冰温保鲜对雷竹笋贮存品质变化规律及木质化的影响

段梦晴; 张高鹏; 洪鑫飞; 张建友; 姚雨馨; 吕飞

doi:10.13995/j.cnki.11-1802/ts.040183

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食品与发酵工业 ›› 2025, Vol. 51 ›› Issue (9) : 304-311. DOI: 10.13995/j.cnki.11-1802/ts.040183

研究报告

冰温保鲜对雷竹笋贮存品质变化规律及木质化的影响

段梦晴, 张高鹏, 洪鑫飞, 张建友, 姚雨馨, 吕飞^*

作者信息 +

Effect of ice temperature preservation on storage quality and lignification of Phyllostachys praecox shoots

DUAN Mengqing, ZHANG Gaopeng, HONG Xinfei, ZHANG Jianyou, YAO Yuxin, LYU Fei^*

Author information +

文章历史 +

摘要

为探究冰温贮存下雷竹笋品质变化规律,该研究在明确雷竹笋冰点温度(-1.1~-1.5 ℃)的基础上,以4 ℃为对照,分析在冰温(-1 ℃)贮存下雷竹笋色泽、微观结构、质量损失率、硬度,可溶性蛋白、丙二醛、木质素、总酚含量、苯丙氨酸解氨酶(phenylalanine ammonolyase,PAL)、过氧化物酶(peroxidase,POD)的变化,并通过皮尔逊热图及主成分分析来解析各指标之间的相关性。结果表明,与对照组相比,由表及内冰温组不仅能保持较好的色泽,且细胞排列均匀,细胞壁结构完整,而对照组在12 d时细胞壁塌陷破裂;贮存末期冰温组可溶性蛋白含量高于对照组76.78%、木质素含量及调控木质化的酶(PAL、POD)活力较对照组分别低31.76%、32.65%、25.60%;主成分分析可知,冰温组所形成的置信圈小于对照组,即在冰温下竹笋品质变化较小。综上可得冰温处理在维持雷竹笋品质基础外,通过降低PAL和POD活力而达到抑制雷竹笋木质化的目的。该研究为有效延长雷竹笋的货架期,为其保鲜贮存提供一定理论依据。

Abstract

In order to investigate the changes of quality of Phyllostachys praecox shoots under ice temperature storage, the color, microstructure, weight loss rate, hardness, soluble protein content, malondialdehyde content, lignin content, total phenol content, phenylalanine ammonolyase (PAL) and peroxidase (POD) activities of the shoots under ice temperature (-1 ℃) and control group (4 ℃) storage were analyzed, on the basis of clarifying the freezing point temperature of P. praecox shoots (-1.1 to -1.5 ℃).The correlation between the indicators was also demonstrated using Pearson heat map and principal component analysis (PCA).The results indicated that as compared with the control group, the ice temperature group not only maintained better color, but also had uniform cell arrangement and complete cell wall structure, while the cell wall structure of the control group collapsed and ruptured at 12 d.At the end of the storage period, the soluble protein content of the ice temperature group was 76.78% higher than the control group, while the lignin content and the activity of enzymes (PAL and POD) that regulated the lignification were lower than control group by 31.76%, 32.65%, and 25.60%, respectively.The results of PCA showed that the confidence circle formed in ice temperature group was smaller than control group, which mean the changes in the quality of P. praecox shoots under ice temperature were small.This study could effectively extend the shelf-life of P. praecox shoots and provide a theoretical basis for their preservation and storage.

导出引用

段梦晴, 张高鹏, 洪鑫飞, 张建友, 姚雨馨, 吕飞. 冰温保鲜对雷竹笋贮存品质变化规律及木质化的影响[J]. 食品与发酵工业, 2025, 51(9): 304-311 https://doi.org/10.13995/j.cnki.11-1802/ts.040183

DUAN Mengqing, ZHANG Gaopeng, HONG Xinfei, ZHANG Jianyou, YAO Yuxin, LYU Fei. Effect of ice temperature preservation on storage quality and lignification of Phyllostachys praecox shoots[J]. Food and Fermentation Industries, 2025, 51(9): 304-311 https://doi.org/10.13995/j.cnki.11-1802/ts.040183

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