半胱氨酸控制鲜切苹果褐变的生理机制
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摘要
为研究半胱氨酸对鲜切苹果褐变控制的生理机制,以鲜切苹果为研究对象,采用0.5 g/L的半胱氨酸溶液处理1 min,分析贮藏过程中鲜切苹果褐变指数(browning index,BI)、多酚氧化酶(polyphenol oxidase,PPO)和抗氧化酶活力、抗氧化物质和丙二醛(malondialdehyde,MDA)质量摩尔浓度及抗氧化能力的变化。结果表明,与蒸馏水处理相比,半胱氨酸处理能够显著抑制鲜切苹果的褐变,在贮藏初期半胱氨酸处理降低了鲜切苹果的PPO活力,同时在贮藏过程中不同程度提高了鲜切苹果的抗氧化酶活力以及抗氧化能力,减缓了抗氧化物质在贮藏过程中的损失,并且抑制了MDA的积累。相关性分析显示,鲜切苹果的BI值与抗坏血酸含量、过氧化氢酶活力以及抗氧化能力呈极显著负相关(P<0.01),与MDA质量摩尔浓度呈极显著正相关(P<0.01)。因此,半胱氨酸可能是一方面通过抑制鲜切苹果的PPO活力,另一方面通过提高其抗氧化能力,延缓贮藏过程中的组织褐变。
The purpose of this study was to explore the physiological mechanism for browning inhibition in fresh-cut apple by cysteine. Fresh-cut apples were dipped in 0.5 g/L cysteine solution for 1 min. The effect of cysteine treatment on browning index(BI), the activities of polyphenol oxidase(PPO) and antioxidant enzymes, the contents of antioxidant substances and malondialdehyde(MDA) and non-enzymatic antioxidant capacities was evaluated. The results showed that cysteine treatment significantly inhibited surface browning in fresh-cut apples during storage and resulted in lower PPO activity at the early stage of storage. Furthermore, cysteine treatment enhanced the activities of antioxidant enzymes, improved antioxidant capacity and the contents of antioxidant substances, and inhibited the accumulation of MDA at the same time. Statistical analysis indicated that BI was significantly negatively correlated with ascorbic acid content, catalase(CAT) activity, and antioxidant activity(P < 0.01), while there was a positive correlation between BI and MDA content(P < 0.01). Collectively, these finds suggest that cysteine treatment can inhibit PPO activity and enhance antioxidant capacity, thereby retarding the browning of fresh-cut apples during storage.
The purpose of this study was to explore the physiological mechanism for browning inhibition in fresh-cut apple by cysteine. Fresh-cut apples were dipped in 0.5 g/L cysteine solution for 1 min. The effect of cysteine treatment on browning index(BI), the activities of polyphenol oxidase(PPO) and antioxidant enzymes, the contents of antioxidant substances and malondialdehyde(MDA) and non-enzymatic antioxidant capacities was evaluated. The results showed that cysteine treatment significantly inhibited surface browning in fresh-cut apples during storage and resulted in lower PPO activity at the early stage of storage. Furthermore, cysteine treatment enhanced the activities of antioxidant enzymes, improved antioxidant capacity and the contents of antioxidant substances, and inhibited the accumulation of MDA at the same time. Statistical analysis indicated that BI was significantly negatively correlated with ascorbic acid content, catalase(CAT) activity, and antioxidant activity(P < 0.01), while there was a positive correlation between BI and MDA content(P < 0.01). Collectively, these finds suggest that cysteine treatment can inhibit PPO activity and enhance antioxidant capacity, thereby retarding the browning of fresh-cut apples during storage.
引文
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[9]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009,25(9):1024-1028.DOI:10.13982/j.mfst.1673-9078.2009.09.017.
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[11]HEMACHANDRAN H,ANANTHARAMAN A,MOHAN S,et al.Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples[J].Food Chemistry,2017,227:102-110.DOI:10.1016/j.foodchem.2017.01.041.
[12]ALI S,KHAN A S,MALIK A U.Postharvest L-cysteine application delayed pericarp browning,suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit[J].Postharvest Biology and Technology,2016,121:135-142.DOI:10.1016/j.postharvbio.2016.07.015.
