摘要
以鲜切莴苣为试材,采用50、100、200μmol·L^(-1)褪黑素对鲜切莴苣浸渍处理5 min,置于4℃贮藏10 d,研究了褪黑素处理对鲜切莴苣贮藏品质和活性氧代谢的影响,以期为鲜切莴苣贮藏保鲜提供参考依据。结果表明:100μmol·L^(-1)褪黑素处理可有效延缓鲜切莴苣在贮藏期间的色泽、硬度、失重率和细胞膜透性的变化,抑制总酚含量的下降。此外,褪黑素处理提高了超氧化物歧化酶、过氧化物酶和过氧化氢酶的活性及DPPH自由基清除能力,降低了鲜切莴苣超氧阴离子的生成速率,减少了过氧化氢和丙二醛的积累。因此,褪黑素处理可以提高鲜切莴苣的抗氧化能力,减少活性氧对自身的伤害,进而有效维持鲜切莴苣贮藏品质。
Taking fresh-cut lettuce as test material,fresh-cut lettuce e were soaked with 50,100μmol.L^(-1)and 200μmol·L^(-1)melatonin solution for 5 minutes and stored at 4℃for 10 days.The effects of melatonin treatments on quality and reactive oxygen metabolism of fresh-cut lettuce were investigated,in order to provide reference for the theoretical research on the storage and presercation of fresh-cut lettuce.The results showed that 100μmol·L^(-1)melatonin treatment effectively delayed the changes of color,firmness,weight loss ratio and cell membrane permeability of fresh-cut lettuce during storage,inhibited the decrease of total phenols.Furthermore,the activities of SOD,POD,CAT and DPPH free radical scavenging activity in fresh-cut lettuce treated with melatonin were increased,O_(2)^(-)generation rate,the malondialdehyde and H_(2)O_(2)content were decreased.Therefore,melatonin treatment improved the antioxidant capacity to reduce the damage of active oxygen to the fresh-cut lettuce,which further maintained effectively the storage quality of fresh-cut lettuce.
作者
师聪
刘大豪
沈苏婉
孙颖
贺羽
李茹
SHI Cong;LIU Dahao;SHEN Suwan;SUN Ying;HE Yu;LI Ru(School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018)
出处
《北方园艺》
CAS
北大核心
2023年第19期84-91,共8页
Northern Horticulture
基金
国家自然科学基金青年资助项目(32102121)
江苏省自然科学基金青年资助项目(BK20210078)
徐州市重点研发计划(社会发展)资助项目(KC21273)。
关键词
褪黑素
莴苣
鲜切
品质
活性氧代谢
melatonin
lettuce
fresh-cut
quality
active oxygen metabolism
