摘要
以富士苹果为试材,研究了鲜切富士苹果在5℃的5%O2+5%CO2或5%O2+10%CO2箱式气调贮藏条件下抗氧化系统的变化情况。每3d测定1次酶促防御系统的酶活性和非酶促防御系统的抗氧化物质的含量,并测定呼吸速率、腐烂率和褐変情况。结果表明:与对照相比,2种CO2浓度的箱式气调贮藏条件均可启动酶促防御系统,使过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)的活性得到提高,同时也加速了非酶促防御系统抗氧化物质的消耗,降低了总酚和Vc含量以及贮藏中后期的还原型谷胱甘肽(GSH)含量。2种浓度的CO2处理可有效减慢呼吸速率,抑制腐烂的发生并有效降低褐变程度,其中5%O2+5%CO2更有利于鲜切富士苹果褐変的控制,而5%O2+10%CO2更有利于抑制腐烂。
In order to determine the effects of plastic box modified atmosphere storage on the antioxidant system of fresh-cut Fuji apple, the condition of 5% 02 ＋5% C02 and 5% 02 ＋ 10% CO= atmosphere at 5℃ were established in this experiment. Meanwhile, the activity of enzymatic defense system, the concentration of non - enzyme antioxidants as well as respiration rate, rot rate and browning degree were measured every 3 d. The results indicated that two kinds of plastic box modified atmosphere with high CO2 were all able to start the enzymatic defense system. There- fore, not only the peroxidase （POD）, catalase （CAT） and superoxide dismutase （SOD） activities were increased, but the consumption of antioxidant in non-enzymatic defense system were also accelerate. The total phenolics, Vc and reduced glutathione （GSH） content were decreased. Moreover, 5 % 02 ＋ 5 % CO2 and 5 % 02 ＋10 % C02 effectively slowed down the respiration rate, inhibited the occurrence of decay and reduced the degree of browning. Apples stored with 5 % 02 ＋5 % CO2 was better in controlling the browning, while 5 % 02 ＋ 10 % CO2 was better in inhibi- tion decay.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第10期187-191,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(30972038)
中央高校基本科研业务专项基金项目(DC10010102
DC10020107)
关键词
箱式气调贮藏
鲜切苹果
高浓度CO2
抗氧化系统
plastic box modified atmosphere storage,fresh-cut apple, high concentration of carbon dioxide,antioxi- dant system
