乙醇处理对鲜切荸荠黄化及相关酶的影响

以荸荠为试材,研究10%、20%、30%和40%乙醇处理对鲜切荸荠黄化及相关酶的影响。结果表明:在贮藏期间,不同浓度乙醇处理均不同程度地抑制了鲜切荸荠L*值的下降。随着乙醇浓度增加,b*值和C*值上升幅度均逐渐减小。与此相对应,鲜切荸荠组织内柚皮素和圣草酚含量的增加均随乙醇浓度增加而减小。同时,鲜切荸荠内苯丙氨酸解氨酶（Phenylalanine ammonia lyase,PAL）、查尔酮异构酶（Chalcone isomerase,CHI）和类黄酮3’-羟化酶（Flavonoid3’-hydroxylase,F3’H）活性变化趋势随乙醇浓度增加均逐渐减缓。总之,不同浓度乙醇对控制鲜切荸荠组织黄化均有一定效果。其中,10%和20%的乙醇处理在短期内作用效果显著（p<0.05）,而30%和40%乙醇作用维持时间较长且效果显著（p<0.05）。 

Effect of ethanol treatment on fresh-cut Chinese water chestnut etiolation and the related enzymes

Chinese water chestnut was used as material to investigate the effect of 10%, 20%, 30% and 40% ethanol on fresh-cut Chinese water chestnut etiolation and the related enzymes.The results showed that during storage, ethanol treatment of different concentrations inhibited the decrease of L*value in varying degree.And the rising amplitude of b*value and C*value gradually decreased with ethanol concentration increasing.Correspondingly, the increase of naringenin and eriodictyol content in etiolation tissues of fresh-cut Chinese water-chestnut decrease with increasing ethanol concentration. At the same time, with increasing ethanol concentration, the activity change trends of Phenylalanine ammonia lyase ( PAL) , Chalcone isomerase ( CHI) and Flavonoid 3'-hydroxylase ( F3 'H) in fresh-cut Chinese water-chestnut were gradually slow down. All in all, different concentrations ethanol had a certain effect on controlling fresh-cut Chinese water chestnut tissue etiolation. Among them, the10% and 20% ethanol treatment had significant effects just in a short term ( p < 0.05) , but the 30% and 40% ethanol treatment could maintain for a long time and the effects were significant ( p < 0.05) .