食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 83 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039074

研究报告

草酸处理对采后银条贮藏品质与细胞壁降解的影响及其通径分析

  • 李佩艳 ,
  • 苏娇 ,
  • 肖鑫鑫 ,
  • 党东阳 ,
  • 罗登林 ,
  • 韩四海
展开
  • 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(河南省食品绿色加工与质量安全控制国际联合实验室,河南 洛阳,471023)
第一作者:博士,副教授(通信作者,E-mail:lipeiyan77@163.com)

收稿日期: 2024-03-04

  修回日期: 2024-04-14

  网络出版日期: 2025-03-10

基金资助

国家自然科学基金项目(31701665);河南省重大公益专项(201300110300)

收起

Effect of oxalic acid treatment on storage quality and cell wall degradation of postharvest Stachys flordana Schuttl.ex Benth and its path analysis

  • LI Peiyan ,
  • SU Jiao ,
  • XIAO Xinxin ,
  • DANG Dongyang ,
  • LUO Denglin ,
  • HAN Sihai
Expand
  • 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(Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471023, China)

Received date: 2024-03-04

  Revised date: 2024-04-14

  Online published: 2025-03-10

Fold

摘要

为探究草酸处理对采后银条贮藏品质及细胞壁降解的影响,该研究采用10 mmol/L草酸浸泡处理银条20 min(对照用蒸馏水浸泡),于10 ℃下贮藏30 d,定期取样分析贮藏过程中银条硬度、失重率、可溶性固形物、可滴定酸、抗坏血酸、细胞壁组分及细胞壁降解酶活性的变化。结果表明,草酸处理显著抑制了银条硬度、可滴定酸和抗坏血酸含量的下降,减缓了银条失重率的上升,抑制了原果胶、纤维素含量的下降以及可溶性果胶含量的上升,显著抑制了银条贮藏后期(15~30 d)果胶甲酯酶(pectinesterase,PME)、多聚半乳糖醛酸酶(polygalacturonase,PG)、α-L-阿拉伯呋喃糖苷酶(α-L-Arabinofuranosidase,α-L-Af)、β-葡萄糖苷酶(β-glucosidase,β-Glu)、β-半乳糖苷酶(β-galactosidase,β-Gal)和纤维素酶(cellulase,Cx)活性,减轻了银条细胞壁降解程度,使银条贮藏品质得到提升。相关性分析表明,银条硬度与原果胶、纤维素呈极显著正相关(P<0.01),与失重率、可溶性果胶、PG、PME、β-Glu、α-L-Af、Cx呈极显著负相关(P<0.01)。通径分析结果显示,可溶性果胶、Cx、β-Gal、α-L-Af、PME、β-Glu、PG能促进银条硬度的下降,而原果胶、纤维素则有利于抑制银条硬度的下降,原果胶可通过可溶性果胶对硬度产生间接负向作用,可溶性果胶可通过原果胶对硬度产生间接正向效应,纤维素也可通过原果胶对硬度产生间接正向效应。由此可见,银条硬度下降与细胞壁降解密切相关,10 mmol/L草酸处理可抑制银条细胞壁降解程度从而维持其较好贮藏品质。

关键词： 银条; 草酸; 贮藏品质; 硬度; 细胞壁降解; 通径分析

本文引用格式

李佩艳 , 苏娇 , 肖鑫鑫 , 党东阳 , 罗登林 , 韩四海 . 草酸处理对采后银条贮藏品质与细胞壁降解的影响及其通径分析[J]. 食品与发酵工业, 2025 , 51(4) : 83 -90 . DOI: 10.13995/j.cnki.11-1802/ts.039074

Abstract

To investigate the effect of oxalic acid treatment on storage quality and cell wall degradation of postharvest Stachys flordana Schuttl.ex Benth, they were dipped in 10 mmol/L oxalic acid solution for 20 min, while dipped in distilled water as control, and then stored at 10 ℃ for 30 days.The indicators of firmness, weight loss rate, soluble solid content, titrable acid content, ascorbic acid content, cell wall components, and cell wall degrading enzyme activities of Stachys flordana Schuttl.ex Benth during storage were measured periodically.Results showed that oxalic acid treatment could significantly inhibit the decrease of firmness, titrable acid and ascorbic acid content, delay the increase of weight loss rate, restrain the decrease of original pectin and cellulose content, and inhibit the increase of soluble pectin content of Stachys flordana Schuttl.ex Benth.The activities of polygalacturonase (PG), pectinesterase (PME), α-L-Arabinofuranosidase (α-L-Af), β-glucosidase (β-Glu), β-galactosidase (β-Gal), and cellulase (Cx) were remarkably inhibited by oxalic acid treatment during late storage period (15-30 days), which contributed to reduce cell wall degradation and to maintain good storage quality of Stachys flordana Schuttl.ex Benth.Correlation analysis showed that firmness was positively correlated with original pectin and cellulose (P<0.01), while firmness was negatively correlated with weight loss, soluble pectin, PG, PME, β-Glu, α-L-Af, and Cx (P<0.01).Path analysis results showed that soluble pectin, Cx, β-Gal, α-L-Af, PME, β-Glu, and PG could promote the decline of firmness, while original pectin and cellulose could delay the decline of firmness of Stachys flordana Schuttl.ex Benth.Original pectin had an indirect negative effect on firmness through soluble pectin, while both soluble pectin and cellulose had an indirect positive effect on firmness through original pectin.In conclusion, the decrease of firmness was closely related to cell wall degradation of Stachys flordana Schuttl.ex Benth.Treated with 10 mmol/L oxalic acids could inhibit cell wall degradation and maintain good storage quality of Stachys flordana Schuttl.ex Benth.

