真空包装结合低温处理对绿豆芽采后生理和品质的影响

Effects of Vacuum-packaging Combined with Low Temperature Treatments on Postharvest Physiology and Quality of Mung Bean(Vigna radiate)Sprouts

采用3个相对真空度(-0.02 MPa、-0.04 MPa和-0.06 MPa)、2个贮藏温度(4、20℃)以及两者的复合方式处理绿豆芽,通过分析豆芽外观形态、色泽等相关指标评价不同处理对绿豆芽的保鲜效果,通过测定活性氧清除系统相关指标分析不同处理的保鲜机理。结果表明:在4℃条件下以相对真空度-0.04 MPa包装绿豆芽,其保鲜效果最佳,4℃单一处理的保鲜效果次之,但优于-0.04 MPa真空包装单一处理的保鲜效果。适度真空(-0.04 MPa)包装结合低温处理能够抑制H2O2和丙二醛(MDA)含量的上升,维持细胞膜的完整性,抑制采后绿豆芽褐变的发生;同时使总酚和总黄酮含量、抗氧化能力、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性处于相对较低的水平。

Mung bean(Vigna radiate)sprouts were treated with three different vacuum(-0.02 MPa,-0.04 MPa and-0.06 MPa)packaging,two temperature(4℃,20℃)and their combinations.The preservation effects and preservation mechanism of different treatments on mung bean sprouts were evaluated and analyzed by measuring the appearance morphological and color parameters,and the related indexes of active oxygen scavenging system,respectively.The results indicated that,the mung bean sprouts packed at a vacuum degree of-0.04 MPa and stored at 4℃had the best preservation effect,followed by those stored at 4℃only,which were better than those vacuum packed at-0.04 MPa only.Moderate vacuum packaging(0.04 MPa)combined with low temperature(4℃)treatment could maintain the integrity of cell membranes by inhibiting the increases of H2O2 and MDA contents,and inhibit the browning of postharvest mung bean sprouts,and at the same time,keep the contents of total phenols and total flavonoids,antioxidant capacity,SOD and CAT activities at lower level.