摘要
该文研究了采后西葫芦果实分别经不同湿度(40%、60%、80%、90%)的热空气处理(44℃、2.3 h)后在(4±0.5)℃湿度(80±5)%的低温条件下对果实的品质以及抗氧化系统的影响,测定失重率,冷害指数,电解质外渗率,抗坏血酸含量,过氧化氢酶活性等指标,并对不同湿度热空气处理过程进行传热分析。结果表明,80%湿度热处理组与其他组相比,具有较平缓的中心升温速率和较快的表皮升温速率,且能减少低温贮藏下西葫芦果实的冷害症状和机体软化的发生,减缓失重率的下降,同时该处理组能显著降低果实电解质外渗率和丙二醛含量,通过维持较高的超氧化物歧化酶、过氧化氢酶和过氧化物酶活性以及延缓抗坏血酸含量下降来保持较高的活性氧清除能力,抑制H;O;和超氧阴离子自由基的上升。相较于其他湿度处理,80%湿度的热空气处理既可以有效减少处理过程中热应力的过量积累,防止热损伤,又可以在低温贮藏下增强抗氧化酶活性,减轻氧化损伤,减轻冷害症状,提高西葫芦贮藏品质。研究结果可为西葫芦热空气处理过程以及低温贮藏保鲜提供新的参考与思路。
The aim of this study was to explore the effects of hot air treatments with different humidity on low-temperature storage quality and antioxidant system of zucchini fruits. The postharvest zucchini fruits were treated with hot air(44 ℃, 2.3 h) combined with different humidity(40%, 60%, 80%, 90%), and then stored at(4±0.5) ℃ and RH(80±5)%. The weight loss, chilling injury, electrolyte leakage, ascorbic acid content, catalase activity and other indicators were measured, and heat transfer analysis on the hot air treatment process with different humidity was conducted. The results showed that compared with other treatment groups, the 80% humidity heat treatment group had a gentler central heating rate and a faster epidermal heating rate, and it alco could reduce the cold injury symptoms and body softening of zucchini fruits under low-temperature storage. The weight loss was also slowed down. At the same time, the hot air treatment group could significantly reduce the fruit electrolyte leakage and malondialdehyde content, maintain the high activity of superoxide dismutase, catalase, peroxidase. Besides, it delayed the decrease of ascorbic acid content to maintain high active oxygen scavenging ability, inhibited the increase of hydrogen peroxide and superoxide anion as well. Compared with other humidity treatments, 80% humidity hot air treatment could effectively reduce the excessive accumulation of thermal stress, and could also enhance the activity of antioxidant enzymes under low-temperature storage, reduced oxidative damage and cold injury. This study provides a new reference and ideas for the process of hot air treatment and low-temperature storage of zucchini.
作者
盖晓阳
张敏
胡均如
李佳乐
郑凯
方佳琪
凌玉
GAI Xiaoyang;ZHANG Min;HU Junru;LI Jiale;ZHENG Kai;FANG Jiaqi;LING Yu(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第2期94-102,共9页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31371526)。
关键词
湿度
升温速率
热空气处理
西葫芦
冷害
活性氧
humidity
heating rate
hot air treatment
zucchini
chilling injury
reactive oxygen
