原儿茶酸-普鲁兰多糖复合涂膜对辣椒采后保鲜效果的影响
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摘要
为研究原儿茶酸、普鲁兰多糖对辣椒采后保鲜效果的影响,以湘研15号辣椒为供试果蔬,在单因素试验的基础上,采用响应面试验优化原儿茶酸-普鲁兰多糖复合膜保鲜剂的制备工艺条件,并分析优化后制备的原儿茶酸-普鲁兰多糖复合涂膜对辣椒采后保鲜效果的影响。结果表明,原儿茶酸-普鲁兰多糖复合涂膜保鲜剂的最佳制备条件为:原儿茶酸浓度123 mg·L~(-1)、普鲁兰多糖浓度0. 45%、CaCl2浓度1. 1%、浸泡时间1. 5 min,此条件下制备的原儿茶酸-普鲁兰多糖复合涂膜保鲜剂处理辣椒,贮藏15d后发现辣椒失重率、腐烂率显著降低,复合涂膜显著降低了辣椒的呼吸作用,维持了果皮亮度、色泽,并提高了CAT活性,增强了自由基清除能力,对POD、PPO、PAL活性也起到了抑制作用,说明复合涂膜能够有效延长辣椒保鲜期。本研究结果为植物源保鲜剂的开发奠定了理论基础。
To investigate the effects of protocatechuic acid and pullulan polysaccharide on the storage of postharvest pepper,a composite was used to evaluate the effect of protocatechuic acid concentration,pullulan concentration,soaking time and calcium chloride addition on its efficacy in preserving the postharvest quality of pepper( XY No.15). The study was carried out using an L9( 34) orthogonal array design. Results showed that coating pepper with a mixture of 123 mg·L~(-1) protocatechuic acid,0. 45% pullulan polysaccharide,1. 1% CaCl2,and 1. 5 min soaking time extended the shelf-life of pepper as it decreased the rot rate,weight loss and respiration rate significantly. Meanwhile,results also indicated that coating treatment maintain the brightness,and color,improve the activity of CAT,enhanced the scavenging ability of free radicals,and suppressed the decrease of POD,PPO and PAL. In conclusion,the coating treatment was able to prevent the quality decline of postharvest pepper,and this treatment has the potential to be further developed as a fruit and vegetable preservative.
To investigate the effects of protocatechuic acid and pullulan polysaccharide on the storage of postharvest pepper,a composite was used to evaluate the effect of protocatechuic acid concentration,pullulan concentration,soaking time and calcium chloride addition on its efficacy in preserving the postharvest quality of pepper( XY No.15). The study was carried out using an L9( 34) orthogonal array design. Results showed that coating pepper with a mixture of 123 mg·L~(-1) protocatechuic acid,0. 45% pullulan polysaccharide,1. 1% CaCl2,and 1. 5 min soaking time extended the shelf-life of pepper as it decreased the rot rate,weight loss and respiration rate significantly. Meanwhile,results also indicated that coating treatment maintain the brightness,and color,improve the activity of CAT,enhanced the scavenging ability of free radicals,and suppressed the decrease of POD,PPO and PAL. In conclusion,the coating treatment was able to prevent the quality decline of postharvest pepper,and this treatment has the potential to be further developed as a fruit and vegetable preservative.
