不同贮藏温度下鲜切甘薯的生理生化变化  

Changes of physiology and biochemistry of fresh-cut sweet potato at different storage temperatures

作　　者：刘程惠[1] 胡文忠[1] 王艳颖[1] 齐海萍[1] 金金[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2012年第17期342-345,349,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD38B05);国家自然科学基金项目(30972038;31172009);中央高校基本科研业务费专项资金资助项目(DC12010302)

摘　　要：研究了鲜切甘薯在18、10、4℃下贮藏期间生理生化的变化。测定了呼吸强度、总酚含量、MDA、相对电导率、颜色饱和度及亮度,以及PPO、POD、PAL、CAT、SOD的活性。结果表明:切割伤害导致鲜切甘薯呼吸强度增大,引发膜脂过氧化程度加深,MDA含量和相对电导率增加。随着贮藏时间的延长,PAL活性呈现上升趋势,其催化底物总酚也随之增加,与果蔬组织褐变相关的PPO、POD等酶活性也相应增大。抗氧化体系的两种主要酶SOD、CAT变化趋势相近。低温贮藏能够有效地保持鲜切甘薯的感官品质,并能在一定程度上控制生理生化的变化。A field experiment was conducted to study the changes of different storage temperatures（ 18, 10,4℃）on physiology and biochemistry of fresh-cut sweet potato during storage.Several effects including the respiration intensity and total phenol content, MDA, as well as relative electrical conductivity, color saturation and luminance, and the activity of PPO,POD,PAL,SOD and CAT had been managed for testing.The results.cutting injuries led to the increase of respiration intensity,meanwhile caused the lipid peroxidation extent of membrane levels deepened, MDA increased and relative electrical conductivity enhanced.With the extension of storage time, PAL activity was on the rise,which caused the content of total phenols as natural enzyme substrate and the activity of PPO and POD associated to browning of fruit and vegetables tissue increased as welI.Antioxidant system of two major enzymes SOD and CAT had the similar trends. Low-temperature storage can effectively maintain the sensory quality of freshcut sweet potato, and physiological and biochemical changes can be controlled to a certain extent.

关 键 词：甘薯 鲜切 生理生化 酶活性 贮藏温度 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]