不同处理方式对青豆颗粒抑制褐变及品质保持的影响

Effects of Different Treatments on Browning and Quality Preservation of Peas (Pisum sativum Linn.) as Fresh-cut Vegetable

本研究以青豆颗粒为原料,通过酸处理、热激处理等手段对青豆进行保鲜处理,并考察其对样品的生理变化(丙二醛MDA含量、多酚氧化酶PPO活性、过氧化物酶POD活性、色差、失重率)和品质变化(总糖含量、蛋白质含量、VC含量)的影响,研究0.2%柠檬酸和0.1%抗坏血酸处理对青豆在4℃左右条件下的生理及品质的变化的影响。结果表明,两者均可抑制青豆粒的PPO活性和因蒸腾作用引起的失水,延缓膜脂过氧化产物MDA含量上升、抑制VC含量下降,从而起到延缓青豆衰老、减轻褐变和延长贮藏期的目的。还研究了45℃热水热激处理30、60s对青豆在4℃左右条件下的生理及品质的变化影响。结果表明,对青豆粒进行热激处理可显著降低青豆的PPO活性,抑制MDA含量的上升及VC含量的下降。

In this experiment, the effects of 0.1% ascorbic acid treatment and 0.2% citric acid treatment on some browning- inducing physiological changes and quality changes of green peas without shuck during storage at 4 ℃ were investigated. The results indicated that the treatment with 0.2% citric acid and 0.1% ascorbic acid can inhibit the polyphenol oxidase （PPO） activity and water loss rate, and they also can retard the increase of malondialdehyde （MDA） content and the decrease of VC, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. The effects of 45 ℃ heat treatment for 30 s or 60 s on browning and activity of enzyme related to browning of green peas without shuck during storage at 4 ℃ were also investigated in this experiment. The results indicated that the heat treatment can inhibit the PPO activity, retard the increase of MDA, and inhibit the decrease of VC, thereby delaying the senescence process and keeping the quality of green peas.