热水处理对采后鲜食蚕豆荚褐变及活性氧代谢的影响  

Effect of Hot Water Treatment on Browning and Reactive Oxygen Species Metabolism in Postharvest Fresh Broad Bean Pods

作　　者：柳晓晨 陈宇 梁小环 缪亚梅[2] 赵立艳[1] 王学军[2] 郑永华[1] 金鹏[1] LIU Xiaochen;CHEN Yu;LIANG Xiaohuan;MIAO Yamei;ZHAO Liyan;WANG Xuejun;ZHENG Yonghua;JIN Peng(Collage of Food Science and Technology,Nanjing Agricultural University,Nanjing,Jiangsu 210095;Jiangsu Yanjiang Institute of Agricultural Sciences,Nantong,Jiangsu 226541)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏沿江地区农业科学研究所,江苏南通226541

出　　处：《核农学报》2022年第3期651-660,共10页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业自主创新资金项目(CX(18)2019);江苏现代农业(特粮特经)产业技术体系贮藏加工创新团队(JATS[2020]413);南京农业大学SRT创新训练项目(202018YX12)。

摘　　要：为了提高鲜食蚕豆的保鲜效果,本试验以鲜食蚕豆果实为材料,研究了45℃热水处理10 min对鲜食蚕豆果实在常温(20℃)贮藏过程中豆荚褐变、种子品质及豆荚活性氧(ROS)代谢的影响。结果表明,45℃热水处理10 min能显著提高豆荚中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)的活性,以及1,1-二苯基-2-三硝基(DPPH)自由基和羟基自由基清除率,显著抑制豆荚褐变指数、多酚氧化酶(PPO)和过氧化物酶(POD)活性的上升,抑制鲜食蚕豆豆荚中超氧阴离子(O_(2)^(`-))生成速率、过氧化氢(H_(2)O_(2))含量及丙二醛(MDA)的积累,减少褐变底物酚类物质的消耗,并延缓豆荚中叶绿素和抗坏血酸(Vc)的降解,同时保持蚕豆种子的好粒率、叶绿素和抗坏血酸含量。热水处理对种子中的蛋白质含量无显著影响。综上所述,45℃、10 min的热水处理提高了蚕豆豆荚的抗氧化能力,抑制了豆荚的褐变,保持了种子品质,延缓了鲜食蚕豆衰老过程,为鲜食蚕豆的保鲜提供了技术支撑。To improve the freshness preservation of fresh broad bean,the effect of hot water treatment at 45℃for 10 min on the browning of pods,the quality of seeds and the metabolism of reactive oxygen species(ROS)metabolism of pods during storage at ambient temperature(20℃)were investigated.The results showed that hot water treatment significantly increased the activities of superoxide dismutase(SOD),catalase(CAT),ascorbate peroxidase(APX)and improved 1,1-diphenyl-2-dinitrophenylhydrazine(DPPH)and hydroxyl radical scavenging rates.The increase of browning index,activities of polyphenol oxidase(PPO)and peroxidase(POD)were markedly suppressed by hot water treatment which dramatically inhibited the production rate of superoxide anion(O_(2)^(`-)),the content of hydrogen peroxide(H_(2)O_(2))and accumulation of malondialdehyde(MDA).Moreover,treatment with hot water inhibited consumption of phenolic substances and delayed the degradation of chlorophyll and ascorbic acid(Vc)in broad bean pods.Meanwhile,seed quality,chlorophyll and ascorbic acid content of seeds were maintained by the hot water treatment,but there was no significant effect of the hot water treatment on the protein content of seeds.In summary,hot water treatment at 45℃for 10 min was an effective preservation technique for the market circulation of fresh broad bean,which enhanced antioxidant capacities of pods,suppressed browning of pods,maintained the quality of internal seeds and delayed the senescence of fresh broad bean fruit.

关 键 词：鲜食蚕豆 热水处理 褐变 活性氧代谢 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]