食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026285

研究报告

梯度热水处理减轻贮后黄瓜冷害与细胞壁代谢的关系

  • 李佳乐 ,
  • 张敏 ,
  • 胡均如 ,
  • 盖晓阳 ,
  • 郑凯 ,
  • 凌玉 ,
  • 方佳琪
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(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)
    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)
硕士研究生(张敏教授为通信作者,E-mail:zhangm@shou.edu.cn)

收稿日期: 2020-11-26

  修回日期: 2020-12-23

  网络出版日期: 2022-03-04

基金资助

国家自然科学基金面上项目(31371526)

收起

Correlation between chilling injury reduction and cell wall metabolism with treatment of gradient hot water in cucumber

  • LI Jiale ,
  • ZHANG Min ,
  • HU Junru ,
  • GAI Xiaoyang ,
  • ZHENG Kai ,
  • LING Yu ,
  • FANG Jiaqi
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China)
    3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)

Received date: 2020-11-26

  Revised date: 2020-12-23

  Online published: 2022-03-04

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摘要

为探讨梯度热水处理减轻贮后黄瓜冷害与细胞壁代谢的关系,分别以4 ℃贮藏2、4、6 d后不做热处理的“申青”黄瓜为对照(CK),研究了不同梯度热水处理(TG10:黄瓜依次进行14 ℃,4 min;24 ℃,4 min;34 ℃,4 min;44 ℃,4 min浸泡处理;TG20:黄瓜依次进行24 ℃,8 min;44 ℃,8 min浸泡处理;TG40:黄瓜在44 ℃下浸泡16 min)对贮后黄瓜[(4±0.5) ℃、湿度(80±5 %)]冷害指数、硬度、果胶含量、纤维素含量、果胶酶活性、纤维素酶活性、β-葡萄糖苷酶活性等指标的影响。结果表明,与对照组相比,TG10和TG20处理组有效抑制了黄瓜果胶酶、纤维素酶及β-葡萄糖苷酶等细胞壁水解酶活性的上升,从而延缓了原果胶的水解以及纤维素的分解,减轻黄瓜果实贮后冷害的发生,保持果实较高的硬度;与TG10处理组相比,TG20处理组具有更高的黄瓜果实硬度和原果胶含量以及更低的可溶性果胶含量、纤维素酶活性;TG40处理黄瓜相比于对照组品质更差。说明适当梯度的热水处理可能通过降低贮后黄瓜果实细胞壁降解酶的活性而减少细胞壁组分的降解,从而降低了低温贮后黄瓜冷害发生率,为揭示梯度热水处理减轻贮后黄瓜冷害机制提供了依据,可为梯度热水处理在贮后冷敏型果蔬保鲜中的应用提供理论参考。

关键词： 梯度升温; 减轻冷害; 黄瓜果实; 细胞壁代谢; 低温贮后

本文引用格式

李佳乐 , 张敏 , 胡均如 , 盖晓阳 , 郑凯 , 凌玉 , 方佳琪 . 梯度热水处理减轻贮后黄瓜冷害与细胞壁代谢的关系[J]. 食品与发酵工业, 2022 , 48(3) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.026285

Abstract

In order to explore the correlation between cell wall metabolism and the reduction of the chilling injury in cucumbers after storage with the gradient hot water treatment, “Shenqing” cucumbers were stored at 4 ℃ for 2, 4, and 6 d without hot water treatment (CK) and with different gradient hot water treatment (TG10: cucumbers are soaked at 14 ℃, 4 min; 24 ℃, 4 min; 34 ℃, 4 min; 44 ℃, 4 min; TG20: cucumbers are soaked at 24 ℃, 8 min; 44 ℃ , 8 min; TG40: cucumbers are soaked at 44 ℃ for 16 min) for storage cucumber [(4±0.5) ℃, humidity (80±5)%] to measure the chilling injury index, firmness, pectin content, cellulose content, pectinase activity, cellulase activity and other indicators. The results showed that the TG10 and TG20 treatment groups could effectively inhibit the increase of cucumber pectinase, cellulase and β-glucosidase cell wall hydrolase activities, thereby delay the hydrolysis of protopectin and the decomposition of cellulose. It could also reduce the occurrence of chilling injury of cucumber fruits after storage, and maintain higher fruit hardness. Compared with TG10 treatment group, TG20 treatment group had higher cucumber fruit firmness and protopectin content and lower soluble pectin content, cellulase activity. However, TG40 cucumbers showed worse compared with CK. It showed that the appropriate gradient hot water treatment may reduce the degradation of cell wall components by reducing the activity of cell wall degrading enzymes of cucumber fruits, thereby reducing the incidence of cucumber chilling injury after low-temperature storage. It provides a theoretical reference for the application of hot water with gradient treatment in the preservation of cold-sensitive fruits and vegetables after storage.

Key words： gradient heating; reduce chilling injury; cucumber fruit; cell wall metabolism; after cryogenic storage

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