Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage
SHAO Tingting1, ZHANG Min1,2,3,4*, LIU Wei1, JIANG Xue1, ZHAO Yuxuan1, HAO Shuang1, LI Jianguo1, LU Ying1
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
3.Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
4.National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China
Abstract: In order to investigate the effects of different hot water treatment time on the cold resistance of cold green peppers, this experiment treated the peppers with 44 ℃ water for 2, 7, 12, 17, and 22 min, respectively, and untreated green peppers were used as control. The results showed that in comparison to other groups, peppers treated for 12 min had significantly reduced chilling injury index, and the increase in weight loss rate was inhibited. Moreover, their activities of catalase and glutathione reductase as well as their GSH content remained 4.21 U/(g·min), 15.64 U/mg, and 0.77 μmol/g, respectively, at the end of refrigeration. Furthermore, their production rates of superoxide anions, electrolyte extravasation rate, and malondialdehyde content were always lower than other groups during the whole storage period. It was found that heat treatment could inhibit membrane lipid peroxidation and regulate the quality and active oxygen metabolism of frozen green peppers. This research provides a theoretical reference for pre-harvest treatment technology for postharvest green peppers.
邵婷婷,张敏,刘威,等. 采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响[J]. 食品与发酵工业, 2019, 45(12): 133-139.
SHAO Tingting,ZHANG Min,LIU Wei,et al. Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage[J]. Food and Fermentation Industries, 2019, 45(12): 133-139.