Key words： Stachys flordana Schuttl.ex Benth; oxalic acid; storage quality; firmness; cell wall degradation; path analysis

参考文献

[1] 焦镭, 蒋小锋, 魏楠, 等.银条面包的研制及工艺优化[J].粮食与油脂, 2020, 33(10):46-51.
JIAO L, JIANG X F, WEI N, et al.Development and process optimization of Stachys floridana Schuttl.ex Benth bread[J].Cereals and Oils, 2020, 33(10):46-51.
[2] 党东阳, 李佩艳, 刘建学, 等.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.
DANG D Y, LI P Y, LIU J X, et al.Effects of different storage temperatures on browning and cell wall degradation of Stachys flordana Schuttl.ex Benth[J].Food and Fermentation Industries, 2023, 49(4):88-96.
[3] 李佩艳, 尹飞, 苏娇, 等.草酸处理减轻采后果蔬冷害机制研究进展[J].食品与发酵工业, 2022, 48(24):319-326.
LI P Y, YIN F, SU J, et al.Research progress on the mechanism of oxalic acid treatment to reduce chilling injury of postharvest fruits and vegetables[J].Food and Fermentation Industries, 2022, 48(24):319-326.
[4] MARTÍNEZ-ESPLÁ A, GARCIA-PASTOR M E, ZAPATA P J, et al.Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage[J].Food Chemistry, 2017, 230:343-349.
[5] ZHENG J, LI S G, XU Y H, et al.Effect of oxalic acid on edible quality of bamboo shoots (Phyllostachys prominens) without sheaths during cold storage[J].LWT-Food Science and Technology, 2019, 109:194-200.
[6] RAZAVI F, HAJILOU J.Enhancement of postharvest nutritional quality and antioxidant capacity of peach fruits by preharvest oxalic acid treatment[J].Scientia Horticulturae, 2016, 200:95-101.
[7] ZHU Y Y, YU J, BRECHT J K, et al.Pre-harvest application of oxalic acid increases quality and resistance to Penicillium expansum in kiwifruit during Postharvest storage[J].Food Chemistry, 2016, 190:537-543.
[8] LI P Y, ZHENG X L, LIU Y, et al.Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress[J].Food Chemistry, 2014, 142:72-78.
[9] SUN Y H, LI M Y, JI S J, et al.Effect of exogenous melatonin treatment on quality and softening of jujube fruit during storage[J].Journal of Food Processing and Preservation, 2022, 46(7):e16662.
[10] LI L, TU M Y, LI W X, et al.Elevated oxygen atmosphere maintains antioxidant capacity and inhibits cell wall metabolism in postharvest jujube[J].Postharvest Biology and Technology, 2023, 199:112301.
[11] KUMAR N, TOKAS J, RAGHAVENDRA M, et al.Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature[J].International Journal of Food Science & Technology, 2021, 56(6):2961-2972.
[12] LI S S, QIU C Y, YANG M J, et al.Effect of gibberellic acid on cell wall degradation and softening in postharvest okras[J].LWT-Food Science and Technology, 2023, 186:115223.
[13] 张琴, 林欣, 彭俊森, 等.外源草酸对采后‘蜂糖李'果实软化和细胞壁降解的影响[J].食品与发酵工业, 2023, 49(6):64-70.
ZHANG Q, LIN X, PENG J S, et al.Effects of exogenous oxalic acid on fruit softening and cell wall degrading of Fengtang plum[J].Food and Fermentation Industries, 2023, 49(6):64-70.
[14] RETAMAL-SALGADO J, ADAOS G, CEDENO-GARCIA G, et al.Preharvest applications of oxalic acid and salicylic acid increase fruit firmness and polyphenolic content in blueberry (Vaccinium corymbosum L.)[J].Horticulturae, 2023, 9(6):639.
[15] 刘佳欣, 李灿婴, 蒋超男, 等.外源褪黑素对‘南果梨'果实贮藏品质和细胞壁降解酶的影响[J].食品科学, 2022, 43(13):155-162.
LIU J X, LI C Y, JIANG C N, et al.Effects of exogenous melatonin on storage quality and cell wall-degrading enzymes of ‘Nanguo' pears[J].Food Science, 2022, 43(13):155-162.
[16] 向妙莲, 吴帆, 李树成, 等.褪黑素处理对梨果实采后黑斑病及贮藏品质的影响[J].中国农业科学, 2022, 55(4):785-795.
