摘要
菜豆在货架期易出现豆粒淀粉化而导致的衰老,品质下降。采用不同浓度(0,0.02,0.2,0.5,1.0 mmol/L)外源亚精胺结合脉冲负压(-20 k Pa)渗透处理菜豆,研究外源亚精胺对菜豆豆粒淀粉含量的影响以及衰老相关的抗氧化酶的影响。试验结果表明,外源亚精胺脉冲负压渗透处理可以延缓菜豆豆粒的软化,抑制淀粉含量及α-淀粉酶活性的上升。贮藏至第8天时,经0.5 mmol/L的外源亚精胺脉冲负压渗透处理的豆粒的淀粉含量和α-淀粉酶活性分别比对照低35%和32%。外源亚精胺脉冲负压渗透处理的豆粒衰老相关的抗氧化酶活性也受到不同程度的抑制,贮藏至第2天和第4天时,经0.5 mmol/L外源亚精胺脉冲负压渗透处理的豆粒的多酚氧化酶和过氧化物酶的活性分别比对照低44%和21%。外源亚精胺结合脉冲负压处理有效地延缓了菜豆豆粒的衰老进程,为防治菜豆豆粒品质劣变提供理论基础和应用依据。
Marketing and consumption of common bean（Phaseolus vulgaris L.） is largely limited by the postharvest time of bean-seed because of its senescence and deterioration of quality caused by hardening of the seeds of the vegetable. Exogenous application of spermidine（SPD） at low concentrations on fruits and vegetables can maintain their postharvest quality and retard postharvest senescence during storage. However, there are few reports on induction of exogenous SPD to retard quality deterioration of common bean-seed. Recently, vacuum pulse infiltration is of increasing interest to researchers because of the potential application for preservation of horticultural products. However, the effects of SPD combined with vacuum pulse infiltration on quality of common bean-seed are still unclear and need to be more precisely determined. The object of this study was to investigate the influence of exogenous SPD treatment by vacuum pulse infiltration on postharvest quality and senescence physiology of common bean-seed during shelf-life. Common beans were immersed in diufferent SPD solutions（0, 0.02, 0.2, 0.5 or 1.0 mmol/L） under vacuum（-20 k Pa） for 2 min and then stored at 20 ℃, 80% ~ 85% relative humidity for 8 days, respectively. Then, the hundred-grain weight, firmness,starch content and the activity of α-amylase, polyphenol oxidase（PPO）, peroxidase（POD） and superoxide dismutase（SOD） of the bean-seed were analyzed at different stage of storage. The results indicated that exogenous SPD treatments could significantly inhibit firmness decreasing and prevent the levels of starch increasing as well as the activity of α-amylase. Starch level and the activity of α-amylase in 0.5 mmol/L exogenous SPD treated beans was 35% and 32% lower than those in the control treated with water in the 8th day at storage, respectively. The results also showed that 0.5mmol/L exogenous SPD treatments could significantly inhibit increase in activities of the PPO and POD. The activity of PPO and POD in beans treated by 0.5 mmol/L exogenous SPD was about 44% and 21% lower than that in control in the2 nd and 4th day, respectively. The activity of SOD in the bean seed treated by 0.5 mmol/L exogenous application of SPD was differed during the storage period. The SOD activity of the SPD-treated bean-seed was higher than that of the control at the first four days, whereas, the SOD activity was lower than control at the last four days. The obtained results from our research could be used for preventing hardening of the seed, inhibiting the deposition of starch and senescence in common been-seed, and thereby maintaining storage quality of common bean at room temperature or shelf-life. The interrelated conclusions can offer a reference for the application and implementation of the exogenous SPD treatment by vacuum pulse infiltration in postharvest common bean.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第10期75-82,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"863"计划项目(2008AA100803)
中国博士后科学基金面上资助(2013M530485)
关键词
菜豆豆粒
外源亚精胺
脉冲负压
淀粉
抗氧化酶
common bean-seed
exogenous spermidine
vacuum pulse infiltration
starch
antioxidant enzyme
作者简介
田维娜，女，1981年出生，博士后
通讯作者：曹建康
