LI Xin-ming,ZHANG Jun,ZHANG Yong-mao.Effect of the Color-protection Liquid on Browning-related Enzymes Activities in ‘Red Fuji’ Apple Slices During Drying Process[J].Northern Horticulture,2013,37(02):108-112.
无硫复合护色液对“红富士”苹果片干制过程中相关酶活性的影响
- Title:
- Effect of the Color-protection Liquid on Browning-related Enzymes Activities in ‘Red Fuji’ Apple Slices During Drying Process
- 文章编号:
- 1001-0009(2013)02-0108-05
- Keywords:
- ‘Red Fuji’ apple; browning; free radical; drying; emzymes activity
- 分类号:
- TS 255.42
- 文献标志码:
- A
- 摘要:
- 以红富士苹果片为试材，研究了无硫复合护色液对果片干制过程中相关酶活力的影响。结果表明：经无硫复合护色液浸泡处理后的果片，在各干制时间点，超氧化物歧化酶（SOD）、过氧化氢酶（CAT）酶活力远高于非处理或单一护色液处理组，而多酚氧化酶（PPO）、过氧化物酶（POD）酶活力及丙二醛（MDA）水平远低于非处理或单一护色液处理组。这表明无硫复合护色液的护色效果是通过抑制PPO、POD活力的增加和SOD、CAT活力的下降，进而降低MDA水平来实现的。
- Abstract:
- Taking ‘Red Fuji’ apple slices as materials，the effect of the color-protection liquid on browning-related enzymes activities in ‘Red Fuji’ apple slices during drying process were studied.The results showed that SOD and CAT activities in apple slices treated with complex color-protection liquid was far higher than treated with single color-protection reagent or untreated with any reagents.PPO，POD activities and MDA level were lower than those in ones treated with single color-protection reagent or untreated with any reagents.It could be concluded that the complex color-protection liquid prevented apple slices browning by inhibiting PPO，POD activities and stimulating SOD，CAT activities，further decreasing MDA level.
参考文献/References:
[1]Mchugh T H，Senesi E.Apple Wraps:Anovel Methods to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples[J].Food Sci,2000,65(3):480-485. [2]黄雪松.国外鲜切产品生产工艺概况[J].现代食品科技,2005,22(1):147-159. [3]Rocha A M C N,Morais A M M B.Shelf life of minimally processed apple (cv.Jonagored) determined by color changes[J].Food Control,2003(14):13-20. [4]Montero-Prado P，Rodriguez-Lafuente A，Nerin C.Active label-based packaging to extend the shelf-life of “Calanda” peach fruit：Changes in fruit quality and enzymatic activity[J].Postharvest Biology and Technology,2011,60(3):211-219. [5]Cao S F，Zheng Y H，Yang Z F,et al.Effect of methyl jasmonate on the inhibition of Colletotrichum acutatum infection in loquat fruit and the possible mechanisms[J].Postharvest Biology and Technology,2008,49(2):301-307. [6]WANG Y S，TIAN S P.Interaction Between Cryptococcus laurentii，Monilinia fructicola，and Sweet Cherry Fruit at Different Temperatures[J].Agricultural Sciences in China,2008,7(1):48-57. [7]Yi C,Jiang Y M,Shi J，et al.ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process[J].Food Chemistry,2010,118(1):42-47. [8]Xu X B,Qin G Z，Tian S P.Effect of microbial biocontrol agents on alleviating oxidative damage of peach fruit subjected to fungal pathogen[J].International Journal of Food Microbiology,2008,126(1-2):153-158. [9]Ayaz F A，Demir O，Torun H，et al.Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening[J].Food Chemistry,2008,106(1):291-298. [10]Ahn T,Paliyath G，Dennis P.Antioxidant enzyme activities in apple varieties and resistance to superficial scald development[J].Food Research International,2007,40(8):1012-1019. [11]Lu X G，Liu X H，Li S F，et al.Possible mechanisms of warming effects for amelioration of superficial scald development on ‘Fuji’ apples[J].Postharvest Biology and Technology,2011,62(1):43-49. [12]Ballester A R，Lafuente M T，González-Candelas L.Spatial study of antioxidant enzymes，peroxidase and phenylalanine ammonia-lyase in the citrus fruit-Penicillium digitatum interaction[J].Postharvest Biology and Technology,2006,39(2):115-124. [13]Rojas-Beltran J A，Dejaeghere F，Abd Alla Kotb M,et al.Expression and activity of antioxidant enzymes during potato tuber dormancy[J].Potato Research,2000,43(4):383-393. [14]Mondal K，Malhotra S P，Jain V，et al.Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening[J].Physiology and Molecular Biology of Plants,2009,15(4):327-334. [15]Vatankhah E，Niknam V，Ebrahimzadeh H.Activity of antioxidant enzyme during in vitro organogenesis in Crocus sativus[J].Biologia Plantarum,2010,54(3):509-514. [16]Chen L S，Li P M，Cheng L L.Effects of high temperature coupled with high light on the balance between photooxidation and photoprotection in the sun-exposed peel of apple[J].Planta,2008,228(5):745-756. [17]Vatankhah E，Niknam V，Ebrahimzadeh H.Activity of antioxidant enzyme during in vitro organogenesis in Crocus sativus[J].Biologia Plantarum,2010,54(3):509-514. [18]Ding Z S,Tian S P,Meng X H,et al.Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature[J].Frontiers of Chemical Engineering in China,2009,3(4):363-374. [19]Tomás-Barberán F A，Espin J C.Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables[J].Journal of the Science of Food and Agriculture,2001,81(9):853-876. [20]Nicoli M C,Elizalde B E,Pitotti A,et al.Effect of sugars and maillard and reaction production on ployphenoloxidase and peroxidase activity in food[J].Journal of Food Biochemistry,1991,15(3):169-184. [21]Larrigaudière C,Ubach D，Soria Y,et al.Oxidative behaviour of fresh-cut ‘Fuji’ apples treated with stabilising substances[J].Journal of the Science of Food and Agriculture,2008,88(10):1770-1776. [22]Li X H,Li W L，Jiang Y H,et al.Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple[J].International Journal of Food Science and Technology,2011,46(9):1947-1955.
