双乙酰处理对鲜切西兰花贮藏品质及抗氧化能力的影响  

Effects of diacetyl treatment on storage quality and antioxidant capacity of fresh-cut broccoli

作　　者：张玉萍 莫丽媛 丁惠敏 史君彦 王文亮[2] 王延圣[2] 乔丽萍[1,3] ZHANG Yuping;MO Liyuan;DING Huimin;SHI Junyan;WANG Wenliang;WANG Yansheng;QIAO Liping(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300450,China;Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Tianjin Gasin-Donghui Preservation Technologies Co.Ltd.,Tianjin 300000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300450 [2]山东省农业科学院,农产品加工与营养研究所,山东济南250100 [3]天津捷盛东辉保鲜科技有限公司,天津300000

出　　处：《食品与发酵工业》2024年第24期114-122,共9页Food and Fermentation Industries

基　　金：中国博士后科学基金面上资助项目(2022M712375);天津市企业科技特派员项目(22YDTPJC00180);山东省科技型中小企业创新能力提升工程项目(2023TSGC0058)。

摘　　要：以鲜切西兰花为试验材料,采用5 mL/L双乙酰溶液浸泡处理10 min,研究10℃贮藏期间双乙酰处理对鲜切西兰花品质和抗氧化能力的影响。结果表明,5 mL/L双乙酰处理可显著降低贮藏期间鲜切西兰花的失重率,维持较好的色泽、叶绿素、硬度、可溶性固形物和可溶性蛋白含量。同时双乙酰处理保持了较高的超氧化物歧化酶、过氧化氢酶和过氧化物酶活性,有效维持DPPH自由基和羟自由基清除能力,显著抑制了丙二醛的积累和过氧化氢的生成,较好地维持了活性氧代谢的平衡,且双乙酰处理能够显著抑制多酚氧化酶活性,保持苯丙氨酸解氨酶活性,维持较高的总酚含量。综上,双乙酰处理能够维持鲜切西兰花贮藏品质和抗氧化能力,延缓贮藏期间鲜切西兰花黄化,延长贮藏期。该研究为双乙酰处理对西兰花采后贮藏保鲜的影响提供了参考和理论依据。Fresh-cut broccoli was soaked with 5 mL/L diacetyl treatment for 10 min to study the effects of diacetyl treatment on the quality and antioxidant capacity of fresh-cut broccoli during storage at 10℃.Results showed that 5 mL/L diacetyl treatment could significantly reduce the weight loss rate of fresh-cut broccoli during storage,maintain good color,chlorophyll,hardness,soluble solids,and soluble protein content.At the same time,diacetyl treatment maintained higher superoxide dismutase,catalase and peroxidase activities,effectively maintained the scavenging ability of DPPH free radical and hydroxyl radical,significantly inhibited the accumulation of malondialdehyde and the generation of hydrogen peroxide,and then better maintained the metabolic balance of reactive oxygen species.Diacetyl treatment also could significantly inhibit polyphenol oxidase activity and maintain phenylalanine ammonia lyase activity,and maintain a high total phenol content.In summary,diacetyl treatment could maintain the storage quality and antioxidant capacity of fresh-cut broccoli,delay the yellowing of fresh-cut broccoli during storage,and prolong the storage period.This study provides a reference and theoretical basis for the effect of diacetyl treatment on postharvest storage and preservation of broccoli.

关 键 词：西兰花 双乙酰 鲜切 采后 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]