XIANG M L, WU F, LI S C, et al.Effects of melatonin treatment on resistance to black spot and postharvest storage quality of pear fruit[J].Scientia Agricultura Sinica, 2022, 55(4):785-795.
[17] 石玲, 吴斌, 敬媛媛, 等.一氧化氮熏蒸处理对甜瓜采后细胞壁代谢及黑斑病控制的影响[J].食品科学, 2019, 40(23):239-245.
SHI L, WU B, JING Y Y, et al.Effects of nitric oxide fumigation on cell wall metabolism and black spot control of postharvest melon[J].Food Science, 2019, 40(23):239-245.
[18] 宁密密, 张群, 舒楠, 等.不同形式SO2保鲜剂处理对'阳光玫瑰'葡萄贮藏期间果实硬度和细胞壁代谢的影响[J].食品与发酵工业, 2022, 48(19):169-177.
NING M M, ZHANG Q, SHU N, et al.Effects of different forms of SO2 preservative on fruit firmness and cell wall metabolism of ‘Shine Muscat' grape during storage[J].Food and Fermentation Industries, 2022, 48(19):169-177.
[19] ZHAO Y T, ZHU X, HOU Y Y, et al.Effects of nitric oxide fumigation treatment on retarding cell wall degradation and delaying softening of winter jujube (Ziziphus jujuba Mill.cv.Dongzao) fruit during storage[J].Postharvest Biology and Technology, 2019, 156:110954.
[20] CAO S, QU G F, MA C, et al.Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit[J].Food Science and Technology, 2022, 42:e85421.
[21] NG J K T, SCHRODER R, SUTHERLAND P W, et al.Cell wall structures leading to cultivar differences in softening rates develop early during apple (Malus×domestica) fruit growth[J].BMC Plant Biology, 2013, 13:183.
[22] 王雪, 李乾, 刘彩红, 等.NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响[J].食品工业科技, 2022, 43(9):334-340.
WANG X, LI Q, LIU C H, et al.Effects of NO fumigation on cell wall metabolism in Lycium barbarum fresh fruit under cold storage[J].Science and Technology of Food Industry, 2022, 43(9):334-340.
[23] LIU H, CHEN F S, LAI S J, et al.Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)[J].Food Chemistry, 2017, 225:87-97.
[24] MI S, LI T, SHI Q Y, et al.Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin[J].Food Chemistry, 2023, 419:136052.
[25] 杨静慧, 邱雪, 张海红, 等.灵武长枣贮藏过程中细胞壁成分及其相关酶活性的变化[J].食品与发酵工业, 2022, 48(8):64-69;75.
YANG J H, QIU X, ZHANG H H, et al.Changes in cell wall components and its related enzyme activities during the storage of Lingwu long jujube[J].Food and Fermentation Industries, 2022, 48(8):64-69;75.
[26] NJIE A, DONG X Q, LIU Q G, et al.Melatonin treatment inhibits mango fruit (Cv.‘Guiqi') softening by maintaining cell wall and reactive oxygen metabolisms during cold storage[J].Postharvest Biology and Technology, 2023, 205:112500.
[27] YAN R, HAN C, FU M R, et al.Inhibitory effects of CaCl2 and pectin methylesterase on fruit softening of raspberry during cold storage[J].Horticulturae, 2021, 8(1):1.
[28] 程圣, 靳苗苗, 何欣遥, 等.外源乙烯处理对甘薯裂果及细胞壁代谢的影响[J].食品与发酵工业, 2020, 46(18):161-166.
CHENG S, JIN M M, HE X Y, et al.Effects of exogenous ethylene on the cracking and cell wall metabolism of sweet potato[J].Food and Fermentation Industries, 2020, 46(18):161-166.
[29] HE M Y, WU Y F, WANG Y, et al.Valeric acid suppresses cell wall polysaccharides disassembly to maintain fruit firmness of harvested ‘Waizuili' plum (Prunus salicina Lindl)[J].Scientia Horticulturae, 2022, 291:110608.
[30] CHEN C Y, HUANG Q, PENG X, et al.Alleviatory effects of salicylic acid on postharvest softening and cell wall degradation of ‘Jinshayou' pummelo (Citrus maxima Merr.):A comparative physiological and transcriptomic analysis[J].Food Chemistry, 2023, 424:136428.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司