苹果多酚处理对鲜切芋艿品质的影响
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摘要
为了控制鲜切芋艿贮藏过程中的褐变并延长其货架期,研究(10.0±0.5)℃条件下,蒸馏水(CK)和不同质量分数(0.3%、0.5%、0.7%)苹果多酚浸泡处理对其色泽、硬度、糖类物质含量、总酚含量、丙二醛含量及褐变相关酶活力的影响。结果表明:苹果多酚处理能够延缓芋艿切片贮藏过程中的褐变进程,其中以0.5%苹果多酚处理的效果最佳;与CK组相比,0.5%苹果多酚处理可以保持芋艿切片较好的色泽和较高的硬度,延缓苯丙氨酸解氨酶活力和总酚含量的升高,抑制芋艿过氧化物酶、多酚氧化酶、脂氧合酶活力和丙二醛含量的升高,从而延缓鲜切芋艿贮藏过程褐变的发生,保持鲜切芋艿较好的贮藏品质。
In order to control browning and prolong the shelf life,the effects of dipping fresh-cut taro in distilled water(CK)versus different concentrations(0.3%,0.5% and 0.7%) of apple polyphenols(APP) on its color,hardness,carbohydrate content,total phenol and malondialdehyde(MDA) contents and browning-related enzyme activities during storage at(10.0 ± 0.5) ℃were studied.The results showed that the browning process of taro slices was postponed by APP treatment and the best effect was observed with an APP concentration of 0.5%.Compared with the control group,0.5% APP treatment maintained better color and hardness of taro slices,delayed the increase of phenylalanine ammonialyase activity and the total phenol content,and inhibited the increase of peroxidase,polyphenol oxidase and lipoxidase activities and malondialdehyde content,thereby delaying browning and keeping better storage quality of fresh-cut taro slices.
In order to control browning and prolong the shelf life,the effects of dipping fresh-cut taro in distilled water(CK)versus different concentrations(0.3%,0.5% and 0.7%) of apple polyphenols(APP) on its color,hardness,carbohydrate content,total phenol and malondialdehyde(MDA) contents and browning-related enzyme activities during storage at(10.0 ± 0.5) ℃were studied.The results showed that the browning process of taro slices was postponed by APP treatment and the best effect was observed with an APP concentration of 0.5%.Compared with the control group,0.5% APP treatment maintained better color and hardness of taro slices,delayed the increase of phenylalanine ammonialyase activity and the total phenol content,and inhibited the increase of peroxidase,polyphenol oxidase and lipoxidase activities and malondialdehyde content,thereby delaying browning and keeping better storage quality of fresh-cut taro slices.
引文
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[23]ZAUBERMAN G,FUCHS Y,ROT I.Chilling injury,peroxidase,and cellulase activities in the peel of mango fiurt at low tem perature[J].Journal of Horticultural Science&Biotechnology,1998,23(4):732-733.
[24]ZENG Kaifang,CAO Jiankang,JIANG Weibo,et al.Enhancing disease resis-tance in harvested m ango(Mangifera indica L.cv.Matisu)fruit by salicylic acid[J].Journal of the Science of Food and Agriculture,2006,86(5):694-698.DOI:10.1002/jsfa.2397.
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[26]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.DOI:10.3864/j.issn.0578-1752.2010.20.019.
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[28]TOMáS-BRBERáN F A,ESPíN J C.Phenolic compounds and related enzymes as determinants of quality in fruit and vegetables[J].Journal of the Science and Food and Agriculture,2001,81(9):853-876.DOI:10.1002/jsfa.885.
[29]YOU Y L,JIANG Y M,SUN J,et al.Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity[J].Food Chemistry,2012,132(3):1191-1196.DOI:10.1016/j.foodchem.2011.11.073.
[30]HU K D,WANG Q,HU L Y,et al.Hydrogen sulfide prolongs postharvest storage of fresh-cut pears(Pyrus pyrifolia)by alleviation of oxidative damage and inhibition of fungal growth[J].PLoS ONE,2014,9(1):e85524.DOI:10.1371/journal.pone.0085524.
