采前CaSO4处理对甘蓝芽苗菜采后品质的影响
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摘要
研究了采前CaSO4处理对甘蓝芽苗菜贮藏过程中的抗氧化酶和生物活性物质的影响。结果表明,CaSO4处理降低了甘蓝芽苗菜的电解质渗透液;与对照组相比,CaSO4处理保持了较高的超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)的活性;此外,硫苷含量在贮藏过程中不断下降,CaSO4处理显著提高了新鲜芽苗中硫苷含量并抑制了各种硫苷的降低速度,维持了较高的黑芥子酶活性。与对照相比,CaSO4处理显著提高了贮藏过程中甘蓝芽苗菜异硫氰酸酯的含量;显著提高了甘蓝芽苗菜采前和采后品质,延缓其衰老,为甘蓝芽苗菜的生产和商业化提供理论依据。
In this paper,the activity of antioxidant enzymes and the contents of bioactive compounds in cabbage sprouts under preharvest CaSO_4 treatment during storage were investigated.The results showed that application of CaSO_4 reduced electrolyte leakage of cabbage sprouts and retained higher activities of superoxide dismutase(SOD),peroxidase(POD) and catalase(CAT) during storage compared with the control.In addition,glucosinolate content in cabbage sprouts continuously reduced during storage;CaSO_4 treatment significantly increased glucosinolate content in fresh sprouts,prevented its decrease during storage and maintained higher myrosinase activity.Hence,isothiocyanate content in cabbage sprouts was significantly enhanced by CaSO_4 treatment.In short,CaSO_4 treatment significantly enhanced quality of preharveat and postharvest cabbage sprouts and inhibited their senescence.These results can provide valuable information for the production and commercialization of cabbage sprouts.
In this paper,the activity of antioxidant enzymes and the contents of bioactive compounds in cabbage sprouts under preharvest CaSO_4 treatment during storage were investigated.The results showed that application of CaSO_4 reduced electrolyte leakage of cabbage sprouts and retained higher activities of superoxide dismutase(SOD),peroxidase(POD) and catalase(CAT) during storage compared with the control.In addition,glucosinolate content in cabbage sprouts continuously reduced during storage;CaSO_4 treatment significantly increased glucosinolate content in fresh sprouts,prevented its decrease during storage and maintained higher myrosinase activity.Hence,isothiocyanate content in cabbage sprouts was significantly enhanced by CaSO_4 treatment.In short,CaSO_4 treatment significantly enhanced quality of preharveat and postharvest cabbage sprouts and inhibited their senescence.These results can provide valuable information for the production and commercialization of cabbage sprouts.
引文
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[16]胡花丽,王毓宁,李鹏霞.气调贮藏对猕猴桃抗坏血酸-谷胱甘肽代谢的影响[J].现代食品科技,2015,31(7):152-159.
[17]汤月昌,许凤,董栓泉,等.果糖对西兰花抗氧化性及其品质的影响[J].现代食品科技,2015,31(4):164-169.
[18]田平平,王杰,秦晓艺,等.采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J].中国农业科学,2015,48(5):941-951.
[19]PREZ-BALIBREA S,MORENO D A,GARC魱A-VIGUERA C.Glucosinolates in broccoli sprouts(Brassica oleracea var.italica)as conditioned by sulphate supply during germination[J].Journal of Food Science,2010,75(8):C673-C677.
[20]YANG R,GUO L,JIN X,et al.Enhancement of glucosinolate and sulforaphane formation of broccoli sprouts by zinc sulphate via its stress effect[J].Journal of Functional Foods,2015,13(3):345-349.
[21]SUN J,KOU L,GENG P,et al.Metabolomic Assessment reveals an elevated level of glucosinolate content in CaCl2treated broccoli microgreens[J].Journal of Agricultural and Food Chemistry,2015,63(6):1863-1868.
