Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 14 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026114

Effect of step heating treatment on storage quality and reactive oxygen species metabolism of zucchini

  • ZHENG Kai ,
  • ZHANG Min ,
  • FANG Jiaqi ,
  • LING Yu ,
  • LI Qixun ,
  • JIA Miao
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China)
    3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)

Received date: 2020-11-08

  Revised date: 2020-12-07

  Online published: 2021-06-17

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Abstract

The effects of step heating treatment on storage quality and reactive oxygen species metabolism of postharvest zucchini fruits during cold storage [ (4±0.5)℃, (80±5)% RH] for 15 days were investigated in this paper. 129 fresh “Lvfeng” zucchinis were divided into three groups. One group of zucchinis were immersed in hot water at 32 ℃ for 14 min and then with the treatment at 44 ℃ for 14 min (step heating treatment). The other two groups of zucchinis were immersed separately in 44 °C hot water (constant temperature treatment) and then in 20 °C (CK) clear water of for 28 min. The results showed that compared with constant temperature treatment, step heating treatment powerfully stimulated the high activity of superoxide dismutase (SOD) in the first 5 days and peroxidase (POD) in the last 5 days which resulted in the increase of glutathione (GSH), the reduction of malondialdehyde (MDA) (P＜0.05) and the activity of superoxide anion (O-2·). In addition, it also delayed chilling injury and tissue softening, inhibited the increase of weight loss rate, maintained better peel color (P<0.05) and highly soluble solid content. However, there was no significant difference in stimulating high activity of catalase (CAT). Furthermore, the results showed that the heating rate of tissue was more sensitive than the temperature of tissue in characterizing temperature field change. Based on the analysis of the temperature field of zucchini, the heating rate of tissue may be an important factor affecting storage quality and reactive oxygen species metabolism of zucchini during low-temperature storage.

Key words： step heating; heat treatment; zucchini; storage quality; reactive oxygen species; chilling injury; temperature field

Cite this article

ZHENG Kai , ZHANG Min , FANG Jiaqi , LING Yu , LI Qixun , JIA Miao . Effect of step heating treatment on storage quality and reactive oxygen species metabolism of zucchini[J]. Food and Fermentation Industries, 2021 , 47(10) : 14 -21 . DOI: 10.13995/j.cnki.11-1802/ts.026114

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