高静压处理对黄秋葵贮藏品质的影响

Effect of High Hydrostatic Pressure Treatment on Storage Quality of Okra

为了探究高静压处理(High Hydrostatic Pressure,HHP)对黄秋葵保鲜效果的影响,以秋葵为材料,分别采用100,200,300 MPa处理1 min,以未经处理的秋葵作为对照,置于4℃条件下冷藏,测定其贮藏期间的木质素含量、可溶性蛋白质的含量、PAL和SOD的活性。结果表明,与对照组相比,适当的高静压处理有助于黄秋葵保持较好的贮藏品质。其中,100 MPa处理1 min的保鲜效果最好,可有效减缓可溶性蛋白质的降解,提高SOD的活性,抑制木质素的积累和PAL的活性,从而有效延缓了黄秋葵的木质化进程。

In order to explore the effect of high hydrostatic pressure(HHP)treatment on the preservation effect of okra,okra was used as the research material,treated with 100,200,300 MPa for 1min,and untreated okra was used as the control and placed in the cold storage at 4℃.The contents of lignin,soluble protein and activities of PAL and SOD were measured during storage.The results showed that compared with the control group,appropriate high static pressure treatment could help Okra to maintain better storage quality.Among them,100 MPa treatment for 1 min had the best preservation effect,which effectively slowed down the degradation of soluble protein,increased the activity of SOD,inhibited the accumulation of lignin and the activity of PAL enzyme,so as to effectively delay the lignification process of okra.