原儿茶酸复合涂膜对辣椒采后保鲜的影响
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摘要
采用原儿茶酸与乳化剂吐温-20制成复合保鲜剂,以浸泡时间、贮藏温度、原儿茶酸质量浓度和吐温-20体积分数为因素进行L_9(3~4)正交试验设计,研究不同因素组合浸泡涂膜对湘研5号椒采后保鲜效果的影响。结果表明:浸泡2.5 min、贮藏温度10℃、125 mg/L原儿茶酸、体积分数0.02%吐温-20组合处理21 d后,优化处理组质量损失率与空白对照组(CK1组)和阳性对照组(CK2组,使用保鲜剂NW20)相比分别低了41.98%、15.74%,呈显著性差异(P<0.05);腐烂率与CK1组和CK2组相比分别降低了70.39%、20.09%,都存在显著性差异(P<0.05);原儿茶酸保鲜剂处理可以降低辣椒贮藏期间的呼吸强度,延缓VC和叶绿素含量的下降,有效抑制丙二醛含量、多酚氧化酶活力的上升,提高过氧化物酶、过氧化氢酶的活力。原儿茶酸保鲜剂处理后各项指标均显著优于CK1组(P<0.05),表明原儿茶酸保鲜剂处理可以延缓辣椒采后的衰老,有效延长辣椒的保藏期,对辣椒采后贮藏具有良好的保鲜效果。
In this study,a composite preservative consisting of protocatechuic acid and Tween-20 was used to evaluate the effect of soaking time,storage temperature,protocatechuic acid concentration and Tween-20 concentration on its efficacy in preserving the postharvest quality of Xiangyan No.5 green hot peppers.The investigation was carried out using an L_9(3~4) orthogonal array design.The results showed that compared with the control(CK1) and positive control groups(CK2,using NW20 as preservative),2.5 min soaking with 125 mg/L protocatechuic acid and 0.02% Tween-20(V/V) significantly reduced water loss in green hot peppers by 41.98% and 15.74%(P < 0.05) and significantly decreased the incidence of decay by 70.39% and 20.09% after 21 days storage at 10 ℃,respectively.Meanwhile,this treatment could reduce respiration intensity,delay the decline in vitamin C and chlorophyll content,effectively restrain the accumulation of malondialdehyde and polyphenol oxidase,and improve peroxidase and catalase activity.The quality of this treatment was superior to that of CK1(P < 0.05) with respect to all the above parameters.These data suggest that protocatechuic acid coating treatment(ZJZ) can delay the senescence of post-harvest peppers and extend the shelf life of pepper,so that it has a good efficacy in the postharvest preservation of green hot peppers.
In this study,a composite preservative consisting of protocatechuic acid and Tween-20 was used to evaluate the effect of soaking time,storage temperature,protocatechuic acid concentration and Tween-20 concentration on its efficacy in preserving the postharvest quality of Xiangyan No.5 green hot peppers.The investigation was carried out using an L_9(3~4) orthogonal array design.The results showed that compared with the control(CK1) and positive control groups(CK2,using NW20 as preservative),2.5 min soaking with 125 mg/L protocatechuic acid and 0.02% Tween-20(V/V) significantly reduced water loss in green hot peppers by 41.98% and 15.74%(P < 0.05) and significantly decreased the incidence of decay by 70.39% and 20.09% after 21 days storage at 10 ℃,respectively.Meanwhile,this treatment could reduce respiration intensity,delay the decline in vitamin C and chlorophyll content,effectively restrain the accumulation of malondialdehyde and polyphenol oxidase,and improve peroxidase and catalase activity.The quality of this treatment was superior to that of CK1(P < 0.05) with respect to all the above parameters.These data suggest that protocatechuic acid coating treatment(ZJZ) can delay the senescence of post-harvest peppers and extend the shelf life of pepper,so that it has a good efficacy in the postharvest preservation of green hot peppers.
