一氧化氮熏蒸处理抑制冬枣贮藏过程中的乙醇代谢及异味产生
CSTR:
作者:
作者单位:

作者简介:

赵亚婷(1989-),女,博士研究生,研究方向:果蔬采后贮藏与保鲜 通讯作者:李喜宏(1960-),男,博士,教授,研究方向:农产品加工及贮藏

通讯作者:

中图分类号:

基金项目:

国家重点研发计划项目(2018YFD0401305-5);天津市科技计划项目(17PTWYHZ0030;18ZYPTJC00020)


Inhibition of Volatile Compounds and Ethanol Fermentation Metabolism by treating with Nitric Oxide Fumigation on Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) Fruit
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    本研究以冬枣果实为试验材料,用20 μL/L一氧化氮(NO)气体熏蒸冬枣果实3 h,置于0 ℃、相对湿度为90%~95%的冷库贮藏75 d,定期测定冬枣果实挥发性物质、乙醇代谢产物及关键酶活性的变化。结果表明,贮藏期冬枣果实共鉴定出47种挥发性物质,主要包括醇类、醛类、酯类、酸类、酮类。在采收当天、以及对照组和NO熏蒸处理组贮藏45 d和75 d后,分别检测出24、37、38、45和46种挥发性成分。贮藏期间果实醛类物质的变化多以先上升后下降为主,醇类和酯类物质的种类和含量大致主要呈增加趋势,NO对于醛类物质的作用因贮藏时间和醛类种类有所不同,而NO能有效抑制醇类和酯类含量增加。同时,NO处理显著抑制了丙酮酸脱羧酶(PDC)和乙醇脱氢酶(ADH)的活性,进而抑制了果实贮藏期间乙醇和乙醛含量的积累。说明NO处理能较好地保持冷藏果实挥发性物质的含量,延缓异味产生。

    Abstract:

    In this study, winter jujube fruits were used as experimental materials. Winter jujube fruits were subjected to a 3 h fumigation with 20 μL/L of nitric oxide (NO) and stored at 0 oC and 90%~95% of relative humidity for 75 d. Changes in volatile compounds, ethanol metabolites and activities of key enzymes of the winter jujube fruits were measured regularly during the storage. The results showed that a total of 47 volatile compounds were identified in the winter jujube fruits, mainly including alcohols, aldehydes, esters, acids, and ketones. After 45 and 75 days of the storage, 24, 37, 38, 45 and 46 volatile components were detected in the control and NO fumigated groups, respectively. During cold storage, the aldehydes in fruit mostly increased first and then decreased, while the types and contents of alcohols and esters generally increased. The effects of NO fumigation on aldehydes varied depending on the storage time and the type of aldehyde, whilst NO could effectively inhibit the increases in the contents of alcohols and esters. Meanwhile, NO fumigation significantly inhibited the activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH), thereby suppressing the accumulation of ethanol and acetaldehyde in the winter jujube fruit during storage. These results suggested that NO treatment could preserve the contents of volatile substances and delay the generation of off-flavor in the winter jujube fruit during cold storage.

    参考文献
    相似文献
    引证文献
引用本文

赵亚婷,朱璇,侯媛媛,石玲,潘艳芳,李喜宏,刘海东.一氧化氮熏蒸处理抑制冬枣贮藏过程中的乙醇代谢及异味产生[J].现代食品科技,2020,36(5):104-112.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2019-11-17
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2020-06-11
  • 出版日期:
文章二维码
×
因办公室装修,期间暂时无法接听电话,如有事请QQ或邮件联系。信息咨询:QQ: 2553003667稿件处理1:QQ: 1542354573稿件处理2:QQ: 2195608851 财务咨询:QQ: 1347040116 Email:mfood@scut.edu.cn、mfood@foxmail.com