摘要
鲜切果蔬由于切分处理会引起机械损伤,从而破坏其细胞组织完整性,加速氧化褐变,导致腐败变质、货架期缩短。但与此同时,鲜切处理也会诱导果蔬启动抗氧化防御系统以增强抗逆性。该文就果蔬主要抗氧化物质多酚化合物、抗坏血酸(ascorbic acid,As A)、还原型谷胱甘肽(reduced glutathione,GSH)的研究进展展开综述,同时探讨主要抗氧化物质合成的机制,以期为鲜切果蔬的贮藏保鲜提供一定的理论依据。
Fresh-cut fruits and vegetables will suffer mechanical damages due to segmentation,which will destroy the integrity of their cell tissue,accelerate oxidative browning and quality deterioration,and shorten their shelf-life. However,at the same time,the fresh-cut treatment will also induce fruits and vegetables to activate their antioxidant defense systems to enhance their resistances. In this paper,the research progress on the main antioxidants,polyphenol compounds,ascorbic acid(AsA),and reduced glutathione (GSH) in fruits and vegetables was reviewed. Meanwhile,mechanisms of synthesizing the main antioxidants were discussed to provide certain theoretical bases for preserving fresh-cut fruits and vegetables.
作者
张越
胡文忠
管玉格
管磬馨
葛佳慧
ZHANG Yue;HU Wenzhong;GUAN Yuge;GUAN Qingxin;GE Jiahui(College of Life Science,Dalian Minzu University,Dalian 116600,China;Key Laboratory of Biotechnology and Bioresources Utilization,Ministry of Education,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第4期236-241,共6页
Food and Fermentation Industries
基金
"十三五"国家重点研发计划项目(2016YFD0400903)
国家自然科学基金项目(31471923
31172009)
国家"十二五"科技支撑计划项目(2012BAD38B05)
关键词
鲜切果蔬
抗氧化物质
多酚化合物
机制
fresh-cut fruits and vegetables
antioxidants
polyphenol compounds
mechanism
