向阳
GONG Jia-hui;CHEN Bei-li;DONG Huan-huan;WANG Xiang-yang(Key Laboratory of Fruits and Vegetables Storage and Processing Technology Research of Zhejiang College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,Province,China)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期7-11,共5页
Storage and Process
基金
浙江省果蔬保鲜与加工技术研究重点实验室开放课题
关键词
绿芦笋
L-精氨酸
贮藏
品质
生理生化
Asparagus officinalis L.
L-arginine
storage
quality
physio-biochemical