[2]BUCINSKI A,ZIELINSKI H,KOZOWSKA H.Artificial neural networks for prediction of antioxidant capacity of cruciferous sprouts[J].Trends in Food Science&Technology,2004,15(3):161-169.
[3]AKHLAGHI M,BANDY B.Dietary broccoli sprouts protect against myocardial oxidative damage and cell death during ischemia-reperfusion[J].Plant Foods for Human Nutrition,2010,65(3):193-199.
[4]CARTEA M E,VELASCO P.Glucosinolates in Brassica foods:bioavailability in food and significance for human health[J].Phytochemistry Reviews,2007,7(2):213-229.
[5]王志英,郭丽萍,李倩倩,等.甘蓝苗生长过程中主要生理生化变化[J].食品科学,2015,36(3):6-11.
[6]TRAKA M,MITHEN R.Glucosinolates,isothiocyanates and human health[J].Phytochemistry Reviews,2009,8(1):269-282.
[7]何洪巨,陈杭,SCHNITZLER W H.芸薹属蔬菜中硫代葡萄糖苷鉴定与含量分析[J].中国农业科学,2002,35(2):192-197.
[8]KOU L,YANG T,LUO Y,et al.Pre-harvest calcium application increases biomass and delays senescence of broccoli microgreens[J].Postharvest Biology and Technology,2014,87(1):70-78.
[9]MART魱N-DIANA A B,RICO D,FR魱AS J M,et al.Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables:a review[J].Trends in Food Science&Technology,2010,18(4):210-218.
[10]DIONISIO-SESE,M L,TOBITA S.Antioxidant responses of rice seedlings to salinity stress[J].Plant Science,1998,135(1):1-9.
[11]郭丽萍,王志英,杨润强,等.西兰花种子发芽过程中生理活性物质含量的变化[J].中国食品学报,2016,16(3):160-167.
[12]DE AZEVEDO NETO A D,PRISCO J T,EN魪AS-FILHO J,et al.Effect of salt stress on antioxidative enzymes and lipid peroxidation in leaves and roots of salt-tolerant and salt-sensitive maize genotypes[J].Environmental and Experimental Botany,2006,56(1):87-94.
[13]王学奎.植物生理生化实验原理和技术[M].北京:高等教育出版社,2006:167-168.
[14]赵功玲,由宏,郝睿,等.萝卜苗中异硫氰酸盐的动态变化及体外抗氧化活性[J].食品科学,2011,32(13):102-105.
[15]CHRISTOU A,MANGANARIS G A,FOTOPOULOSV.Systemic mitigation of salt stress by hydrogen peroxide and sodium nitroprusside in strawberry plants via transcriptional regulation of enzymatic and non-enzymatic antioxidants[J].Environmental and Experimental Botany,2014,107(11):46-54.
[16]胡花丽,王毓宁,李鹏霞.气调贮藏对猕猴桃抗坏血酸-谷胱甘肽代谢的影响[J].现代食品科技,2015,31(7):152-159.
[17]汤月昌,许凤,董栓泉,等.果糖对西兰花抗氧化性及其品质的影响[J].现代食品科技,2015,31(4):164-169.
[18]田平平,王杰,秦晓艺,等.采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J].中国农业科学,2015,48(5):941-951.
[19]PREZ-BALIBREA S,MORENO D A,GARC魱A-VIGUERA C.Glucosinolates in broccoli sprouts(Brassica oleracea var.italica)as conditioned by sulphate supply during germination[J].Journal of Food Science,2010,75(8):C673-C677.
[20]YANG R,GUO L,JIN X,et al.Enhancement of glucosinolate and sulforaphane formation of broccoli sprouts by zinc sulphate via its stress effect[J].Journal of Functional Foods,2015,13(3):345-349.
[21]SUN J,KOU L,GENG P,et al.Metabolomic Assessment reveals an elevated level of glucosinolate content in CaCl2treated broccoli microgreens[J].Journal of Agricultural and Food Chemistry,2015,63(6):1863-1868.