Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 88 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030070

Effects of different storage temperatures on browning and cell wall degradation of Stachys flordana Schuttl.ex Benth

  • DANG Dongyang ,
  • LI Peiyan ,
  • LIU Jianxue ,
  • SU Jiao ,
  • XIAO Xinxin ,
  • LUO Denglin ,
  • LI Zhaozhou
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  • 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(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)

Received date: 2021-11-13

  Revised date: 2022-01-05

  Online published: 2023-03-20

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Abstract

As a geographical indication product, Yanshi Stachys floridana Schuttl.ex Benth was rarely reported in terms of storage and preservation. To explore the effects of different storage temperatures on postharvest browning and cell wall degradation of Stachys floridana Schuttl.ex Benth, the "two thin and one thick" Stachys floridana Schuttl.ex Benth was stored at 4 ℃, 10 ℃, and room temperature (20 ℃) in this experiment, respectively. Samples were taken every 5 days during storage to determine the browning index, L* value, total phenols, polyphenol oxidase, hardness, water loss rate, original pectin, soluble pectin, pectin methylesterase, polygalacturonase, β-glucosidase, and β-galactosidase activities. Results showed that the browning of Stachys floridana Schuttl.ex Benth storage at room temperature was more serious than that storage at low temperatures. Activities of cell wall enzyme of Stachys floridana Schuttl.ex Benth storage at room temperature increased rapidly, the cell wall substances degraded obviously, and the hardness decreased significantly. Compared with 4 ℃ low-temperature storage, 10 ℃ low-temperature storage significantly reduced the degree of browning of Stachys floridana Schuttl.ex Benth, conserved lower total phenol content and polyphenol oxidase activity, and maintained higher L* value and lower browning index. Meanwhile, 10 ℃ low-temperature storage remarkably inhibited the decrease of original pectin content and the rise of water-soluble pectin content, restrained the β-galactosidase activity in the early storage period, controlled activities of pectin methylesterase, polygalacturonase, and β-glucosidase in the later storage period, reduced the cell wall degradation process, and maintained the integrity of cell wall structure, thereby maintaining higher hardness and better quality of Stachys floridana Schuttl.ex Benth. Comprehensive analysis showed that the quality of Stachys floridana Schuttl.ex Benth after storage at 10 ℃ was better than that after storage at 4 ℃, which could provide a certain theoretical reference for postharvest storage and preservation of Stachys floridana Schuttl.ex Benth.

Key words： storage temperature; Stachys floridana Schuttl.ex Benth; browning; hardness; cell wall degradation

Cite this article

DANG Dongyang , LI Peiyan , LIU Jianxue , SU Jiao , XIAO Xinxin , LUO Denglin , LI Zhaozhou . 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 . DOI: 10.13995/j.cnki.11-1802/ts.030070

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