不同冻结和解冻方法对金针菜品质及膜脂过氧化的影响

Effects of freezing and thawing methods on quality and membrane lipid peroxidation of daylily flowers

以"大乌嘴"金针菜为材料,通过测定解冻时间、汁液流失率、可溶性固形物和叶绿素含量、脂氧合酶(LOX)活性、丙二醛(MDA)含量等指标,研究不同冻结和解冻方法对金针菜品质和膜脂过氧化的影响。结果表明,冻结处理中,P7和P8冻结方法明显地降低了汁液流失率、维持了较高的可溶性固形物和叶绿素含量,延缓了速冻金针菜品质的下降;解冻方法中,微波解冻能够有效地减少金针菜解冻后品质的下降,抑制LOX活性和MDA含量的升高,减少冷冻对细胞膜完整性的破坏作用。综合分析,微波解冻结合P7或P8冻结处理是解决速冻金针菜解冻后品质下降的理想方法。

"Dawuzui"daylily flowers were used as the material,to explore the effects of different freezing and thawing methods on postharvest quality,and membrane lipid peroxidation was studied by measuring the thawing time,drip loss rate,the contents of soluble solids and chlorophyll,lipoxygenase(LOX)activity and malondialdehyde(MDA)content.The results showed that the freezing methods of P7 and P8 significantly reduced the drip loss rate,maintained high contents of soluble solids and chlorophyll,so good quality of quick-frozen daylily flowers was maintained.In the thawing method,microwave thawing effectively reduced the decline of quality of daylily flowers after thawing,inhibited the increases of LOX activity and MDA content,and reduced the destructive effect of freezing on cell membrane integrity.Overall,it was concluded that microwave thawing combined with P7 or P8 freezing treatment is an ideal method to solve the quality loss of quick-frozen daylily flowers after thawing.