Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 241 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026929

Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage

  • HU Junru ,
  • ZHANG Min ,
  • GAI Xiaoyang ,
  • LI Jiale ,
  • LING Yu ,
  • ZHENG Kai ,
  • FANG Jiaqi ,
  • JIA Miao ,
  • LI Qixun
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China)
    3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)
    4(National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2021-01-30

  Revised date: 2021-03-20

  Online published: 2022-03-04

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Abstract

To explore the effect of hot water treatment on the antioxidant system of cucumber in a non-low temperature storage environment, the changes in temperature and antioxidant system in cucumber under the environmental storage [20 ℃,RH (55±5)%,0, 1, 2, 4, 8 h]after hot water treatment (40 ℃, 20 min) were studied. The results showed that after hot water treatment, the temperature of cucumber in 0 h was 36.5 ℃, and then dropped sharply in the following 0-1 h. In 1-2 h, the temperature decreased slowly, and remained consistent with the environment temperature within 2-8 h. And the activities of antioxidant enzymes (superoxide dismutase, SOD; ascorbate peroxidase, APX; catalase, CAT) and antioxidant substances (ascorbic acid, AsA; reduced glutathione, GSH) in cucumber were significantly increased during 2-4 h after hot water treatment, however, the content of cytotoxic substances H2O2 and·O2- were significantly inhibited. In addition, the cucumber fruits that were placed for 2 h after the hot water treatment and then put into the low-temperature storage environment which showed a low chilling injury index. Therefore, after the hot water treatment, the cucumber fruit should be placed at room temperature for about 2 h to improve the cucumber self-regulate ability and the antioxidant enzyme system activity.

Key words： hot water treatment; cucumber fruit; low temperature storage; antioxidant enzyme; active oxygen; chilling injury

Cite this article

HU Junru , ZHANG Min , GAI Xiaoyang , LI Jiale , LING Yu , ZHENG Kai , FANG Jiaqi , JIA Miao , LI Qixun . Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage[J]. Food and Fermentation Industries, 2022 , 48(3) : 241 -249 . DOI: 10.13995/j.cnki.11-1802/ts.026929

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