低温下一氧化氮延缓鲜切粉葛褐化效果研究

宋康华 1; 张鲁斌 1; 2; 冯显爵 2

文章摘要

宋康华 1 ，张鲁斌 1,2，冯显爵 2.低温下一氧化氮延缓鲜切粉葛褐化效果研究[J].广东农业科学,2019,46(9):142-148

查看全文 HTML 低温下一氧化氮延缓鲜切粉葛褐化效果研究

Study on the Effect of Nitric Oxide Treatment on the Inhibition of Browning of Fresh-cut Pueraria at Low Temperature

DOI：10.16768/j.issn.1004-874X.2019.09.020

中文关键词: 一氧化氮鲜切粉葛褐化生理指标延缓功能品质

英文关键词: nitric oxide fresh-cut Pueraria browning physiological indexes delaying functional quality

基金项目:广东省科技计划项目（2013B090900012）

作者	单位
宋康华 1 ，张鲁斌 1,2，冯显爵 2	1. 中国热带农业科学院南亚热带作物研究所 / 海南省热带园艺产品采后生理与保鲜重点实验室，广东湛江 524031；2. 岭南师范学院生命科学与技术学院，广东湛江 524091

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中文摘要:

【目的】粉葛（南药）鲜切后极易发生褐变，研究 5 ℃一氧化氮（NO）处理对鲜切粉葛护色效果的影响。【方法】将新鲜粉葛切分成均一小块后分别放入 0.5、1.0、2 mmol/L 硝普钠（SNP）溶液浸泡 15 min，沥干后放于塑料盒中并用聚乙烯保鲜膜封口后置于 5 ℃恒温恒湿箱中贮藏，定期取样测定褐变相关生理生化指标。【结果】不同浓度 SNP 处理均能有效减轻鲜切粉葛的褐变程度，以 2 mmol/L SNP 处理效果较好，处理 10 d 时褐变度仅为对照的 62.4%，褐变相关生理生化指标测定显示，不同浓度 SNP 处理均能显著抑制贮藏期 6 d 后苯丙氨酸解氨酶 (PAL) 活性的上升，降低整个贮藏过程中总酚含量和多酚氧化酶（PPO）活性，促进总黄酮积累，且随着 SNP 浓度增大，对以上指标的抑制或促进作用愈明显，贮藏 10 d 2 mmol/L SNP 处理的总酚和类黄酮含量分别为对照的 66.4% 和 5.42 倍，2 mmol/L SNP 可显著降低贮藏过程中过氧化物酶（POD）活性和丙二醛（MDA）含量，延缓鲜切粉葛的褐变。对 2 mmol/L SNP 处理的鲜切粉葛各生理指标进行相关性分析表明，鲜切粉葛褐变度与 PAL 活性、总酚含量和类黄酮含量均呈极显著性正相关，与 POD、PPO 活性呈极显著性负相关，与 MDA 相关性不显著。【结论】2 mmol/L SNP 处理可显著延缓鲜切粉葛褐变，并提高其功能品质，为鲜切粉葛护色工艺提供参考。

英文摘要:

【Objective】Fresh-cut Pueraria (southern medicinal plant) is prone to browning, the effect of nitric oxide (NO) treatment on the inhibition of browning of fresh-cut Pueraria at was studied in this paper.【Method】Fresh-cut Puerariawere dipped into 0.5, 1.0 and 2.0 mmol/L sodium nitroprusside (SNP) solution respectively for 15 min and then were drained and sealed with polyethylene and stored at constant temperature . And the physiological and biochemical indexes related to browning were determined regularly.【Result】The results showed that, compared with the control group, the browning of fresh-cut Pueraria was inhibited by being treated with different concentrations of sodium nitroprusside.The browning index of treatment with 2.0 mmol/L sodium nitroprusside was lowest, which was only 62.4% of the control at 10 d. Based on the determination of the physiological and and biochemical indexes related to browning, different concentrations of SNP treatment could inhibit the activity of PAL after 6 d, decrease the total phenol content, and activity of PPO and promote the content of total flavonoid during the whole storage, and the above indexes were inhibited or promoted significantly with the increase of the concentration of SNP. The contents of total phenol and flavonoid of the treatment with 2.0 mmol/L SNP were 66.4% and 542% of the control at 10d, while the activity of POD and the content of malondialdehyde were decreased significantly by the treatment of 2.0 mmol/L SNP during the whole storage, which could inhibit the brownin go ffresh-cut Pueraria. According the correlation analysis on the physiological indexes of fresh-cut Pueraria treated with 2.0 mmol/L SNP, the browning degree was positively correlated with PAL activity, total phenol contentand flavonoid content and negatively correlated with the activity of POD and PPO, however, it was not correlated with MDA significantly.【Conclusion】2 mmol/L SNP treatment could effectively inhibit the browning of fresh-cut Pueraria and improve its functional quality, providing reference to the color protecting of fresh-cut Pueraria.

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