引文
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[6]ZHAO Y,WANG C.Effect of calcium chloride in combination with salicylic acid on post-harvest freshness of apples[J].Food Science and Biotechnology,2015,24(3):1139-1146.DOI:10.1007/s10068-015-0145-5.
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[8]周晓微,王静,顾镍,等.植物精油对果蔬防腐保鲜作用研究进展[J].食品科学,2010,31(21):427-430.
[9]潘永梅.植物精油对枇杷果实常温保鲜的效果及其机理研究[D].南京:南京农业大学,2013:7.DOI:10.7666/d.Y2527269.
[10]MONTERO-PRADO P,RODRIGUEZ-LAFUENTE A,NEIN C.Active label-based packaging to extend the shelf-life of“Calanda”peach fruit:changes in fruit quality and enzymatic activity[J].Postharvest Biology and Technology,2011,60(3):211-219.DOI:10.1016/j.postharvbio.2011.01.008.
[11]SERRANO M,MARTNEZ-RPMERO D,GUILLN F,et al.The addition of essential oils to MAP as a tool to maintain the overall quality of fruits[J].Trends in Food Science&Technology,2008,19(9):464-471.DOI:10.1016/j.tifs.2008.01.013.
[12]刘光发.八角茴香等植物提取物对果蔬保鲜效果的研究[D].天津:天津科技大学,2010:14-16.DOI:10.7666/d.y2082925.
[13]XU Y,CHEN X,XU L,et al.The research on modified atmosphere packaging preservation of fresh-cut iceberg lettuce[M]//YUN O Y,MIN X,LI Y,et al.Advanced graphic communications,packaging technology and materials.Singapore:Springer Singapore,2016:549-559.DOI:10.1007/978-981-10-0072-0_69.
[14]闫师杰,梁丽雅,郑伟.中草药提取液贮藏青椒试验[J].食品科学,2002,23(3):138-140.DOI:10.3321/j.issn:1002-6630.2002.03.038.
[15]ADEFEGHA S A,OBOH G,EJAKPOVI I I,et al.Antioxidant and antidiabetic effects of Gallic and protocatechuic acids:a structurefunction perspective[J].Comparative Clinical Pathology,2015,24(6):1579-1585.DOI:10.1007/s00580-015-2119-7.
[16]赵大伟,王佩华.紫丁香叶中原儿茶酸提取工艺研究[J].安徽农业科学,2011,39(26):15943-15944.DOI:10.3969/j.issn.0517-6611.2011.26.043.
[17]WANG Y,ZHOU J,FU S,et al.Preventive effects of protocatechuic acidon LPS-induced inflammatory response in human gingival fibroblasts via activating PPAR-γ[J].Inflammation,2015,38(3):1080-1084.DOI:10.1007/s10753-014-0073-1.
[18]杨美花,石艳,李智聪,等.原儿茶酸对小鼠黑色素瘤B16细胞酪氨酸酶活力及黑色素生成的抑制效应[J].厦门大学学报(自然科学报),2013,52(6):842-845.DOI:10.6043/j.issn.0438-0479.2013.06.019.
[19]韩永生,周欣.固载二氧化氯缓释保鲜剂对巨峰葡萄保鲜效果的研究[J].包装工程,2009(2):9-11.
[20]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2013:32-37;46-49;103-105;118-120;154-155.
[21]戴文婧.魔芋葡甘聚糖涂膜对牛角椒保鲜效果及作用机制的研究[D].杨凌:西北农林科技大学,2013:2;21-24.
[22]XING Y,LI X,XU Q,et al.Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper(Capsicum annuum L.)[J].Food Chemistry,2011,124(4):1443-1450.
[23]程丽林,聂小宝,王庆国,等.海带多糖复合涂膜对辣椒保鲜效果的研究[J].食品工业科技,2015,36(7):342-345.DOI:10.13386/j.issn1002-0306.2015.07.063.
[24]WANG C T,WANG C T,CAO Y P,et al.Effect of modified atmosphere packaging(MAP)with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms(Flammulina velutipes)during postharvest storage[J].European Food Research and Technology,2011,232(5):851-860.DOI:10.1007/s00217-011-1453-5.
