鲜切胡萝卜生理生化代谢特性的研究
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摘要
鲜切果蔬是以新鲜果蔬为原料,经清洗、去皮、切割或切分、修整、包装等加工过程而制成的即食新鲜果蔬产品。鲜切果蔬具有自然、新鲜、卫生、方便等特点,适应现代生活的需要,但是鲜切果蔬加工过程中造成的机械损伤会导致一系列不利的生理生化变化,严重影响其品质。本论文以胡萝卜为试验材料,研究鲜切胡萝卜的生理生化代谢特性。结果如下:
1.将胡萝卜切割成1×1×1cm~3的块状,在三个温度(4℃、10℃和18℃)条件下贮藏,研究切割伤害诱导对其生理生化变化及品质的影响。结果表明,18℃条件下各项生理指标变化幅度较大,呼吸强度、POD、PAL、CAT峰值显著高于4℃和10℃,而4℃和10℃条件均能抑制代谢相关酶活性上升的速率,降低鲜切胡萝卜呼吸强度,减缓总酚生成,其中以4℃的抑制效果更显著。
2.将胡萝卜切割成1.5×1.5×1.5cm~3的块状,分别划定表层伤害细胞(表面切割5mm)、内层细胞(表层切割后的其余部分),研究总酚、MDA含量以及PPO、POD、PAL、CAT活性的变化。结果表明,切割伤害会对胡萝卜产生一系列不利影响,并且表层组织由于直接受到伤害,其产生的不利影响大于内层组织。
3.鲜切胡萝卜加工前采用热水处理(25℃、50℃),对其生理生化和品质变化有明显影响。热水处理可以降低鲜切胡萝卜的呼吸强度,抑制PPO、POD、CAT、PAL活性以及可溶性蛋白质的合成,减少总酚和MDA含量。其中,50℃热水处理的效果更明显。
4.1-MCP是乙烯抑制剂,对鲜切胡萝卜生理生化变化有很大影响。在10℃贮藏条件下,用1.0μL/L 1-MCP处理鲜切胡萝卜,其呼吸强度降低,总酚和MDA含量减少,PPO、POD、PAL、CAT活性受到抑制,且推迟MDA、POD、CAT最大峰值的出现,延长了鲜切胡萝卜的货架期。
Fresh-cut fruits and vegetables are the ready-to-eat products that processed by washing, peeling, cutting or slicing, trimming, grading and packaging. Fresh-cut fruits and vegetables satisfied the demand of modern life with the advantages of natural, fresh, health and convenience. However, fresh-cut fruits and vegetables undergo substantial mechanical injuries caused by the minimal processing. These physical damages can lead to undesired metabolic changes, which shorten the shelf-life seriously. In this paper, carrot was used, and the metabolic characteristic of physiological and biochemical on fresh-cut carrot was studied. The results indicated as below:
1. The carrots were cutted to cubes of 1×1×1cm~3, and were used to study the physio-biochemical changes and quality at different storage temperature. The results indicated that the maximum activities of respiration rate, POD, PAL, CAT changed greatly at 18℃, and significantly higher than that at 4℃and 10℃. Compared with 18℃, 4℃and 10℃effectively slowed down the respiration rate and the biosynthesis of phenol, suppressed the activity of enzyme that related to metabolism. Moreover, the storage condition lower temperature was more effectively.
2. The carrots were cutted to cubes of 1.5×1.5×1.5cm~3, the surface layer flesh (cut 5mm from surface of the cube) and inner layer flesh (rest part of cutting site) were divided. The changes of total phenolic, MDA content, and activities of respiration rate, PPO, POD, PAL, CAT were studied. The results showed that cutting damage induced a series of negative effects. The effect on the surface layer flesh was more visible for direct hurt.
3. The hot water treatment (25℃and 50℃) before processing had significant impact on physio-biochemical changes and product quality of fresh-cut carrot. The activities of respiration rate, PPO, POD, PAL, CAT were inhibited, the contents of total phenolic, soluble protein and MDA were reduced. However, the effect of 50℃hot water treatment was significant.
