浸水处理对鲜切马铃薯抗氧化能力的影响
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摘要
分别将鲜切马铃薯片以不同的料液比1∶1、1∶2、1∶3、1∶4(g/mL)放入水中分别浸泡0、5、10、15、30 min后置于5℃下贮藏1 d～12 d,研究浸水处理时间和料液比对鲜切马铃薯抗氧化能力的影响。结果表明,与其他浸水处理时间相比,浸水15 min能显著(P<0.05)抑制鲜切马铃薯的褐变速度,而料液比对鲜切马铃薯的褐变速度无显著影响。进一步的抗氧化能力试验表明15 min浸水处理能够降低脂氧合酶(lipoxygenase,LOX)活性和丙二醛(malondialdehyde,MDA)含量,提高超氧化物歧化酶(superoxide dismutase,SOD)的活性以及Mn-SOD和Fe-SOD表达量,增加脯氨酸含量以及吡咯啉-5-羧酸合成酶(pyrroline-5-carboxylate-synthetase,P5CS)和吡咯啉-5-羧酸还原酶(pyrroline-5-carboxylate-reductase,P5CR)的表达量,增强鲜切马铃薯的抗氧化能力,从而维持鲜切马铃薯在贮藏期间的感官品质并延长货架期。
Fresh-cut potato slices were immersed in water at different ratios of material to liquid 1 ∶ 1,1 ∶ 2,1 ∶ 3,1 ∶ 4(g/mL)and different times 0,5,10,15,30 min,and then stored at 5 ℃ for 1 d-12 d to study the effects of water treatment time and ratio of material to liquid on the antioxidant capacity of fresh-cut potato. The results showed that water immersion for 15 min significantly inhibited browning of fresh-cut potato slices compared to other time of immersion treatment(P<0.05),but ratios of material to liquid had no effect on the browning speed of the fresh-cut potato. Further studies showed that 15 min water immersion treatment by reducing lipoxygenase(LOX) activity and malondialdehyde(MDA) content;increasing the activity of superoxide dismutase(SOD)and the expression of Mn-SOD,Fe-SOD;increasing proline content and the expression of pyrroline-5-carboxylate-synthetase(P5CS)and pyrroline-5-carboxylate-reductase(P5CR)enhanced the antioxidant capacity of fresh-cut potato to maintain the sensory quality and extend its shelf-life.
Fresh-cut potato slices were immersed in water at different ratios of material to liquid 1 ∶ 1,1 ∶ 2,1 ∶ 3,1 ∶ 4(g/mL)and different times 0,5,10,15,30 min,and then stored at 5 ℃ for 1 d-12 d to study the effects of water treatment time and ratio of material to liquid on the antioxidant capacity of fresh-cut potato. The results showed that water immersion for 15 min significantly inhibited browning of fresh-cut potato slices compared to other time of immersion treatment(P<0.05),but ratios of material to liquid had no effect on the browning speed of the fresh-cut potato. Further studies showed that 15 min water immersion treatment by reducing lipoxygenase(LOX) activity and malondialdehyde(MDA) content;increasing the activity of superoxide dismutase(SOD)and the expression of Mn-SOD,Fe-SOD;increasing proline content and the expression of pyrroline-5-carboxylate-synthetase(P5CS)and pyrroline-5-carboxylate-reductase(P5CR)enhanced the antioxidant capacity of fresh-cut potato to maintain the sensory quality and extend its shelf-life.
引文
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[15]陈昆松,徐昌杰,许文平,等.猕猴桃和桃果实脂氧合酶活性测定方法的建立[J].果树学报,2003,20(6):436-438
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[19]LI H,FAN Y W,ZHI H,et al.Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition[J].Postharvest Biology and Technology,2019,148:141-150
[20]徐靖.超氧化物歧化酶及其应用的研究进展[J].食品工业科技,2013,34(12):387-391
[21]TROVATOrovat M,MATTIOLI R,COSTANTINO P.Multiple roles of proline in plant stress tolerance and development[J].Rendiconti Lincei.Scienze Fisiche e Naturali,2008,19(4):325-346
[22]SZABADOS L,SAVOURE A.Proline:a multifunctional amino acid[J].Trends in Plant Science,2010,15(2):89-97
[2]王允祥,成纪予,王贺,等.涂膜剂对鲜切马铃薯的保鲜效果[J].江苏农学,2018,46(14):181-184
[3]张冉,王艳颖,胡丽莎,等.茉莉酸甲酯对鲜切马铃薯生理生化品质的影响[J].现代园艺,2018,367(19):23-25
[4]孟祥春,黄泽鹏,黎家妍,等.氧化白藜芦醇对鲜切马铃薯褐变的抑制作用[J].农产品加工,2018(23):6-10,14
[5]TSOUVALTZIS P,BRECHT J K.Inhibition of enzymatic browning of fresh-cut potato by immersion in citric acid is not solely due to pHreduction of the solution[J].Journal of Food Processing and Preservation,2017,41(2).DOI:10.1111/jfpp.12829
[6]张敏欢,许兵,刘孟禹,等.静电场协同阻隔性包装对鲜切马铃薯贮藏过程中品质的影响[J].食品工业科技,2018,39(13):262-267
[7]王宁馨,李坤,朱传合,等.超声处理对鲜切马铃薯褐变的影响[J].农产品加工(学刊),2014(11):1-4
[8]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(6):1-5,8
[9]SHEN X,ZHANG M,DEVAHASTIN S,et al.Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes[J].Postharvest Biology and Technology,2019,149:159-165
[10]赵欣,周婧,陈湘宁,等.OPP/CPP膜中不同气体比例对鲜切马铃薯片保鲜的影响[J].食品工业科技,2017(17):213-217,225
[11]代红飞,李具鹏,周新建,等.外源乙烯和1-MCP预处理对鲜切马铃薯褐变的影响[J].食品工业科技,2016,37(14):329-333
[12]WANG Q G,CAO Y,ZHOU L L,et al.Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products[J].Food Chemistry,2015,169(2):46-54
[13]CHI M,BHAGWAT B,TANG G,et al.Knockdown of Polyphenol Oxidase Gene Expression in Potato(Solanum tuberosum L.)with Artificial MicroRNAs[J].Methods in Molecular Biology,2016,1405:163-178
[14]赵世杰,许长成,邹琦.植物组织中丙二醛测定方法的改进[J].植物生理学报,1994(3):207-210
[15]陈昆松,徐昌杰,许文平,等.猕猴桃和桃果实脂氧合酶活性测定方法的建立[J].果树学报,2003,20(6):436-438
[16]DONG T T,SHI J Y,JIANG C Z,et al.A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock[J].Postharvest Biology&Technology,2015,110:96-102
[17]ABBOTT J A.Quality measurement of fruits and vegetables[J].Postharvest Biology and Technology,1999,15(3):207-225
[18]胡位荣,刘顺枝,张昭其,等.荔枝果实采后脂氧合酶活性的变化[J].华中农业大学学报,2005,24(3):285-289
[19]LI H,FAN Y W,ZHI H,et al.Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition[J].Postharvest Biology and Technology,2019,148:141-150
[20]徐靖.超氧化物歧化酶及其应用的研究进展[J].食品工业科技,2013,34(12):387-391
[21]TROVATOrovat M,MATTIOLI R,COSTANTINO P.Multiple roles of proline in plant stress tolerance and development[J].Rendiconti Lincei.Scienze Fisiche e Naturali,2008,19(4):325-346
[22]SZABADOS L,SAVOURE A.Proline:a multifunctional amino acid[J].Trends in Plant Science,2010,15(2):89-97