不同贮藏条件下干辣椒颜色劣变的主要途径

Main Paths of Color Deterioration of Dried Peppers under Different Storage Conditions

“四平头”辣椒作为新疆特色地理标志性农产品,在其长期贮藏过程中的颜色变化研究鲜见。为探究不同贮藏条件下干辣椒颜色劣变主要途径及反应类型,将干辣椒置于25℃避光、37℃避光、37℃光照、45℃避光4种条件下贮藏70 d,分析褐变度、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、类胡萝卜素、总酚、抗坏血酸、还原糖含量等指标变化,并进行相关性及通径分析。结果表明,各贮藏条件下褐变度与其他指标呈极显著相关(P<0.01),褐变是类胡萝卜素降解、美拉德反应、抗坏血酸自降解及多酚自氧化反应共同作用导致,通径分析结果表明,25℃避光条件下,抗坏血酸含量对褐变度有最大直接作用,氨基酸含量和抗坏血酸含量的交互作用是褐变度的首要决定因素;37℃避光、37℃光照、45℃避光贮藏条件下,5-HMF含量均对褐变度有最大直接作用,3种贮藏条件的褐变度首要决定因素分别为5-HMF含量、氨基酸含量和5-HMF含量的交互作用及5-HMF含量。

As a characteristic geographical agricultural landmark in Xinjiang,“Sipingtou”pepper undergoes color changes during its long-term storage,which,however,is rarely reported.To investigate the main paths and reaction types of color deterioration under different storage conditions,dried peppers were stored at 25℃light avoidance,37℃light avoidance,37℃light and 45℃light avoidance for 70 d.Analyze the changes of browning degree,5-hydroxymethylfurfural(5-HMF),carotenoids,total phenols,ascorbic acid,reducing sugar and other indexes content,and perform correlation and pathway analysis.The results showed that browning degree was highly significant correlated with other indexes under all storage conditions(P<0.01).It is suggested that browning is the results of the combined effect of carotenoid degradation,Maillard reaction,ascorbic degradation and polyphenol autoxidation.The path analysis indicated that ascorbic acid had the greatest direct effect on browning degree at 25℃light avoidance,and the interaction between amino acid and ascorbic acid was the primary factor determining browning degree.Under the conditions of 37℃light avoidance,37℃light and 45℃light avoidance,interaction of 5-HMF had the maximal direct effect on browning degree.The primary determinant of browning in three storage methods were interaction of 5-HMF,interaction of amino acid and 5-HMF and interaction of 5-HMF and total phenols successively.