果糖对西兰花抗氧化性及其品质的影响

Effect of Fructose-treatment on the Quality, Shelf-life, and Antioxidant Capacity of Picked Broccoli

摘要:

为延缓西兰花采后黄化，采用不同浓度（0、4%、6%、8%、10%、12%、14%、16%）果糖处理西兰花，并对其抗氧化性和品质指标进行了测定。实验结果发现，12%果糖处理能有效地延长了西兰花的货架寿命。同时，果糖处理显著抑制了西兰花色泽角（hueangle，H）值的下降和明度（lightness，L*）值的上升，降低了叶绿素的降解速率；与对照组相比，果糖处理组维持了较高水平的超氧化物歧化酶（superoxide dismutase，SOD）、过氧化氢酶（catalase，CAT）、苯丙氨酸解氨酶(phenylalanine ammonia-lyase，PAL)和抗坏血酸过氧化物酶(ascorbate peroxidase，APX)活性，较低的过氧化物酶（peroxidase，POD）活性，并提高了DPPH自由基清除能力、蛋白质含量和总酚含量，有效的延缓了采后西兰花的衰老，抑制了其品质的劣变，为采后西兰花的贮藏保鲜技术提供了理论依据。

Abstract:

This study aimed to delay the yellowing of broccoli florets by treating with fructose at different concentrations (0, 4%, 6%, 10%, 12%, 14%, and 16%); in addition, the antioxidant activity and quality of the fructose-treated broccoli was determined. The results of this analysis revealed that treatment with 12% fructose effectively prolonged the shelf life of broccoli; fructose-treatment notably inhibited the decrease in hueangle (H) and increase in lightness (L*) values, and reduced the rate of degradation of chlorophyll in broccoli. The fructose-treated broccoli showed lower peroxidase (POD) activity, while retaining higher superoxide dismutase (SOD), catalase (CAT), phenylalanine ammonia-lyase (PAL), and ascorbate peroxidase (APX) activities, compared to the control broccoli. Fructose treatment also enhanced the 2,2-diphenyl-1-picrylhydrazil (DPPH) radical-scavenging activity and total phenolic content of broccoli. In summary, fructose treatment effectively delayed senescence in picked broccoli, and inhibited the deterioration in broccoli quality. These results provide the theoretical basis for a novel technique for the preservation of picked broccoli.