Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, r...Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.展开更多
In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area...In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area and vacuum cold fresh chain to the cold chain breakage for horticultural products,and also to the investigation of principle and theory but the investigation results would have some evident difference. This paper will simply summarize the basic conception,principle,two withdrawing air type hypobaric storage technologies,and introduce many examples as mentioned above extending in China. This paper thinks that the master mechanism of preservation of LP for fresh horticultural products effectively inhibits the activity change of manifold enzymes,which are PAL,POD,PPO,CAT,CAD,SOD et al.,affecting the maturation and caducity of fresh horticultural products during LP storage for a short period,as a result,to reduce both risk of physiology obstacle and disease and to prolong their postharvest life; for the foreseeable future Burg's hypobaric storage technology and hypobaric short period treatment technology will play an important role in the preservation on fresh agricultural products and food preservation in storage and transportation,the preliminary processing of growing area,fresh logistics,establishing the operating platform of perishable food and high business value,fresh e-business,and fresh delivery for scattered families,establishing the operating platform of fresh-cut vegetables including edible fungi and so on in China or in the world.展开更多
为探讨减压贮藏调控杏鲍菇采后衰老的作用机理,本文研究了30、70 k Pa和常压3个贮藏压力对冷藏杏鲍菇的活性氧代谢影响。试验结果表明:30 k Pa的减压贮藏能显著减缓杏鲍菇体硬度的下降,维持较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)...为探讨减压贮藏调控杏鲍菇采后衰老的作用机理,本文研究了30、70 k Pa和常压3个贮藏压力对冷藏杏鲍菇的活性氧代谢影响。试验结果表明:30 k Pa的减压贮藏能显著减缓杏鲍菇体硬度的下降,维持较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)等抗氧化酶活性,抑制超氧阴离子(O2·-)的生成速率和过氧化氢(H2O2)含量增加,减少丙二醛(MDA)的积累和细胞膜透性的升高,延缓菇体衰老。适宜的减压处理可以诱导抗氧化酶活性的提高,有效维持杏鲍菇采后活性氧代谢平衡,抑制膜脂过氧化作用,从而延缓了菇体采后衰老进程,延长贮藏期。研究结果为减压贮藏在果蔬贮藏上的应用提供理论依据。展开更多
文摘Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.
文摘In recent ten years in China,the application research of hypobaric storage was extended to the non-freeze preservation of cooked food,fresh-cut vegetables,edible fungi and fruits,preliminary processing of growing area and vacuum cold fresh chain to the cold chain breakage for horticultural products,and also to the investigation of principle and theory but the investigation results would have some evident difference. This paper will simply summarize the basic conception,principle,two withdrawing air type hypobaric storage technologies,and introduce many examples as mentioned above extending in China. This paper thinks that the master mechanism of preservation of LP for fresh horticultural products effectively inhibits the activity change of manifold enzymes,which are PAL,POD,PPO,CAT,CAD,SOD et al.,affecting the maturation and caducity of fresh horticultural products during LP storage for a short period,as a result,to reduce both risk of physiology obstacle and disease and to prolong their postharvest life; for the foreseeable future Burg's hypobaric storage technology and hypobaric short period treatment technology will play an important role in the preservation on fresh agricultural products and food preservation in storage and transportation,the preliminary processing of growing area,fresh logistics,establishing the operating platform of perishable food and high business value,fresh e-business,and fresh delivery for scattered families,establishing the operating platform of fresh-cut vegetables including edible fungi and so on in China or in the world.
基金National Natural Science Foundation of China (30671462/ 30671459)National and Zhejiang Project of Scientific and Technical Supporting Programs (2006BAD30B03/2006BAD22B06, 2006C12074)
文摘为探讨减压贮藏调控杏鲍菇采后衰老的作用机理,本文研究了30、70 k Pa和常压3个贮藏压力对冷藏杏鲍菇的活性氧代谢影响。试验结果表明:30 k Pa的减压贮藏能显著减缓杏鲍菇体硬度的下降,维持较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)等抗氧化酶活性,抑制超氧阴离子(O2·-)的生成速率和过氧化氢(H2O2)含量增加,减少丙二醛(MDA)的积累和细胞膜透性的升高,延缓菇体衰老。适宜的减压处理可以诱导抗氧化酶活性的提高,有效维持杏鲍菇采后活性氧代谢平衡,抑制膜脂过氧化作用,从而延缓了菇体采后衰老进程,延长贮藏期。研究结果为减压贮藏在果蔬贮藏上的应用提供理论依据。
