热水处理后环境放置期间黄瓜果实温度及抗氧化系统变化  

Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage

作　　者：胡均如 张敏[1,2,3,4] 盖晓阳 李佳乐[1] 凌玉 郑凯 方佳琪 贾淼 李奇勋 HU Junru;ZHANG Min;GAI Xiaoyang;LI Jiale;LING Yu;ZHENG Kai;FANG Jiaqi;JIA Miao;LI Qixun(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,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 [4]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

出　　处：《食品与发酵工业》2022年第3期241-249,共9页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31371526)。

摘　　要：为探讨热水处理后黄瓜果实在非低温贮藏环境放置期间果体温度及抗氧化系统的变化,该试验将热水处理(40℃、20 min)后的黄瓜果实在非低温贮藏环境[20℃,相对湿度(55±5)%]中放置不同时间(0、1、2、4、8 h),并同时测定其果体温度和抗氧化系统的变化。结果表明:热水处理后0 h黄瓜果体温度高达36.5℃,随后的0~1 h黄瓜果体温度急剧下降,1~2 h果体温度缓慢下降,2~8 h黄瓜果体温度下降并持续稳定在环境温度;同时,热水处理后在非低温贮藏环境中放置2~4 h黄瓜果实中超氧化物歧化酶、抗坏血酸过氧化物酶、过氧化氢酶的活性及抗坏血酸、谷胱甘肽的含量显著提高,而具有细胞毒性的H;O;和·O;的含量则被显著抑制。此外,热水处理后放置2 h再进入低温贮藏环境的黄瓜果实在贮藏期间显示出低的冷害指数。因此,热水处理后应将黄瓜果实于室温下放置2 h左右,使黄瓜果实机体得以自我调节、抗氧化酶系统活性得以提高。To explore the effect of hot water treatment on the antioxidant system of cucumber in a non-low temperature storage environment,the changes in temperature and antioxidant system in cucumber under the environmental storage[20℃,RH(55±5)%,0,1,2,4,8 h]after hot water treatment(40℃,20 min)were studied.The results showed that after hot water treatment,the temperature of cucumber in 0 h was 36.5℃,and then dropped sharply in the following 0-1 h.In 1-2 h,the temperature decreased slowly,and remained consistent with the environment temperature within 2-8 h.And the activities of antioxidant enzymes(superoxide dismutase,SOD;ascorbate peroxidase,APX;catalase,CAT)and antioxidant substances(ascorbic acid,AsA;reduced glutathione,GSH)in cucumber were significantly increased during 2-4 h after hot water treatment,however,the content of cytotoxic substances H_(2)O_(2) and·O_(2)^(-)were significantly inhibited.In addition,the cucumber fruits that were placed for 2 h after the hot water treatment and then put into the low-temperature storage environment which showed a low chilling injury index.Therefore,after the hot water treatment,the cucumber fruit should be placed at room temperature for about 2 h to improve the cucumber self-regulate ability and the antioxidant enzyme system activity.

关 键 词：热水处理 黄瓜果实 低温贮藏 抗氧化酶 活性氧 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]