JIA Lie,MA Yue,WANG Dan,et al.Study on the Quality Change of Fresh-cut Chinese Chives (Allium tuberosum Rottler.ex Spreng.)[J].Northern Horticulture,2020,44(21):89-96.[doi:10.11937/bfyy.20200099]
鲜切韭菜碎的品质变化研究
- Title:
- Study on the Quality Change of Fresh-cut Chinese Chives (Allium tuberosum Rottler.ex Spreng.)
- 文献标志码:
- A
- 摘要:
- 以新鲜“791”韭菜为试材，结合电子鼻技术，经切碎处理，在模拟家庭常规存贮环境下，对鲜切韭菜碎风味和品质变化进行研究，为鲜切韭菜的储运保鲜提供参考依据。结果表明：韭菜切碎后风味即刻发生改变，感官品质随着贮藏时间的延长逐渐下降，24 h后腐烂出现，主要营养成分叶绿素、维生素C、总酚、类黄酮含量均出现不同程度的下降；同时切分导致组织中过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）活性下降，过氧化物酶（POD）活性增强。综合分析认为，12 h后，随着贮藏时间的延长，APX和POD的协同作用会加剧衰老的进程，MDA大量积累，其综合品质下降，建议最佳食用期0~12 h。
- Abstract:
- Using fresh ‘791’ chives as the test material,combined with electronic nose technology,the fresh-cut chives was placed in a household storage environment,the flavor and quality changes of fresh-cut chives were studied,which provided a theoretical basis for the storage,transportation and preservation of fresh-cut chives.The results showed that the flavor of the chives changed immediately after chopped,the sensory quality gradually decreased with the extension of storage time,and rot appeared after 24 hours.The contents of main nutrients,chlorophyll,vitamin C,total phenol,and flavonoids all declined at different degrees with time extended.Since the catalase (CAT) enzyme and ascorbate peroxidase (APX) enzyme activities caused by the cutting damage showed a downward trend throughout the storage period,while the peroxidase (POD) enzyme activity enhanced.Comprehensive analysis suggests that the synergistic effect of APX and POD can exacerbate the process of aging and induce a large accumulation of MDA in chives tissue.The comprehensive quality of fresh-cut chives will decline after 12 hours′ storage,and it is recommended that the optimal period for eating is 0-12 hours.
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备注/Memo
第一作者简介：贾丽娥（1984-），女，硕士，助理研究员，现主要从事果蔬采后保鲜与加工等研究工作。E-mail：Jialie@nercv.org.责任作者：赵晓燕（1969-），女，博士，研究员，现主要从事农产品贮藏加工等研究工作。E-mail：zhaoxiaoyan@nercv.org.基金项目：北京市农林科学院农产品加工与营养健康协同创新中心资助项目（KJCX201915）。收稿日期：2020-01-07