热处理条件筛选及其提高鲜切芋头贮藏品质的生理机制

王斌; 方美珊; 肖艳辉; 谢景; 何金明

doi:10.13386/j.issn1002-0306.2020.10.047

热处理条件筛选及其提高鲜切芋头贮藏品质的生理机制

韶关学院英东农业科学与工程学院, 广东韶关 512005

基金项目:

韶关学院校级重点项目(SZ2018KJ02)

韶关市科技计划项目(2019sn085)

广东省教育厅高校青年创新人才项目(2018KQNCX231)

韶关学院大学生创新创业训练计划项目(Sycxcy2019084)。

详细信息

作者简介:
王斌(1991-),男,博士,讲师,研究方向:果蔬采后生物学与保鲜技术开发,E-mail:b_wang@sgu.edu.cn。

通讯作者:
何金明(1973-),男,博士,教授,研究方向:园艺植物栽培及生理生化,E-mail:jmh-3183@163.com。

中图分类号: TS255.3
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出版历程
- 收稿日期: 2019-08-11
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-05-14

Screening of Heat Treatment Conditions and Its Physiological Mechanism in Enhancing Storage Quality of Fresh Cut Taro

College of Ying-Dong Agricultural Science and Engineering, Shaoguan University, Shaoguan 512005, China

摘要

摘要: 为延长鲜切芋头贮藏期,本文研究热处理温度和时长对鲜切芋头贮藏品质的影响,并探究热处理控制鲜切芋头褐变的生理机理。结果表明,38、60和100 ℃的热处理均能降低鲜切芋头失重率、延缓硬度下降、抑制褐变,表明热处理能提高鲜切芋头的贮藏品质。60 ℃热处理效果最好,且60 ℃热处理1 min的保鲜效果要好于同温度下30 s和3 min的热处理效果。热处理降低了鲜切芋头总酚含量,抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活性,延缓了鲜切芋头的酶促褐变。
- 芋头 /
- 鲜切 /
- 酶促褐变 /
- 热处理 /
- 贮藏品质
Abstract: To extend the shelf life of fresh-cut taro,the effects of heat temperature(HT)treatment and duration on the storage quality of fresh-cut taro were studied,and the physiological mechanism of HT in inhibiting browning were explored. The results showed that all treatments with 38,60 and 100 ℃ could reduce weight loss,delay the decline of hardness and control the browning of fresh-cut taro slices,which suggested that HT enhanced storage quality.60 ℃ of HT showed the most significant effects and the preservation effects of HT at 60 ℃ for 1 min was better than that of for 30 s and 3 min. Further results showed that HT reduced total phenol contents and inhabited activities of phenylalanine ammonia lyase(PAL),peroxidase(POD)and polyphenol oxidase(PPO),which suggested that HT delayed the enzymatic browning of fresh-cut taro.
- taro /
- fresh-cut /
- enzymatic browning /
- heat treatment /
- storage quality