热处理对鲜切胡萝卜生理及品质的影响  

Effect of postharvest heat shock treatment on physiology and fruit quality of fresh-cut carrot

作　　者：李健[1] 徐艳聪[1] 李丽萍[1] 王友升[1] 

机构地区：[1]北京工商大学食品学院,北京市食品添加剂工程技术研究中心,食品质量与安全北京实验室,北京市食品风味化学重点实验室,北京100048

出　　处：《食品科技》2014年第10期90-95,共6页Food Science and Technology

基　　金：北京市优秀人才培养项目(2012D005003000002);北京工商大学青年教师科研启动基金项目(QNJJ2012-28);北京社会科学基金重大项目(14ZDB18)

摘　　要：利用多变量解析方法探讨热处理对鲜切胡萝卜果实品质及活性氧代谢的影响。单因素结果显示:在贮藏期间热处理可有效抑制果实内H2O2含量,且提高了贮藏后期果实内的总抗氧化能力(FRAP)、DPPH自由基清除能力(DPPH),同时抑制了抗坏血酸过氧化物酶(APX)、过氧化物酶(POD)活性的下降;主成分分析可知:热处理对L*、结晶紫(NBT)、超氧化物歧化酶(SOD)、H2O2、多酚氧化酶(PPO)影响较大;偏最小二乘回归分析表明:FRAP与H2O2呈显著正相关,且二者均与NBT、总酚、DPPH、谷胱甘肽(GSH)、APX呈正相关关系,与硬度、PPO呈负相关关系;通径分析表明:NBT、硬度、总酸、pH对H2O2有正直接作用,PPO对H2O2有负直接作用。各因子对H2O2含量的直接通径系数排序为NBT>硬度>PPO>pH>总酸。The effect of postharvest heat treatment on fruit quality and reactive oxygen species （ROS） metabolism in fresh-cut carrot was analyzed by using multivariate analysis. The results of one-way analysis of variance showed that heat treatment significantly reduced H202 content and increased the levels of FRAP, DPPH on the 10th day of storage, and prevented the decline of APX, POD activities at the same time. A remarkable impact on L＊, NBT, SOD, H2O2 and PPO was observed in the fruit with heat treatment before storage during principal component analysis （PCA）. Partial least squares regression （PLSR） results identified that FRAP was significantly positively correlated with H2O2 content. Both FRAP and H2O2 were positively correlated with total phenolic, NBT, DPPH, GSH and APX, but negatively correlated with firmness or PPO activity. Pathway coefficient analysis results showed that NBT, firmness and total acid, pH had a positive effect on the content of HzO2, whereas the activity of PPO had a negative effect. The order of the effects was N BT〉firmness 〉 PPO 〉 pH 〉total acid.

关 键 词：鲜切胡萝卜 热处理 果实品质 活性氧 多变量分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]