贮藏温度对槟榔果仁褐变的影响
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摘要
以槟榔果仁为原材料,通过研究采后贮藏在5, 10, 15和25℃下槟榔果仁褐变程度,以及褐变相关酶、酚类物质变化、冷害与褐变指数之间的关系,探究槟榔果仁在不同温度下对褐变的影响。结果表明,贮藏温度显著影响褐变程度,常温25℃下的果仁褐变最严重, 5℃下因引起冷害而加重果仁褐变,致其褐变程度高于15℃,而10℃贮藏褐变程度最轻,可通过抑制多酚氧化酶(PPO)、苯丙氨酸氨裂解酶(PAL)活性延缓褐变,从而抑制总酚含量的下降,有效保持槟榔果仁的保存质量和抵抗褐变的发展。但在不同贮藏温度下,过氧化物酶(POD)活性较低且与褐变指数无显著相关性,表明在诱导槟榔果仁内部褐变期间POD可能不是褐变过程内部的关键酶。
The relationship between browning of betel nut kernel and the changes of browning related enzymes, phenolic substances, chilling index and browning index at 5, 10, 15 and 25 ℃ was studied by using betel nut as raw material, to explore the effect of betel nut kernel on browning at different temperatures. The results showed that the storage temperature significantly affected the degree of browning. The browning of the kernel at 25 ℃ was the most serious. At 5 ℃, the browning of the kernel was aggravated due to the chilling injury, which caused the browning degree to be higher than 15 ℃, and the browning degree was lightest at 10 ℃, because the browning of polyphenol oxidase(PPO) and phenylalanine ammonia lyase(PAL) activity could be inhibited, thereby inhibiting the decrease of total phenolic content, effectively maintaining the preservation quality of betel nut kernel and resisting development of browning. However, the activity of peroxidase(POD)was low at different storage temperatures and had no significant correlation with the browning index, indicating that POD might not be a key enzyme in the browning process during the browning of betel nut kernel.
The relationship between browning of betel nut kernel and the changes of browning related enzymes, phenolic substances, chilling index and browning index at 5, 10, 15 and 25 ℃ was studied by using betel nut as raw material, to explore the effect of betel nut kernel on browning at different temperatures. The results showed that the storage temperature significantly affected the degree of browning. The browning of the kernel at 25 ℃ was the most serious. At 5 ℃, the browning of the kernel was aggravated due to the chilling injury, which caused the browning degree to be higher than 15 ℃, and the browning degree was lightest at 10 ℃, because the browning of polyphenol oxidase(PPO) and phenylalanine ammonia lyase(PAL) activity could be inhibited, thereby inhibiting the decrease of total phenolic content, effectively maintaining the preservation quality of betel nut kernel and resisting development of browning. However, the activity of peroxidase(POD)was low at different storage temperatures and had no significant correlation with the browning index, indicating that POD might not be a key enzyme in the browning process during the browning of betel nut kernel.
引文
[1]谢龙莲,张慧坚,方佳.我国槟榔加工研究进展[J].广东农业科学,2011,38(4):96-98.
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[3]夏兵.槟榔呼吸机制及贮藏保鲜关键技术研究[D].海口:海南大学,2010.
[4]李喜宏,张姣姣,郝晓磊,等.茉莉酸甲酯对鲜食槟榔冷害调控研究[J].现代食品科技,2016(12):260-265.
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[8]IOANNOU I,GHOUL M.Prevention of enzymatic browning in fruit and vegetables[J].European Scientific Journal,2013,30(9):310-341.
[9]鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988(4):46-51.
[10]王艳颖,胡文忠,庞坤,等.机械伤害引起果蔬褐变机理的研究进展[J].食品工业科技,2007(11):230-233.
[11]Z L,Y Z,H G.The membrane may be an important factor in browning of fresh-cut pear[J].Food Chemistry,2017,230:265-270.
[12]MAYER A M.Polyphenol oxidase and peroxdase in plants-Recent progress[J].Phytochemistry,1987,26:11-20.
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[14]ZHOU Y,DAHLER J M,UNDERHILL S J R,et al.Enzymes associated with blackheart development in pineapple fruit[J].Food Chemistry,2003,80(4):565-572.
[15]陈凯路.不同温度对桃果实软化相关酶的影响[D].武汉:华中农业大学,2015.
[16]HONG K,XU H,WANG J,et al.Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures[J].Scientia Horticulturae,2013,151(151):68-74.
[17]KE D,SALTVEIT M E.Carbon dioxide-induced brown stain development as related to phenolic metabolism in iceberg lettuce[J].J Am Soc Hortic Sci,1989,114(5):789-794.
[18]王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安:山东农业大学,2012.
[19]张彪,李喜宏,张文涛.槟榔不同温度贮藏特性研究[J].食品研究与开发,2017,38(2):206-209.
[20]HE Q,LUO Y.Enzymatic browning and its control in fresh-cut produce[J].Stewart Postharvest Review,2007,3(6):1-7.
