真空包装通过调节酶活性抑制鲜切莲藕酶促褐变
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摘要
鲜切莲藕因失去外层组织保护而易发生褐变,而酶促褐变是主要原因。真空包装对鲜切莲藕的褐变有较好的延缓作用,其中多酚氧化酶(polyphenol oxidase,简称PPO)和过氧化物酶(peroxidase,简称POD)的编码基因是参与果蔬褐变的主要基因。但目前关于真空包装对鲜切莲藕片相关酶活性及其编码基因表达的影响研究甚少。分析在4℃下真空包装对鲜切莲藕贮藏过程中褐变度和PPO、POD活性及其编码基因表达的影响。结果表明,真空包装对延缓鲜切莲藕褐变有较好效果,且在贮藏期内真空包装鲜切莲藕PPO、POD活性变化与其褐变度大体一致。与此同时,基因NnPPOC和NnPOD4的表达量变化对PPO、POD活性的影响与最终蓬藕的褐变度变化一致,且真空包装对基因NnPPOA、NnPOD1/2/3的表达呈现出不同程度的抑制效果,说明真空包装对鲜切莲藕的NnPPOA/C和NnPOD1/2/3/4基因表达量有降低作用,进而起到延缓褐变的目的。
引文
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[29]王静,徐为民,诸永志,等.贮藏温度对鲜切牛蒡褐变的影响[J].江苏农业学报,2008,24(4):492-496.
[30]Serrano-Martínez A,Fortea M I,del Amor F M,et al.Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase[J].Food Chemistry,2008,107(1):193-199.
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[32]Hu J Q,Yang L Z,Wu W J,et al.Slicing increases antioxidant capacity of fresh-cut lotus root(Nelumbo nucifera G.)slices by accumulating total phenols[J].International Journal of Food Science & Technology,2014,49(11):2418-2424.
[33]许传俊,李玲.蝴蝶兰外植体褐变发生与总酚含量、PPO、POD和PAL的关系[J].园艺学报,2006,33(3):671-674.
[34]Yingsanga P,Srilaong V,Kanlayanarat S,et al.Relationship between browning and related enzymes(PAL,PPO and POD)in rambutan fruit (Nephelium lappaceum Linn.)cvs.Rongrien and See-Chompoo[J].Postharvest Biology and Technology,2008,50(2/3):164-168.
[35]常艳,刘晓峰,金青,等.砀山酥梨多酚氧化酶基因(PbPPO)的原核表达及优化研究[J].亚热带植物科学,2017,46(3):209-214.
[36]韩艳文,廉双秋,韩云云,等.鸭梨POD基因的原核表达及成熟度和降温方法对其表达量的影响[J].食品科学,2017,38(9):40-45.
[2]Gao J,Luo Y G,Turner E,et al.Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root[J].Postharvest Biology and Technology,2017,128:169-177.
[3]Li S Y,Li X J,Lamikanra O,et al.Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)[J].Food Chemistry,2017,216:316-323.
[4]高晗,孙俊良,高愿军,等.气调包装对鲜切莲藕保鲜效果研究[J].食品科学,2008,29(10):612-614.
[5]Zhang M,Meng X Y,Bhandari B,et al.Recent application of modified atmosphere packaging (MAP) in fresh and fresh-cut foods[J].Food Reviews International,2015,31(2):172-193.
[6]黄杨敏,孙晔,耿思翌,等.魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响[J].食品科学,2016,37(8):266-271.
[7]Son J,Hyun J E,Lee J W,et al.Combined application of antibrowning,heat treatment and modified-atmosphere packaging to extend the shelf life of fresh-cut lotus root[J].Journal of Food Science,2015,80(6):C1178-C1187.
[8]詹嘉红.枇杷果实酶促褐变控制研究[J].广州食品工业科技,2004,20(4):49-50,55.
[9]黄永锋,宋俊梅.二氧化氯对鲜切莲藕多酚氧化酶的影响研究[J].中国食品添加剂,2008(5):87-91.
[10]Casado F J,Sánchez,Higinio A,et al.Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditions[J].Journal of Food Processing and Preservation,2014,38(3):905-911.
[11]Peng L T,Yang S Z,Li Q,et al.Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut[J].Postharvest Biology and Technology,2008,47(2):260-266.
[12]王玺,孙明元,蒋珍菊.槟榔芋多酚氧化酶的酶学特性研究[J].食品工业,2015,36(6):158-162.
[13]Zhou D,Li L,Wu Y W,et al.Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut(Castanea mollissima)by competitively inhibiting polyphenol oxidase[J].Food Chemistry,2015,171:19-25.