引文
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[9]李宁.可溶性大豆多糖对鸡蛋涂膜保鲜的研究[D].北京:中国农业科学院,2010
[10]王艳巧,朱文学,刘云宏,樊金玲,罗磊,翟浩宇.基于响应面法优化牡丹切花涂膜保鲜剂配方的研究[J].园艺学报,2014,41(12):2521-2530
[11]张艳梅.两种鲜食青椒涂膜及气调贮藏关键技术的研究[D].雅安:四川农业大学,2012
[12]中国农业科学院果树研究所.农业部果品及苗木质量监督检验测试中心(兴城). NY/T 3082-2017水果、蔬菜及其制品中叶绿素含量的测定分光光度法[S].北京:中国农业出版社,2017
[13]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,2007
[14]中国农业科学院果树研究所.农业部果品及苗木质量监督检验测试中心(兴城). NY/T 2637-2014水果和蔬菜可溶性固形物含量的测定折射仪法食品安全国家标准[S].北京:中国农业出版社,2014
[15]中华人民共和国国家卫生和计划生育委员会. GB 5009. 86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016
[16]中华人民共和国国家卫生和计划生育委员会. GB 5009. 181-2016食品安全国家标准食品中丙二醛的测定[S].北京:中国标准出版社,2016
[17]刘珣.辣椒采后生理及贮藏保鲜技术研究[D].石河子:石河子大学,2008
[18]陈燕,王文平,邱树毅,吴国卿,周良友,黄小焕.响应面法优化超声波强化提取薏苡仁酯[J].食品科学,2010,31(8):46-50
[19]张会丽.青椒采后生理及贮藏技术研究[D].郑州:河南农业大学,2008
[20]刘忆冬,翟金兰,杨艳彬,常方.壳聚糖涂膜对贮藏青椒综合品质影响的研究[J].食品与发酵科技,2012,48(1):62-64
[21]张洪磊.青椒的保鲜贮藏研究[D].上海:上海海洋大学,2013
[22]董亚.普鲁兰复合膜的浸涂法制备和水果涂膜保鲜研究[D].无锡:江南大学,2009
[23] Hodges D M,Lester G E,Munro K D,Toivonen P M. Oxidative stress:importance for postharvest quality[J]. Hort Science,2004,39(5):924-929
[24] Shigeoka S,Ishikawa T,Tamoi M,Miyagawa Y,Takeda T,Yabuta Y,Yoshimura K. Regulation and function of ascorbate peroxidase isoenzymes[J]. Journal of Experimental Botan,2002,53(372):1305-1319
[25] Du J H,Fu M R,Li M M,Xia W. Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L. var. Longrum)[J]. Agricultural Sciences in China,2007,6(2):214-219
[26]谷会,张鲁斌,朱世江,谢江辉,弓德强.冷激处理对辣椒品质及其抗氧化防御系统的影响[J].食品科学,2011,32(18):33-38
[27]许秀真.常温条件下魔芋葡甘聚糖复合膜对龙眼贮藏研究[J].食品科学,2007,28(2):338-342
[28]陈镠,余婷,王允祥,石玉刚,范丽,王贺.壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J].核农学报,2017,31(9):1767-1774
[29]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
[30] Duan X W,Su X G,Shi J,Yi C,Sun J,Li Y B,Jiang Y M. Effect of low and high oxygen-controlled atmospheres on enzymatic browning of Litchi fruit[J]. Journal of Food Biochemistry,2009,33(4):572-586
[31]盛玮,薛建平,许毅,高翔.壳聚糖涂膜对辣椒采后生理的影响[J].生物学杂志,2005,22(4):32-34
[32] Leng P S,Yu F,He J F,Lu D,Ji Q L. Effect of browning inhibitors on browning rate,activities of PPO,POD,PAL and C4H in explants of Pstacia vera[J]. Journal of Fruit Science,2012,29(3):477-482
[33]陈浩,高鹏,高雅,杨志荣,孙群.辐照降解壳聚糖涂膜对沙糖桔、圣女果和金桔的保鲜作用[J].核农学报,2008,22(5):640-644
[2]邹东云,马丽艳,杨丽丽,李学峰.化学保鲜剂在果蔬保鲜中的应用[J].农产品加工(学刊),2006(3):40-42,47
[3]张菊华,王伟,林树花,刘伟,苏东林,李高阳.丁香、五味子及壳聚糖复合保鲜剂对蓝莓贮藏品质及抗病酶活的影响[J].中国食品学报,2017,17(12):139-148
[4] Taguri T,Tanaka T,KounoⅠ. Antibacterial spectrum of plant polyphenols and extracts depending upon hydroxyphenyl structure[J]. Biological&Pharmaceutical Bulletin,2006,29(11):2226-2235