[25]刘珣.辣椒采后生理及贮藏保鲜技术研究[D].石子河:石子河大学,2008:19-29.DOI:10.7666/d.y1375545.
[26]DU J H,FU M R,LI M M,et al.Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L.var.Longrum)[J].Journal of Integrative Agriculture,2007,6(2):214-219.DOI:10.1016/S1671-2927(07)60037-6.
[27]BEAN H,SCHULER C,LEGGETT R E,et al.Antioxidant levels of common fruits,vegetables,and juices versus protective activity against in vitro ischemia/reperfusion[J].International Urology and Nephrology,2010,42(2):409-415.DOI:10.1007/s11255-009-9639-5.
[28]孙海燕.1-MCP、MAP和热处理对青椒贮藏生理及品质的影响[D].杨凌:西北农林科技大学,2006:34.
[29]任邦来,马启福.海藻酸钠对辣椒保鲜效果的研究[J].中国食物与营养,2013,19(11):34-36.DOI:10.3969/j.issn.1006-9577.2013.11.008.
[30]GONZALEZ-AGUILAR G A,CRUZ R,BAEZ R,et al.Storage quality of bell peppers pretreated with hot water and polyethylene packaging[J].Journal of Food Quality,2010,22(3):287-299.DOI:10.1111/J/1745-4557.1999.tb00558.x.
[2]凌莉.生物源保鲜物质对辣椒采后生理和品质的影响研究[D].南京:南京农业大学,2011:1-37.DOI:10.7666/d.Y2360021.
[3]车旭,王婷,杜若源,等.植物源生物保鲜剂在水产品保鲜中的研究进展[J].食品工业科技,2015,36(12):375-378.DOI:10.13386/j.issn1002-0306.2015.12.071.
[4]SHARMA R,JOSHI V K,KAUSHAL M.Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper(Capsicum annum)powder[J].Journal of Food Science and Technology,2014,52(6):3433-3439.DOI:10.1007/s13197-014-1374-y.
[5]SWAIN S,SAMUEL D V K,BAL L M,et al.Modeling of microwave assisted drying of osmotically pretreated red sweet pepper(Capsicum annum L.)[J].Food Science and Biotechnology,2012,21(4):969-978.DOI:10.1007/s10068-012-0127-9.
[6]ZHAO Y,WANG C.Effect of calcium chloride in combination with salicylic acid on post-harvest freshness of apples[J].Food Science and Biotechnology,2015,24(3):1139-1146.DOI:10.1007/s10068-015-0145-5.
[7]HUANG S,WANG L,LIU L,et al.Nanotechnology in agriculture,livestock,and aquaculture in China:a review[J].Agronomy for Sustainable Development,2014,35(2):369-400.DOI:10.1007/s13593-014-0274-x.
[8]周晓微,王静,顾镍,等.植物精油对果蔬防腐保鲜作用研究进展[J].食品科学,2010,31(21):427-430.
[9]潘永梅.植物精油对枇杷果实常温保鲜的效果及其机理研究[D].南京:南京农业大学,2013:7.DOI:10.7666/d.Y2527269.
[10]MONTERO-PRADO P,RODRIGUEZ-LAFUENTE A,NEIN C.Active label-based packaging to extend the shelf-life of“Calanda”peach fruit:changes in fruit quality and enzymatic activity[J].Postharvest Biology and Technology,2011,60(3):211-219.DOI:10.1016/j.postharvbio.2011.01.008.
[11]SERRANO M,MARTNEZ-RPMERO D,GUILLN F,et al.The addition of essential oils to MAP as a tool to maintain the overall quality of fruits[J].Trends in Food Science&Technology,2008,19(9):464-471.DOI:10.1016/j.tifs.2008.01.013.
[12]刘光发.八角茴香等植物提取物对果蔬保鲜效果的研究[D].天津:天津科技大学,2010:14-16.DOI:10.7666/d.y2082925.
