食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 88 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030070

研究报告

不同贮藏温度对银条褐变及细胞壁降解的影响

  • 党东阳 ,
  • 李佩艳 ,
  • 刘建学 ,
  • 苏娇 ,
  • 肖鑫鑫 ,
  • 罗登林 ,
  • 李兆周
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
    3(食品加工与安全国家级实验教学示范中心,河南 洛阳,471023)
硕士研究生(李佩艳副教授和刘建学教授为共同通信作者,E-mail:lipeiyan77@163.com;jx_liu@163.com)

收稿日期: 2021-11-13

  修回日期: 2022-01-05

  网络出版日期: 2023-03-20

基金资助

国家自然科学基金资助项目(31701665)

收起

Effects of different storage temperatures on browning and cell wall degradation of Stachys flordana Schuttl.ex Benth

  • DANG Dongyang ,
  • LI Peiyan ,
  • LIU Jianxue ,
  • SU Jiao ,
  • XIAO Xinxin ,
  • LUO Denglin ,
  • LI Zhaozhou
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Material, Luoyang 471023, China)
    3(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)

Received date: 2021-11-13

  Revised date: 2022-01-05

  Online published: 2023-03-20

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摘要

为探究不同贮藏温度对银条采后褐变及细胞壁降解的影响,该实验将“两细一粗”银条分别置于4、10 ℃和常温(20 ℃)下贮藏,贮藏期间每隔5 d随机取样测定银条褐变指数、L*值、总酚、多酚氧化酶、硬度、失重率、原果胶、可溶性果胶、果胶甲酯酶、多聚半乳糖醛酸酶、β-葡萄糖苷酶和β-半乳糖苷酶活性。结果表明,常温贮藏银条褐变严重,细胞壁降解酶活性较高,细胞壁物质降解严重,硬度下降较快。与4 ℃低温贮藏相比,10 ℃低温贮藏显著降低了银条褐变程度,维持了银条较低的总酚含量和多酚氧化酶活性,保持了银条较高L*值和较低褐变指数;显著延缓了银条原果胶的降解和水溶性果胶的上升,显著抑制了贮藏前期银条β-半乳糖苷酶活性和贮藏后期果胶甲酯酶、多聚半乳糖醛酸酶、β-葡萄糖苷酶活性,降低了银条细胞壁降解过程,维持了细胞壁结构完整,从而保持了银条较高硬度和品质。综合分析,10 ℃低温贮藏下银条保鲜效果较好,该研究结果可为银条采后贮藏保鲜提供一定的理论参考。

关键词： 贮藏温度; 银条; 褐变; 硬度; 细胞壁降解

本文引用格式

党东阳 , 李佩艳 , 刘建学 , 苏娇 , 肖鑫鑫 , 罗登林 , 李兆周 . 不同贮藏温度对银条褐变及细胞壁降解的影响[J]. 食品与发酵工业, 2023 , 49(4) : 88 -96 . DOI: 10.13995/j.cnki.11-1802/ts.030070

Abstract

As a geographical indication product, Yanshi Stachys floridana Schuttl.ex Benth was rarely reported in terms of storage and preservation. To explore the effects of different storage temperatures on postharvest browning and cell wall degradation of Stachys floridana Schuttl.ex Benth, the "two thin and one thick" Stachys floridana Schuttl.ex Benth was stored at 4 ℃, 10 ℃, and room temperature (20 ℃) in this experiment, respectively. Samples were taken every 5 days during storage to determine the browning index, L* value, total phenols, polyphenol oxidase, hardness, water loss rate, original pectin, soluble pectin, pectin methylesterase, polygalacturonase, β-glucosidase, and β-galactosidase activities. Results showed that the browning of Stachys floridana Schuttl.ex Benth storage at room temperature was more serious than that storage at low temperatures. Activities of cell wall enzyme of Stachys floridana Schuttl.ex Benth storage at room temperature increased rapidly, the cell wall substances degraded obviously, and the hardness decreased significantly. Compared with 4 ℃ low-temperature storage, 10 ℃ low-temperature storage significantly reduced the degree of browning of Stachys floridana Schuttl.ex Benth, conserved lower total phenol content and polyphenol oxidase activity, and maintained higher L* value and lower browning index. Meanwhile, 10 ℃ low-temperature storage remarkably inhibited the decrease of original pectin content and the rise of water-soluble pectin content, restrained the β-galactosidase activity in the early storage period, controlled activities of pectin methylesterase, polygalacturonase, and β-glucosidase in the later storage period, reduced the cell wall degradation process, and maintained the integrity of cell wall structure, thereby maintaining higher hardness and better quality of Stachys floridana Schuttl.ex Benth. Comprehensive analysis showed that the quality of Stachys floridana Schuttl.ex Benth after storage at 10 ℃ was better than that after storage at 4 ℃, which could provide a certain theoretical reference for postharvest storage and preservation of Stachys floridana Schuttl.ex Benth.

Key words： storage temperature; Stachys floridana Schuttl.ex Benth; browning; hardness; cell wall degradation

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