食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 60 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039087

研究报告

茉莉酸甲酯对鲜切荒漠肉苁蓉贮藏品质的影响

  • 王丽 ,
  • 张珍 ,
  • 赵圆圆 ,
  • 孙梓洺 ,
  • 杜建明 ,
  • 金丽娜
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730000)
第一作者：硕士研究生(张珍副教授和赵圆圆讲师为共同通信作者,E-mail:zhangzhen@gsau.edu.cn;18119300298@163.com)

收稿日期: 2024-03-05

  修回日期: 2024-04-02

  网络出版日期: 2024-08-02

基金资助

甘肃省重点研发计划(23YFNA0026);甘肃省产业支撑(2023CYZC-43);国家重点研发计划(2019YFC1606505)

收起

Effect of methyl jasmonate on storage quality of fresh-cut Cistanche deserticola

  • WANG Li ,
  • ZHANG Zhen ,
  • ZHAO Yuanyuan ,
  • SUN Ziming ,
  • DU Jianming ,
  • JIN Lina
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730000, China)

Received date: 2024-03-05

  Revised date: 2024-04-02

  Online published: 2024-08-02

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摘要

为了探究茉莉酸甲酯(methyl jasmonate,MeJA)对鲜切荒漠肉苁蓉贮藏品质的影响,该研究采用100、150、200 μmol/L的MeJA浸泡鲜切荒漠肉苁蓉,测定贮藏过程中硬度、失重率、可溶性固形物(total soluble solids,TSS)、菌落总数、色泽、褐变度、总酚含量、多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase, POD)以及丙二醛(malondialdehyde,MDA)含量的变化。结果表明,贮藏至14 d时,与对照组相比,200 μmol/L MeJA处理的鲜切荒漠肉苁蓉MDA、PPO和POD活性分别降低了21.32%、23.62%、24.08%,总酚含量增加了33.68%,使鲜切荒漠肉苁蓉具有更高的抗氧化能力,显著延缓了鲜切荒漠肉苁蓉贮藏过程中的褐变程度;减缓了鲜切荒漠肉苁蓉贮藏过程中颜色变化及质量的下降,菌落总数降低了23.88%,硬度和TSS含量分别提高了17.89%和40.22%,较好地维持了鲜切荒漠肉苁蓉的贮藏品质。该研究为鲜切荒漠肉苁蓉贮藏保鲜技术的研发和延长保质期提供了理论支持。

关键词： 鲜切荒漠肉苁蓉; 茉莉酸甲酯; 贮藏品质; 相关性分析; 主成分分析

本文引用格式

王丽 , 张珍 , 赵圆圆 , 孙梓洺 , 杜建明 , 金丽娜 . 茉莉酸甲酯对鲜切荒漠肉苁蓉贮藏品质的影响[J]. 食品与发酵工业, 2024 , 50(14) : 60 -68 . DOI: 10.13995/j.cnki.11-1802/ts.039087

Abstract

To investigate how methyl jasmonate (MeJA) affects the storage quality of fresh-cut Cistanche deserticola, this study immersed fresh-cut Cistanche deserticola in MeJA solutions of 100, 150, and 200 μmol/L concentrations and measured changes in hardness, weight loss rate, total soluble solids (TSS), total colony count, color, browning degree, total phenol content, polyphenol oxidase (PPO), peroxidase (POD), and malondialdehyde (MDA) content during storage.Results indicated that after 14 days of storage, fresh-cut Cistanche deserticola treated with 200 μmol/L MeJA showed a decrease in MDA, PPO, and POD activities by 21.32%, 23.62%, and 24.08%, respectively, while the total phenol content increased by 33.68%, resulting in higher antioxidant capacity and a significant delay in the degree of browning during storage.MeJA treatment also slowed down color changes and weight loss during storage, reduced the total colony count by 23.88%, and increased the hardness and TSS content by 17.89% and 40.22%, respectively, effectively maintaining the storage quality of fresh-cut Cistanche deserticola.This study contributes theoretical support for developing preservation techniques and extending the shelf life of fresh-cut Cistanche deserticola.

Key words： fresh-cut Cistanche deserticola; methyl jasmonate (MeJA); storage quality; correlation analysis; principal component analysis

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