氯化钠处理延缓鲜切粉葛褐化机理研究

宋康华; 张鲁斌; 谷会; 贾志伟; 常金梅

氯化钠处理延缓鲜切粉葛褐化机理研究

Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria

摘要

摘要: 研究0.1 mol/L氯化钠处理对鲜切粉葛护色效果的影响,将鲜切粉葛放入0.1 mol/L氯化钠溶液浸泡25 min后沥干,用聚乙烯保鲜膜包装后置于5 ℃贮藏,定期取样测定相关生理指标。结果显示,与对照相比,0.1 mol/L氯化钠处理能有效减轻鲜切粉葛的褐变度,显著降低总酚含量、丙二醛含量及贮藏后期苯丙氨酸解氨酶(PAL)活性,同时推迟多酚氧化酶(PPO)活性高峰出现和抑制过氧化物酶POD活性,从而延缓鲜切粉葛的褐变,鲜切粉葛褐变度与总酚含量呈极显著正相关(p<0.01),与PAL活性呈显著正相关(p<0.05)、与POD活性呈显著负相关(p<0.05),0.1 mol/L氯化钠处理能维持贮藏末期较高总黄酮含量并减少营养物质的损失。

Abstract: The effect of NaCl treatment on the inhibition of browning of fresh-cut Pueraria was studied in this paper,fresh-cut Pueraria were dipped into 0.1 mol/L NaCl solution respectively for 25 min and then were drained and packed with polyethylene and stored at constant temperature 5 ℃,physiological indexes related to fruit quality were evaluated. The results showed that,compared with the control group,the browning of fresh-cut Pueraria was inhibited to some degree by dealing with 0.1 mol/L NaCl. Total phenol content,and accumulation of malondialde were reduced,and the activity of PPO,POD and PAL were inhibited,thus delayed the browning of fresh-cut Pueraria.The browning of fresh-cut Pueraria was obviously correlated with total phenol content(p<0.01)and activity of PAL(p<0.05)and POD(p<0.05).Besides,the treatment of 0.1 mol/L NaCl could reduce the loss of nutrients by maintaining high content of total flavonoid.