研究报告

贮前强制对流热空气处理对低温胁迫下青椒果实AsA-GSH循环代谢的影响

  • 邵婷婷 ,
  • 姜雪 ,
  • 张敏 ,
  • 赵昱瑄 ,
  • 郝爽 ,
  • 厉建国
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  • 1.上海海洋大学 食品学院,上海,201306;
    2.上海水产品加工及贮藏工程技术研究中心,上海,201306;
    3.上海冷链装备性能与节能评价专业技术服务平台,上海,201306)4 (食品科学与工程国家级实验教学示范中心(上海海洋大学),上海,201306
邵婷婷(硕士研究生)和姜雪(硕士研究生)为共同第一作者

网络出版日期: 2019-11-06

基金资助

国家自然科学基金面上项目(31371526)

Effects of pre-storage forced convective hot air treatment on AsA-GSH cycle of green pepper in low temperature stress

  • SHAO Tingting ,
  • JIANG Xue ,
  • ZHANG Min ,
  • ZHAO Yuxuan ,
  • HAO Shuang ,
  • LI Jianguo
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  • 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

Online published: 2019-11-06

摘要

该文以青椒果实为试材,采用50 ℃强制对流热空气下处理5、10、20、30、40 min,并以不经任何处理的青椒果实为对照进行研究。结果表明,较对照组和其他强制对流热空气组,50 ℃强制对流热空气处理20 min能够推迟冷藏青椒果实的冷害发生时间,维持显著高于(P<0.05)对照组的叶绿素和可滴定酸含量。同时该组青椒果实的电解质外渗率、丙二醛(malondialdehyde,MDA)、H2O2以及超氧阴离子自由基(O-2·)都维持在显著低于(P<0.05)对照组水平,抗坏血酸(ascorbic acid,AsA)和还原型谷胱甘肽(reduced glutathione,GSH)的含量以及抗坏血酸过氧化物酶(ascorbate peroxidase,APX)和谷胱甘肽还原酶(glutathione reductase,GR)活性也较对照得到了显著高水平(P<0.05)的保持,能有效减轻低温胁迫下活性氧对细胞的伤害,延缓了青椒果实的冷害。该研究为青椒果实贮藏保鲜、揭示采后果蔬热应激在低温胁迫下的抗冷性响应机制提供理论依据。

本文引用格式

邵婷婷 , 姜雪 , 张敏 , 赵昱瑄 , 郝爽 , 厉建国 . 贮前强制对流热空气处理对低温胁迫下青椒果实AsA-GSH循环代谢的影响[J]. 食品与发酵工业, 2019 , 45(18) : 65 -72 . DOI: 10.13995/j.cnki.11-1802/ts.020923

Abstract

This research aimed to study the effects of forced convective hot air treatment on AsA-GSH cycle and the resistance of green pepper fruit to low temperature stress. The green pepper fruits were treated with 50°C forced convection hot air for 5, 10, 20, 30 and 40 min, while those without any treatment were used as control. It was found that forced convection hot air treatment at 50℃ for 20 min showed best results on delaying the occurrence of chilling injury of the frozen green pepper fruit and maintained significantly higher chlorophyll and titratable acid content than control group (P<0.05). At the same time, the electrolyte leakage rate, malondialdehyde (MDA), H2O2 and superoxide anion (O-2) of the green pepper fruits were significantly lower than those in the control group (P<0.05). The contents of ascorbic acid (AsA) and reduced glutathione (GSH) as well as the activities of ascorbic peroxidase (APX) and glutathione reductase (GR) were also significantly lower than those in the control group (P<0.05). The results revealed that forced convection hot air treatment could effectively reduce the damage of reactive oxygen species (ROS) to cells under low temperature stress and delay the chilling injury of green pepper fruits, which provides a theoretical basis for the storage and preservation of green pepper fruits and for the response mechanism to cold stress in post-harvest vegetables.

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