摘要
选用鲜莲为试材,在(20±1)℃贮藏条件下,以清水浸泡(CK)作对照,研究不同浓度(0.2,0.4,0.6 mmol/L)水杨酸(SA)处理对鲜莲贮藏品质和抗氧化酶活性的影响。结果表明:与对照相比,SA处理可有效保持鲜莲的感官品质,抑制呼吸作用,延缓营养物质的下降。其中,0.4 mmol/L SA处理效果最佳,可有效延缓莲子褐变度、可溶性固形物、丙二醛含量的上升,抑制莲子还原糖、可溶性糖、淀粉和总酚含量的下降;0.4 mmol/L SA处理还维持莲子较高的超氧化物歧化酶、过氧化氢酶、过氧化物酶活性,并显著抑制多酚氧化酶活性,从而延缓鲜莲贮藏过程中的衰老,维持较好的贮藏品质。
In this experiment,fresh lotus were selected as the test material,control(CK)was treated with water.Then,the effect of different concentrations(0.2,0.4,0.6 mmol/L)of SA treatments on the storage quality and antioxidant enzyme activity of fresh lotus,were investigated during storage at(20±1)℃.The results showed that compared with the control,SA treatments significantly maintained the sensory quality,inhibited the respiration rate,and delayed the nutrients decline of the lotus seeds.Among of them,0.4 mmol/L SA treatment were the best,which could effectively delay the increase of lotus seeds browning,soluble solids and malondialdehyde,and inhibit the decreases of reducing sugar,soluble sugar,starch and total phenol content in lotus seeds.Moreover,0.4 mmol/L SA treatment also could maintain higher superoxide dismutase,catalase,and peroxidase activities of lotus seeds,as well as significantly inhibit polyphenol oxidase activity,thereby delaying the senescence of fresh lotus during storage,and maintaining better quality.
作者
严锐
韩延超
吴伟杰
陈杭君
郜海燕
Yan Rui;Han Yanchao;Wu Weijie;Chen Hangjun;Gao Haiyan(Food Science Institute,Zhejiang Academy of Agricultural Science,Hangzhou 310021;Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Hangzhou 310021;Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Hangzhou 310021;Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 310021)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第3期235-245,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
财政部和农业农村部:国家现代产业技术体系资助项目(CARS-24-E-01)
浙江省万人计划人才培养项目(2018R52020)
浙江省重点研发计划项目(2019C02079)
杭州市余杭区科技创新项目(2020KJX015)。
关键词
鲜莲
水杨酸
品质
抗氧化酶
fresh lotus pods
salicylic acid
quality
antioxidant enzyme
作者简介
严锐(1993—),女,硕士生;通信作者:陈杭君,E-mail:spshangjun@sina.com;通信作者:郜海燕,E-mail:spsghy@163.com。
