摘要
本实验用不同剂量(0、15、30、60μL/L)的ClO_(2)对蚕豆进行熏蒸处理,测定蚕豆贮藏0、2、4、6、8 d后的色差、硬度、质量损失率、褐变指数及腐烂指数,研究ClO_(2)熏蒸处理对蚕豆的保鲜效果。结果表明,与对照相比,不同剂量的ClO_(2)均可抑制蚕豆质量损失率、褐变指数及腐烂指数的上升,保持蚕豆豆荚的硬度,其中30μL/L的ClO_(2)处理效果最佳。此外,30μL/L ClO_(2)处理明显降低了常温贮藏蚕豆在8 d内的呼吸强度,抑制叶绿素的降解以及丙二醛的积累,抑制超氧阴离子生成速率和过氧化氢含量的上升,维持超氧化物歧化酶和过氧化氢酶的活力,减轻细胞膜的氧化损伤。且该处理能够抑制多酚氧化酶、过氧化物酶活力,维持苯丙氨酸解氨酶的活力及总酚的含量,延缓蚕豆的褐变。30μL/L的ClO_(2)处理还明显提高了蚕豆籽粒的好粒率以及VC、可溶性蛋白和淀粉含量,抑制了还原糖含量的上升,维持了较好的蚕豆籽粒的品质。结论:30μL/L ClO_(2)处理在提高蚕豆抗氧化能力的前提下能够维持内部籽粒的食用价值,改善贮藏品质。
To study the effect of chlorine dioxide fumigation on the preservation of postharvest broad beans,broad beans were fumigated with different concentrations of ClO_(2)(0,15,30 and 60μL/L),stored at room temperature and evaluated for color difference,firmness,mass loss percentage,browning index and decay index after 0,2,4,6 and 8 days.The results showed that compared to the control group,ClO_(2),at all concentrations tested,could inhibit the increase in mass loss percentage,browning index and decay index,and delay the decline in firmness,especially at a concentration of 30μL/L.Furthermore,30μL/L ClO_(2) fumigation significantly reduced the respiratory intensity,inhibited chlorophyll degradation and malondialdehyde accumulation in broad beans during the 8-day storage period,suppressed the increase in superoxide anion generation rate and the accumulation of hydrogen peroxide,and maintained higher activities of superoxide dismutase(SOD)and catalase(CAT),suggesting that ClO_(2) fumigation could alleviate oxidative damage to the cell membrane.In addition,ClO_(2) treatment repressed the activities of polyphenol oxidase(PPO)and peroxidase(POD),maintained the activity of phenylalanine aminolyase(PAL)and the content of total phenols,and delayed the occurrence of browning.Moreover,ClO_(2) treatment increased the contents of vitamin C,soluble protein and starch,and inhibited the increase of the reducing sugar content in broad beans(P<0.05),thus maintaining better quality of broad beans.In conclusion,30μL/L ClO_(2) fumigation effectively maintained the edible value of broad beans and improved the storage quality while enhancing the antioxidant capacity.
作者
努尔开西·肉扎洪
侯媛媛
赵雅芹
赵立艳
郑永华
金鹏
ROUZHAHONG Nuerkaixi;HOU Yuanyuan;ZHAO Yaqin;ZHAO Liyan;ZHENG Yonghua;JIN Peng(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第1期222-230,共9页
Food Science
基金
“十四五”国家重点研发计划重点专项(2021YFD2100502-4)
江苏现代农业产业技术体系建设项目(JATS[2021]465)。
关键词
二氧化氯
蚕豆
褐变
贮藏保鲜
chlorine dioxide
broad beans
browning
storage and preservation
