热处理对轻度加工葡萄膜脂过氧化作用的影响  

Effects of hot air treatment on membrane lipid peroxidation of lightly processed grapes

作　　者：寇莉萍[1] 刘兴华[1] 赵斌[1] 杨芬[1] 李建磊[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《农业工程学报》2006年第4期170-173,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：教育部春晖计划项目科教司留学回国人员启动费(2002-317);西北农林科技大学青年专项基金(08080218)

摘　　要：为探索热处理对轻度加工葡萄衰老软化及贮藏保鲜效果的影响,以红地球葡萄为试验材料,研究了50℃10 m in、50℃15 m in、55℃5 m in、55℃10 m in热空气处理对其衰老过程中膜脂过氧化作用及贮藏效果的影响。结果表明,55℃5 m in和10 m in处理与对照相比,能抑制过氧化物酶(POD)、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性的下降,降低丙二醛(M DA)含量的积累和果肉组织的相对电导率,从而抑制轻度加工葡萄的衰老软化。而50℃10 m in和15 m in热处理对延缓轻度加工葡萄衰老软化无明显作用。To explore the effects of pre-storage hot air treatment on the senescence, softening and storage quality of lightly processed grapes. Lightly processed Red Globe grapes were treated at 50℃ for 10 min and 15 min, or at 55℃ for 5 min and 10 min before storage. The effects of hot air on membrane lipid peroxidation and storage quality during the storage were investigated in this paper. The results indicate that the declines of POD, CAT and SOD activities are suppressed markedly when the grapes are treated at 55℃ for 5 min or 10 min, and both the accumulation of MDA and the relative conductivity are reduced. So the senescence and softening of the grapes are delayed. Treatments at 50℃ for 10 min or 15 min have no beneficial effects on delaying the senescence and softening of lightly processed Red Globe grapes.

关 键 词：热处理 轻度加工葡萄 贮藏 膜脂过氧化 保护酶 

分 类 号：TS205.9[轻工技术与工程—食品科学] S663.1[轻工技术与工程—食品科学与工程]