过氧化氢纳米雾化熏蒸对黄豆芽贮藏品质及生理特性的影响

Effects of hydrogen peroxide nanoatomization fumigation on the storage quality and physiological characteristics of soybean sprouts

中文关键词:  黄豆芽  过氧化氢  雾化  贮藏  品质

英文关键词:soybean sprouts  hydrogen peroxide  nanoatomization fumigation  storage quality  physiological characteristics

中文摘要:

      目的 探究过氧化氢(H2O2)纳米雾化熏蒸处理对黄豆芽贮藏品质及生理特性的影响。方法 以黄豆品种“绥农53号”萌发的豆芽为试材, 分别采用体积分数为0.5%、1.0%、1.5%、2.0%的H2O2雾化熏蒸5 min, 无熏蒸处理作为对照组(CK), 置于2℃, 相对湿度为85%环境中贮藏, 每隔2 d测定1次黄豆芽的失重率、硬度、脆度、菌落总数、丙二醛(malondialdehyde, MDA)、H2O2积累量、总酚含量及褐变数和褐变相关酶活力相关指标。结果 与CK组相比, 在贮藏第5 d, 1.5% H2O2纳米雾化熏蒸黄豆芽的失重率、菌落总数、褐变指数、MDA含量及H2O2积累量分别减少57.9%、22.6%、35.7%、31.0%和25.8%, 硬度和脆度较CK组分别提高了25.6%和33.3%。总酚含量减少26.3%, 1.5% H2O2纳米雾化熏蒸处理可以有效抑制褐变相关的多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶的活性。结论 1.5% H2O2浓度雾化熏蒸处理黄豆芽的保鲜效果最好, 更有助于保持黄豆芽贮藏品质, 本研究可为黄豆芽规模化生产提供理论依据。

英文摘要:

      Objective To investigate the effects of hydrogen peroxide (H2O2) nanoatomization fumigation treatment on the postharvest storage quality and physiological characteristics of soybean sprouts. Method The germination of soybean variety “Suinong 53” were used as test materials. H2O2 with volume fractions of 0.5%, 1.0%, 1.5% and 2.0% were used for atomization fumigation for 5 minutes, and no fumigation treatment was used as the control group (CK). The sprouts were stored at 2℃ and a relative humidity of 85%. The weight loss rate, hardness, brittleness, total bacterial count, malondialdehyde (MDA), H2O2 content, total phenolic content, browning index, and browning related enzyme activity were measured every 2 days. Results compared to CK treated group, the weight loss rate, total bacterial count, browning index, MDA content and H2O2 accumulation in soybean sprouts treated with 1.5% H2O2 nanoatomization fumigation were reduced by 57.9%, 22.6%, 35.7%, 31.0% and 25.8%, respectively. The hardness and brittleness on the 5th day of storage were increased by 25.6% and 33.3%, respectively, and the total phenolic content reduced by 26.3%, 1.5% H2O2 nanoatomization fumigation treatment could effectively inhibit the activities of browning related-enzyme, including polyphenol oxidase, peroxidase, and phenylalanine ammonialyase. Conclusion The atomization fumigation treatment of soybean sprouts with a concentration of 1.5% H2O2 has the best fresh-keeping effect, which is more conducive to maintaining the storage quality of soybean sprouts. This study can provide a certain theoretical basis for the large-scale production of soybean sprouts.