食品与发酵工业 >

2020 , Vol. 46 >Issue 21: 173 - 180

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024519

生产与科研应用

乙醇熏蒸对小白菜的护绿机理

  • 肖婷 ,
  • 何欣遥 ,
  • 吴姗鸿 ,
  • 代慧 ,
  • 段志蓉 ,
  • 张敏
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  • 1(西南大学 食品科学学院,重庆,400715);
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715);
    3(农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715)
本科生(张敏副教授为通讯作者,E-mail:zmqx123@163.com)

收稿日期: 2020-05-28

  修回日期: 2020-06-26

  网络出版日期: 2020-12-11

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The mechanism of green preservation of pakchoi by ethanol fumigation

  • XIAO Ting ,
  • HE Xinyao ,
  • WU Shanhong ,
  • DAI Hui ,
  • DUAN Zhirong ,
  • ZHANG Min
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China);
    2(National Demonstration Center for Experimental Food Science and Technology Education(Southwest University), Chongqing 400715, China);
    3(Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing),Ministry of Agriculture, Chongqing 400715, China)

Received date: 2020-05-28

  Revised date: 2020-06-26

  Online published: 2020-12-11

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摘要

探究乙醇作用下活性氧调控小白菜叶绿素降解的机理。采用0、500、750和1 000 μL/L的乙醇对小白菜进行熏蒸处理,对其活性氧清除能力、活性氧、膜损伤和色泽进行检测。结果表明,750 μL/L处理组通过增强超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶及过氧化物酶的活性和延缓抗坏血酸、还原型谷胱甘肽含量的消耗来提高活性氧清除能力,从而抑制超氧阴离子产生速率,维持活性氧产生——清除平衡,继而减缓丙二醛含量和相对电导率的上升,降低活性氧对机体的膜伤害,最终维持较高的叶绿素含量和较低的色差L*、a*、b*值,达到最佳护绿效果。与750 μL/L处理组相比,500 μL/L处理组护绿效果稍弱,1 000 μL/L处理组会加速小白菜的黄化褪绿。

关键词： 乙醇熏蒸; 小白菜; 护绿; 机理; 活性氧; 常温物流

本文引用格式

肖婷 , 何欣遥 , 吴姗鸿 , 代慧 , 段志蓉 , 张敏 . 乙醇熏蒸对小白菜的护绿机理[J]. 食品与发酵工业, 2020 , 46(21) : 173 -180 . DOI: 10.13995/j.cnki.11-1802/ts.024519

Abstract

The mechanism of reactive oxygen species (ROS) regulating the chlorophyll degradation of pakchoi was explored by fumigating pakchoi with 0, 500, 750, 1 000 μL/L ethanol. The indicators were detected from the aspects of ROS metabolism, membrane damage and color. The results showed that 750 μL/L group could enhance the activity of superoxide dismutase (SOD), catalase (CAT), ascorbic acid peroxidase (APX), peroxidase (POD) and delay the decreasing of ascorbic acid (ASA) and glutathione (GSH). Thus, the improvement of the scavenging ability of ROS inhibited the production rate of superoxide anion (·O-2), and then slowed down the increase of malondialdehyde content (MDA) and relative conductivity. Finally, the higher chlorophyll content and lower L*,a*,b* value were maintained, achieving the best green protection effect. Compared with 750 μL/L group, the green protection effect of 500 μL/L group was slightly weaker, while the 1 000 μL/L group accelerated the yellowing and chlorosis of pakchoi.

Key words： ethanol fumigation; pakchoi; green preservation; mechanism; reactive oxygen species; ambient temperature logistics

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