[13]LIU F,ZHAO J H,GAN Z L,et al.Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple(Malus domestica Borkh.cv.Red Fuji)[J].Food Chemistry,2015,173:86-91.DOI:10.1016/j.foodchem.2014.09.169.
[14]高愿军,南海娟,郝亚勤.鲜切苹果品质保持研究[J].食品科学,2006,27(8):254-258.
[15]TOIVONEN P M A,BRUMMELL D A.Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J].Postharvest Biology and Technology,2008,48(1):1-14.DOI:10.1016/j.postharvbio.2007.09.004.
[16]PALOU E,LóPEZ-MALO A,BARBOSA-CáNOVAS G V,et al.Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree[J].Journal of Food Science,1999.64(1):42-45.DOI:10.1111/j.1365-2621.1999.tb09857.x.
[17]CHOMKITICHAI W,FAIYUE B,RACHTANAPUN P,et al.Enhancement of the antioxidant defense system of post-harvested‘daw’longan fruit by chlorine dioxide fumigation[J].Scientia Horticulturae,2014,178:138-144.DOI:10.1016/j.scienta.2014.08.016.
[18]陈晨,胡文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17.DOI:10.7506/spkx1002-6630-201402003.
[19]闫媛媛,胡文忠,姜爱丽,等.茉莉酸甲酯和乙烯利处理对鲜切苹果膜质过氧化反应的影响[J].食品工业科技,2015,36(14):345-349.
[20]CHEN Chen,HU Wenzhong,HE Yubo,et al.Effect of citric acid combined with UV-C on the quality of fresh-cut apples[J].Postharvest Biology and Technology,2016,111:126-131.DOI:10.1016/j.postharvbio.2015.08.005.
[21]ZHANG Jie,YUAN Li,LIU Wei,et al.Effects of UV-C on antioxidant capacity,antioxidant enzyme activity and colour of fresh-cut red cabbage during storage[J].International Journal of Food Science&Technology,2017,52(3):626-634.DOI:10.1111/ijfs.13315.
[22]CHEN C,HU W Z,ZHANG R D,et al.Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid[J].Horticulture,Environment,and Biotechnology,2016,57(3):266-273.DOI:10.1007/s13580-016-0032-x.
[23]REN Yalin,WANG Yunfei,BI Yang,et al.Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon(Cucumis melo L.)fruit[J].European Food Research and Technology,2012,234(6):963-971.DOI:10.1007/s00217-012-1715-x.
[24]胡文忠,姜爱丽,杨宏,等.茉莉酸甲酯对鲜切苹果生理生化变化的影响[J].食品工业科技,2012,33(16):338-341;346.
[25]谭谊谈,曾凯芳.抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(4):231-235.DOI:10.7506/spkx1002-6630-201404047.
[26]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355.DOI:10.7506/spkx1002-6630-201422068.
[27]ZHANG T,CHE F B,ZHANG H,et al.Effect of nitric oxide treatment on chilling injury,antioxidant enzymes and expression of the CmCBF1 and CmCBF3 genes in cold-stored Hami melon(Cucumis melo L.)fruit[J].Postharvest Biology and Technology,2017,127:88-98.DOI:10.1016/j.postharvbio.2017.01.005.
[28]林源秀,顾欣昕,汤浩茹.植物谷胱甘肽还原酶的生物学特性及功能[J].中国生物化学与分子生物学报,2013,29(6):534-542.
[29]LUNADEI L,GALLEGUILLOS P,IGLESIAS B D,et al.Amultispectral vision system to evaluate enzymatic browning in freshcut apple slices[J].Postharvest Biology and Technology,2011,60(3):225-234.DOI:10.1016/j.postharvbio.2011.02.001.
[30]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.DOI:10.1021/jf0116350.
[31]LI Z G,ZHANG Y X,GE H B.The membrane may be an important factor in browning of fresh-cut pear[J].Food Chemistry,2017,230:265-270.DOI:10.1016/j.foodchem.2017.03.044.
[32]HU K D,WANG Q,HU L Y,et al.Hydrogen sulfide prolongs postharvest storage of fresh-cut pears(Pyrus pyrifolia)by alleviation of oxidative damage and inhibition of fungal growth[J].PLoS ONE,2014,9(1):e85524.DOI:10.1371/journal.pone.0085524.