4. 1-MCP, inhibitor ethylene binding, was used to determine the physio-biochemical changes on fresh-cut carrot. At 10℃, with the treatment of 1.0μL/L 1-MCP, the respiration rate was decreased, the contents of total phenolic and MDA reduced, and the activities of PPO, POD, PAL, CAT of the fresh-cut carrot were all inhibited. Morever, it delayed maximum peak of MDA, POD, CAT, prolonged the shelf life of fresh-cut carrot.
1.将胡萝卜切割成1×1×1cm~3的块状,在三个温度(4℃、10℃和18℃)条件下贮藏,研究切割伤害诱导对其生理生化变化及品质的影响。结果表明,18℃条件下各项生理指标变化幅度较大,呼吸强度、POD、PAL、CAT峰值显著高于4℃和10℃,而4℃和10℃条件均能抑制代谢相关酶活性上升的速率,降低鲜切胡萝卜呼吸强度,减缓总酚生成,其中以4℃的抑制效果更显著。
2.将胡萝卜切割成1.5×1.5×1.5cm~3的块状,分别划定表层伤害细胞(表面切割5mm)、内层细胞(表层切割后的其余部分),研究总酚、MDA含量以及PPO、POD、PAL、CAT活性的变化。结果表明,切割伤害会对胡萝卜产生一系列不利影响,并且表层组织由于直接受到伤害,其产生的不利影响大于内层组织。
3.鲜切胡萝卜加工前采用热水处理(25℃、50℃),对其生理生化和品质变化有明显影响。热水处理可以降低鲜切胡萝卜的呼吸强度,抑制PPO、POD、CAT、PAL活性以及可溶性蛋白质的合成,减少总酚和MDA含量。其中,50℃热水处理的效果更明显。
4.1-MCP是乙烯抑制剂,对鲜切胡萝卜生理生化变化有很大影响。在10℃贮藏条件下,用1.0μL/L 1-MCP处理鲜切胡萝卜,其呼吸强度降低,总酚和MDA含量减少,PPO、POD、PAL、CAT活性受到抑制,且推迟MDA、POD、CAT最大峰值的出现,延长了鲜切胡萝卜的货架期。
Fresh-cut fruits and vegetables are the ready-to-eat products that processed by washing, peeling, cutting or slicing, trimming, grading and packaging. Fresh-cut fruits and vegetables satisfied the demand of modern life with the advantages of natural, fresh, health and convenience. However, fresh-cut fruits and vegetables undergo substantial mechanical injuries caused by the minimal processing. These physical damages can lead to undesired metabolic changes, which shorten the shelf-life seriously. In this paper, carrot was used, and the metabolic characteristic of physiological and biochemical on fresh-cut carrot was studied. The results indicated as below:
1. The carrots were cutted to cubes of 1×1×1cm~3, and were used to study the physio-biochemical changes and quality at different storage temperature. The results indicated that the maximum activities of respiration rate, POD, PAL, CAT changed greatly at 18℃, and significantly higher than that at 4℃and 10℃. Compared with 18℃, 4℃and 10℃effectively slowed down the respiration rate and the biosynthesis of phenol, suppressed the activity of enzyme that related to metabolism. Moreover, the storage condition lower temperature was more effectively.
2. The carrots were cutted to cubes of 1.5×1.5×1.5cm~3, the surface layer flesh (cut 5mm from surface of the cube) and inner layer flesh (rest part of cutting site) were divided. The changes of total phenolic, MDA content, and activities of respiration rate, PPO, POD, PAL, CAT were studied. The results showed that cutting damage induced a series of negative effects. The effect on the surface layer flesh was more visible for direct hurt.
3. The hot water treatment (25℃and 50℃) before processing had significant impact on physio-biochemical changes and product quality of fresh-cut carrot. The activities of respiration rate, PPO, POD, PAL, CAT were inhibited, the contents of total phenolic, soluble protein and MDA were reduced. However, the effect of 50℃hot water treatment was significant.
4. 1-MCP, inhibitor ethylene binding, was used to determine the physio-biochemical changes on fresh-cut carrot. At 10℃, with the treatment of 1.0μL/L 1-MCP, the respiration rate was decreased, the contents of total phenolic and MDA reduced, and the activities of PPO, POD, PAL, CAT of the fresh-cut carrot were all inhibited. Morever, it delayed maximum peak of MDA, POD, CAT, prolonged the shelf life of fresh-cut carrot.
引文
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