为控制鲜切牛蒡褐变,延长其货架期,文中研究了NO处理对鲜切牛蒡贮藏期间品质和褐变的影响。结果表明:未经处理的对照样品2 d就明显褐变,NO处理的牛蒡贮藏13 d仍具有较好的色泽,且感官品质明显好于对照。NO处理抑制了多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)的活性,降低了总酚含量和呼吸速率;同时降低了电导率及丙二醛(MDA)的含量。说明NO处理抑制褐变可能与抑制呼吸代谢和酚类物质的合成,及保持膜的稳定性相关,从而达到延长鲜切牛蒡货架期的目的。

In order to control the browning of fresh-cut burdock and extend its shelf life,the effect of nitric oxide on quality and browning of fresh-cut burdock during storage were studied. The results showed that: untreated control slices started browing on day 2,but those treated with nitric oxide still had good color till day 13. Moreover,the overall sensory quality was much better than the control. Nitric oxide treatment not only restrained the activities of polyphenol oxidase( PPO) and phenylalanine ammonialyase( PAL),but also reduced the content of total phenols and suppressed respiratory rate. Meanwhile,it also decreased the eleclrolyte leakage and the content of malondiadehyde( MDA). It showed that nitric oxide treatment may inhibit the respiratory metabolism and the synthesis of phenolic compounds to keep the membrane stable. Consequently,it effectively prolonged the shelf-life of fresh-cut burdock.