胆固醇浸泡处理对低温贮藏芦笋保鲜的影响

Effect of Cholesterol Dipped Treatment on Green Asparagus Spear during Low Temperature Storage

目的:了解胆固醇对采后芦笋是否具有保鲜作用。方法:用0.5 g/L胆固醇浸泡绿芦笋30 min,取出后,置于4℃条件下贮藏,测定处理组和对照组的感官品质,失重率,腐烂率,残渣率,叶绿素含量,木质素含量,丙二醛(MDA)含量,总酚含量,总抗氧化能力(T-AOC),可溶性蛋白质含量,苯丙氨酸解氨酶(PAL)活性。结果:在绿芦笋冷藏过程中,胆固醇处理可以显著延缓绿芦笋外观品质劣变,显著降低芦笋的失重率、腐烂率。胆固醇处理可抑制PAL酶活性,促进总酚含量的上升,降低残渣率和木质素的含量。胆固醇处理可显著延缓叶绿素含量和可溶性蛋白质含量的下降。胆固醇处理组芦笋的T-AOC显著高于对照组,而MDA含量显著低于对照组。结论:胆固醇浸泡能有效延长绿芦笋采后的保鲜期,维持芦笋质量,特别是对芦笋有很好的护绿效果。

Objective： In order to find out whether cholesterol play a role in preservation of postharvest green Asparagus spear. Method： The asparagus was dipped in 0.5 g/L cholesterol solutions at ambient temperature for 30 min,and then stored at 4 ℃. The general appearance, weight loss, rot rate, residue rate, chlorophyll content, lignin content,malondialdehyde（MDA） content, total phenolics content, total antioxidant capacity（T-AOC） value, soluble protein content and phenylalanine ammonia enzyme（PAL） activity were determined during storage. Result： The general appearance deterioration was delayed by cholesterol treatment, the weight loss percentage and rot rate decreased significantly by treatment during low temperature storage, the PAL enzyme activity was retarded, total phenol content increased, and residue rate and lignin content were decreased by treatment. Cholesterol treatment retarded chlorophyll content and soluble protein content decrease significantly. T-AOC value of cholesterol treatment was higher than that of control significantly and the content of MDA of cholesterol treatment was lower than that of control significantly. Conclusion ： Cholesterol dipping treatment can effectively prolong shelf life and maintain fresh of green asparagus spear after harvest, especially it preserved asparagus spear green color effectively.