Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 94 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026366

Effects of heat treatments with different humidity on heat transfer process, low temperature storage quality and antioxidant system of zucchini

  • GAI Xiaoyang ,
  • ZHANG Min ,
  • HU Junru ,
  • LI Jiale ,
  • ZHENG Kai ,
  • FANG Jiaqi ,
  • LING Yu
Expand
  • 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: 2020-12-03

  Revised date: 2021-01-18

  Online published: 2022-02-28

Fold

Abstract

The aim of this study was to explore the effects of hot air treatments with different humidity on low-temperature storage quality and antioxidant system of zucchini fruits. The postharvest zucchini fruits were treated with hot air (44 ℃, 2.3 h) combined with different humidity (40%, 60%, 80%, 90%), and then stored at (4±0.5) ℃ and RH (80±5)%. The weight loss, chilling injury, electrolyte leakage, ascorbic acid content , catalase activity and other indicators were measured,and heat transfer analysis on the hot air treatment process with different humidity was conducted. The results showed that compared with other treatment groups, the 80% humidity heat treatment group had a gentler central heating rate and a faster epidermal heating rate, and it alco could reduce the cold injury symptoms and body softening of zucchini fruits under low-temperature storage. The weight loss was also slowed down. At the same time, the hot air treatment group could significantly reduce the fruit electrolyte leakage and malondialdehyde content, maintain the high activity of superoxide dismutase, catalase, peroxidase. Besides, it delayed the decrease of ascorbic acid content to maintain high active oxygen scavenging ability, inhibited the increase of hydrogen peroxide and superoxide anion as well. Compared with other humidity treatments, 80% humidity hot air treatment could effectively reduce the excessive accumulation of thermal stress, and could also enhance the activity of antioxidant enzymes under low-temperature storage, reduced oxidative damage and cold injury. This study provides a new reference and ideas for the process of hot air treatment and low-temperature storage of zucchini.

Key words： humidity; heating rate; hot air treatment; zucchini; chilling injury; reactive oxygen

Cite this article

GAI Xiaoyang , ZHANG Min , HU Junru , LI Jiale , ZHENG Kai , FANG Jiaqi , LING Yu . Effects of heat treatments with different humidity on heat transfer process, low temperature storage quality and antioxidant system of zucchini[J]. Food and Fermentation Industries, 2022 , 48(2) : 94 -102 . DOI: 10.13995/j.cnki.11-1802/ts.026366

