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食品研究与开发:2024,45(7):81-87
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褪黑素对鲜切马铃薯过冷贮藏期间褐变的影响
(1.天津科技大学 食品科学与工程学院,天津 300457;2.浙江大学 农业与生物技术学院,浙江 杭州 310058;3.中华全国供销合作总社济南果品研究院,山东 济南 250200)
Effects of Melatonin Treatment on Browning of Fresh-cut Potatoes During Supercooled Storage
(1.School of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;2.College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,Zhejiang,China;3.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China)
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投稿时间:2023-03-02    
中文摘要: 酶促褐变是影响鲜切果蔬品质及商业价值的关键问题之一。该研究采用褪黑素(melatonin treatment,MT)增强过冷(supercooled,SC)贮藏的抗褐变效果,并减少低温造成的伤害。结果表明,联合处理(MT+SC)比单独使用SC 贮藏具有更好的抗褐变和抗寒效果。在鲜切马铃薯贮藏期间,MT+SC 处理可降低相关褐变酶的活性,减少活性氧含量和膜脂过氧化程度,并保持较高的抗氧化水平,从而有效抑制鲜切马铃薯的褐变,并增强抗冷害效果。此外,MT+SC 处理增加防御酶与攻击酶的比率。综上所述,MT+SC 处理的保鲜方法可以延长鲜切马铃薯的货架期。
Abstract:Enzymatic browning is one of the key problems affecting the quality and commercial value of freshcut fruits and vegetables.This study used melatonin treatment(MT)to enhance the anti-browning effect of supercooled(SC)storage and reduce the damage caused by low temperatures.The results showed that combined treatment(MT+SC)had better anti-browning and anti-cold effects than SC storage alone.During the storage period of fresh-cut potatoes,MT+SC treatment could reduce the activity of related browning enzymes,reduce the content of reactive oxygen species and the degree of membrane lipid peroxidation,and maintain a high antioxidant level,thereby effectively inhibiting the browning of fresh-cut potatoes and enhancing the cold resistance.In addition,MT+SC treatment increased the ratio of defense enzymes to attack enzymes.In summary,the preservation method of MT+SC treatment can extend the shelf life of fresh-cut potatoes.
文章编号:202407012     中图分类号:    文献标志码:
基金项目:山东省重点研发计划项目(2021CXGC010809)
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