Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 83 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038000

Effects of different temperature on violet-red color change of fresh-cut lily bulb scales

  • FAN Wenguang ,
  • BAI Peng ,
  • GUO Tao ,
  • TIAN Yaqin ,
  • TIAN Hui ,
  • CHAI Jiajing
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  • 1(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China)
    2(School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China)

Received date: 2023-11-19

  Revised date: 2024-01-05

  Online published: 2024-12-17

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Abstract

During the storage and processing of lily bulbs, the phenomenon of the violet-red color change of the scales often occurs.To investigate the effect of temperature on the violet-red color change of fresh-cut lily bulb scales, Lilium davidii var.unicolor bulb scales were stored at different temperatures (4, 20, 35 ℃), and the surface color, total phenolic content, total anthocyanin content, the activities of anthocyanin synthesis-related enzymes, polyphenol oxidase (PPO), and peroxidase (POD) were determined.Results indicated that higher temperatures increased the total phenolic content of lily bulb scales during storage.In the middle of the storage period, temperature promoted the activity of polyphenol oxidase (PPO) and peroxidase (POD), leading to an increase in the browning degree of lily bulb scales and a decrease in surface quality.At the same time, higher temperatures promoted the activity of anthocyanin synthesis-related enzymes, such as phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), dihydroflavonol reductase (DFR), and anthocyanin synthase (ANS), and a storage temperature of 20 ℃ could significantly increase the accumulation of anthocyanins in lily scales, but it was not enough to cause a violet-red color on the surface of lily bulb scales.Overall, the temperature is not the main factor affecting the violet-red color change of fresh-cut lily bulb scales.

Key words： Lilium davidii var.unicolor; bulb scales; violet-red; temperature; fresh-cut fruits and vegetables

Cite this article

FAN Wenguang , BAI Peng , GUO Tao , TIAN Yaqin , TIAN Hui , CHAI Jiajing . Effects of different temperature on violet-red color change of fresh-cut lily bulb scales[J]. Food and Fermentation Industries, 2024 , 50(22) : 83 -89 . DOI: 10.13995/j.cnki.11-1802/ts.038000

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