[21]JIANG Y M,LI Y B.Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life[J].Journal of Pomology&Horticultural Science,2003,78(4):437-440.
[22]RAIMBAULT A K,MARIEALPHONSINE P A,HORRY J P.Polyphenol oxidase and peroxidase expression in four pineapple varieties(Ananas comosus L)after a chilling injury[J].Journal of Agricultural&Food Chemistry,2011,59(1):342-348.
[23]MISHRA B B,GAUTAM S,SHARMA A.Free phenolics and polyphenol oxidase(PPO):The factors affecting post-cut browning in eggplant(Solanum melongena)[J].Food Chemistry.2013,139(1/4):105-114.
[24]潘永贵.鲜切荸荠/莲藕特异性变色机理及其控制研究[D].广州:华南农业大学,2006.
[25]KIEWNING D,WOLLSEIFEN R,SCHMITZEIBERGERM.The impact of catechin and epicatechin,total phenols and PPO activity on the Mal d 1 content in apple fruit[J].Food Chemistry,2013,140(1/2):99-104.
[2]PENG W,LIU Y J,WU N,et al.Betel catechu L(Arecaceae):A review of its traditional uses,botany,phytochemistry,pharmacology and toxicology[J].Journal of Ethnopharmacology,2015,164:340-356.
[3]夏兵.槟榔呼吸机制及贮藏保鲜关键技术研究[D].海口:海南大学,2010.
[4]李喜宏,张姣姣,郝晓磊,等.茉莉酸甲酯对鲜食槟榔冷害调控研究[J].现代食品科技,2016(12):260-265.
[5]蒋跃明,陈芳,张东林,等.槟榔褐变底物的初步研究[J].热带作物学报,1992(2):93-96.
[6]OKUMURA S,HOSHINO M,JOSHITA K,et al.Hinokitiol inhibits polyphenol oxidase and enzymatic browning[J].Food Science&Technology International Tokyo,2011,17(3):251-256.
[7]QUEIROZ C,LOPES M L M,FIALHO E,et al.Polypheno oxidase:Characteristics and mechanisms of browning control[J]Food Reviews International,2008,24(4):361-375.
[8]IOANNOU I,GHOUL M.Prevention of enzymatic browning in fruit and vegetables[J].European Scientific Journal,2013,30(9):310-341.
[9]鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988(4):46-51.
[10]王艳颖,胡文忠,庞坤,等.机械伤害引起果蔬褐变机理的研究进展[J].食品工业科技,2007(11):230-233.
[11]Z L,Y Z,H G.The membrane may be an important factor in browning of fresh-cut pear[J].Food Chemistry,2017,230:265-270.
[12]MAYER A M.Polyphenol oxidase and peroxdase in plants-Recent progress[J].Phytochemistry,1987,26:11-20.
[13]ROBINSON D S.Peroxidases and catalases in foods[M].In D S Robinson,N A Eskin(Eds),Oxidative enzymes in foods(pp 1).London:Elsevier,1991.
[14]ZHOU Y,DAHLER J M,UNDERHILL S J R,et al.Enzymes associated with blackheart development in pineapple fruit[J].Food Chemistry,2003,80(4):565-572.
[15]陈凯路.不同温度对桃果实软化相关酶的影响[D].武汉:华中农业大学,2015.
[16]HONG K,XU H,WANG J,et al.Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures[J].Scientia Horticulturae,2013,151(151):68-74.
[17]KE D,SALTVEIT M E.Carbon dioxide-induced brown stain development as related to phenolic metabolism in iceberg lettuce[J].J Am Soc Hortic Sci,1989,114(5):789-794.
[18]王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安:山东农业大学,2012.
[19]张彪,李喜宏,张文涛.槟榔不同温度贮藏特性研究[J].食品研究与开发,2017,38(2):206-209.
[20]HE Q,LUO Y.Enzymatic browning and its control in fresh-cut produce[J].Stewart Postharvest Review,2007,3(6):1-7.
[21]JIANG Y M,LI Y B.Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life[J].Journal of Pomology&Horticultural Science,2003,78(4):437-440.
[22]RAIMBAULT A K,MARIEALPHONSINE P A,HORRY J P.Polyphenol oxidase and peroxidase expression in four pineapple varieties(Ananas comosus L)after a chilling injury[J].Journal of Agricultural&Food Chemistry,2011,59(1):342-348.
[23]MISHRA B B,GAUTAM S,SHARMA A.Free phenolics and polyphenol oxidase(PPO):The factors affecting post-cut browning in eggplant(Solanum melongena)[J].Food Chemistry.2013,139(1/4):105-114.
[24]潘永贵.鲜切荸荠/莲藕特异性变色机理及其控制研究[D].广州:华南农业大学,2006.
[25]KIEWNING D,WOLLSEIFEN R,SCHMITZEIBERGERM.The impact of catechin and epicatechin,total phenols and PPO activity on the Mal d 1 content in apple fruit[J].Food Chemistry,2013,140(1/2):99-104.