过氧化氢纳米雾化熏蒸对黄豆芽贮藏品质及生理特性的影响

Effects of hydrogen peroxide nanoatomization fumigation on the storage quality and physiological characteristics of soybean sprouts

目的探究过氧化氢(H_(2)O_(2))纳米雾化熏蒸处理对黄豆芽贮藏品质及生理特性的影响。方法以黄豆品种“绥农53号”萌发的豆芽为试材,分别采用体积分数为0.5%、1.0%、1.5%、2.0%的H_(2)O_(2)雾化熏蒸5 min,无熏蒸处理作为对照组(CK),置于2℃,相对湿度为85%环境中贮藏,每隔2 d测定1次黄豆芽的失重率、硬度、脆度、菌落总数、丙二醛(malondialdehyde,MDA)、H_(2)O_(2)积累量、总酚含量及褐变数和褐变相关酶活力相关指标。结果与CK组相比,在贮藏第5 d,1.5%H_(2)O_(2)纳米雾化熏蒸黄豆芽的失重率、菌落总数、褐变指数、MDA含量及H_(2)O_(2)积累量分别减少57.9%、22.6%、35.7%、31.0%和25.8%,硬度和脆度较CK组分别提高了25.6%和33.3%。总酚含量减少26.3%,1.5%H_(2)O_(2)纳米雾化熏蒸处理可以有效抑制褐变相关的多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶的活性。结论1.5%H_(2)O_(2)浓度雾化熏蒸处理黄豆芽的保鲜效果最好,更有助于保持黄豆芽贮藏品质,本研究可为黄豆芽规模化生产提供理论依据。

Objective To investigate the effects of hydrogen peroxide(H_(2)O_(2))nanoatomization fumigation treatment on the postharvest storage quality and physiological characteristics of soybean sprouts.Method The germination of soybean variety“Suinong 53”were used as test materials.H_(2)O_(2)with volume fractions of 0.5%,1.0%,1.5%and 2.0%were used for atomization fumigation for 5 minutes,and no fumigation treatment was used as the control group(CK).The sprouts were stored at 2℃and a relative humidity of 85%.The weight loss rate,hardness,brittleness,total bacterial count,malondialdehyde(MDA),H_(2)O_(2)content,total phenolic content,browning index,and browning related enzyme activity were measured every 2 days.Results compared to CK treated group,the weight loss rate,total bacterial count,browning index,MDA content and H_(2)O_(2)accumulation in soybean sprouts treated with 1.5%H_(2)O_(2)nanoatomization fumigation were reduced by 57.9%,22.6%,35.7%,31.0%and 25.8%,respectively.The hardness and brittleness on the 5th day of storage were increased by 25.6%and 33.3%,respectively,and the total phenolic content reduced by 26.3%,1.5%H_(2)O_(2)nanoatomization fumigation treatment could effectively inhibit the activities of browning related-enzyme,including polyphenol oxidase,peroxidase,and phenylalanine ammonialyase.Conclusion The atomization fumigation treatment of soybean sprouts with a concentration of 1.5%H_(2)O_(2)has the best fresh-keeping effect,which is more conducive to maintaining the storage quality of soybean sprouts.This study can provide a certain theoretical basis for the large-scale production of soybean sprouts.