Please wait a minute...
 
 
食品与发酵工业  2011, Vol. 37 Issue (10): 187-191    DOI: 10.13995/j.cnki.11-1802/ts.2011.10.032
  食品与发酵工业 本期目录 | 过刊浏览 | 高级检索 |
箱式气调贮藏对鲜切富士苹果抗氧化系统的影响
姜爱丽,胡文忠,代喆,田密霞,刘程惠
Effects of Plastic Box Modified Atmosphere Storage on the Antioxidant System of Fresh-cut Fuji Apple
Jiang Ai-li, Hu Wen-zhong, Dai Zhe, Tian Mi-xia, Liu Cheng-hui
下载:  HTML   PDF (330KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以富士苹果为试材,研究了鲜切富士苹果在5℃的5%O2+5%CO2或5%O2+10%CO2箱式气调贮藏条件下抗氧化系统的变化情况。每3d测定1次酶促防御系统的酶活性和非酶促防御系统的抗氧化物质的含量,并测定呼吸速率、腐烂率和褐変情况。结果表明:与对照相比,2种CO2浓度的箱式气调贮藏条件均可启动酶促防御系统,使过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)的活性得到提高,同时也加速了非酶促防御系统抗氧化物质的消耗,降低了总酚和Vc含量以及贮藏中后期的还原型谷胱甘肽(GSH)含量。2种浓度的CO2处理可有效减慢呼吸速率,抑制腐烂的发生并有效降低褐变程度,其中5%O2+5%CO2更有利于鲜切富士苹果褐変的控制,而5%O2+10%CO2更有利于抑制腐烂。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
姜爱丽
胡文忠
代喆
田密霞
刘程惠
关键词:  箱式气调贮藏  鲜切苹果  高浓度CO2  抗氧化系统    
Abstract: In order to determine the effects of plastic box modified atmosphere storage on the antioxidant system of fresh-cut Fuji apple,the condition of 5% O2 +5% CO2 and 5% O2 + 10% CO2 atmosphere at 5℃ were established in this experiment.Meanwhile,the activity of enzymatic defense system,the concentration of non-enzyme antioxidants as well as respiration rate,rot rate and browning degree were measured every 3 d.The results indicated that two kinds of plastic box modified atmosphere with high CO2 were all able to start the enzymatic defense system.Therefore,not only the peroxidase(POD),catalase(CAT) and superoxide dismutase(SOD) activities were increased,but the consumption of antioxidant in non-enzymatic defense system were also accelerate.The total phenolics,Vc and reduced glutathione(GSH) content were decreased.Moreover,5 % O2 + 5 % CO2 and 5 % O2 +10 % CO2 effectively slowed down the respiration rate,inhibited the occurrence of decay and reduced the degree of browning.Apples stored with 5 % O2+5 % CO2 was better in controlling the browning,while 5 % O2 +10 % CO2 was better in inhibition decay.
Key words:  plastic box modified atmosphere storage    fresh-cut apple    high concentration of carbon dioxide    antioxidant system
               出版日期:  2011-10-25      发布日期:  2011-10-25      期的出版日期:  2011-10-25
引用本文:    
姜爱丽,胡文忠,代喆,等. 箱式气调贮藏对鲜切富士苹果抗氧化系统的影响[J]. 食品与发酵工业, 2011, 37(10): 187-191.
Jiang Ai-li,Hu Wen-zhong,Dai Zhe,et al. Effects of Plastic Box Modified Atmosphere Storage on the Antioxidant System of Fresh-cut Fuji Apple[J]. Food and Fermentation Industries, 2011, 37(10): 187-191.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2011.10.032  或          http://sf1970.cnif.cn/CN/Y2011/V37/I10/187
[1] 张玉华, 孟一, 王甜甜, 张帆. 鲜切苹果生理与品质保持技术[J]. 食品与发酵工业, 2020, 46(19): 173-180.
[2] 李长江, 朱珊珊, 王娜, 聂梦娇, 郑国栋, 杨丽聪. Vc@SeNPs抗氧化活性评价及其对鲜切苹果品质的影响[J]. 食品与发酵工业, 2020, 46(13): 174-181.
[3] 管玉格, 胡文忠, 姜爱丽, 徐永平, 姬亚茹, 萨仁高娃, 张秀芙. 阔叶凤尾蕨提取工艺优化及对鲜切苹果保鲜的影响[J]. 食品与发酵工业, 2018, 44(12): 166-173.
[4] 王智荣, 郑力榕, 吕新刚, 等. 化学处理在鲜切苹果保鲜中的应用研究进展[J]. 食品与发酵工业, 2018, 44(10): 275-282.
[5] 范林林,冯叙桥. 不同保鲜处理对鲜切苹果保鲜效果的影响[J]. 食品与发酵工业, 2015, 41(1): 252-.
[6] 吴艳,程春生,覃宇悦,曹建新,袁明龙. 肉桂醛聚乳酸复合膜对苹果保鲜的影响[J]. 食品与发酵工业, 2014, 40(09): 215-218.
[7] 范林林,李萌萌,冯叙桥,赵宏侠,段小明,张蓓,蔡茜彤. 热处理对鲜切苹果的保鲜效果[J]. 食品与发酵工业, 2014, 40(02): 207-212.
[8] 姜爱丽,钟璐,胡文忠,赵丹,关棣锴,李沐华. 3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J]. 食品与发酵工业, 2010, 36(07): 45-48.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn