摘要
为延长采后红薯尖在贮藏及物流运输中的保鲜期,室温下分别用20、50、100μL/L的乙醇对红薯尖熏蒸3h,通风1h,最后装于聚乙烯包装袋中,于4℃下贮藏,从活性氧代谢、细胞膜完整性及色泽感官等方面研究薯尖品质变化规律。结果表明,50μL/L组能有效抑制红薯尖的呼吸强度并延缓腐烂指数的上升,减缓电导率、丙二醛(malondiadehyde,MDA)含量、多酚氧化酶(polyphenoloxidase,PPO)和过氧化物酶(peroxidase,POD)活性上升,诱导超氧化物歧化酶(superoxidedismutase,SOD)和过氧化氢酶(catalase,CAT)活性,维持较高的叶绿素含量和提高感官评分方面效果显著。贮藏至第12天,感官评分仍能达4.6分(5分制),腐烂指数仅为5.23%,显著优于对照及其他处理组。而20μL/L组保鲜效果略逊于50μL/L组,100μL/L组则会加速红薯尖的腐烂衰老。该研究可为红薯尖的贮运保鲜提供一种新型有效的绿色保鲜技术。
To prolong the shelf life of sweet potato leaves during storage and transportation, sweet potato leaves were fumigated with20 μL/L, 50 μL/L, and100 μL/L ethanol for3 h, ventilated for1 h, packed in polyethylene bags and stored at 4 ℃. Quality changes of the leaves were evaluated regarding their active oxygen metabolism, cell membrane integrity and color etc. The results showed that 50 μL/L ethanol fumigation could effectively inhibit the respiration rate and delay the increase in rot rate. Besides, 50 μL/L ethanol fumigation had significant effects on delaying increases in conductivity, malondialdehyde content, and PPO and peroxidase activities, inducing activities of SOD and catalase as well as maintaining higher chlorophyll content and sensory score. On the12th day of storage, the sensory score of the leaves was still 4.6 out of 5, and the rot rate was only 5.23%, which was significantly superior to the control and other treatment groups. In comparison,20 μL/L ethanol fumigation had slightly inferior effects, and100 μL/L group accelerated the decay and senescence of sweet potato leaves. Overall, this study provides a new and effective green preservation technology for storing and transporting sweet potato leaves.
作者
肖婷
陈东秀
罗鸿
匡世瑶
张敏
XIAO Ting;CHEN Dongxiu;LUO Hong;KUANG Shiyao;ZHANG Min(College of Food Science, SouthwestUniversity, Chongqing 400715, China;National Demonstration Center for Experimental Food Science and Technology Education Southwest University,Chongqing 400715, China;Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing),Ministry of Agriculture, Chongqing 400715, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第15期209-217,共9页
Food and Fermentation Industries
基金
重庆市科委社会事业与民生保障科技创新专项(cstc2015shms-ztzx80010)
国家级大学生创新创业训练计划项目(201810635058)
关键词
红薯尖
乙醇熏蒸
保鲜
活性氧
sweet potato leaves
ethanolfumigation
preservation
reactive oxygen species
