酸性硫酸钙处理对采后鲜糯玉米贮藏品质的影响

TS255.3; 为探究新型防腐杀菌保鲜剂酸性硫酸钙(acidic calcium sulfate,ACS)对鲜糯玉米的保鲜效果,本文研究了ACS稀释液(10-3 倍)浸泡处理对鲜糯玉米采后低温贮藏(4℃)期间营养品质及抗氧化活性的影响.结果表明,ACS浸泡处理鲜糯玉米 10 min能有效地抑制糯玉米失重率的上升,显著减缓果皮硬度的增加(P<0.05),维持采后鲜糯玉米的水分、可溶性固形物、可溶性糖和次生代谢产物含量,并通过保持非酶抗氧化物质(总酚、类黄酮、花青素)含量和较高的抗氧化酶活性,提高超氧阴离子清除能力,减少玉米籽粒H2O2 含量的积累.综上所述,ACS处理可在一定程度上保持鲜...

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Published in食品工业科技 Vol. 45; no. 2; pp. 300 - 306
Main Authors 王春芳, 王娟紫, 柳洪入, 刘晨霞, 张怡, 乔勇进, 韩晴, 范晓华
Format Journal Article
LanguageChinese
Published 上海市农业科学院作物育种栽培研究所,上海 201403 2024
上海农产品保鲜加工工程技术研究中心,上海 201403%上海市农业科学院作物育种栽培研究所,上海 201403
上海海洋大学食品学院,上海 201306%上海市农业科学院作物育种栽培研究所,上海 201403%嘉定区农业技术推广服务中心,上海 201800
Subjects
营养品质
fresh waxy corn
acidic calcium sulfate
cold storage
低温贮藏
鲜糯玉米
酸性硫酸钙
抗氧化活性
nutritional quality
antioxidant activity
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023030233

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Abstract TS255.3; 为探究新型防腐杀菌保鲜剂酸性硫酸钙(acidic calcium sulfate,ACS)对鲜糯玉米的保鲜效果,本文研究了ACS稀释液(10-3 倍)浸泡处理对鲜糯玉米采后低温贮藏(4℃)期间营养品质及抗氧化活性的影响.结果表明,ACS浸泡处理鲜糯玉米 10 min能有效地抑制糯玉米失重率的上升,显著减缓果皮硬度的增加(P<0.05),维持采后鲜糯玉米的水分、可溶性固形物、可溶性糖和次生代谢产物含量,并通过保持非酶抗氧化物质(总酚、类黄酮、花青素)含量和较高的抗氧化酶活性,提高超氧阴离子清除能力,减少玉米籽粒H2O2 含量的积累.综上所述,ACS处理可在一定程度上保持鲜糯玉米的营养品质,并通过维持玉米籽粒抗氧化活性减缓果实衰老.该研究旨在为鲜糯玉米的采后贮藏保鲜提供理论依据与技术借鉴,为鲜糯玉米保鲜剂开发提供新思路.
AbstractList TS255.3; 为探究新型防腐杀菌保鲜剂酸性硫酸钙(acidic calcium sulfate,ACS)对鲜糯玉米的保鲜效果,本文研究了ACS稀释液(10-3 倍)浸泡处理对鲜糯玉米采后低温贮藏(4℃)期间营养品质及抗氧化活性的影响.结果表明,ACS浸泡处理鲜糯玉米 10 min能有效地抑制糯玉米失重率的上升,显著减缓果皮硬度的增加(P<0.05),维持采后鲜糯玉米的水分、可溶性固形物、可溶性糖和次生代谢产物含量,并通过保持非酶抗氧化物质(总酚、类黄酮、花青素)含量和较高的抗氧化酶活性,提高超氧阴离子清除能力,减少玉米籽粒H2O2 含量的积累.综上所述,ACS处理可在一定程度上保持鲜糯玉米的营养品质,并通过维持玉米籽粒抗氧化活性减缓果实衰老.该研究旨在为鲜糯玉米的采后贮藏保鲜提供理论依据与技术借鉴,为鲜糯玉米保鲜剂开发提供新思路.
Abstract_FL In order to study the preservation effect of acidic calcium sulfate(ACS)on fresh waxy corn,the effects of diluted ACS(10-3)treatment on the nutritional quality and antioxidant activity of fresh waxy corn during storage(4℃)were studied.The results showed that ACS treatment could inhibit the weight loss,significantly slow down the increase of fruit skin hardness(P<0.05)and maintain the content of moisture,soluble solids,soluble sugars and secondary metabolites of fresh waxy corn during storage.ACS samples had higher content of non-enzymatic antioxidant substances(total polyphenols,flavonoids,anthocyanins)and higher antioxidant enzyme activity than CK samples,which improved the superoxide anion scavenging ability and reduced the accumulation of H2O2 content in corn kernels.In conclusion,ACS treatment could maintain the quality of fresh waxy corn and slow down the senescence by maintaining the antioxidant activity of corn kernels.It can provide a theoretical basis and technical reference for the storage of postharvest fresh waxy corn.This research provides a new idea for the development of fresh waxy corn preservative.
Author 范晓华
王春芳
乔勇进
韩晴
王娟紫
张怡
柳洪入
刘晨霞
AuthorAffiliation 上海市农业科学院作物育种栽培研究所,上海 201403;上海农产品保鲜加工工程技术研究中心,上海 201403%上海市农业科学院作物育种栽培研究所,上海 201403;上海海洋大学食品学院,上海 201306%上海市农业科学院作物育种栽培研究所,上海 201403%嘉定区农业技术推广服务中心,上海 201800
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Author_FL HAN Qing
LIU Hongru
FAN Xiaohua
ZHANG Yi
WANG Chunfang
LIU Chenxia
WANG Juanzi
QIAO Yongjin
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DocumentTitle_FL Effect of Acid Calcium Sulfate Treatment on the Storage Quality of Fresh Waxy Corn after Harvest
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Keywords 营养品质
fresh waxy corn
acidic calcium sulfate
cold storage
低温贮藏
鲜糯玉米
酸性硫酸钙
抗氧化活性
nutritional quality
antioxidant activity
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PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 上海市农业科学院作物育种栽培研究所,上海 201403
上海农产品保鲜加工工程技术研究中心,上海 201403%上海市农业科学院作物育种栽培研究所,上海 201403
上海海洋大学食品学院,上海 201306%上海市农业科学院作物育种栽培研究所,上海 201403%嘉定区农业技术推广服务中心,上海 201800
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Title 酸性硫酸钙处理对采后鲜糯玉米贮藏品质的影响
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