蘑菇采后生理及保鲜技术研究进展

阐述蘑菇采后的生理生化变化，重点介绍了目前蘑菇贮藏保鲜技术的研究现状，并初步提出今后蘑菇保鲜技术研究的发展方向。     

CO2对果蔬采后生理的作用

研究CO2对果蔬采后生理、成熟衰老机制和果蔬保鲜有重要作用.本文介绍了果蔬采后CO2的生理效应、果实成熟软化过程中细胞壁组分的变化、几种主要的细胞壁降解酶在果实成熟软化中的作用等方面,重点叙述了CO2对果蔬采后果胶酶作用的研究.     

柠檬烯乳化液对菠菜采后生理和贮藏品质的影响

用柠檬烯乳化溶液浸泡菠菜3min,研究柠檬烯乳化液对菠菜采后生理和贮藏品质的影响。结果表明,与清水处理相比,柠檬烯乳化液处理能显著减缓菠菜细胞膜透性的上升速率(p<0.05),贮藏初期(0～3d)对叶绿素有显著保留作用(p<0.05);在贮藏的前6d,对维生素C、可溶性固形物的维持作用显著(p<0.05),而在贮藏期内对可滴定酸、可溶性蛋白质影响不显著(p>0.05)。柠檬烯乳化液可以保持菠菜的细胞膜结构,在贮藏的前6d可提高菠菜的贮藏品质。      

1-MCP处理对西葫芦采后生理及品质的影响

为探讨1-甲基环丙烯(1-MCP)对西葫芦采后生理生化指标的影响,试验设计了对照CK、5μL/L和10μL/L1-MCP在20℃下熏蒸20h,并在20℃下贮藏。结果表明,1-MCP处理可以显著抑制西葫芦采后呼吸强度,并延迟呼吸高峰的出现,延缓西葫芦果实中抗坏血酸和可溶性蛋白的降解,抑制细胞膜透性的升高,并使贮藏期间西葫芦果实内超氧化物歧化酶(SOD)和过氧化氢酶(CAT)维持较高水平。研究同时发现,10μL/L的1-MCP处理较5μL/L1-MCP处理效果好。     

柠檬烯乳化液对菠菜采后生理和贮藏品质的影响

用柠檬烯乳化溶液浸泡菠菜3min,研究柠檬烯乳化液对菠菜采后生理和贮藏品质的影响.结果表明,与清水处理相比,柠檬烯乳化液处理能显著减缓菠菜细胞膜透性的上升速率(p＜0.05),贮藏初期(0～3d)对叶绿素有显著保留作用(p＜0.05);在贮藏的前6d,对维生素C、可溶性固形物的维持作用显著(p＜0.05),而在贮藏期内对可滴定酸、可溶性蛋白质影响不显著(p＞0.05).柠檬烯乳化液可以保持菠菜的细胞膜结构,在贮藏的前6d可提高菠菜的贮藏品质.     

柠檬烯乳化液对青椒采后生理和贮藏品质的影响

用柠檬烯乳化液浸泡青椒3min,研究柠檬烯对青椒采后生理和贮藏品质的影响。结果表明,供试浓度的柠檬烯乳化液浸泡处理对青椒的腐烂有明显的抑制作用,贮藏期内柠檬烯乳化液处理组腐烂率较对照组低30%(p<0.01);对青椒的细胞膜系统有保护作用,贮藏第6、12d,对照组细胞膜受损程度分别是柠檬烯乳化液处理组的2.103倍和1.329倍(p<0.01);可以减缓青椒中维生素C、叶绿素、可滴定酸的消耗和分解,贮藏期内柠檬烯乳化液处理组含量均极显著地高于对照组(p<0.01);柠檬烯乳化液处理对青椒中的可溶性蛋白质、可溶性固形物也有一定的保留作用,但含量与对照组相比未达到极显著(p>0.01)。柠檬烯乳化液可以有效延缓青椒的采后生理变化,保持青椒的品质,提高其耐贮藏性。      

不同品种石榴果实采后生理及果皮褐变机理的研究

以新疆大籽石榴、泰山红、蒙阳红3个石榴品种为试材,对其采后生理及果皮褐变机理进行了研究。结果表明:采后石榴果实的可溶性固形物与可滴定酸含量均呈递减的趋势,且随着贮藏期延长,膜脂过氧化产物丙二醛含量缓慢增加,细胞膜透性逐渐增大;不同品种石榴果皮多酚氧化酶活性均表现为先降低后升高的变化趋势,酚类物质的含量在贮藏前期有小幅升高后就逐渐下降;果皮褐变指数与酚类物质贮期变化呈负相关,与多酚氧化酶的相关度不高;3个石榴品种果皮褐变敏感性依次新疆大籽石榴,泰山红,蒙阳红。     

Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature

Food Science and Biotechnology - Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8...     

