摘要
为从细胞壁代谢的角度研究微孔包装抑制樱桃番茄高温物流(35℃)过程中果实软化的机制,在樱桃番茄的包装膜上打孔,设置孔径大小为8、1、0.3 mm和无孔组,测试果实的硬度、细胞壁代谢相关物质及酶活性的变化。结果表明,微孔包装与非微孔包装相比能极显著地抑制樱桃番茄软化(P<0.01),其中0.3 mm组对硬度的保持效果最好。其原因是微孔包装能有效抑制果胶甲酯酶、多聚半乳糖醛酸酶、纤维素酶和半乳糖苷酶的活性,从而延缓原果胶和纤维素含量的下降以及可溶性果胶含量的增加,从而更好地维持果实硬度。因此,使用微孔包装能有效延缓樱桃番茄在高温物流(35℃)中的软化进程,更好地抵御物流中机械碰伤并维持更好的感官特性。
To study the inhibition mechanism of microporous packaging on cherry tomato softening during high temperature(35℃)logistics from the perspective of cell wall metabolism,the packing film of cherry tomato was drilled with holes of 8,1,0.3 and 0 mm,and the changes of fruit hardness,cell wall metabolism-related substances and enzyme activities were tested.The results showed that microporous packaging could significantly inhibit the softening of cherry tomatoes compared with non-microporous packaging(P<0.01),and the 0.3 mm group had the best retention effect on firmness.The reason was that microporous packaging could effectively inhibit the activities of pectinmethylesterase(PME),polygalacturonase(PG),cellulase(Cx),and galactosidase(β-Glu),thus delaying the decrease of original pectin and cellulose content and the increase of soluble pectin content,to better maintain fruit firmness.Therefore,the use of microporous packaging can effectively delay the softening process of cherry tomatoes in high-temperature logistics(35℃),better resist mechanical damage in logistics,and maintain better sensory characteristics.
作者
贾嘉懿
王亚蒙
尹杰文
肖徐
张锶苑
张敏
JIA Jiayi;WANG Yameng;YIN Jiewen;XIAO Xu;ZHANG Siyuan;ZHANG Min(College of Food Science,Southwest University,Chongqing 400715,China;Food Storage and Logistics Research Center of Southwest University,Chongqing 400715,China;Laboratory of Quality Safety Risk Assessment for Argo-products on Storage and Preservation,Ministry of Agriculture,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第1期244-252,共9页
Food and Fermentation Industries
关键词
樱桃番茄
微孔包装
高温物流
软化机制
cherry tomato
microporous packaging
high-temperature logistics
softening mechanism