[33]SUN Y,ZHANG W,ZENG T,et al.Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism[J].Food Chemistry,2015,177:376-381.DOI:10.1016/j.foodchem.2015.01.065.
[34]LEóN J,ROJO E,SáNCHEZ-SERRANO J J.Wound signalling in plants[J].Journal of Experimental Botany,2001,52:1-9.DOI:10.1093/jexbot/52.354.1.
[35]SHARMA P,JHA A B,DUBEY R S,et al.Reactive oxygen species,oxidative damage,and antioxidative defense mechanism in plants under stressful conditions[J].Journal of Botany,2012,2012:1-26.DOI:10.1155/2012/217037.
[2]HASAN S M K,MANZOCCO L,MOROZOVA K,et al.Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry[J].Thermochimica Acta,2017,649:63-68.DOI:10.1016/j.tca.2017.01.008.
[3]HUQUE R,WILLS R B H,PRISTIJONO P,et al.Effect of nitric oxide(NO)and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning[J].Postharvest Biology&Technology,2013,78(2):16-23.DOI:10.1016/j.postharvbio.2012.12.006.
[4]SOLIVA-FORTUNY R C,MARTíN-BELLOSO O.New advances in extending the shelf-life of fresh-cut fruits:a review[J].Trends in Food Science and Technology,2003,14(9):341-353.DOI:10.1016/S0924-2244(03)00054-2.
[5]RICO D,MARTíN-DIANA A B,BARAT J M,et al.Extending and measuring the quality of fresh-cut fruit and vegetables:a review[J].Trends in Food Science and Technology,2007,18(7):373-386.DOI:10.1016/j.tifs.2007.03.011.
[6]OMS-OLIU G,ROJAS-GRAüM A,GONZáLEZ L A,et al.Recent approaches using chemical treatments to preserve quality of fresh-cut fruit:a review[J].Postharvest Biology and Technology,2010,57(3):139-148.DOI:10.1016/j.postharvbio.2010.04.001.
[7]CABEZAS-SERRANO A B,AMODIO M L,COLELLI G.Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes[J].Postharvest Biology and Technology,2013,75(2):17-23.DOI:10.1016/j.postharvbio.2012.07.006.
[8]PEREZ-GAGO M B,SERRA M,RíO M A D.Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings[J].Postharvest Biology and Technology,2006,39(1):84-92.DOI:10.1016/j.postharvbio.2005.08.002.
[9]卢影,郑建仙.复合护色液对鲜切苹果的防褐变研究[J].现代食品科技,2009,25(9):1024-1028.DOI:10.13982/j.mfst.1673-9078.2009.09.017.
[10]TORTOE C,ORCHARD J,BEEZER A.Prevention of enzymatic browning of apple cylinders using different solutions[J].International Journal of Food Science&Technology,2007,42(12):1475-1481.DOI:10.1111/j.1365-2621.2006.01367.x.
[11]HEMACHANDRAN H,ANANTHARAMAN A,MOHAN S,et al.Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples[J].Food Chemistry,2017,227:102-110.DOI:10.1016/j.foodchem.2017.01.041.
[12]ALI S,KHAN A S,MALIK A U.Postharvest L-cysteine application delayed pericarp browning,suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit[J].Postharvest Biology and Technology,2016,121:135-142.DOI:10.1016/j.postharvbio.2016.07.015.
[13]LIU F,ZHAO J H,GAN Z L,et al.Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple(Malus domestica Borkh.cv.Red Fuji)[J].Food Chemistry,2015,173:86-91.DOI:10.1016/j.foodchem.2014.09.169.
[14]高愿军,南海娟,郝亚勤.鲜切苹果品质保持研究[J].食品科学,2006,27(8):254-258.
[15]TOIVONEN P M A,BRUMMELL D A.Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables[J].Postharvest Biology and Technology,2008,48(1):1-14.DOI:10.1016/j.postharvbio.2007.09.004.
[16]PALOU E,LóPEZ-MALO A,BARBOSA-CáNOVAS G V,et al.Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree[J].Journal of Food Science,1999.64(1):42-45.DOI:10.1111/j.1365-2621.1999.tb09857.x.
