低O_(2)环境保持鲜切辣椒的色泽和抗性研究  

The low oxygen environment in the cavity maintains the colorand resistance of fresh-cut peppers

作　　者：王锦锦 李佳 孙斐 WANG Jinjin;LI Jia;SUN Fei(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353 China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353

出　　处：《齐鲁工业大学学报》2024年第6期45-54,共10页Journal of Qilu University of Technology

基　　金：山东省自然科学基金面上项目(ZR2020MC150);齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项(2022JBZ01-08)。

摘　　要：变红是辣椒变老的重要标志。该研究对辣椒内腔的气体成分进行了测试,并模拟了鲜切辣椒的气体成分。O_(2)水平与辣椒贮藏过程中颜色变化有明显的关系。在该研究中,将鲜切辣椒置于与腔内气体相同的环境中,并检测了一组对O_(2)响应的指标。结果发现,低O_(2)水平阻碍了颜色的变化,抗性相关基因表达水平升高,脂肪酸和茉莉酸(JA)含量降低。低O_(2)处理抑制了鲜切辣椒的颜色变化,减缓了叶绿素的降解,保持了良好的质地特征和抗性。该研究的目的是确定O_(2)体积分数、颜色变化和果实品质之间的关系。Turning red in color is an important sign of pepper aging.We tested the composition of the gas inside the pepper cavity and simulated the gas composition to preserve fresh-cut(FC)pepper.There were clear relationships between the O_(2)concentrations and the process of pepper color change during storage.In this study,FC peppers were subjected to the same environment as the gas in the cavity,and a set of indicators in response to O_(2)were examined.It hindered the change in color.The resistance-related genes expression level and the activity of defense enzymes increased.Fatty acid and jasmonic acid(JA)content decreased.In FC peppers,low O_(2)inhibited the color change of peppers,slowed down the degradation of chlorophyll,and maintained well texture characteristics and resistance.This study’s goal was to determine the connection between O_(2)concentration,color transformation and fruit quality.

关 键 词：低O_(2) 内腔 辣椒 色泽 系统获得抗性 

分 类 号：TS205[轻工技术与工程—食品科学]