References

[1] JIMENÉZ-MONREAL A M, GARCÍA-DIZ L, MARTÍNEZ-TOMÉ M, et al.Influence of cooking methods on antioxidant activity of vegetables[J].Journal of Food Science, 2010, 74(3):97-103.
[2] SEVILLANO L, SANCHEZ-BALLESA M T, ROMOJARO F, et al.Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species.Postharvest technologies applied to reduce its impact[J].Journal of the Science of Food and Agriculture, 2009, 89(4):555-573.
[3] ZHANG X H, SHEN L, LI F J, et al.Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit[J].Journal of the Science of Food and Agriculture, 2013, 93(13):3 245-3 251.
[4] ENDO H, OSE K, BAI J H, et al.Effect of hot water treatment on chilling injury incidence and antioxidative responses of mature green mume (Prunus mume) fruit during low temperature storage[J].Scientia Horticulturae, 2019, 246:550-556.
[5] HUAN C, HAN S, JIANG L, et al.Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage[J].Postharvest Biology & Technology, 2017, 126:1-14.
[6] WANG K, SHAO X F, GONG Y F, et al.Effects of postharvest hot air treatment on gene expression associated with ascorbic acid metabolism in peach fruit[J].Plant Molecular Biology Reporter, 2014, 32(4):881-887.
[7] ZHOU H J, YE Z W, SU M S, et al.Effect of heat treatment on protein content and the quality of ‘Hujingmilu’ peach [Prunus persica (L.) Batsch][J].HortScience:A Publication of the American Society for Horticultural Science, 2015, 50(10):1 531-1 536.
[8] 邵婷婷, 姜雪, 张敏, 等.贮前强制对流热空气处理对低温胁迫下青椒果实ASA-GSH循环代谢的影响[J].食品与发酵工业,2019, 45(18):65-72.
SHAO T T, JIANG X, ZHANG M, et al.Effects of pre-storage forced convective hot air treatment on ASA-GSH cycle of green pepper in low temperature stress[J].Food and Fermentation Industries, 2019, 45(18):65-72.
[9] 丁玉先, 张娜, 陈爱强.采后果蔬热处理条件的传热特性分析[J].食品与发酵工业, 2020, 46(7):188-193.
DING Y X, ZHANG N, CHEN A Q.Analysis of heat transfer characteristics of postharvest heat treatment conditions of fruits and vegetables[J].Food and Fermentation Industries, 2020, 46(7):188-193.
[10] CHEN A Q, YANG Z, YIN H J, et al.Preservation quality of cold shock treated cucumber and heat transfer characteristic during treatment[J].Transactions of the Chinese Society of Agricultural Engineering, 2011, 27(11):349-353.
[11] BARATI E, ESFAHANI J A.A new solution approach for simultaneous heat and mass transfer during convective drying of mango[J].Journal of Food Engineering, 2011, 102(4):302-309.
[12] 刘风娟, 邵兴锋, 屠康, 等.采后热处理对枇杷果实冷藏期间品质的影响[J].果树学报, 2009, 26(5):649-653.
LIU F J, SHAO X F, TU K, et al.Effect of postharvest heat treatment on the quality of loquat fruit in cold storage[J].Journal of Fruit Science, 2009, 26(5):649-653.
[13] 段杨峰. 热空气和MeJA复合处理对枇杷果实保鲜的作用及其机理研究[D].南京:南京农业大学, 2010.
DUAN Y F.Study on effect and mechanisms of hot air combined with MeJA on ouality maintenance in loquat fruit[D].Nanjing:Nanjing Agricultural University, 2010.
[14] 宋钰兴, 邵兴锋, 施婷婷, 等.高温短时热空气处理对枇杷品质和冷害的影响[J].果树学报, 2011, 28(5):837-842.
SONG Y X, SHAO X F, SHI T T, et al.Effects of short-time hot air treatment on the quality and chilling injury of loquat fruits during storage at low temperature[J].Journal of Fruit Science, 2011, 28(5):837-842.
[15] ZHANG M, LIU W, LI C, et al.Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage[J].Scientia Horticulturae, 2019, 249:219-227.
[16] 姜雪, 张敏, 赵昱瑄, 等.不同初始机体温度对热水处理西葫芦果实低温贮藏品质和活性氧代谢的影响[J].食品与发酵工业, 2020, 46(5):231-239.
JIANG X, ZHANG M, ZHAO Y X, et al.Effects of different initial body temperatures on low-temperature storage quality and active oxygen metabolism of hot water treated zucchini fruit[J].Food and Fermentation Industries, 2020, 46(5):231-239.
[17] 何全光, 黄梅华, 张娥珍,等.芒果TPA质构测定优化及不同成熟度芒果质构特性分析[J].食品工业科技, 2016, 37(18):122-126.
HE Q G, HUANG M H, ZHANG E Z, et al, Optimization for mango texture profile analysis and characterization of texture to different maturaity of mango[J].Science and Technology of Food Industry, 2016, 37(18):122-126.
[18] 赵昱瑄, 张敏, 姜雪, 等.短时热处理对低温逆境下黄瓜不同部位的冷害及活性氧代谢影响[J].食品与发酵工业, 2020, 46(7):180-187.
ZHAO Y X, ZHANG M, JIANG X, et al.Effects of short time heat treatment on chilling injury and reactive oxygen metabolism in different parts of cucumber under low temperature [J].Food and Fermentation Industries, 2020, 46(7):180-187.
[19] 龚国强, 于梁.低温对黄瓜果实超氧化物歧化酶(SOD)的影响[J].园艺学报, 1996, 23(1):97-98.
GONG G Q, YU L.Effect of low temperature on superoxide dismutase (SOD) in cucumber fruit[J].Acta Horticulturae Sinica, 1996, 23(1):97-98.
