1-MCP处理对鲜切芋艿褐变的影响  

Effect of 1-MCP Treatment on Browning of Fresh-Cut Taro

作　　者：谭谊谈[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品科学》2014年第2期305-309,共5页Food Science

基　　金：重庆市自然科学基金资助项目(CSTC2011BB1014)

摘　　要：为了延缓鲜切芋艿褐变,延长其货架期,研究4℃贮藏条件下,10μL/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对鲜切芋艿色泽和褐变相关指标的影响。结果表明:10μL/L 1-MCP熏蒸处理能够有效延缓鲜切芋艿贮藏期间L*值下降,降低芋艿苯丙氨酸解氨酶活性和总酚合成速度;延缓芋艿多酚氧化酶和过氧化物酶活性上升,抑制脂氧合酶活性,降低膜质的氧化损伤,进而延缓贮藏鲜切芋艿的褐变。而对照芋艿切片贮藏过程中,褐变底物累积速度加快,相关酶活性迅速上升,细胞膜结构完整性遭到破坏,褐变程度明显高于处理组。In order to control the browning of fresh-cut taro and extend its shelf life, the effect of 10 μL/L 1-methylcyclopropene （1-MCP） treatment on the color and browning of taro during storage at 4 ℃ was studied. Results showed that 10 μL/L 1-MCP treatment could delay the decrease of L＊ and inhibit the increases of phenylalanineammonia- lyase （PAL）, polyphenol oxidase （PPO）, peroxidase （POD） and lipoxidase （LOX） activities and the accumulation of total phenols, therefore inhibiting the browning of fresh-cut taro. However, control samples indicated accelerated accumulation of browning substrates and a prompt increase in the activities of browning-related enzymes. Moreover, the completeness of the cell membrane was damaged and a significantly higher degree of browning was observed.

关 键 词：1-甲基环丙烯 鲜切 芋艿 贮藏 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]