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不同贮藏温度结合热处理对黄瓜品质及生理生化指标的影响
赵昱瑄,张敏,姜雪,郝爽,胡均如,李佳乐,盖晓阳
0
(上海海洋大学食品学院,上海 201306; 食品科学与工程国家级实验教学示范中心(上海海洋大学),上海 201306;上海海洋大学食品学院,上海 201306; 食品科学与工程国家级实验教学示范中心(上海海洋大学),上海 201306; 上海冷链装备性能与节能评价专业技术服务平台,上海 201306)
摘要:
利用二次回归正交旋转组合设计测出的不同贮藏温度(2、4和8℃)下各自对应的最佳热处理条件,研究不同贮藏温度(2、4和8℃)结合其对应的最佳热处理条件对贮藏期间黄瓜果实品质及生理生化指标的影响,分别对该贮藏条件下黄瓜果实的冷害、硬度、失重率、多酚氧化酶(PPO)、可溶性蛋白、过氧化氢酶(CAT)、过氧化物酶(POD)、H2O2、超氧阴离子自由基O2-•、ASA和GSH含量进行测定。结果表明,热处理可以抑制冷害,而热处理结合4℃低温贮藏可以有效地抑制黄瓜果实硬度和失重率的下降,延缓过氧化物酶(POD)、多酚氧化酶(PPO)活性的上升,抑制H2O2和超氧阴离子自由基O2-•的上升,对黄瓜的褐变有显著抑制作用,延缓抗坏血酸的下降,维持还原性谷胱甘肽(GSH)的含量,有利于调节活性氧系统的平衡。研究表明,在4℃贮藏条件下,黄瓜的热水处理条件为39.4℃、24.3 min时,可延缓黄瓜果实的衰老,较好地保持了果实的品质。
关键词:  黄瓜果实  冷害  贮藏温度  品质  活性氧
DOI:10.13610/j.cnki.1672-352x.20210112.010
基金项目:国家自然科学基金面上项目(31371526)资助。
Effects of different storage temperature combined with heat treatment on quality and physiological-biochemical indexes of cucumbers
ZHAO Yuxuan,ZHANG Min,JIANG Xue,HAO Shuang,HU Junru,LI Jiale,GAI Xiaoyang
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306)
Abstract:
In this article, we studied the effects of different storage temperature (2, 4 and 8℃) combined with the corresponding optimal heat treatment conditions on the quality and physiological and biochemical indexes of cucumber fruits during storage using quadratic regression rotation-orthogonal combination design, and the physiological and biochemical indexes, such as hardness, weightlessness rate, soluble protein, polyphenol oxidase (PPO), catalase (CAT), peroxidase (POD), H2O2, super oxygen anion free radical(O2-·), ASA and GSH of cucumber fruits under the treatments were determined. Results showed that: heat treatment could inhibit the chilling injury, and heat treatment combined with 4℃ low temperature storage could effectively inhibit the cucumber fruit hardness, lessen the weight loss rate, delayed the peroxidase (POD) and polyphenol oxidase (PPO) activities, inhibited the rise of H2O2 and O2-·, which significantly inhibited cucumber browning; it also could delay the decline of ascorbic acid, maintained the GSH content, which was conducive to regulating the balance of active oxygen system. These results indicated that the senescence of cucumber fruits could be delayed when the heat shock temperature was 39.4℃ and the heat shock time was 24.3 min under the storage condition of 4℃.
Key words:  cucumber fruits  chilling injury  storage temperature  quality  reactive oxygen

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