阶跃升温热处理对西葫芦贮藏品质及活性氧代谢的影响  

Effect of step heating treatment on storage quality and reactive oxygen species metabolism of zucchini

作　　者：郑凯 张敏[1,2,3] 方佳琪[1] 凌玉 李奇勋 贾淼 ZHENG Kai;ZHANG Min;FANG Jiaqi;LING Yu;LI Qixun;JIA Miao(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306

出　　处：《食品与发酵工业》2021年第10期14-21,共8页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31371526)。

摘　　要：为探究阶跃升温热处理对采后冷敏果实低温贮藏品质及活性氧代谢的影响,该文以“绿丰”西葫芦为试验材料,将西葫芦在32℃热水中浸泡14 min后迅速转至44℃的热水中浸泡14 min(阶跃升温热处理);在44℃热水中浸泡28 min(恒温热处理);室温20℃清水浸泡28 min为对照(CK)。处理后送入温度为(4±0.5)℃,相对湿度(80±5)%的冷库中贮藏。结果表明,与恒温热处理相比,阶跃升温热处理能更有效地激发前5 d超氧化物歧化酶(superoxide dismutase,SOD)和后5 d过氧化物酶(peroxidase,POD)的高活性,增加组织内还原型谷胱甘肽(reduced glutathione,GSH)含量,减少丙二醛(malondialdehyde,MDA)含量积累(P<0.05),减弱超氧阴离子(superoxide anion,O^(-)_(2)·)活力,延缓和减轻冷害伤害,抑制失重率增加,保持良好果皮色泽(P<0.05),延缓果实软化,维持较高的可溶性固形物含量,而在激发过氧化氢酶(catalase,CAT)高活性方面表现无显著差异。结合西葫芦动态温度场变化分析可知,组织升温速率较组织温度在表征温度场变化方面更具灵敏性,推测组织升温速率可能是影响西葫芦低温贮藏品质和活性氧代谢的重要因素。该研究可为阶跃升温热处理对采后果蔬贮藏保鲜的应用提供一定的参考。The effects of step heating treatment on storage quality and reactive oxygen species metabolism of postharvest zucchini fruits during cold storage[(4±0.5)℃,(80±5)%RH]for 15 days were investigated in this paper.129 fresh“Lvfeng”zucchinis were divided into three groups.One group of zucchinis were immersed in hot water at 32℃for 14 min and then with the treatment at 44℃ for 14 min(step heating treatment).The other two groups of zucchinis were immersed separately in 44°C hot water(constant temperature treatment)and then in 20°C(CK)clear water of for 28 min.The results showed that compared with constant temperature treatment,step heating treatment powerfully stimulated the high activity of superoxide dismutase(SOD)in the first 5 days and peroxidase(POD)in the last 5 days which resulted in the increase of glutathione(GSH),the reduction of malondialdehyde(MDA)(P<0.05)and the activity of superoxide anion(O^(-)_(2)·).In addition,it also delayed chilling injury and tissue softening,inhibited the increase of weight loss rate,maintained better peel color(P<0.05)and highly soluble solid content.However,there was no significant difference in stimulating high activity of catalase(CAT).Furthermore,the results showed that the heating rate of tissue was more sensitive than the temperature of tissue in characterizing temperature field change.Based on the analysis of the temperature field of zucchini,the heating rate of tissue may be an important factor affecting storage quality and reactive oxygen species metabolism of zucchini during low-temperature storage.

关 键 词：阶跃升温 热处理 西葫芦 贮藏品质 活性氧 冷害 温度场 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]