相似文献/References:
[1]李树丽.温度及光照条件对中华红叶杨外植体褐变的影响[J].北方园艺,2014,38(04):94.
LI Shu-li.Effect of Temperature and Light Condition on Explants Browning of Populus×euramericanacv.Zhonghuahongye[J].Northern Horticulture,2014,38(02):94.
[2]阎腾飞,孙耀清,王华田,等.“红富士”苹果离体/活体枝叶光合作用及[J].北方园艺,2014,38(02):24.
YAN Teng- fei,SUN Yao- qing,WANG Hua- tian,et al.The Seasonal Variation of the Photosynthesis and Water Use Efficiency of ‘Red Fuji’ Apple in vitro/in vivoLeaves[J].Northern Horticulture,2014,38(02):24.
[3]林洋,张鹏,李江阔,等.1-甲基环丙烯处理对苹果冰温贮藏效果的影响[J].北方园艺,2013,37(12):128.
LIN Yang,ZHANG Peng,LI Jiang-kuo,et al.Effect of 1-methylcyclopropene on Controlled Freezing Point Storage Quality of Apple[J].Northern Horticulture,2013,37(02):128.
[4]李新明,张永茂,张俊.无硫复合护色剂抑制干制苹果片褐变机理研究[J].北方园艺,2013,37(05):138.
LI Xin-ming,ZHANG Yong-mao,ZHANG Jun.Inhibitory Mechanism of Sulfur-free Complex Color-protective Reagents Against Drying ‘Fuji’ Apple Slices Brown[J].Northern Horticulture,2013,37(02):138.
[5]曾朝珍,张永茂,康三江,等.果蔬褐变抑制机理研究进展[J].北方园艺,2013,37(05):186.
ZENG Chao-zhen,ZHANG Yong-mao,KANG San-jiang,et al.Research Progress of Browning Inhibitory Mechanism in Fruits and Vegetables[J].Northern Horticulture,2013,37(02):186.
[6]蒋钦任,马雅美,马永强,等.软儿梨冷冻贮藏过程生理指标的变化研究[J].北方园艺,2013,37(03):139.
JIANG Qin-ren,MA Ya-mei,MA Yong-qiang,et al.Study on Changes of Related Physiological Index of Ruaner Pear at Frozen Storage Process[J].Northern Horticulture,2013,37(02):139.
[7]周会玲,柏广玲,张欢,等.柠檬汁对梨汁褐变作用的研究[J].北方园艺,2013,37(03):149.
ZHOU Hui-ling,BAI Guang-ling,ZHANG Huan,et al.Study on Lemon Juice on the Browning of Pear Juice[J].Northern Horticulture,2013,37(02):149.
[8]蔡英豪,龚 宁,李德琴,等.白及原球茎褐变过程中总酚及相关酶活性的变化[J].北方园艺,2013,37(06):97.
CAI Ying-hao,GONG Ning,LI De-qin,et al.Changes of Total Phenols and Related Enzymes Activity in the Browning Process of Bletilla striata Protocorm[J].Northern Horticulture,2013,37(02):97.
[9]董铁,孙文泰,刘兴禄,等.不同摘袋时期对“红富士”苹果果实品质的影响[J].北方园艺,2013,37(07):16.
DONG Tie,SUN Wen-tai,LIU Xing-lu,et al.Effects of Different Debagging Time on Quality of ‘Red Fuji’Apple Fruits[J].Northern Horticulture,2013,37(02):16.
[10]孙焕顷.长、短枝“红富士”果实品质的比较研究[J].北方园艺,2012,36(16):19.
SUN Huan-qing.Study on the Fruit Quality of Long-Short Branch ‘Red Fuji’ Apples[J].Northern Horticulture,2012,36(02):19.
备注/Memo
第一作者简介：李新明（1970-），男，博士，助理研究员，研究方向为农产品贮藏与加工。