固载二氧化氯对最小加工竹笋品质和生理的影响

Effects of Solid Chlorine Dioxide Treatment on Quality and Physiology of Minimally Processed Bamboo Shoots

采用固体二氧化氯处理最小加工竹笋,于4℃贮藏12 d。以呼吸强度、颜色、硬度、苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)活性、超氧阴离子自由基生成速率、总抗氧化能力和菌落总数等为指标,研究0.50 mg/L二氧化氯对最小加工竹笋品质和生理的影响。结果表明:用0.50 mg/L的二氧化氯处理,可降低最小加工竹笋呼吸强度,抑制竹笋贮藏期间硬度的上升;延缓PAL、PPO活性的增加;提高CAT、APX和GR的活性,降低超氧阴离子自由基的生成速率,提高总抗氧化能力。

Minimally processed bamboo shoots were treated with solid chlorine dioxide and stored at 4 ℃ for 12 days. The influences of 0.50 mg/L chlorine dioxide on the quality and physiology of minimally processed bamboo shoots were evaluated by examining the changes in respiration rate, color, firmness, the activities of phenylalamine ammonia lyase (PAL), polyphenol oxidase (PPO), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR), the rate of superoxide anion (O2-·) generation, total antioxidant capacity and aerobic bacterial count of bamboo shoots. The results showed that compared with the control, 0.50 mg/L chlorine dioxide treatment decreased the respiration rate and inhibited the increase in firmness. The treatment also retarded the increases in the activities of PAL and PPO but increased the activities of CAT, APX and GR. In addition, this treatment reduced the rate of O2-· production but maintained higher total antioxidant capacity. The results may provide a theoretical basis for the application of solid chlorine dioxide in the preservation of minimally processed bamboo shoots.