高压静电场处理对鲜切黄甜竹笋冷藏下品质的影响

本实验研究了高压静电场对冷藏鲜切黄甜竹笋品质、木质化和褐变的影响。黄甜竹笋剥壳切段后经高压静电场(600 kV/m）处理120 min，而后于（6 ±1）℃、80%~85%相对湿度环境下贮藏10 d。结果显示:高压静电场处理显著（P<0.05）抑制了黄甜竹笋基部切面的褐变，显著（P<0.05）延缓了黄甜竹笋的呼吸速率、硬度、纤维素、木质素和H₂O₂含量的上升，同时也显著（P<0.05）抑制了苯丙氨酸解氨酶（phenylalanine ammonia lyase, PAL）、过氧化物酶（peroxidase, POD）、肉桂醇脱氢酶（cinnamyl alcohol dehydrogenase, CAD）、多酚氧化酶（polyphenol oxidase, PPO）的活性，显著（P<0.05）提高了超氧化物歧化酶（superoxide dismutase, SOD）和过氧化氢酶（catalase, CAT）的活性。结果表明，高压静电场处理能够抑制采后鲜切黄甜竹笋的木质纤维化和褐变，延缓品质劣变。

Effects of High-Voltage Electrostatic Field（HVEF）Treatment on the Quality of Fresh-Cut Bamboo Shoots (Acidosasa edulis) During Cold Storage

Fresh-cut bamboo shoots (Acidosasa edulis) were subjected to high-voltage electrostatic field (HVEF) treatment at 600 kV/m for 120 mins and then stored at (6±1) ℃ along with 80%~85 % RH for 10 days to investigate the effects of HVEF treatment on the edible quality, lignification and enzymatic browning. The results indicated that HVEF treatment significantly (P<0.05) inhibited wound browning, slowed down the increase of respiratory rate, flesh firmness and accumulation of cellulose and lignin and hydrogen peroxide (H₂O₂) content, significantly (P<0.05) decreased the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and polyphenol oxidase (PPO), and also significantly (P<0.05) increased the activities of superoxide dismutase (SOD) and catalase (CAT) during cold storage. It was suggested that HVEF treatment delayed wound browning and lignification in bamboo shoots compared with the control.