摘要
探究不同超低氧处理时间对常温物流中花生芽褐变的抑制效果及作用机制,为实际物流包装应用提供理论依据。采用包装袋中充100%N2方式实现超低氧处理,然后分别在超低氧4、8、12 h后将包装袋打微孔,实现自发式气调,以不充氮直接微孔组为对照,于23℃下贮藏并测定相关指标。结果表明,直接微孔组因包装内含氧量相对较高对抑制常温下花生芽采后褐变无法起到积极作用。超低氧12 h微孔组由于在超低氧环境中处理时间过长,会引发无氧呼吸,从而产生过量的乙醇、乙醛对细胞造成毒害作用,导致花生芽生理代谢紊乱。而超低氧4、8 h微孔组均能形成花生芽适应的自发气调环境,有效降低呼吸强度,通过提高与活性氧代谢有关的超氧化物歧化酶、过氧化氢酶、过氧化物酶的活性,增强自由基清除能力,抑制超氧阴离子的积累,减弱了膜脂过氧化,其相对电导率和丙二醛含量的上升得到抑制,细胞膜的完整性得以更好地保护;同时超低氧4、8 h还抑制了多酚氧化酶活性的上升,保持花生芽良好的色泽,进而延缓花生芽的褐变;其中超低氧8 h处理的效果最佳。
To investigate the inhibitory effect and mechanism of short-term ultra-low oxygen treatment on the browning of peanut buds in ambient temperature logistics to provide theoretical basis for the application of practical logistics packaging.The bags were filled with 100%nitrogen to realize ultra-low oxygen treatment.Then after 4,8 and 12 h of ultra-low oxygen,the bags were punched with microporous holes to realize spontaneous air conditioning,and the direct microporous holes without nitrogen were used as the control,and the related indexes were measured and stored at 23℃.The results show that the direct microporous group could not play a positive role in inhibiting postharvest browning of peanut buds at room temperature due to the relatively high oxygen content in the package.The ultra-low oxygen 12 h microporous group,due to prolonged treatment in an ultra-low oxygen environment,can cause anaerobic respiration,resulting in excessive ethanol and acetaldehyde,which can cause toxic effects on cells and lead to physiological metabolic disorders in peanut sprouts.The ultra-low oxygen 4-hour and 8-hour microporous groups can form a spontaneous controlled atmosphere environment adapted to peanut sprouts,effectively reducing respiratory intensity.By increasing the activity of superoxide dismutase(SOD),catalase(CAT),and peroxidase(POD)related to reactive oxygen metabolism,the ability to clear free radicals is enhanced,the accumulation of superoxide anions is inhibited,membrane lipid peroxidation is weakened,and the increase in relative conductivity and malondialdehyde content is inhibited,and the integrity of cell membranes can be better protected.Meanwhile,the ultra-low oxygen 4 h and 8 h also inhibit the rise of polyphenol oxidase(PPO)activity,maintain the good color of peanut buds,and then delay the browning of peanut buds;among them,the effect of ultra-low oxygen treatment for 8 hours is the best.
作者
张丹
贾嘉懿
张敏
ZHANG Dan;JIA Jiayi;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 Agro-products on Storage and Preservation,Ministry of Agriculture and Rural Affairs,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第19期289-298,共10页
Food and Fermentation Industries
关键词
花生芽
短期超低氧
物流保鲜
褐变
peanut bud
short-term ultra-low oxygen
logistics preservation
browning
