食品与发酵工业 >

2022 , Vol. 48 >Issue 18: 168 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029127

研究报告

氯化钙结合不同包装材料对茭白采后衰老及活性氧代谢的影响

  • 董桂君 ,
  • 乔勇进 ,
  • 刘晨霞 ,
  • 柳洪入 ,
  • 王桂英 ,
  • 王春芳
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  • 1(上海市农业科学院 农产品保鲜加工研究中心,上海,201403)
    2(上海理工大学 健康科学与工程学院,上海,200093)
    3(上海农产品保鲜加工工程技术研究中心,上海,201403)
    4(上海市青浦区蔬菜技术推广站,上海,201700)
第一作者:硕士研究生(乔勇进研究员为通信作者,E-mail:yjqiao2002@126.com)

收稿日期: 2021-08-23

  修回日期: 2021-10-08

  网络出版日期: 2022-10-17

基金资助

上海市农产品保鲜加工专业技术服务平台(18DZ2291300)

收起

Effect of calcium chloride combined with different packaging materials on postharvest senescence and active oxygen metabolism of Zizania latifolia

  • DONG Guijun ,
  • QIAO Yongjin ,
  • LIU Chenxia ,
  • LIU Hongru ,
  • WANG Guiying ,
  • WANG Chunfang
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  • 1(Research Center of Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)
    2(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    3(Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China)
    4(Vegetable Technology Promotion Station of Qingpu District, Shanghai 201700, China)

Received date: 2021-08-23

  Revised date: 2021-10-08

  Online published: 2022-10-17

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摘要

该文探究了CaCl2处理与不同包装材料结合对茭白采后衰老进程及活性氧的影响。将茭白经质量分数为1.0%的CaCl2溶液浸泡45 min后分别用聚乙烯、聚乙烯防雾袋和低密度聚乙烯(low-density polyethylene,LDPE)3种包装材料进行包装,置于(0±1) ℃、相对湿度80%~85%的冷库中贮藏,分析各组在冷藏过程中的品质、活性氧及相关酶的变化情况。结果表明,CaCl2与不同包装的结合处理均能有效抑制茭白的呼吸强度,减缓果实硬度和白度值的降低,维持果实可溶性固形物和可溶性蛋白的含量,抑制相对电导率和丙二醛含量的升高,从而更好地维持果实细胞膜的完整性,并且通过提高活性氧代谢相关酶(超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶)的活性,抑制H2O2和超氧阴离子自由基(·O-2)的积累。其中,CaCl2处理结合LDPE包装的保鲜效果最优,能够最大程度维持采后茭白较高的品质和防御酶活性,有效地延缓茭白的采后衰老。该研究为茭白的采后保鲜提供了技术借鉴和理论依据。

关键词： 茭白; 包装材料; 氯化钙; 衰老; 活性氧代谢

本文引用格式

董桂君 , 乔勇进 , 刘晨霞 , 柳洪入 , 王桂英 , 王春芳 . 氯化钙结合不同包装材料对茭白采后衰老及活性氧代谢的影响[J]. 食品与发酵工业, 2022 , 48(18) : 168 -176 . DOI: 10.13995/j.cnki.11-1802/ts.029127

Abstract

The effects of CaCl2 treatment combined with different packaging materials on the postharvest aging process and active oxygen of Zizania latifolia were studied in this paper. After soaking Zizania latifolia in 1.0% CaCl2 solution for 45 min, the Zizania latifolia was packed with the polyethylene (PE), polyethylene anti-fog (PEAF) and low-density polyethylene (LDPE) respectively, and then they were stored at (0±1) ℃ with 80%-85% relative humidity. The changes in quality, active oxygen and related enzymes in each group during cold storage were analyzed. The results showed that the compound fresh-keeping effect of CaCl2 and different packaging could effectively inhibit the respiratory rate of Zizania latifolia and slow down the decrease in fruit hardness and whiteness value. It could also maintain the content of soluble solids and soluble protein in the fruit and inhibit the increase in relative conductivity and malondialdehyde (MDA) content so as to better maintain the integrity of the fruit cells. In addition, the accumulation of H2O2 and superoxide anion free radicals was inhibited by increasing the activity of enzymes related to active oxygen metabolism (superoxide dismutase, catalase and ascorbate peroxidase). Among them, the CaCl2 treatment combined with LDPE packaging had the best fresh-keeping effect, which could maintain the higher quality of postharvest Zizania latifolia and the activity of defense enzymes to the greatest extent. It could also effectively delay the postharvest senescence of Zizania latifolia. This research provides technical reference and theoretical basis for the postharvest preservation of Zizania latifolia.

Key words： Zizania latifolia; packaging material; calcium chloride; aging; active oxygen metabolism

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