[13]XU Y,CHEN X,XU L,et al.The research on modified atmosphere packaging preservation of fresh-cut iceberg lettuce[M]//YUN O Y,MIN X,LI Y,et al.Advanced graphic communications,packaging technology and materials.Singapore:Springer Singapore,2016:549-559.DOI:10.1007/978-981-10-0072-0_69.
[14]闫师杰,梁丽雅,郑伟.中草药提取液贮藏青椒试验[J].食品科学,2002,23(3):138-140.DOI:10.3321/j.issn:1002-6630.2002.03.038.
[15]ADEFEGHA S A,OBOH G,EJAKPOVI I I,et al.Antioxidant and antidiabetic effects of Gallic and protocatechuic acids:a structurefunction perspective[J].Comparative Clinical Pathology,2015,24(6):1579-1585.DOI:10.1007/s00580-015-2119-7.
[16]赵大伟,王佩华.紫丁香叶中原儿茶酸提取工艺研究[J].安徽农业科学,2011,39(26):15943-15944.DOI:10.3969/j.issn.0517-6611.2011.26.043.
[17]WANG Y,ZHOU J,FU S,et al.Preventive effects of protocatechuic acidon LPS-induced inflammatory response in human gingival fibroblasts via activating PPAR-γ[J].Inflammation,2015,38(3):1080-1084.DOI:10.1007/s10753-014-0073-1.
[18]杨美花,石艳,李智聪,等.原儿茶酸对小鼠黑色素瘤B16细胞酪氨酸酶活力及黑色素生成的抑制效应[J].厦门大学学报(自然科学报),2013,52(6):842-845.DOI:10.6043/j.issn.0438-0479.2013.06.019.
[19]韩永生,周欣.固载二氧化氯缓释保鲜剂对巨峰葡萄保鲜效果的研究[J].包装工程,2009(2):9-11.
[20]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2013:32-37;46-49;103-105;118-120;154-155.
[21]戴文婧.魔芋葡甘聚糖涂膜对牛角椒保鲜效果及作用机制的研究[D].杨凌:西北农林科技大学,2013:2;21-24.
[22]XING Y,LI X,XU Q,et al.Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper(Capsicum annuum L.)[J].Food Chemistry,2011,124(4):1443-1450.
[23]程丽林,聂小宝,王庆国,等.海带多糖复合涂膜对辣椒保鲜效果的研究[J].食品工业科技,2015,36(7):342-345.DOI:10.13386/j.issn1002-0306.2015.07.063.
[24]WANG C T,WANG C T,CAO Y P,et al.Effect of modified atmosphere packaging(MAP)with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms(Flammulina velutipes)during postharvest storage[J].European Food Research and Technology,2011,232(5):851-860.DOI:10.1007/s00217-011-1453-5.
[25]刘珣.辣椒采后生理及贮藏保鲜技术研究[D].石子河:石子河大学,2008:19-29.DOI:10.7666/d.y1375545.
[26]DU J H,FU M R,LI M M,et al.Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L.var.Longrum)[J].Journal of Integrative Agriculture,2007,6(2):214-219.DOI:10.1016/S1671-2927(07)60037-6.
[27]BEAN H,SCHULER C,LEGGETT R E,et al.Antioxidant levels of common fruits,vegetables,and juices versus protective activity against in vitro ischemia/reperfusion[J].International Urology and Nephrology,2010,42(2):409-415.DOI:10.1007/s11255-009-9639-5.
[28]孙海燕.1-MCP、MAP和热处理对青椒贮藏生理及品质的影响[D].杨凌:西北农林科技大学,2006:34.
[29]任邦来,马启福.海藻酸钠对辣椒保鲜效果的研究[J].中国食物与营养,2013,19(11):34-36.DOI:10.3969/j.issn.1006-9577.2013.11.008.
[30]GONZALEZ-AGUILAR G A,CRUZ R,BAEZ R,et al.Storage quality of bell peppers pretreated with hot water and polyethylene packaging[J].Journal of Food Quality,2010,22(3):287-299.DOI:10.1111/J/1745-4557.1999.tb00558.x.