半胱氨酸处理对鲜切肉苁蓉贮藏效果的影响

Effect of treatments with cysteine on storage of fresh-cut Cistanchesherba

为探究半胱氨酸处理对鲜切肉苁蓉贮藏效果及其生理机制,以新疆吐鲁番地区的肉苁蓉为试材,采用不同质量浓度(0.5、1.0、1.5 g/L)半胱氨酸对切片的肉苁蓉浸泡5 min处理,以蒸馏水浸泡处理为对照。阴干后于温度(0±1)℃、相对湿度90%~95%的恒温冰柜中贮藏10 d,定期测定肉苁蓉果实品质及抗氧化代谢等相关指标。结果表明,半胱氨酸处理可有效维持鲜切肉苁蓉可溶性固形物、可溶性蛋白、抗坏血酸、还原型谷胱甘肽含量的降低。其中1.5 g/L半胱氨酸处理效果相对最佳。与对照组相比,1.5 g/L半胱氨酸处理能提高鲜切肉苁蓉抗氧化酶活力,从而减轻活性氧的伤害。并有效延缓了过氧化氢、丙二醛的积累。此外,1.5 g/L半胱氨酸处理还能有效抑制多酚氧化酶活力,减少褐变,增加总酚的积累。试验结果可为鲜切肉苁蓉贮藏保鲜方面的应用提供理论依据与技术参考。

The purpose of this study was to explore the physiological mechanism in fresh-cut Cistanchesherba by cysteine.Fresh-cut Cistanchesherba(from Turpan,Xinjiang)were dipped in different mass concentrations(0.5,1.0,1.5 g/L)of cysteine solution for 5 min,distilled water treated as the control group.After drying,store in a freezer with a temperature of(0±1)℃and a relative humidity of 90%-95%.Regular determination of Cistanchesherba fruit quality and indicators related to the physiological mechanism.Results showed that cysteine treatment could effectively maintain the reduction of content of total soluble solids,soluble protein,ascorbic acid,and reduced glutathione.Among them,the 1.5 g/L of cysteine solution had the best effect.In addition,cysteine treatment increased the antioxidant enzyme activity in Cistanchesherba fruit to reduce the damage of reactive oxygen species compared with the control group.the accumulation of hydrogen peroxide and malondialdehyde was delayed.The 1.5 g/L cysteine treatment could effectively inhibit the activity of polyphenol oxidase,reduce Browning,and increase the accumulation of total phenols.The results provide a theoretical basis and technical reference for the application of the fresh-cut Cistanchesherba in postharvest storage and preservation of fruits and vegetables.