[20] LUFU R, AMBAW A, OPARA U L.Water loss of fresh fruit:Influencing pre-harvest, harvest and postharvest factors[J].Entia Horticulturae, 2020, 272:109519.
[21] BARTZ, JERRY.Postharvest physiology and pathology of vegetables coatings and other supplemental treatments to maintain vegetable quality[J].2002.DOI:10.1201/9780203910092.ch17.
[22] 王相友, 李霞, 王娟, 等.气调包装下果蔬呼吸速率研究进展[J].农业机械学报,2008(8):94-100;78.
WANG X Y, LI X, WANG J, Advances of respiration rate in modified atmosphere packaging for fruits and vegetables [J].Transactions of the Chinese Society for Agricultural Machinery,2008(8):94-100;78.
[23] BOVI G G, GUIDO R, CALEB O J, et al.Measurement and modelling of transpiration losses in packaged and unpackaged strawberries[J].Biosystems Engineering, 2018, 174:1-9.
[24] XANTHOPOULOS G T, TEMPLALEXIS C G, ALEIFERIS N P, et al.The contribution of transpiration and respiration in water loss of perishable agricultural products:The case of pears[J].Biosystems Engineering, 2017, 158:76-85.
[25] O'DONOGHUE E M, SOMERFIELD S D, CHEN R K Y, et al.Cell wall composition during expansion, ripening and postharvest water loss of red bell peppers (Capsicum annuum L.)[J].Postharvest Biology and Technology, 2020, 168:111225.
[26] PROMYOU S, KETSA S, DOORN W G V.Hot water treatments delay cold-induced banana peel blackening[J].Postharvest Biology & Technology, 2008, 48(1):132-138.
[27] 孙玉芳. 温度胁迫对黄连生理生化特性影响研究[D].重庆:西南大学, 2006.
SUN Y F.Study about effects of temperature stress on physiological and biochemical character of Coptis chinensis Franch[D].Chongqing:Southwest University, 2006.
[28] 侯建设, 李春荣, 李中华.贮前热处理对青椒冷害、活性氧代谢和膜脂过氧化的影响[J].食品工业, 2009, 30(6):1-4.
HOU J S, LI C R, LI Z H, Effect of prestorage heat treatment on chilling injury, activated oxygen metabolism and membrane lipid peroxidation in green pepper fruits[J].The Food Industry, 2009, 30(6):1-4.
[29] KAHRAMANOGˇLU I', CHEN C Y, CHEN Y, et al.Improving storability of “Nanfeng” mandarins by treating with postharvest hot water dipping[J].Journal of Food Quality, 2020, 2020:1-12.
[30] HUAN C, HAN S, JIANG L, et al.Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage[J].Postharvest Biology & Technology, 2017, 126:1-14.
[31] YANG S, SU X, PRASAD K N, et al.Oxidation and peroxidation of postharvest banana fruit during softening [J].Pakistan Journal of Botany, 2008, 40(5):2 023-2 029.
[32] ZHANG Y, JIN P, HUANG Y P, et al.Effect of hot water combined with glycine betaine alleviates chilling injury in cold-stored loquat fruit[J].Postharvest Biology & Technology, 2016, 118:141-147.
[33] 王玲利, 刘超, 曾明, 等.采后处理对“黄冠”梨膜脂过氧化和保护酶活性的影响[J].中国南方果树, 2017, 46(2):132-136.
WANG L L, LIU C, ZENG M, et al.Effects of postharvest treatment on membrane lipid peroxidation and protective enzyme activity of “Huangguan” pear[J].South China Fruits, 2017, 46(2):132-136.
[34] BOWLER C, MONTAGU M V, INZE D. Superoxide dismutase and stress tolerance[J]. Annual Review of Plant Physiology and Plant Molecular Biology, 1992, 43(1):83-116.
[35] PAULL R E, CHEN N J.Heat treatment and fruit ripening[J].Postharvest Biology & Technology, 2000, 21(1):21-37.
[36] AVERSA M, CURCIO S, CALABRÒV, et al.An analysis of the transport phenomena occurring during food drying process[J].Journal of Food Engineering, 2007, 78(3):922-932.
[37] 巨浩羽, 肖红伟, 郑霞, 等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报, 2015(16):296-304.
JU H Y, XIAO H W, ZHENG X, et al.Effect of hot air relative humidity on drying characteristics of carrot slabs[J].Transactions of the Chinese Society of Agricultural Engineering, 2015(16):296-304.
[38] 姜雪, 张敏, 赵昱瑄, 等.不同初始机体温度对热水处理西葫芦果实低温贮藏品质和活性氧代谢的影响[J].食品与发酵工业, 2020, 46(5):231-239.
JIANG X, ZHANG M, ZHAO Y X, et al.Effects of different initial body temperatures on low-temperature storage quality and active oxygen metabolism of hot water treated zucchini fruit[J].Food and Fermentation Industries, 2020, 46(5):231-239.
[39] PAN Y F, CHEN L, CHEN X T, et al.Postharvest intermittent heat treatment alleviates chilling injury in cold-stored sweet potato roots through the antioxidant metabolism regulation[J].Journal of Food Processing and Preservation, 2019, 43(12):14274.
[40] PEREZ-CARRILLO E, YAHIA E M, ARIZA R, et al.Forced hot air treatment at low relative humidity is effective in reducing chilling injury and decay development in Papaya fruit[J].Acta Horticulturae, 2003, 604:697-702.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.