壳聚糖-氯化钙复合涂膜对鲜切西蓝花的保鲜研究
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摘要
以鲜切西蓝花为材料,分别采用1%壳聚糖、 0.5%氯化钙、 1%壳聚糖+0.5%氯氯化钙进行涂膜保鲜处理,蒸馏水处理相同时间为对照,研究壳聚糖-氯化钙涂膜对鲜切西蓝花的保鲜效果。结果表明:壳聚糖-氯化钙复合涂膜处理能够降低贮藏期间鲜切西蓝花超氧阴离子(O2·-)生成速率和丙二醛(MDA)的积累,保持超氧化物歧化酶(SOD)、过氧化物酶(POD)和抗坏血酸过氧化物酶(APX)活性,延缓叶绿素降解,保持鲜切西蓝花的品质。
In order to explore the feasibility of using chitosan-calcium chloride as coating films agent for keeping of fresh-cut broccoli,fresh-cut broccoli was treated with 1% chitosan, 0.5% calcium chloride, 1% chitosan and 0.5% calcium chloride. The control was the fresh-cut broccoli treated with distilled water. The result showed that the coatings could effectively reduce the rate of superoxide anion(O2·-) formation and the content of malondialdehyde(MDA). The activity of peroxidase(POD), superoxide dismutase(SOD) and ascorbic acid peroxy(APX) could be kept. The degradation of chlorophyll could be delayed. These results indicated that chitosan-calcium chloride coating could keep the quality of the fresh-cut broccoli more effectively than other groups.
In order to explore the feasibility of using chitosan-calcium chloride as coating films agent for keeping of fresh-cut broccoli,fresh-cut broccoli was treated with 1% chitosan, 0.5% calcium chloride, 1% chitosan and 0.5% calcium chloride. The control was the fresh-cut broccoli treated with distilled water. The result showed that the coatings could effectively reduce the rate of superoxide anion(O2·-) formation and the content of malondialdehyde(MDA). The activity of peroxidase(POD), superoxide dismutase(SOD) and ascorbic acid peroxy(APX) could be kept. The degradation of chlorophyll could be delayed. These results indicated that chitosan-calcium chloride coating could keep the quality of the fresh-cut broccoli more effectively than other groups.
引文
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[20]陈双颖,赵习姮,刘洪竹,等.水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响[J].食品科学,2015,36(2):260-264.
[21]肖玮,孙智慧,刘洋,等.果蔬涂膜保鲜包装材料及技术应用研究进展[J].包装工程,2017,38(9):7-12.
[22]罗海波,包永华,何雄,等.鲜切茭白酚类物质测定及POD特性研究[J].食品工业科技,2012,33(15):127-132.
[2]杨伟,张国斌,周德霞,等.水杨酸对不同灌水下限青花菜生理特性及产量品质的影响[J].西北植物学报,2014,34(5):1008-1014.
[3]王峰,陈名蔚,刘宗陈,等.鲜切西兰花保鲜技术分析[J].中国果菜,2018,38(5):1-4.
[4]李崇高,黄建初,邱红妹.响应面法优化鲜切菠萝壳聚糖涂膜保鲜的研究[J].食品与发酵工业,2018,44(9):182-187.
[5]孟令川,吕莹,陈湘宁.鲜切菜贮藏保鲜技术研究进展[J].中国农学通报,2013,29(9):19 0-19 6.
[6]王丹,马越,张超,等.鲜切蔬菜加工技术对产品品质的影响[J].食品科学技术学报,2017,35(6):17-20.
[7]张义雯,陈舜胜.壳聚糖纳米粒子的制备方法和抗菌机理[C]//中国食品科学技术学会第十三届年会论文摘要集.北京:中国食品科学技术学会年会.2016:319.
[8]张志刚,尚庆茂,董涛.水杨酸与氯化钙复配诱导黄瓜幼苗抗复合逆境效果研究[J].内蒙古农业大学学报(自然科学版),2007,28(3):125-130.
[9]武继芸.不同涂膜处理对冬枣贮藏品质和抗氧化活性的影响[D].天津:天津大学,2016.
[10]连文绮,樊迎,张丹.不同褐变抑制剂对鲜切苹果保鲜性能的影响[J].山西农业科学,2018(2):284-287.
[11]葛金玉,王艳颖,刘程惠,等.氯化钙处理对鲜切萝卜生理与品质的影响[J].现代园艺,2016(17):9-11.
[12]江英,赵晓梅,吴玉鹏.西瓜不同贮藏过程中生理参数动态变化与贮藏效果相关性的研究[J].食品科学,2006,27(4):241-244.
[13]赵建,李想,鲁政,等.影响超氧化物歧化酶活性测定的因素[J].食品科学,2010,31(9):216-218.
[14]ROCA J,RODRIGUEZIL M J,GIL M A,et al.Survival and in vitro fertility of boar spermatozoa frozen in the presence of superoxide dismutase and/or catalase[J].Journal of Andrology,2005,26(1):15-24.
[15]YAN J,CAO J,JIANG W,et al.Effects of preharvest oligochitosan sprays on postharvest fungal diseases,storage quality,and defense responses in jujube(Zizyphus jujuba Mill.cv.Dongzao)fruit[J].Scientia Horticulturae,2012,142(142):196-204.
[16]陈双颖.化学处理对鲜切青花菜抗氧化特性的影响[D].天津:天津大学,2015.
[17]王文杰,贺海升,关宇,等.丙酮和二甲基亚砜法测定植物叶绿素和类胡萝卜素的方法学比较[J].植物研究,2009,29(2):224-229.
[18]刘莹,徐关印.盐碱胁迫下黄瓜丙二醛含量及有机硅的缓解效应[J].北方园艺,2017,12(22):1-5.
[19]史君彦,高丽朴,左进华,等.纳米膜和PVC膜包装对西兰花贮藏保鲜的影响[J].食品工业科技,2016,37(19):255-258.
[20]陈双颖,赵习姮,刘洪竹,等.水杨酸和H2O2处理对鲜切青花菜抗氧化特性的影响[J].食品科学,2015,36(2):260-264.
[21]肖玮,孙智慧,刘洋,等.果蔬涂膜保鲜包装材料及技术应用研究进展[J].包装工程,2017,38(9):7-12.
[22]罗海波,包永华,何雄,等.鲜切茭白酚类物质测定及POD特性研究[J].食品工业科技,2012,33(15):127-132.