Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 289 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038489

Study on the inhibiting effect of short-term ultra-low oxygen treatment on the Browning of peanut buds at room temperature

  • ZHANG Dan ,
  • JIA Jiayi ,
  • ZHANG Min
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Food Storage and Logistics Research Center of Southwest University, Chongqing 400715, China)
    3(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)

Received date: 2024-01-05

  Revised date: 2024-02-12

  Online published: 2024-10-29

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Abstract

To investigate the inhibitory effect and mechanism of short-term ultra-low oxygen treatment on the browning of peanut buds in ambient temperature logistics to provide theoretical basis for the application of practical logistics packaging.The bags were filled with 100% nitrogen to realize ultra-low oxygen treatment.Then after 4, 8 and 12 h of ultra-low oxygen, the bags were punched with microporous holes to realize spontaneous air conditioning, and the direct microporous holes without nitrogen were used as the control, and the related indexes were measured and stored at 23 ℃.The results show that the direct microporous group could not play a positive role in inhibiting postharvest browning of peanut buds at room temperature due to the relatively high oxygen content in the package.The ultra-low oxygen 12 h microporous group, due to prolonged treatment in an ultra-low oxygen environment, can cause anaerobic respiration, resulting in excessive ethanol and acetaldehyde, which can cause toxic effects on cells and lead to physiological metabolic disorders in peanut sprouts.The ultra-low oxygen 4-hour and 8-hour microporous groups can form a spontaneous controlled atmosphere environment adapted to peanut sprouts, effectively reducing respiratory intensity.By increasing the activity of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) related to reactive oxygen metabolism, the ability to clear free radicals is enhanced, the accumulation of superoxide anions is inhibited, membrane lipid peroxidation is weakened, and the increase in relative conductivity and malondialdehyde content is inhibited, and the integrity of cell membranes can be better protected.Meanwhile, the ultra-low oxygen 4 h and 8 h also inhibit the rise of polyphenol oxidase (PPO) activity, maintain the good color of peanut buds, and then delay the browning of peanut buds;among them, the effect of ultra-low oxygen treatment for 8 hours is the best.

Key words： peanut bud; short-term ultra-low oxygen; logistics preservation; browning

Cite this article

ZHANG Dan , JIA Jiayi , ZHANG Min . Study on the inhibiting effect of short-term ultra-low oxygen treatment on the Browning of peanut buds at room temperature[J]. Food and Fermentation Industries, 2024 , 50(19) : 289 -298 . DOI: 10.13995/j.cnki.11-1802/ts.038489

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