XIANG Wenhui,JIA Ruifang,LIU Yan.Changes of Product Quality and Occurrence Regularity of Browning of Fresh-cut Lettuce During Storage[J].Northern Horticulture,2017,41(01):148-184.[doi:10.11937/bfyy.201701032]
鲜切生菜贮藏期间产品品质变化及褐变发生规律
- Title:
- Changes of Product Quality and Occurrence Regularity of Browning of Fresh-cut Lettuce During Storage
- 文献标志码:
- A
- 摘要:
- 为了研究鲜切生菜贮藏期间品质变化和褐变发生的规律及其内在机理，以新鲜圆生菜为试材，经切分处理，置于4 ℃下贮藏，观测贮藏期间鲜切生菜外观品质、主要营养成分以及与褐变相关的褐变度，苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）、过氧化物酶(POD)活性变化规律。结果表明：随着贮藏时间的延长，经过切分处理的鲜切生菜的含水量逐步降低，失重率增大，后期腐烂明显；主要营养成分叶绿素、还原型维生素C(VC)、可溶性蛋白质含量均出现不同程度的下降；褐变度呈现上升趋势，组织中的PAL活性和总酚含量先升高后逐步下降；PPO活性在整个贮藏时期内呈现出下降趋势，POD活性在贮藏的后期迅速升高。综合分析认为，切分损伤能够诱使PAL活性提高，并促进酶促褐变底物酚类物质的大量积累，通过PPO和POD协同作用，加剧褐变发生；鲜切生菜随贮藏时间延长，其综合品质下降，建议最佳食用期0～3 d，货架期0～8 d。
- Abstract:
- In order to study the regulation and internal mechanism about changes of product quality and occurrence of browning of fresh cut lettuce during storage，taking fresh lettuce circle as test materials by slicing process，placed in 4 ℃ storage，the regulation of appearance quality，main nutrients，degree of browning related to browning and the activities of phenylalanine ammonia lyase (PAL)，polyphenol oxidase (PPO)，peroxidase (POD) of fresh cut lettuce during storage were observed.The results showed that along with the storage time extension during the storage time，the water content of fresh cut lettuce gradually decreased，the weight-loss ratio increased，and the late decay was obvious.The main nutritional components including chlorophyll，reduced vitamin C (VC) and the content of soluble protein decreased to some extent.The degree of browning showed a rising trend，and the activity of PAL and the content of total phenol in the tissue increased at first，and then gradually declined.The activity of PPO was decreased throughout whole storage period，and the activity of POD increased rapidly during later period.After a comprehensive analysis，the segmentation damage improved the activity of PAL，and promoted the accumulation of a large number of phenols browning substrates.And the synergistic effect of PPO and POD increased browning.The comprehensive quality of fresh cut lettuce decreased along with the extension of storage time，so the best edible period was 0-3 days and the selling period was 0-8 days.
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备注/Memo
第一作者简介：项雯慧（1991-），女，硕士研究生，研究方向为采后生理与贮藏加工。E-mail：youxianmaohappy@163.com.责任作者：刘艳（1971-），女，博士，教授，硕士生导师，现主要从采后生理与贮藏加工等研究工作。E-mail：zgnly@163.com.基金项目：国家自然科学基金资助项目（31260403）。