减压贮藏保持茭白采后品质及调控细胞壁物质代谢

为了明确减压贮藏对茭白的保鲜效果。以常压冷藏为对照,研究减压冷藏对＂龙茭2号＂茭白采后品质和细胞壁代谢的影响。减压贮藏可以较好的保持茭白壳的绿色,降低其失水,减轻木纤化,70～80kPa压力效果较好。贮藏至第60天时,40～50和70～80kPa处理组可溶性总糖（1.2%、1.5%）、维生素（Vc）的质量分数（2.8、3.94mg/100g）和硬度（2.67和3.47kg）都保持较高,对照组与70～80kPa处理组差异显著;对照组和40～50kPa处理组过氧化物酶（peroxide enzyme,POD）的活性分别为70～80kPa压力组的1.90和1.54倍;苯丙氨酸解氨酶（phenylal...

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Bibliographic Details
Published in农业工程学报 Vol. 29; no. 12; pp. 257 - 263
Main Author 房祥军 郜海燕 宋丽丽 陈杭君 毛金林 杨倩
Format Journal Article
LanguageChinese
Published 浙江省农业科学院食品科学研究所,杭州,310021 2013
Subjects
减压贮藏
原果胶
品质调控
木纤化
水溶性果胶
茭白
贮藏
酶
茭白
hypobaric storage
品质调控
quality control
减压贮藏
木纤化
enzymes
storage
water bamboo shoot
水溶性果胶
贮藏
protopectin
water soluble pectin
酶
fibrosis
原果胶
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ISSN1002-6819
DOI10.3969/j.issn.1002-6819.2013.12.032

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Summary:为了明确减压贮藏对茭白的保鲜效果。以常压冷藏为对照,研究减压冷藏对＂龙茭2号＂茭白采后品质和细胞壁代谢的影响。减压贮藏可以较好的保持茭白壳的绿色,降低其失水,减轻木纤化,70～80kPa压力效果较好。贮藏至第60天时,40～50和70～80kPa处理组可溶性总糖（1.2%、1.5%）、维生素（Vc）的质量分数（2.8、3.94mg/100g）和硬度（2.67和3.47kg）都保持较高,对照组与70～80kPa处理组差异显著;对照组和40～50kPa处理组过氧化物酶（peroxide enzyme,POD）的活性分别为70～80kPa压力组的1.90和1.54倍;苯丙氨酸解氨酶（phenylalanine ammonia-lyase,PAL）活性分别为70～80kPa压力组的1.49和1.23倍,差异显著;70～80kPa压力下水溶性果胶含量分别为对照组和40～50kPa处理组的1.65和1.15倍,差异显著;70～80kPa压力处理木质素质量分数为0.47%,对照组和40～50kPa处理组分别为其1.6和0.98倍,与对照差异显著。2种压力水平相比较,70～80kPa压力贮藏保鲜效果较好,经2个月的贮藏后,仍能保持较好的外观品质,可溶性总糖和Vc也保留在较高水平,POD、PAL和肉桂醇脱氢酶活性（cinnamyl-alcohol dehydrogenase,CAD）的活性维持较低水平,木纤化程度较轻,保持了茭白独特的商品价值。
Bibliography:Fang Xiangjun, Gao Haiyan, Song Lili, Chen Hangjun, Mao Jinlin, Yang Qian （Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China）
11-2047/S
storage; quality control; enzymes; hypobaric storage; water bamboo shoot; fibrosis; protopectin; water soluble pectin
Water bamboo shoots（Zizania caduciflora L.）,a kind of health-caring vegetable,is becoming more and more popular due to its special flavor and taste in China in recent years.However,water bamboo shoots are very perishable for senescence and deterioration with quality,which results in a short shelf life after being harvested.Hypobaric storage has been shown to inhibit postharvest ripening and senescence and extend shelf life of fruits and vegetables.However,there are no published data on the effects of hypobaric storage on the quality of water bamboo shoots during storage.To study the efficacy of hypobaric storage as a new technique in maintaining the quality of water bamboo shoots（WBS）,ambient atmospheric pressure with cold
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2013.12.032