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| 采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响 | |
| 引用本文： | 邵婷婷,张敏,刘威,姜雪,赵昱瑄,郝爽,厉建国,卢瑛. 采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响[J]. 食品与发酵工业, 2019, 0(12): 133-139 |
| 作者姓名： | 邵婷婷 张敏 刘威 姜雪 赵昱瑄 郝爽 厉建国 卢瑛 |
| 作者单位： | 1.上海海洋大学食品学院;2.上海水产品加工及贮藏工程技术研究中心;3.上海冷链装备性能与节能评价专业技术服务平台;4.食品科学与工程国家级实验教学示范中心(上海海洋大学) |
| 基金项目： | 国家自然科学基金资助项目(编号:31371526) |
| 摘 要： | 为探讨不同热水处理时间对冷藏青椒果实抗冷性的作用效果,本试验采用44℃热水处理2、7、12、17、22min,并以不经过处理的青椒果实设为对照,在贮藏期间测定各项指标。结果表明,44℃热水处理12min对比其他各组条件能够显著降低青椒果实的冷害指数,抑制失重率的增加,该组青椒果实的过氧化氢酶(CAT)、谷胱甘肽还原酶(GR)的活性以及GSH的含量在冷藏结束时仍保持在4.21U/(g·min)、15.64U/mg和0.77μmol/g的水平。并且该组青椒果实的超氧阴离子(O-2)的产生速率,电解质外渗率和丙二醛(MDA)含量在整个贮藏期间始终低于其他各组。热处理能够抑制膜脂过氧化反应进程,调控冷藏青椒果实的品质和活性氧代谢,研究结果为采后青椒果实的贮前处理技术提供理论参考。 |
| 关 键 词： | 青椒 热水处理 活性氧 冷害 |
Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage |
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| SHAO Tingting,ZHANG Min,LIU Wei,JIANG Xue,ZHAO Yuxuan,HAO Shuang,LI Jianguo,LU Ying. Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage[J]. Food and Fermentation Industries, 2019, 0(12): 133-139 | |
| Authors: | SHAO Tingting ZHANG Min LIU Wei JIANG Xue ZHAO Yuxuan HAO Shuang LI Jianguo LU Ying |
| Affiliation: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China) |
| Abstract: | SHAO Tingting;ZHANG Min;LIU Wei;JIANG Xue;ZHAO Yuxuan;HAO Shuang;LI Jianguo;LU Ying(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China) |
| Keywords: | green pepper hot water treatment reactive oxygen species cold damage |
| 本文献已被 CNKI 维普 等数据库收录！ | |