采后钙处理对双孢菇贮藏生理的影响

以清水处理为对照(CK),研究了低温(温度0～2℃、相对湿度90％～95％)条件下,不同浓度(0.5％、1.0％、2.0％)的氯化钙处理对采后双孢菇(Agaricus bisporus)贮藏生理的影响.结果表明,0.5％浓度的氯化钙处理能够有效的抑制超氧阴离子自由基(O2-)产生速率和脂氧合酶(LOX)的产生、提高过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)的活性,减少植物组织中多酚氧化酶(PPO)的产生;1.0％氯化钙处理能够提高POD的活性和降低PPO的活性,但对其他生理指标效果不明显;2.0％氯化钙处理效果不好,不能延缓双孢菇的衰老.综合考虑,0.5％氯化钙溶液处理能够有效的延缓双孢菇的采后衰老,在生产中具有广泛的应用价值.     

臭氧处理对果实采后生理和贮藏品质影响的研究进展

臭氧作为一种新的非热杀菌技术得到越来越广泛的应用。文章在分析影响臭氧贮藏保鲜效果的主要因素的基础上,重点综述臭氧处理对果实采后生理和贮藏品质影响取得的最新进展,为臭氧更好地应用于果实贮藏保鲜提供理论依据和参考。     

采后钙处理对双孢菇贮藏生理的影响

以清水处理为对照（CK）,研究了低温（温度0～2℃、相对湿度90%～95%）条件下,不同浓度（0.5%、1.0%、2.0%）的氯化钙处理对采后双孢菇（Agaricus bisporus）贮藏生理的影响。结果表明,0.5%浓度的氯化钙处理能够有效的抑制超氧阴离子自由基（O2-）产生速率和脂氧合酶（LOX）的产生、提高过氧化物酶（POD）、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）的活性,减少植物组织中多酚氧化酶（PPO）的产生;1.0%氯化钙处理能够提高POD的活性和降低PPO的活性,但对其他生理指标效果不明显;2.0%氯化钙处理效果不好,不能延缓双孢菇的衰老。综合考虑,0.5%氯化钙溶液处理能够有效的延缓双孢菇的采后衰老,在生产中具有广泛的应用价值。      

The influence of pig slurry fertilisation on the mineral content of horticultural crops grown in calcareous soils

The influence of pig slurry applications on the nutrient composition of three horticultural crops (pepper, tomato and lettuce) grown on two calcareous soils under irrigated conditions was studied. The optimum dose of pig slurry for nitrogen nutrition of the crops was found to be 100 m³ ha^?1 and was independent of the number of previous applications. Soil characteristics had a great influence on the amount of phosphorus taken up by the plants. This is due to the large amount of phosphorus added in the slurry which remained in the soil in a plant-available form. As the number of applications increased, the amount of slurry required to satisfy the phosphorus requirement of the crops decreased. Amounts of slurry within 100-150 m³ ha^?1 were required for adequate potassium plant nutrition. However, soil characteristics, particularly the amount of clay and thus its exchange capacity, had a significant influence on the plant potassium uptake.     

