Food and Fermentation Industries >

2020 , Vol. 46 >Issue 21: 173 - 180

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024519

The mechanism of green preservation of pakchoi by ethanol fumigation

  • XIAO Ting ,
  • HE Xinyao ,
  • WU Shanhong ,
  • DAI Hui ,
  • DUAN Zhirong ,
  • ZHANG Min
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China);
    2(National Demonstration Center for Experimental Food Science and Technology Education(Southwest University), Chongqing 400715, China);
    3(Laboratory of Quality & Safety Risk Assessment for Argo-products on Storage and Preservation(Chongqing),Ministry of Agriculture, Chongqing 400715, China)

Received date: 2020-05-28

  Revised date: 2020-06-26

  Online published: 2020-12-11

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Abstract

The mechanism of reactive oxygen species (ROS) regulating the chlorophyll degradation of pakchoi was explored by fumigating pakchoi with 0, 500, 750, 1 000 μL/L ethanol. The indicators were detected from the aspects of ROS metabolism, membrane damage and color. The results showed that 750 μL/L group could enhance the activity of superoxide dismutase (SOD), catalase (CAT), ascorbic acid peroxidase (APX), peroxidase (POD) and delay the decreasing of ascorbic acid (ASA) and glutathione (GSH). Thus, the improvement of the scavenging ability of ROS inhibited the production rate of superoxide anion (·O-2), and then slowed down the increase of malondialdehyde content (MDA) and relative conductivity. Finally, the higher chlorophyll content and lower L*,a*,b* value were maintained, achieving the best green protection effect. Compared with 750 μL/L group, the green protection effect of 500 μL/L group was slightly weaker, while the 1 000 μL/L group accelerated the yellowing and chlorosis of pakchoi.

Key words： ethanol fumigation; pakchoi; green preservation; mechanism; reactive oxygen species; ambient temperature logistics

Cite this article

XIAO Ting , HE Xinyao , WU Shanhong , DAI Hui , DUAN Zhirong , ZHANG Min . The mechanism of green preservation of pakchoi by ethanol fumigation[J]. Food and Fermentation Industries, 2020 , 46(21) : 173 -180 . DOI: 10.13995/j.cnki.11-1802/ts.024519

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