摘要
为筛选最佳VC浸泡浓度来抑制鲜切茭白品质劣变,研究了不同浓度VC浸泡处理对鲜切茭白中超氧化物歧化酶(Superoxide Dismutase,SOD)、过氧化氢酶(Catalase,CAT)等植物保护酶,以及过氧化物酶(Peroxidase,POD)、苯丙氨酸解氨酶(Phenylalanine Ammonia-Lyase,PAL)等褐变酶活性的影响。结果表明:不同浓度VC浸泡处理均能在一定程度上抑制鲜切茭白的褐变和木质化。与对照相比,VC浸泡处理鲜切茭白能够显著抑制其POD和PAL活性,同时增加其CAT和SOD活性。10 mg/L VC浸泡处理的鲜切茭白中植物保护酶CAT和SOD活性最高,分别为484.24 U/g和239.55 U/g,总酚和木质素含量显著降低,说明该处理可通过抑制鲜切茭白中酶的活性和保留其中的酚类物质来减轻其褐变和木质化。因此,10 mg/L VC浸泡处理是一种有效抑制鲜切茭白品质劣变的处理方式,研究可为该方法的应用提供理论基础。
To screen the optimal ascorbic acid(VC)soaking concentration for inhibiting the quality deterioration of fresh-cut water bamboo shoots,this study investigated the effects of different VC soaking concentrations on the activities of plant protective enzymes(Superoxide dismutase,SOD;Catalase,CAT)and browning-related enzymes(Peroxidase,POD;Phenylalanine ammonia-lyase,PAL)in fresh-cut water bamboo shoots.The results showed that all VC soaking treatments with different concentrations could inhibit the browning and lignification of fresh-cut water bamboo shoots to a certain extent.Compared with the control,VC soaking treatments significantly inhibited the activities of POD and PAL,while increasing the activities of CAT and SOD in fresh-cut water bamboo shoots.Specifically,the fresh-cut water bamboo shoots treated with 10 mg/L VC exhibited the highest activities of plant protective enzymes CAT and SOD,which were 484.24 U/g and 239.55 U/g,respectively.Meanwhile,the contents of total phenols and lignin in this treatment were significantly reduced.This indicated that the 10 mg/L VC soaking treatment could alleviate browning and lignification of fresh-cut water bamboo shoots by inhibiting the activities of related enzymes and preserving phenols in the tissue.Therefore,the 10 mg/L VC soaking treatment is an effective method to inhibit the quality deterioration of fresh-cut water bamboo shoots,and this study provides a theoretical basis for the application of this method.
作者
刘晓梅
仝潇洋
邬松恒
刘晨霞
柳洪入
王隆燊
乔勇进
张怡
LIU Xiaomei;TONG Xiaoyang;WU Songheng;LIU Chenxia;LIU Hongru;WANG Longshen;QIAO Yongjin;ZHANG Yi(Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《上海农业学报》
2025年第6期93-99,共7页
Acta Agriculturae Shanghai
基金
上海市农业科技创新项目(I2023007)
上海市农产品保鲜加工专业技术服务平台(21DZ2292200)
上海农产品保鲜加工工程技术研究中心(19DZ2251600)。
关键词
鲜切茭白
VC浸泡
品质劣变
Fresh-cut water bamboo shoots
Ascorbic acid soaking
Quality deterioration
