ClO_(2)纳米雾化处理对绿豆芽品质及褐变的影响

Effect of ClO_(2) Nanoparticle Atomization Treatment on Quality and Browning of Mung Bean Sprouts

为探讨不同浓度二氧化氯(ClO_(2))纳米雾化熏蒸处理对绿豆芽贮藏品质的影响,用1、1.5、2g/L和2.5 g/L 4种浓度的ClO_(2)和蒸馏水(对照)熏蒸2 h,熏蒸结束后,置于(23±1)℃贮藏,每天测定其褐变、硬度、维生素C等理化和抗氧化指标。结果表明,ClO_(2)熏蒸处理能有效抑制绿豆芽的失水作用,减缓硬度和维生素C的下降,增加黄酮和总酚含量,抑制多酚氧化酶(Polyphenol oxidase PPO)、过氧化物酶(Peroxidase,POD)、果胶酶、纤维素酶活性;从显微结构来看1 g/L ClO_(2)处理下的绿豆芽下胚轴横截面维管柱空洞面积和细胞壁破坏程度最小;通过相关性分析结果发现,绿豆芽褐变指数与品质指标和抗氧化酶活性之间显著(P<0.05)相关。综合各项指标结果,1 g/L ClO_(2)处理的保鲜效果更优,可有效保持贮藏期间绿豆芽的商品价值。

In order to investigate the effect of different concentrations of chlorine dioxide(ClO_(2))nanoparticle atomization treatment on the storage quality of mung bean sprouts,the sprouts were fumigated with 4 concentrations of ClO_(2)(1,1.5,2,2.5 g/L)and distilled water(control)for 2 h.After fumigation,the sprouts were stored at(23±1)℃.Browning,hardness,vitamin C and other physicochemical and antioxidant indexes were determined every day.The results showed that ClO_(2)fumigation treatment could effectively inhibit the water loss of mung bean sprouts,retard the decline of hardness and Vitamin C,increase the content of phenolic substances,and inhibit the activities of polyphenol oxidase(PPO),peroxidase(POD),pectinase and cellulase.From the microscopic structure,under 1 g/L ClO_(2)treatment hypocotyl cross section vascular column cavity area and the extent of cell wall damage was minimal.The results of correlation analysis showed that the browning index of mung bean sprouts was significantly correlated with the quality index and the activity of antioxidant enzymes.According to results of all indexes,1 g/L ClO_(2)treatment had better fresh-keeping effect and could better maintain the commodity value of mung bean sprouts during storage.