[31]TOIVONEN P M A,BRUMMELL D A.Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J].Postharvest Biology and Technology,2008,48:1-14.DOI:10.1016/j.postharvbio.2007.09.004.
[32]GARCíA-CRUZ L,VALLE-GUADARRAMA S,SALINAS-MORENO Y,et al.Postharvest quality,soluble phenols,betalains content,and antioxidant activity of Stenocereus pruinosus and Stenocereus stellatus fruit[J].Postharvest Biology and Technology,2016,111:69-76.DOI:10.1016/j.postharvbio.2015.07.004.
[33]房祥军,郜海燕,宋丽丽,等.减压贮藏保持茭白采后品质及调控细胞壁物质代谢[J].农业工程学报,2013,29(12):257-263.DOI:10.3969/j.issn.1002-6819.2013.12.032.
[34]王梅,徐俐,宋长军,等.海藻酸钠涂膜对鲜切芋艿保鲜效果的影响[J].食品工业科技,2016,37(12):320-324.DOI:10.13386/j.issn1002-0306.2016.12.052.
[35]CEYMANN M,ARRIGONI E,SCH?RER H,et al.Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile[J].Journal of Food Composition and Analysis,2012,26(1/2):128-135.DOI:10.1016/j.jfca.2011.12.002.
[36]VAYNNDORF E M,LEE S S,LIU R H.Whole apple extracts increase lifespan,healthspan and resistance to stress in Caenorhabditis elegans[J].Journal of Functional Foods,2013,5(3):1235-1243.DOI:10.1016/j.jff.2013.04.006.
[37]谭谊谈,曾凯芳.鲜切果蔬酶促褐变关键酶研究进展[J].食品科学,2011,32(17):376-379.
[38]ZHANG M,FANG Y M,JI Y H,et al.Effects of salt stress on ion content,antioxidant enzymes and protein profile in different tissues of Broussonetia papyrifera[J].South African Journal of Botany,2013,85:1-9.DOI:10.1016/j.sajb.2012.11.005.
[39]KIM S Y,LIM J H,PARK M R,et al.Enhanced antioxidant enzymes are associated with reduced hydrogen peroxide in barley roots under saline stress[J].Journal of Biochemistry and Molecular Biology,2005,38(2):218-224.DOI:10.5483/BMBRep.2005.38.2.218.
[40]JIN Y Z,LV D Q,LIU W W,et al.Ethanol vapor treatment maintains postharvest storage quality and inhibits internal ethylene biosynthesis during storage of oriental sweet melons[J].Postharvest Biology and Technology,2013,86:372-380.DOI:10.1016/j.postharvbio.2013.07.019.
[41]FUKASAWA,SUZUKI Y,TERAL H,et al.Effect of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets[J].Postharvest Biology and Technology,2010,55(2):97-122.DOI:10.1016/j.postharvbio.2009.08.010.
[2]李恒.天南星科的生态地理和起源[J].云南植物研究,1986,8(4):363-381.
[3]田方.奉化芋艿营养成分分析及其加工保鲜技术研究[D].宁波:宁波大学,2013:10-13.
[4]SEFA-DEDEH S,AGYT-SACKEY E K.Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels[J].Food Chemistry,2004,85:479-487.DOI:10.1016/S0308-8146(2)00244-3.
[5]NGUYEN V X,YOSHINO H,TAHARA M.Phylogenetic analyses of Taro(Colocasia esculenta(L.)Schutt)and related species based on esterase isozymes[J].Scientific Reports of the Faculty of Agriculture Okayama University,1998,87:133-139.
[6]SIMSEK S,SEDEF NEHIR E L.In vitro starch digestibility,estimated glycemic index and antioxidant potential of taro(Colocasia esculenta L.Schott)corm[J].Food Chemistry,2015,168:257-261.DOI:10.1016/j.foodchem.2014.07.052.
[7]SIMSEK S,SEDEF NEHIR E L.Production of resistant starch from taro(Colocasia esculenta L.Schott)corm and determination of its effects on health by in vitro methods[J].Carbohydrate Polymers,2012,90(3):1204-1209.DOI:10.1016/j.carbpol.2012.06.039.
[8]程双,胡文忠,马跃,等.鲜切果蔬酶促褐变机理及控制研究进展[J].食品与机械,2009,25(4):173-176.
[9]AHVENAINEN R.New approaches in improving the shelf life of minimally processed fruit and vegetables[J].Trends in Food Science and Technology,1996,7(6):179-187.DOI:10.1016/0924-2244(96)10022-4.
[10]NUNES C N,EMOND J P.Relationship between weight loss and visual quality of fruits and vegetables[J].Proceedings of the Florida State Horticultural Society,2007,120:235-245.
[11]欧燕.微加工蔬菜清洗与护色保鲜技术的研究[D].杨凌:西北农林科技大学,2006:1-3.
[12]谭谊谈,曾凯芳.1-MCP处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(2):305-309.DOI:10.7506/spkx1002-6630-201402060.
[13]谭谊谈,曾凯芳.抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(4):231-235.DOI:10.7506/spkx1002-6630-201404047.
[14]王佳宏,吴彩娥,孙春艳.鲜切芋艿冷藏期间生理及品质变化[J].食品工业科技,2010,31(1):336-339.DOI:10.13386/j.issn1002-0306.2010.01.095.
[15]BAO M J,SHEN J,JIA Y L,et al.Apple polyphenol protects against cigarette smoke-induced acute lung injury[J].Nutrition,2013,29(1):235-243.DOI:10.1016/j.nut.2012.04.008.
[16]LU Y Z,DU Y,QIN X Y,et al.Comprehensive evaluation of effective polyphenols in apple leaves and theircombinatory antioxidant and neuroprotective activities[J].Industrial Crops&Products,2019,129:242-252.DOI:10.1016/j.indcrop.2018.12.013.
[17]FAN Panhui,HUBER D J,SU Zihan,et al.Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life[J].Food Chemistry,2018,243:19-25.DOI:10.1016/j.foodchem.2014.09.001.
[18]ZHANG Zhengke,HUBER D J,QU Hongxia,et al.Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols[J].Food Chemistry,2015,171:191-199.DOI:10.1016/j.foodchem.2014.09.001.
[19]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2011:54-58.
[20]李巨秀,王柏玉.福林-酚比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292-295.DOI:10.3321/j.issn:1002-6630.2009.18.066.
[21]DHINDSA R S,PULMB-DHINDSA P,THOROE T A.Leaf senescence correlated with increased levels of membrane permeability and lipid peroxidation and decreased levels of superoxide dismutase and catalase[J].Journal of Experimental Botany,1981,32:93-101.DOI:10.1093/jxb/32.1.93.
[22]KOCHBA J,LAVEE S,SPIEGE R P.Difference in peroxidase activity and isoenzymes in embryogenic and non-embryogenic‘Shamouti’orange ovular callus lines[J].Plant and Cell Physiology,1997,18:463-467.DOI:10.1093/oxfordjournals.pcp.a075455.
[23]ZAUBERMAN G,FUCHS Y,ROT I.Chilling injury,peroxidase,and cellulase activities in the peel of mango fiurt at low tem perature[J].Journal of Horticultural Science&Biotechnology,1998,23(4):732-733.
[24]ZENG Kaifang,CAO Jiankang,JIANG Weibo,et al.Enhancing disease resis-tance in harvested m ango(Mangifera indica L.cv.Matisu)fruit by salicylic acid[J].Journal of the Science of Food and Agriculture,2006,86(5):694-698.DOI:10.1002/jsfa.2397.
[25]YOUSUF B,QADRI O S,SRIVASTAVA A K.Recent developments in shelf-life.extension of fresh-cut fruits and vegetables by application of different edible coatings:a review[J].LWT-Food Science and Technology,2018,89:198-209.DOI:10.1016/j.lwt.2017.10.051.
