食品与发酵工业 >

2022 , Vol. 48 >Issue 23: 256 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029295

研究报告

香茅精油处理对马铃薯的抑芽作用研究

  • 袁丽雪 ,
  • 赵愉涵 ,
  • 孙斐 ,
  • 韩聪 ,
  • 闫琰 ,
  • 李丹 ,
  • 部建雯 ,
  • 陈庆敏 ,
  • 傅茂润
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  • 1(齐鲁工业大学(山东省科学院) 食品科学与工程学院,山东 济南,250353)
    2(山东农业工程学院 食品科学与工程学院,山东 济南,250100)
第一作者：硕士研究生(陈庆敏教授和傅茂润教授为共同通信作者,E-mail:coconut508@163.com;skyfmr@163.com)

收稿日期: 2021-09-06

  修回日期: 2021-10-19

  网络出版日期: 2023-01-05

基金资助

山东省自然科学基金重点项目(ZR2020KC014);山东省高等学校“青创科技计划”团队项目(2019KJF010);齐鲁工业大学(山东省科学院)青年博士合作基金项目(2019BSHZ0024)

收起

Inhibition effect of citronella essential oil on potato tuber sprout

  • YUAN Lixue ,
  • ZHAO Yuhan ,
  • SUN Fei ,
  • HAN Cong ,
  • YAN Yan ,
  • LI Dan ,
  • BU Jianwen ,
  • CHEN Qingmin ,
  • FU Maorun
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  • 1(College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China)
    2(College of Food Science and Engineering, Shandong Agricultural Engineering University, Jinan 250100, China)

Received date: 2021-09-06

  Revised date: 2021-10-19

  Online published: 2023-01-05

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摘要

为探究出一种绿色安全的马铃薯抑芽方法,以“V7”马铃薯为试验材料,采用1.0 mL/kg(以马铃薯实际质量计)剂量的香茅精油处理马铃薯块茎,在常温下(25 ℃)贮藏20 d。每隔4 d取样观察马铃薯块茎发芽形态,并测定发芽率、发芽指数、糖代谢、蛋白质代谢相关指标。结果表明,香茅精油可有效抑制马铃薯块茎发芽,贮藏结束时,发芽率和发芽指数分别为15.00%和4.29%,而对照分别是100.00%和30.00%,达到显著差异水平(P<0.05)。贮藏期间,香茅精油处理可影响马铃薯呼吸强度,减缓淀粉、还原糖、总糖、可溶性蛋白质含量的下降,抑制了还原糖的积累,总蛋白含量变化较小,对果糖和葡萄糖的影响小,但加快了蔗糖的降解速度。结果表明,香茅精油有良好的抑芽效果,香茅精油对糖代谢的影响较大,而对蛋白质代谢的影响较小,但其具体的生理生化及分子机制还需进一步研究。

关键词： 马铃薯; 香茅精油; 抑芽作用; 糖代谢

本文引用格式

袁丽雪 , 赵愉涵 , 孙斐 , 韩聪 , 闫琰 , 李丹 , 部建雯 , 陈庆敏 , 傅茂润 . 香茅精油处理对马铃薯的抑芽作用研究[J]. 食品与发酵工业, 2022 , 48(23) : 256 -263 . DOI: 10.13995/j.cnki.11-1802/ts.029295

Abstract

To explore the inhibition effect of the citronella essential oil on potatoes tubers sprout, the “V7” potato variety was used as materials, treated by 1.0 mL/kg (based on the actual weight of the potato) of citronella essential oil and stored at room temperature (25 ℃) for 20 days. The germination morphology of the potato tuber was observed at 4 days intervals, and the germination rate, germination index, sugar metabolism, and protein metabolism were measured. Results showed that citronella essential oil (CEO) could effectively inhibit the germination of potato tubers. At the end of storage, the germination rate and germination indexes of the treated group were 15.00% and 4.29%, which had a significant difference level compared to that of the control (P<0.05). The germination rate and germination indexes of the control were 100.00% and 30.00% respectively. During the storage period, CEO treatment affected potato respiratory intensity and slowed down the decrease of starch, reduced sugar, total sugar, and soluble protein content. Meanwhile, CEO treatment inhibited the accumulation of reducing sugar and accelerated the degradation rate of sucrose, however, little change in total protein, fructose, and glucose was observed. These results indicated that citronella essential oil had a good inhibitory effect on the germination of potato tubers, and citronella essential oil had a greater effect on sugar metabolism, but less effect on protein metabolism. The specific physiological, biochemical, and molecular mechanisms need further study.

Key words： potato tubers; citronella essential oil; sprout inhibition effect; sugar metabolism

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