[17]CHOMKITICHAI W,FAIYUE B,RACHTANAPUN P,et al.Enhancement of the antioxidant defense system of post-harvested‘daw’longan fruit by chlorine dioxide fumigation[J].Scientia Horticulturae,2014,178:138-144.DOI:10.1016/j.scienta.2014.08.016.
[18]陈晨,胡文忠,田沛源,等.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17.DOI:10.7506/spkx1002-6630-201402003.
[19]闫媛媛,胡文忠,姜爱丽,等.茉莉酸甲酯和乙烯利处理对鲜切苹果膜质过氧化反应的影响[J].食品工业科技,2015,36(14):345-349.
[20]CHEN Chen,HU Wenzhong,HE Yubo,et al.Effect of citric acid combined with UV-C on the quality of fresh-cut apples[J].Postharvest Biology and Technology,2016,111:126-131.DOI:10.1016/j.postharvbio.2015.08.005.
[21]ZHANG Jie,YUAN Li,LIU Wei,et al.Effects of UV-C on antioxidant capacity,antioxidant enzyme activity and colour of fresh-cut red cabbage during storage[J].International Journal of Food Science&Technology,2017,52(3):626-634.DOI:10.1111/ijfs.13315.
[22]CHEN C,HU W Z,ZHANG R D,et al.Levels of phenolic compounds,antioxidant capacity,and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid[J].Horticulture,Environment,and Biotechnology,2016,57(3):266-273.DOI:10.1007/s13580-016-0032-x.
[23]REN Yalin,WANG Yunfei,BI Yang,et al.Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon(Cucumis melo L.)fruit[J].European Food Research and Technology,2012,234(6):963-971.DOI:10.1007/s00217-012-1715-x.
[24]胡文忠,姜爱丽,杨宏,等.茉莉酸甲酯对鲜切苹果生理生化变化的影响[J].食品工业科技,2012,33(16):338-341;346.
[25]谭谊谈,曾凯芳.抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响[J].食品科学,2014,35(4):231-235.DOI:10.7506/spkx1002-6630-201404047.
[26]范林林,李萌萌,冯叙桥,等.壳聚糖涂膜对鲜切苹果贮藏品质的影响[J].食品科学,2014,35(22):350-355.DOI:10.7506/spkx1002-6630-201422068.
[27]ZHANG T,CHE F B,ZHANG H,et al.Effect of nitric oxide treatment on chilling injury,antioxidant enzymes and expression of the CmCBF1 and CmCBF3 genes in cold-stored Hami melon(Cucumis melo L.)fruit[J].Postharvest Biology and Technology,2017,127:88-98.DOI:10.1016/j.postharvbio.2017.01.005.
[28]林源秀,顾欣昕,汤浩茹.植物谷胱甘肽还原酶的生物学特性及功能[J].中国生物化学与分子生物学报,2013,29(6):534-542.
[29]LUNADEI L,GALLEGUILLOS P,IGLESIAS B D,et al.Amultispectral vision system to evaluate enzymatic browning in freshcut apple slices[J].Postharvest Biology and Technology,2011,60(3):225-234.DOI:10.1016/j.postharvbio.2011.02.001.
[30]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.DOI:10.1021/jf0116350.
[31]LI Z G,ZHANG Y X,GE H B.The membrane may be an important factor in browning of fresh-cut pear[J].Food Chemistry,2017,230:265-270.DOI:10.1016/j.foodchem.2017.03.044.
[32]HU K D,WANG Q,HU L Y,et al.Hydrogen sulfide prolongs postharvest storage of fresh-cut pears(Pyrus pyrifolia)by alleviation of oxidative damage and inhibition of fungal growth[J].PLoS ONE,2014,9(1):e85524.DOI:10.1371/journal.pone.0085524.
[33]SUN Y,ZHANG W,ZENG T,et al.Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism[J].Food Chemistry,2015,177:376-381.DOI:10.1016/j.foodchem.2015.01.065.
[34]LEóN J,ROJO E,SáNCHEZ-SERRANO J J.Wound signalling in plants[J].Journal of Experimental Botany,2001,52:1-9.DOI:10.1093/jexbot/52.354.1.
[35]SHARMA P,JHA A B,DUBEY R S,et al.Reactive oxygen species,oxidative damage,and antioxidative defense mechanism in plants under stressful conditions[J].Journal of Botany,2012,2012:1-26.DOI:10.1155/2012/217037.