水杨酸和低温复合处理对韭黄品质的影响

Effects of salicylic acid and low temperature treatment on qualities of Allium tuberosum

中文关键词:  韭黄  水杨酸  营养物质  保鲜  品质

英文关键词:Allium tuberosum  salicylic acid  nutrients  preservation  quality

中文摘要:

      目的 研究水杨酸(salicylic acid, SA)和低温复合保鲜对韭黄(Allium tuberosum)品质的影响。方法 在SA和低温复合保鲜下，检测韭黄中蛋白质、维生素C (vitamin C, VC)、水分、持水力、总酸的含量，对韭黄中过氧化物酶(peroxide, POD)酶活、超氧化物歧化酶(superoxide dismutase, SOD)酶活、丙二醛(malondialdehyde, MDA)含量、过氧化氢酶(hydrogen peroxide, CAT)酶活进行测定。用TMS-Touch质构仪检测韭黄的嫩度、硬度等变化情况。结果 经过SA和低温复合处理的韭黄，蛋白质含量在第14 d最高，第28 d降低至21.99 mg/100 g；VC含量一直下降，最终下降至15.07 mg/100 g；水分在第21 d上升到最高，为92.66%；持水力在第28 d增加到了78%；总酸含量一直升高，最终达到6.57 g/kg；POD酶活在第7 d上升至2105.36 U/g，第28 d降低至464.52 U/g；SOD酶活在第7 d达到76.53 U/g，第28 d降至61.24 U/g；MDA含量增加至8.55 mmolg/FW；CAT酶活下降至2.77 U/mg·prot；第28天韭黄的硬度为24.28 N，嫩度为19.76 N/cm。结论 SA和低温复合保鲜能有效保持韭黄的贮藏品质，对韭黄采收后的保鲜具有较好的参考价值。

英文摘要:

      Objective To study the effects of salicylic acid (SA) and low temperature compound preservation on the quality of Allium tuberosum. Methods Under the compound preservation of SA and low temperature, the content of protein, vitamin C (VC), moisture content, water holding capacity, total acid of Allium tuberosum were detected. The peroxide (POD) enzyme activity, superoxide dismutase (SOD) enzyme activity, malondialdehyde (MDA) content, hydrogen peroxide (CAT) enzyme activity were detected. The changes of tenderness and hardness of Allium tuberosum were analyzed by TMS-Touch instrument. Results During 28 days of storage for SA and low temperature compound preservation of Allium tuberosum, the protein content was highest on the 14th day; and decreased to 21.99 mg/100 g on the 28th day, the VC content decreased all the time, reached 15.07 mg/100 g finally; the moisture increased on the 21th day, up to 92.66%; the water holding capacity reached 78% on the 28th day; the total acid content increased all the time, and reached 6.57 g/kg finally; the POD enzyme activity increased 2105.36 U/g on the 7th day, and then decreased to 464.52 U/g on the 28th day; SOD enzyme activity reached 76.53 U/g on the 7th day and decreased to 61.24 U/g on the 28th day; MDA content increased to 8.55 mmolg/FW; CAT enzyme activity decreased to 2.77 U/mg·prot; hardness was 24.28 N and tenderness was 19.76 N/cm on the 28th day. Conclusion SA and low-temperature preservation treatments can maintain the quality of Allium tuberosum effectively, which is a good reference value for maintain the quality of Allium tuberosum after harvest.