不同切分方式对冷藏鲜切‘心里美’萝卜保鲜的影响  

Effects of different cutting types on preservation of fresh-cut‘Xinlimei’radish during cold storage

作　　者：吕静祎 王雅萱 葛永红 励建荣 俞张富 沈荣虎 LYU Jingyi;WANG Yaxuan;GE Yonghong;LI Jianrong;YU Zhangfu;SHEN Ronghu(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Hangzhou Xiaoshan Agricultural Development Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]杭州萧山农业发展有限公司,浙江杭州310000

出　　处：《渤海大学学报(自然科学版)》2024年第3期161-172,共12页Journal of Bohai University:Natural Science Edition

基　　金：国家自然科学基金项目(No:32372784);辽宁省自然科学基金项目(No:2022-MS-367).

摘　　要：为研究不同切分方式对鲜切‘心里美’萝卜保鲜的影响,采用整片、1/2片、1/4片、条状及块状5种方式切分,以去皮萝卜为对照,测定鲜切萝卜在低温(4±0.5)℃贮藏期间品质及活性氧(reactive oxygen species,ROS)代谢相关指标变化.研究结果表明:对比5种切分方式,整片处理可延缓白度值、木质素、丙二醛(malondialdehyde,MDA)含量、苯丙氨酸解氨酶(phenylalnin ammonialyase,PAL)及多酚氧化酶(polyphenol oxidase,PPO)活性的上升,同时延缓总酚含量与花青素含量的下降,保持鲜切萝卜的原有色泽与感官品质.整片处理还可延缓其贮藏期间含水量、可滴定酸(titratable acid,TA)含量、可溶性固形物(total soluble solid,TSS)含量及抗坏血酸(ascorbic acid,AsA)含量的下降,减缓失重率、超氧阴离子(superoxide anion,O_(2)^(·-))产生速率和过氧化氢(hydrogen peroxide,H_(2)O_(2))含量的上升.有效维持其贮藏品质,延长货架期;切块处理的萝卜在贮藏期间虽有较高的超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)和过氧化物酶(peroxidase,POD)的活性,但其ROS(O_(2)^(·-)和H_(2)O_(2))积累水平也最高,品质劣变最快.因此,整片处理较其他切分方式对冷藏鲜切‘心里美’萝卜保鲜的保鲜效果最好.To investigate effects of different cutting types on preservation of fresh-cut‘Xinlimei’radish during cold storage.The‘Xinlimei’radishes were cut by five types:whole slice,1/2 slice,1/4 slice,strip and block.Peeled whole radishes were used as controls.The changes of quality-related and reactive oxygen(ROS)metabolism-related parameters during storage at low temperature(4±0.5)℃were studied.Our results showed that compared with five cutting types,the whole slice cutting treatment could delay the increase of whiteness value,lignin content,phenylalanine ammoniase(PAL)and polyphenol oxidase(PPO)activities,and delay the decrease of total phenol contents and anthocyanin contents,thus maintaining the original color and sensory quality of fresh-cut radish.The whole slice cutting treatment could also delay the decrease of contents of water,titrable acid(TA)contents,total soluble solid(TSS)contents and ascorbic acid(AsA)contents,slow down the increase of weight loss,superoxide anion(O_(2)^(·-))production rate and hydrogen peroxide(H_(2)O_(2))content,effectively maintaining the storage quality and extending the shelf life.Although block cutting-treated radish exhibited higher activities of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)during storage,it also had the highest level of ROS(O_(2)^(·-) and H_(2)O_(2))accumulation and the fastest rate of quality deterioration.Therefore,the whole slice treatment had the best preservation effect on fresh-cut‘Xinlimei’radish compared with the other cutting types.

关 键 词：鲜切萝卜 切分方式 品质 活性氧代谢 

分 类 号：R373.9[医药卫生—病原生物学]