| 张 帆,王红伟,郑鄢燕,左进华,王 清,孟德梅.外源NO对豇豆采后贮藏品质的影响[J].食品安全质量检测学报,2023,14(14):19-26 |
| 外源NO对豇豆采后贮藏品质的影响 |
| Effects of exogenous NO on postharvest storage quality of Vigna unguiculata L. |
| 投稿时间：2023-05-11 修订日期：2023-07-15 |
| DOI： |
| 中文关键词: 豇豆 外源NO 品质 |
| 英文关键词:Vigna unguiculata L. exogenous NO quality |
| 基金项目:北京市农林科学院协同创新中心建设项目(201915)；北京市衣林科学院重大科技成果培育项目；北京市农林科学院创新能力建设专项(20210437)第一作者：张帆(1997—)(ORCID: 0000-0003-3705-6633),女,硕士研究生,研究方向为农产品加工与贮藏。E-mail: zhangfan20220123@163.com*通信作者：孟德梅(1987—)(ORCID: 0000-0002-0113-8197),女,副教授,博士,主要从事果蔬和食用菌采后生理与分子生物学方面的研究。E-mail: mengdm@tust.edu.cn |
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| Author | Institution |
| ZHANG Fan | State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology；Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Areas |
| WANG Hong-Wei | Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Areas |
| ZHENG Yan-Yan | Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Areas |
| ZUO Jin-Hua | Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Areas |
| WANG Qing | Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Areas |
| MENG De-Mei | State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology |
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| 中文摘要: |
| 目的 探究一氧化氮(NO)对豇豆采后贮藏品质的影响。方法 以硝普钠(sodium nitroprusside, SNP)为外源NO供体, 采用0.3 mmol/L的SNP溶液浸泡处理豇豆10 min(以蒸馏水浸泡为对照), 测定15℃贮藏条件下豇豆贮藏品质和生理特性的变化。结果 SNP处理能很好地保持豇豆的感官品质, 有效保持其水分, 同时保持了豇豆营养物质(维生素C、可溶性固形物、叶绿素)的含量。此外, 显著降低了乙烯释放量(P<0.05), 较好地保持了硬度, 抑制了丙二醛含量的升高, 还降低了纤维素酶和多聚半乳糖醛酸酶的活性, 因此有效维持了细胞壁的完整性; 提高了抗氧化物质(总酚、类黄酮)的含量、抗氧化酶(抗坏血酸过氧化物酶、过氧化氢酶)的活性(P<0.05), 并显著抑制了褐变相关指标(过氧化物酶、多酚氧化酶)的活性(P<0.05)。结论 外源NO处理可以延长豇豆的采后贮藏期并保持其贮藏品质。 |
| 英文摘要: |
| Objective To investigate the effects of nitric oxide (NO) on the postharvest storage quality of Vigna unguiculata L.. Methods Sodium nitroprusside (SNP) was used as an exogenous NO donor, and 0.3 mmol/L SNP solution was used to soak into Vigna unguiculata L. for 10 min (distilled water soaking was used as control) to determine the storage quality and physiological characteristic changes during storage at 15℃. Results SNP treatment maintained the sensory quality of Vigna unguiculata L. well and effectively maintained their moisture, while it maintained the content of Vigna unguiculata L. nutrients (vitamin C, soluble solids, chlorophyll). In addition, it significantly reduced ethylene release (P<0.05), better maintained hardness, inhibited the increase in malondialdehyde content, and also reduced cellulase and polygalacturonase activities, thus effectively maintained cell wall integrity; significantly increased the content of antioxidant substances (total phenols, flavonoids) and the activities of antioxidant enzymes (ascorbate peroxidase, catalase) (P<0.05). Besides, the activities of browning-related indicators (peroxidase, polyphenol oxidase) (P<0.05) were significantly inhibited. Conclusion Exogenous NO treatment prolonges the storage period and maintained the storage quality of Vigna unguiculata L.. |
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