在4 ℃贮藏条件下研究5、15 μmol/L油菜素内酯浸泡处理对鲜切生菜褐变的影响。研究表明,油菜素内酯可以很好地抑制多酚氧化酶(Polyphenol oxidase, PPO)和苯丙氨酸解氨酶(Phenylalanine ammonialyase, PAL)活性,提高过氧化物酶(Peroxidase, POD)活性,其中15 μmol/L油菜素内酯处理效果尤为显著。在贮藏期间15 μmol/L油菜素内酯浸泡10 min处理显著降低了鲜切生菜的褐变指数,延缓了丙二醛含量的积累,在第9天感官评分仍高达8.3,在第12天才失去食用价值,而对照组的货架期仅为9 d,由此表明油菜素内酯浸泡处理抑制了鲜切生菜褐变的发生,延长了货架期,为今后鲜切生菜的保鲜提供了一种新的工艺。
The influence of 5 and 15 μmol/L 24-epibrassinolide(EBR) dipping treatment on the browning of fresh-cut lettuce under 4 ℃ cold store was studied. Results indicated that EBR could inhibit activities of polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL), and increase peroxidase (POD) activity. EBR 15 μmol/L dipping treatment had the best effect on browning inhibition. It reduced the browning index and delayed the accumulation of malondialdehyde content significantly during the storage period. The sensory score was up to 8.3 after 9 days, and the dietary value was lost after 12 days, while shelf-life of the control group was only 9 days. The results showed that EBR dipping treatment can inhibit the browning of fresh-cut lettuce and extend shelf-life. The study provides a new method for fresh-cut lettuce preservation.
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