[26]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.DOI:10.3864/j.issn.0578-1752.2010.20.019.
[27]MA L,ZHANG M N,BHANDARI B,et al.Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J].Trends in Food Science&Technology,2018,64:23-38.DOI:10.1016/j.tifs.2017.03.005.
[28]TOMáS-BRBERáN F A,ESPíN J C.Phenolic compounds and related enzymes as determinants of quality in fruit and vegetables[J].Journal of the Science and Food and Agriculture,2001,81(9):853-876.DOI:10.1002/jsfa.885.
[29]YOU Y L,JIANG Y M,SUN J,et al.Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity[J].Food Chemistry,2012,132(3):1191-1196.DOI:10.1016/j.foodchem.2011.11.073.
[30]HU K D,WANG Q,HU L Y,et al.Hydrogen sulfide prolongs postharvest storage of fresh-cut pears(Pyrus pyrifolia)by alleviation of oxidative damage and inhibition of fungal growth[J].PLoS ONE,2014,9(1):e85524.DOI:10.1371/journal.pone.0085524.
[31]TOIVONEN P M A,BRUMMELL D A.Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J].Postharvest Biology and Technology,2008,48:1-14.DOI:10.1016/j.postharvbio.2007.09.004.
[32]GARCíA-CRUZ L,VALLE-GUADARRAMA S,SALINAS-MORENO Y,et al.Postharvest quality,soluble phenols,betalains content,and antioxidant activity of Stenocereus pruinosus and Stenocereus stellatus fruit[J].Postharvest Biology and Technology,2016,111:69-76.DOI:10.1016/j.postharvbio.2015.07.004.
[33]房祥军,郜海燕,宋丽丽,等.减压贮藏保持茭白采后品质及调控细胞壁物质代谢[J].农业工程学报,2013,29(12):257-263.DOI:10.3969/j.issn.1002-6819.2013.12.032.
[34]王梅,徐俐,宋长军,等.海藻酸钠涂膜对鲜切芋艿保鲜效果的影响[J].食品工业科技,2016,37(12):320-324.DOI:10.13386/j.issn1002-0306.2016.12.052.
[35]CEYMANN M,ARRIGONI E,SCH?RER H,et al.Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile[J].Journal of Food Composition and Analysis,2012,26(1/2):128-135.DOI:10.1016/j.jfca.2011.12.002.
[36]VAYNNDORF E M,LEE S S,LIU R H.Whole apple extracts increase lifespan,healthspan and resistance to stress in Caenorhabditis elegans[J].Journal of Functional Foods,2013,5(3):1235-1243.DOI:10.1016/j.jff.2013.04.006.
[37]谭谊谈,曾凯芳.鲜切果蔬酶促褐变关键酶研究进展[J].食品科学,2011,32(17):376-379.
[38]ZHANG M,FANG Y M,JI Y H,et al.Effects of salt stress on ion content,antioxidant enzymes and protein profile in different tissues of Broussonetia papyrifera[J].South African Journal of Botany,2013,85:1-9.DOI:10.1016/j.sajb.2012.11.005.
[39]KIM S Y,LIM J H,PARK M R,et al.Enhanced antioxidant enzymes are associated with reduced hydrogen peroxide in barley roots under saline stress[J].Journal of Biochemistry and Molecular Biology,2005,38(2):218-224.DOI:10.5483/BMBRep.2005.38.2.218.
[40]JIN Y Z,LV D Q,LIU W W,et al.Ethanol vapor treatment maintains postharvest storage quality and inhibits internal ethylene biosynthesis during storage of oriental sweet melons[J].Postharvest Biology and Technology,2013,86:372-380.DOI:10.1016/j.postharvbio.2013.07.019.
[41]FUKASAWA,SUZUKI Y,TERAL H,et al.Effect of postharvest ethanol vapor treatment on activities and gene expression of chlorophyll catabolic enzymes in broccoli florets[J].Postharvest Biology and Technology,2010,55(2):97-122.DOI:10.1016/j.postharvbio.2009.08.010.
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