呼吸调控下的细胞膜完整性对仔姜贮藏失水的影响  

Effects of respiration-regulated cell membrane integrity on water loss in ginger storage

作　　者：廖雯 代慧 舒丽洁 骆佳 周俞含[1,2,3] 张敏 LIAO Wen;DAI Hui;SHU Lijie;LUO Jia;ZHOU Yuhan;ZHANG Min(College of Food Science,Southwest University,Chongqing 400715,China;Food Storage and Logistics Research Center,Southwest University,Chongqing 400715,China;Quality and Safety Risk Assessment Laboratory of Agricultural Products Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学,食品贮藏与物流研究中心,重庆400715 [3]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：《食品与发酵工业》2024年第3期232-240,共9页Food and Fermentation Industries

摘　　要：通过比较包装与否对高水分仔姜贮藏失水的影响,探究裸露仔姜即使在高湿冷库贮藏依然失水严重的原因及包装控制呼吸从而抑制失水的机制。设置未包装相对湿度(relative humidity,RH)60%组、未包装RH95%组、包装[30μm双向拉伸聚丙烯薄膜(biaxially oriented polypropylene,BOPP)]RH60%组12℃下贮藏仔姜12 d,每2 d测定其感官、气体成分、呼吸强度、硬脆度、失重率、相对电导率、丙二醛含量、活性氧及相关酶活性等指标。结果表明,12 d后未包装RH60%组、未包装RH95%组、包装(30μm BOPP)RH60%组的失重率分别为47.8%、21.0%、2.5%,即包装处理能显著减少失重率的上升,并保持较高硬脆度且有良好的感官得分。同时包装能营造低O_(2)高CO_(2)环境,降低呼吸速率,从而抑制了·O_(2)^(-)及H_(2)O_(2)等活性氧的上升,且其低呼吸速率也增强了抗氧化酶(过氧化氢酶、过氧化物酶、超氧化物歧化酶)的活性,更好地清除了活性氧;而活性氧的减少使得相对电导率及丙二醛的上升速率得以抑制,细胞膜的完整性得以维持,从而降低了胞内水分向胞外的扩散速度,抑制了仔姜失水及品质劣变。高湿度裸露贮藏并不能很好地抑制仔姜的失水皱缩等品质下降,而包装处理通过呼吸调控维持了细胞膜的完整性,减少了失水,更好地维持了仔姜的品质。To investigate the reasons for severe water loss in bare ginger even in high-humidity cold storage and the mechanism of packaging to control respiration and thus inhibit water loss by comparing the effect of packaging with or without packaging on water loss in high-moisture ginger storage,the unpacked relative humidity(RH)60%group,unpacked RH95%group,and packed[30μm biaxially oriented polypropylene(BOPP)]RH60%group were stored at 12℃for 12 d.The sensory,gas composition,respiration intensity,hardness and crispness,weight loss,relative conductivity,malondialdehyde(MDA)content,reactive oxygen species(ROS),and related enzyme activities were measured every 2 d.Results showed that after 12 d,the weight loss rates of the unpacked RH60%group,unpacked RH95%group,and packed(30μm BOPP)RH60%group were 47.8%,21.0%,and 2.5%,respectively.The packing treatment could significantly reduce the increase in weight loss rate and maintain high hardness and crispness with a good sensory score.The low respiration rate also enhanced the activity of antioxidant enzymes catalase,peroxidase,and superoxide dismutase,which better scavenged ROS.The reduction of ROS led to the inhibition of the rise of relative conductivity and MDA and the maintenance of cell membrane integrity,thus reducing the rate of water diffusion within the cell and inhibiting water loss and quality deterioration of ginger.High humidity bare storage did not inhibit the quality degradation of ginger such as water loss and wrinkling,while the packaging treatment maintained the cell membrane integrity through respiratory regulation,reduced water loss and better maintained the quality of ginger.

关 键 词：仔姜 贮藏 呼吸调控 细胞膜 失水 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]