摘要
本实验探讨了水杨酸(salicylic acid,SA)处理对贮藏期间西兰花色泽以及营养品质的保护作用。结果表明,SA处理明显推迟了西兰花褪绿转黄进程,处理样本表现出较高的叶绿素含量、-a^(*)/b^(*)值、量子产量和荧光下降比,以及较低的L^(*)值和黄化指数。同时,与对照组相比,处理样品萝卜硫苷、芸薹葡糖硫苷、萝卜硫素、吲哚-3-甲醇及抗坏血酸(ascorbic acid,AsA)的损失显著受到抑制,总酚和总黄酮含量的积累明显增加;此外,处理组样本抗氧化能力明显提高,丙二醛含量显著降低。多变量统计分析直观地展示了感官变量及营养变量在两组样本中的分布,进一步证明SA处理对萝卜硫苷和AsA的保护作用更强,且可有效诱导抗氧化能力的提高。
This study investigated the effect of salicylic acid(SA)treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage.The results demonstrated that SA treatment significantly delayed the yellowing process,increased chlorophyll content,−a^(*)/b^(*)value,quantum yield(Fv/Fm),and fluorescence decline ratio(Rfd)and decreased L^(*)value and yellowing index compared with untreated control.Meanwhile,the losses of glucoraphanin(GRA),glucobrassicin(GBS),sulforaphane(SFN),indole-3-methanol(I3C),and ascorbic acid(AsA)were obviously alleviated in the treated samples,and the accumulation of total phenols and total flavonoids was significantly increased.In addition,the total antioxidant capacity(T-AOC)of the treated samples was improved remarkably and the content of malondialdehyde(MDA)was significantly reduced.Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in both groups of samples,further demonstrating that SA treatment was more effective in preserving GRA and AsA and effectively induced an improvement of the antioxidant capacity.
作者
杨庆喜
罗曼莉
周倩
纪淑娟
YANG Qingxi;LUO Manli;ZHOU Qian;JI Shujuan(Food Science college,Shenyang Agricultural University,Shenyang 110866,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第9期181-188,共8页
Food Science
基金
“十四五”国家重点研发计划重点专项(2022YFD2100103)。
关键词
西兰花
采后
水杨酸
硫代葡萄糖苷
品质劣变
broccoli
postharvest
salicylic acid
glucosinolates
quality deterioration
作者简介
第一作者:杨庆喜(1995-)(ORCID:0009-0005-1840-8228),男,博士研究生,研究方向为果蔬采后生物学与贮运保鲜。E-mail:yqx17635426236@163.com;通信作者:纪淑娟(1960-)(ORCID:0000-0002-7813-7037),女,教授,博士,研究方向为果蔬采后生物学与贮运保鲜。E-mail:jsjsyau@yeah.net。