[14]Kwon S Y,Baek H H.Effects of temperature,pH,organic acids,and sulfites on tagatose browning in solutions during processing and storage[J].Food Science and Biotechnology,2014,23(3):677-684.
[15]郝亚勤.鲜切莲藕酶促褐变控制的研究[J].湖北农业科学,2014,53(11):2620-2623.
[16]季月月,董明,费莉娟,等.宣木瓜罐头生产过程中的护色工艺[J].食品工业科技,2014,35(19):204-207.
[17]袁明芬,刘程惠,胡文忠,等.热处理对抑制鲜切香蕉褐变的效果的研究[J].食品工业科技,2015,36(7):332-335.
[18]Jayathunge K G L R,Gunawardhana D K S N,Illeperuma D C K,et al.Physico-chemical and sensory quality of fresh cut papaya(Carica papaya)packaged in micro-perforated polyvinyl chloride containers[J].Journal of Food Science & Technology,2014,51(12):3918-3925.
[19]Min T,Xie J,Zheng M L,et al.The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus (Nelumbo nucifera G.) root[J].Postharvest Biology and Technology,2017,123:69-76.
[20]方宗壮,段宙位,窦志浩,等.真空包装结合低温处理对鲜切菠萝贮藏品质的影响[J].食品工业科技,2018,39(6):259-264.
[21]Cheng Y D,Liu L Q,Zhao G Q,et al.The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in ‘Yali’ pears during cold storage[J].LWT - Food Science and Technology,2015,60(2):1243-1248.
[22]Banerjee A,Penna S,Variyar P S,et al.Gamma irradiation inhibits wound induced browning in shredded cabbage[J].Food Chemistry,2015,173:38-44.
[23]张京芳.鲜切莲藕酶褐变的控制方法[J].资源开发与市场,2005,21(2):91-92.
[24]Wang Y,Yang Z M,Zhang Q F,et al.Enhanced chilling tolerance in Zoysia matrella by pre-treatment with salicylic acid,calcium chloride,hydrogen peroxide or 6-benzylaminopurine[J].Biologia Plantarum,2009,53(1):179-182.
[25]Min T,Wang M M,Wang H X,et al.Isolation and expression of NAC genes during persimmon fruit postharvest astringency removal[J].International Journal of Molecular Sciences,2015,16(1):1894-1906.
[26]Min T,Yin X R,Shi Y N,et al.Ethylene-responsive transcription factors interact with promoters of ADH and PDC involved in persimmon (Diospyros kaki) fruit de-astringency[J].Journal of Experimental Botany,2012,63(18):6393-6405.
[27]孟卫芹,王庆国.雪莲果及其鲜切产品贮藏技术的初步研究[J].现代食品科技,2010,26(6):585-588,584.
[28]王莉,姜微波,冯双庆.贮藏温度与包装方式对切割生菜品质的影响[J].食品科学,2004,25(1):177-179.
[29]王静,徐为民,诸永志,等.贮藏温度对鲜切牛蒡褐变的影响[J].江苏农业学报,2008,24(4):492-496.
[30]Serrano-Martínez A,Fortea M I,del Amor F M,et al.Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase[J].Food Chemistry,2008,107(1):193-199.
[31]Serrano-martinez A,Venkatachalam K,Mee N M.Changes in physiochemical quality and browing related enzyme activity of longkong fruit during four different weeks of on-tree maturation[J].Food Chemisty,2012,131:1437-1442.
[32]Hu J Q,Yang L Z,Wu W J,et al.Slicing increases antioxidant capacity of fresh-cut lotus root(Nelumbo nucifera G.)slices by accumulating total phenols[J].International Journal of Food Science & Technology,2014,49(11):2418-2424.
[33]许传俊,李玲.蝴蝶兰外植体褐变发生与总酚含量、PPO、POD和PAL的关系[J].园艺学报,2006,33(3):671-674.
[34]Yingsanga P,Srilaong V,Kanlayanarat S,et al.Relationship between browning and related enzymes(PAL,PPO and POD)in rambutan fruit (Nephelium lappaceum Linn.)cvs.Rongrien and See-Chompoo[J].Postharvest Biology and Technology,2008,50(2/3):164-168.
[35]常艳,刘晓峰,金青,等.砀山酥梨多酚氧化酶基因(PbPPO)的原核表达及优化研究[J].亚热带植物科学,2017,46(3):209-214.
[36]韩艳文,廉双秋,韩云云,等.鸭梨POD基因的原核表达及成熟度和降温方法对其表达量的影响[J].食品科学,2017,38(9):40-45.