[5]黄嘉欣,刘川,罗程印,易有金,夏菠.原儿茶酸复合涂膜对辣椒采后保鲜的影响[J].食品科学,2017,38(17):251-259
[6]孟晨光.壳聚糖—原儿茶酸接枝共聚物的合成及其对杏鲍菇的保鲜效果[D].扬州:扬州大学,2016
[7] Dhall R K. Advances in edible coatings for fresh fruits and vegetables:a review[J]. Critical Reviews in Food Science and Nutrition,2013,53(5):453-450
[8]付湘晋,童群义.短梗霉多糖的研究[J].食品研究与开发,2005,26(6):16-21
[9]李宁.可溶性大豆多糖对鸡蛋涂膜保鲜的研究[D].北京:中国农业科学院,2010
[10]王艳巧,朱文学,刘云宏,樊金玲,罗磊,翟浩宇.基于响应面法优化牡丹切花涂膜保鲜剂配方的研究[J].园艺学报,2014,41(12):2521-2530
[11]张艳梅.两种鲜食青椒涂膜及气调贮藏关键技术的研究[D].雅安:四川农业大学,2012
[12]中国农业科学院果树研究所.农业部果品及苗木质量监督检验测试中心(兴城). NY/T 3082-2017水果、蔬菜及其制品中叶绿素含量的测定分光光度法[S].北京:中国农业出版社,2017
[13]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,2007
[14]中国农业科学院果树研究所.农业部果品及苗木质量监督检验测试中心(兴城). NY/T 2637-2014水果和蔬菜可溶性固形物含量的测定折射仪法食品安全国家标准[S].北京:中国农业出版社,2014
[15]中华人民共和国国家卫生和计划生育委员会. GB 5009. 86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016
[16]中华人民共和国国家卫生和计划生育委员会. GB 5009. 181-2016食品安全国家标准食品中丙二醛的测定[S].北京:中国标准出版社,2016
[17]刘珣.辣椒采后生理及贮藏保鲜技术研究[D].石河子:石河子大学,2008
[18]陈燕,王文平,邱树毅,吴国卿,周良友,黄小焕.响应面法优化超声波强化提取薏苡仁酯[J].食品科学,2010,31(8):46-50
[19]张会丽.青椒采后生理及贮藏技术研究[D].郑州:河南农业大学,2008
[20]刘忆冬,翟金兰,杨艳彬,常方.壳聚糖涂膜对贮藏青椒综合品质影响的研究[J].食品与发酵科技,2012,48(1):62-64
[21]张洪磊.青椒的保鲜贮藏研究[D].上海:上海海洋大学,2013
[22]董亚.普鲁兰复合膜的浸涂法制备和水果涂膜保鲜研究[D].无锡:江南大学,2009
[23] Hodges D M,Lester G E,Munro K D,Toivonen P M. Oxidative stress:importance for postharvest quality[J]. Hort Science,2004,39(5):924-929
[24] Shigeoka S,Ishikawa T,Tamoi M,Miyagawa Y,Takeda T,Yabuta Y,Yoshimura K. Regulation and function of ascorbate peroxidase isoenzymes[J]. Journal of Experimental Botan,2002,53(372):1305-1319
[25] Du J H,Fu M R,Li M M,Xia W. Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L. var. Longrum)[J]. Agricultural Sciences in China,2007,6(2):214-219
[26]谷会,张鲁斌,朱世江,谢江辉,弓德强.冷激处理对辣椒品质及其抗氧化防御系统的影响[J].食品科学,2011,32(18):33-38
[27]许秀真.常温条件下魔芋葡甘聚糖复合膜对龙眼贮藏研究[J].食品科学,2007,28(2):338-342
[28]陈镠,余婷,王允祥,石玉刚,范丽,王贺.壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J].核农学报,2017,31(9):1767-1774
[29]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
[30] Duan X W,Su X G,Shi J,Yi C,Sun J,Li Y B,Jiang Y M. Effect of low and high oxygen-controlled atmospheres on enzymatic browning of Litchi fruit[J]. Journal of Food Biochemistry,2009,33(4):572-586
[31]盛玮,薛建平,许毅,高翔.壳聚糖涂膜对辣椒采后生理的影响[J].生物学杂志,2005,22(4):32-34
[32] Leng P S,Yu F,He J F,Lu D,Ji Q L. Effect of browning inhibitors on browning rate,activities of PPO,POD,PAL and C4H in explants of Pstacia vera[J]. Journal of Fruit Science,2012,29(3):477-482
[33]陈浩,高鹏,高雅,杨志荣,孙群.辐照降解壳聚糖涂膜对沙糖桔、圣女果和金桔的保鲜作用[J].核农学报,2008,22(5):640-644