A Preliminary Study on the Regulating Mechanism of Vacuum Precooling on the Lignification of Mulberry Leaf Vegetables after Harvest
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Abstract:
To investigate the regulating effects and mechanism of vacuum precooling on the lignifying of mulberry leaf vegetables stored under shelf temperature, the changes of respiration intensity, vitamin C, lignin content, POD activity, LAC activity, relative conductivity and malondialdehyde (MDA) of mulberry leaf vegetables were studied in the present work. The results showed that the etiolation, vitamin C degradation and respiration rate of mulberry leaf vegetables were reduced by vacuum precooling treatment. Moreover, after storage for 6 days, the lignin content, POD activity and LAC activity of vacuum precooling treated samples were significantly lower than those of control, namely, 6.59 g/100 g vs 7.42 g/100 g, 36.33 U/g vs 46.93 U/g and 131.60 vs 146.40 U/g respectively. And the relative conductivity and MDA of vacuum precooling treated samples was 34.98% and 12.86% lower than those of control respectively. Based on these results, it can be reasonably deduced that the mechanism of vacuum precooling treatment on the lignification delay of mulberry leaf vegetables might be related to cell membrane damage reduction and polymerase activity inhibition. In conclusion, the results will be great important not only to deepen the scientific knowledge of quality deterioration of mulberry leaf vegetables after harvest, but also to provide technology theory for mulberry leaf vegetables industrialization.