不同冻藏温度对去青皮鲜核桃采后生理及贮藏品质的影响

以‘清香’核桃为试材,研究不同冻藏温度(0～-2℃、-2～-4℃、-5～-7℃、-10～-12℃)对去青皮鲜核桃冻藏期间感官、营养及油脂等品质变化的影响。结果表明,0～-2℃和-2～-4℃条件下去青皮核桃于贮藏中期种壳发黏并长霉,失去商品性;-5～-7℃和-10～-12℃条件下均无上述现象,可冷冻贮藏周年,核桃均仍具鲜味,贮藏8个月,核桃含水量、可溶性蛋白质和脂肪含量较高,不饱和脂肪酸含量上升,油脂酸价、过氧化值和皂化值较低,碘值较高,能够较好地保持核桃的营养及油脂品质;但-5～-7℃条件下,核桃种皮褐变指数较低,核仁的风味明显优于-10～-12℃,综合贮藏成本考虑,冷冻温度以-5～-7℃为宜。     

复合型二氧化氯保鲜剂对大久保桃采后生理的影响

以北京产大久保桃为实验对象,研究了不同浓度二氧化氯保鲜剂对桃果实呼吸强度、果肉硬度以及果皮相对电导率的影响。实验结果表明,该保鲜剂能够调节桃果实的呼吸强度,对桃果实果肉硬度有较好的保持作用,相对电导率的变化反映出桃果实的成熟衰老过程明显受到抑制。     

Wet oxidation of salicylic acid solutions

Salicylic acid is a frequent pollutant in several industrial wastewaters. Uncatalyzed wet air oxidation, which is a promising technique for the treatment of phenolic effluents, has not been analyzed yet for the removal of salicylic acid. The effect of different conditions of pH (1.3-12.3), pressure (1.0-4.1 MPa), temperature (413-443 K), and initial concentrations (1.45-14.50 mM) on the wet oxidation of salicylate/salicylic acid solutions have here been investigated. The pH value of the reaction media was found to be a key parameter for the rate of the oxidation process with an optimum at pH 3.1, when the concentrations of salicylic acid and salicylate were similar. The oxidation reaction followed pseudofirst-order kinetics with respect to salicylic acid and 0.82 order with respect to dissolved oxygen. Additionally, the evolution of the color during the wet oxidation was analyzed and discussed in relation with the formation of intermediate compounds. Then, a reaction pathway for the noncatalytic wet oxidation of the salicylic acid was proposed.     

Free salicylic acid and acetyl salicylic acid content of foods using gas chromatography–mass spectrometry

Dietary salicylates inhibit cycloxygenase-2 and may therefore have anti-inflammatory properties similar to those of aspirin. Individuals that are sensitive to aspirin may also be intolerant to non-acetylated salicylates and could benefit from a low salicylate diet. A total of 76 foodstuffs comprising fruit (16), fresh and prepared vegetables (13), herbs and spices (12), flavourings and sauces (9), beverages (20) and miscellaneous foods (6) were analysed using gas chromatography with mass spectrometric detection and ¹³C carboxyl SA as internal standard. Thirty-seven of the samples contained detectable SA, the highest levels being found in dried herbs (up to 28.6 mg/kg), whereas only one sample (curry sauce) contained detectable ASA at 0.34 mg/kg. Limits of detection for both SA and ASA were matrix-dependent and ranged from 0.008 to 0.23 mg/kg. The results show many inconsistencies with previous data and highlight the need for analysis of a wider range of foods and drinks that are currently available.     

水杨酸处理对仔姜保鲜效果的影响

以仔姜为试材,采用不同浓度的水杨酸(10,15,20mmol/L)对仔姜进行处理,并于低温(11±1)℃贮藏。结果表明,水杨酸处理可以延缓仔姜贮藏期间失重率、色差值、硬度及脆度的降低。同时水杨酸处理可以延缓总酚、总黄酮及姜辣素含量的降低。其中,15mmol/L浓度的水杨酸处理对仔姜的保鲜效果较好。     

ASA处理对冷藏后货架期油桃果实品质、水杨酸和抗氧化活性的影响

以"华光"油桃为试材,经1 mmol/L乙酰水杨酸浸泡处理后,研究了其对冷藏3周后货架期油桃果实品质、水杨酸和抗氧化活性的影响。结果表明:乙酰水杨酸处理可显著降低油桃果实冷藏后货架期的冷害指数,有效抑制货架期果实呼吸速率升高及硬度和可滴定酸含量下降,但对果实的可溶性固形物含量无显著影响;乙酰水杨酸处理可显著延缓油桃果实冷藏后货架期游离态水杨酸含量的损失,有效抑制货架期果实过氧化氢累积,保持果实较强的DPPH清除能力,从而提高了货架期油桃果实贮藏品质。