螺旋藻多糖对鲜切苹果的保鲜效果
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摘要
以红富士苹果为材料,研究螺旋藻多糖对鲜切苹果酶促褐变中关键酶及相关生理生化指标的影响。结果表明,螺旋藻多糖可显著抑制PPO活性、增强SOD和POD活性,从而减缓鲜切苹果的褐变程度;螺旋藻多糖可使鲜切苹果中总蛋白质、蔗糖、抗坏血酸、谷胱甘肽含量维持在较高能量水平,为延长贮藏期提供物质基础;螺旋藻多糖还有助于鲜切苹果中总酚的保持,提升鲜切水果抗逆性物质浓度,整体表现出显著综合保鲜效果。试验为螺旋藻多糖在鲜切水果保鲜中的应用提供研究思路和理论基础。
The effects of polysaccharides from Spirulina platensis on the key enzymes and related physiological and biochemical indexes of enzymatic browning of fresh-cut apples were studied. The results showed that Spirulina polysaccharides could significantly inhibit the activity of PPO and increased the activity of SOD and POD, thereby slowing down the browning degree of fresh-cut apples; In addition, Spirulina polysaccharides could keep the content of total protein,sucrose, ascorbic acid and glutathione in fresh-cut apple to maintain higher energy level, which provided a material basis for prolonging the storage period. Spirulina polysaccharides also contributed to the preservation of total phenols in fresh-cut apples, and enhanced the concentration of the stress-reducing substances in fresh-cut fruits. The overall performance showed a remarkable comprehensive fresh-keeping effect. The research ideas and theoretical basis for the application of Spirulina polysaccharides in the preservation of fresh-cut fruits were provided.
The effects of polysaccharides from Spirulina platensis on the key enzymes and related physiological and biochemical indexes of enzymatic browning of fresh-cut apples were studied. The results showed that Spirulina polysaccharides could significantly inhibit the activity of PPO and increased the activity of SOD and POD, thereby slowing down the browning degree of fresh-cut apples; In addition, Spirulina polysaccharides could keep the content of total protein,sucrose, ascorbic acid and glutathione in fresh-cut apple to maintain higher energy level, which provided a material basis for prolonging the storage period. Spirulina polysaccharides also contributed to the preservation of total phenols in fresh-cut apples, and enhanced the concentration of the stress-reducing substances in fresh-cut fruits. The overall performance showed a remarkable comprehensive fresh-keeping effect. The research ideas and theoretical basis for the application of Spirulina polysaccharides in the preservation of fresh-cut fruits were provided.
引文
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[26] CANTOS E, TUDELA J A, GIL M I, et al. Phenolic Compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes[J]. Journal of Agricultural and Food Chemistry, 2002, 50(10):3015-3023.
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[28]张小平,任小林. NO处理对猕猴桃果实贮藏性及叶绿素含量的影响[D].杨凌:西北农林科技大学, 2007.
[29] CUDDIGY S L, PARKER A, HARWOOD D T, et al.Ascorbate interacts with reduced glutathione to scavenge phenoxyl radicals in HL60 cell[J]. Free Radical Biology and Medicine, 2008, 44(8):1637-1644.
[30]鞠志国,朱广廉.水果贮藏期间的组织褐变问题[J].植物生理学通讯, 1988(4):46-48.
[31]魏敏,周会玲,徐义杰,等.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺, 2011(17):160-163.
[32]王艳颖,胡文忠,庞坤,等.机械损伤对富士苹果酶促褐变的影响[J].食品科学, 2008, 29(4):430-434.
[2]中华人民共和国国家统计局. 2012中国统计年鉴[M].北京:中国统计出版社, 2013.
[3]袁晓黎,张秋平.精品课程建设的探索与实践[J].金陵科技学院学报, 2006(3):95-98.
[4]祁景瑞,胡文忠,姜爱丽,等.果蔬切割加工与保鲜技术研究进展[J].热点论坛, 2005, 5(4):7-9.
[5]潘永贵,施瑞城.采后果蔬受机械伤害的生理生化反应[J].植物生理学通讯, 2000, 36(6):568-572.
