超声波辅助草酸处理对贮藏期鲜切苹果的护色作用  

Effect of Ultrasound‐Assisted Oxalic Acid Treatment on Color Protection in Fresh‐cut Apple during Storage

作　　者：任红霞 贾靖 孟霏 王昕昕 李国琴 宋小青 额日赫木 REN Hongxia;JIA Jing;MENG Fei;WANG Xinxin;LI Guoqin;SONG Xiaoqing;Erihemu(College of Food Science,Shanxi Normal University,Taiyuan 030006,Shanxi,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030006

出　　处：《食品研究与开发》2025年第1期62-69,共8页Food Research and Development

基　　金：山西省基础研究计划项目(20210302123334)。

摘　　要：利用超声波辅助草酸处理鲜切苹果,考察其对贮藏期鲜切苹果的护色保鲜效果。将鲜切苹果置于0.5%的草酸溶液中,在300 W功率下超声处理(40 kHz)3 min。考察褐变指数(browning index,BI)和表观色泽、过氧化物酶(peroxidase,POD)活性、多酚氧化酶(polyphenol oxidase,PPO)活性、苯丙氨酸解氨酶(phenylalanine ammonialyase,PAL)活性、抗氧化能力及总酚含量等褐变相关参数变化,综合评估超声波辅助草酸处理对鲜切苹果的护色作用。结果表明,相比于对照组,试验组鲜切苹果在贮藏期内(0~8 d)的BI值、PPO和POD活性均显著降低,而总酚含量在贮藏2~8 d时显著升高(P<0.05)。试验组鲜切苹果PAL活性在贮藏第2天、第8天显著低于同期的对照组(P<0.05)。除贮藏第4天外,试验组鲜切苹果的抗氧化能力均显著高于对照组(P<0.05)。因此,超声波辅助草酸处理可通过抑制PPO、POD、PAL活性,以及提高鲜切苹果抗氧化能力而延缓酶促褐变的发生,继而达到护色保鲜的目的。The study investigated the effect of ultrasound-assisted oxalic acid treatment on the color preservation and freshness of fresh-cut apples during storage.Fresh-cut apples were placed in a 0.5%oxalic acid solution and treated with ultrasound(300 W,40 kHz)for 3 min.The changes in browning index(BI),apparent color,peroxidase(POD)activity,polyphenol oxidase(PPO)activity,phenylalanine ammonialyase(PAL)activity,antioxidant capacity and total phenol content were investigated to systematically evaluate the color preservation and freshness effect of the ultrasound-assisted oxalic acid treatment on fresh-cut apples.The results showed that compared to the control group,the BI value,PPO and POD activity of the fresh-cut apples in the experimental group were significantly reduced during the storage period(0-8 d),while the total phenolic content significantly increased at 2-8 d of storage(P<0.05).The PAL activity of the experimental group was significantly lower than that of the control group on days 2 and 8 of storage(P<0.05).Except for day 4 of storage,the antioxidant capacity of fresh-cut apples in the experimental group was significantly higher than that in the control group(P<0.05).Therefore,ultrasound-assisted oxalic acid treatment can delay enzymatic browning by inhibiting the activities of PPO,POD,and PAL,and by enhancing the antioxidant capacity of fresh-cut apples,thereby achieving the goal of color preservation and freshness.

关 键 词：鲜切苹果 超声波 草酸 褐变 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]