低氧气调包装对去壳雷笋褐变和木质化的影响

Effects of Low Oxygen-Modified Atmosphere Packaging on Browning and Lignification of Peeled Bamboo Shoots

研究了在厚度为 0.04 mm 的聚乙烯(PE)袋内充气成分为 2%O2、5%CO2 和93%N2 于10℃下贮藏时气调袋装去壳雷笋褐变和木质化进程。与对照相比,低氧气调包装(MAP) 抑制了去壳雷笋贮藏前期丙二醛(MDA)的生成,显著抑制了过氧化物酶(POD)(P<0.05)和苯丙氨酸解氨酶(PAL)活性(P<0.01),最终显著抑制了笋肉的褐变 (P<0.01),显著抑制了木质素(P<0.05)和纤维素的合成,从而延长了保鲜期。去壳雷笋的褐变可能由 POD 和 PAL 活性作用引起。POD 和 PAL 活性的增加也可能诱导了木质素的合成。

The browning and lignification of peeled bamboo shoots (Phyllostachys praecox f. prevelnalis) under modified atmosphere pack- aging (MAP) with a combination of 2%O2+5%CO2+93%N2 in 0.04 mm polyethyl- ene bag during storage at 10℃were investigated. The results indicated malondialdehyde (MDA) content of bamboo shoots under MAP with low O2 atmosphere was lower than that in the con- trol during early storage (Fig.1b), the activities of peroxidase (POD) and phenylalanine ammo- nia-lyse (PAL) (Fig.3) were significantly inhib- ited (P< 0.05 and P<0.01, respectively), and the browning ofbamboo shoots under MAP with low O2 atmosphere was eventually significantly pre- vented (P<0.01) (Fig.1a) and cellulose and lig- nin contents were significantly decreased (P<0.05) (Fig.4). The browning of bamboo shoots was probably caused by POD and PAL activities, and the increase in POD and PAL activities might account for the lignification of bamboo shoots.