[6]郑重禄.影响鲜切水果质量的因素及其保鲜技术[J].中国果菜, 2004(5):38.
[7]魏敏.鲜切苹果酶促褐变及品质控制技术研究[D].杨凌:西北农林科技大学, 2011.
[8]罗云波,蔡同一.园艺产品贮藏加工学(贮藏篇)[M].北京:中国农业大学出版社, 2001.
[9]罗海波,何雄,包永华,等.鲜切果蔬品质劣变影响因素及其可能机理[J].食品科学, 2012, 33(15):324-330.
[10]范贤贤,田密霞,姜爱丽.鲜切果蔬表面微生物侵染途径及控制[J].保鲜与加工, 2009, 9(2):15-17.
[11]卢立新.果蔬气调包装理论研究进展[J].农业工程学报,2005, 21(7):175-180.
[12]励建荣,朱丹实.果蔬保鲜新技术研究进展[J].食品与生物技术学报, 2012, 31(4):337-347.
[13]谢国芳,谭书明,王贝贝,等.果蔬采后处理和天然保鲜技术的研究进展[J].食品工业科学, 2012(14):421-426.
[14]贾慧敏,韩涛,李丽萍,等.可食性涂膜对鲜切桃褐变的影响[J].农业工程学报, 2009, 25(3):282-286.
[15]胡映霞,胡云峰,欧燕.保鲜剂与保鲜膜在芒果贮藏保鲜中的应用试验[J].中国农学通报, 2005, 21(10):93-95.
[16]李桂峰.可食性膜对鲜切葡萄生理生化及保鲜效果影响的研究[D].杨凌:西北农林科技大学, 2005.
[17]丁晓君,纪淑娟.涂膜处理对货架期间草莓果实品质的影响[J].现代农业科学, 2009(6):23-24.
[18]王安建,侯传伟,魏书信,等.生物技术在果蔬保鲜中的应用于研究进展[J].河南农业科学, 2009(9):171-173.
[19]赵晓南,王成波,胡少新.果蔬辐照保鲜技术应用[J].黑龙江农业科学, 2011(8):151-153.
[20]纪懿芳,胡文忠,姜爱丽.应用于鲜切果蔬中的保鲜技术研究进展[J].食品安全质量检测学报, 2015(7):2403-2408.
[21]张慜,柳萍.国内外果蔬保鲜技术发展状况及趋势分析[J].蔬菜, 2004(12):27-29.
[22]杨炳南,刘斌,杨延辰.国内外果蔬鲜切加工及保鲜技术研究现状[J].农产品加工, 2011(10):36-40.
[23]孙鹏,胡君艳,李瑞强.螺旋藻多糖的结构及生物学活性研究[J].中国生化药物杂质, 2005, 26(3):185-187.
[24]郑静.螺旋藻化学成分及其生物活性研究[J].科技信息,2009(7):24-27.
[25]李羚,高云涛,戴云.螺旋藻及螺旋藻多糖体外清除活性氧及抗氧化作用研究[J].化学与生物工程, 2007, 24(3):55-57.
[26] CANTOS E, TUDELA J A, GIL M I, et al. Phenolic Compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes[J]. Journal of Agricultural and Food Chemistry, 2002, 50(10):3015-3023.
[27]庞坤,胡文忠,姜爱丽,等.鲜切苹果贮藏期间生理生化变化的影响[J].食品与机械, 2008, 24(1):50-54.
[28]张小平,任小林. NO处理对猕猴桃果实贮藏性及叶绿素含量的影响[D].杨凌:西北农林科技大学, 2007.
[29] CUDDIGY S L, PARKER A, HARWOOD D T, et al.Ascorbate interacts with reduced glutathione to scavenge phenoxyl radicals in HL60 cell[J]. Free Radical Biology and Medicine, 2008, 44(8):1637-1644.
[30]鞠志国,朱广廉.水果贮藏期间的组织褐变问题[J].植物生理学通讯, 1988(4):46-48.
[31]魏敏,周会玲,徐义杰,等.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺, 2011(17):160-163.
[32]王艳颖,胡文忠,庞坤,等.机械损伤对富士苹果酶促褐变的影响[J].食品科学, 2008, 29(4):430-434.