UV-C处理对鲜切‘皇冠’梨褐变的影响

doi:10.3864/j.issn.0578-1752.2020.24.011

摘要/Abstract

摘要：

【目的】探索UV-C预处理后鲜切和鲜切后UV-C辐照两种方式对鲜切梨褐变的控制效果及其生理机制,为鲜切梨的贮藏保鲜以及扩大UV-C在果蔬方面的应用提供理论依据。【方法】以鲜切‘皇冠’梨为研究对象,分别在鲜切前、后采用UV-C（有效波长254 nm）辐照处理5 min,分析在5℃贮藏过程中,两种方式UV-C处理后鲜切梨的褐变程度（BI）、多酚氧化酶（PPO）、苯丙氨酸解氨酶（PAL）活性、总酚含量、抗氧化相关酶（超氧化物歧化酶（SOD）、过氧化氢酶CAT、抗坏血酸过氧化酶APX、谷胱甘肽还原酶GR）活性、H₂O₂和丙二醛（MDA）含量以及非酶抗氧化能力（DPPH、ABTS自由基清除能力和还原能力）的变化。【结果】与对照相比,两种UV-C处理均能显著抑制鲜切梨的褐变,其中鲜切后UV-C处理控制效果更好。两种UV-C处理均不同程度提高鲜切梨的PPO活性、降低PAL活性和总酚含量,同时提高鲜切梨的抗氧化酶活性以及非酶抗氧化能力,抑制了H₂O₂和MDA的积累。相关性分析显示,鲜切梨的BI值与CAT、APX和GR活性以及非酶抗氧化能力呈极显著负相关（P<0.01）,与H₂O₂和MDA含量呈极显著正相关（P<0.01）。【结论】UV-C处理主要通过提高鲜切梨的抗氧化防御能力从而延缓贮藏过程中的表面褐变,两种处理方式相比,鲜切后UV-C处理更能有效提高鲜切梨的抗氧化能力,对褐变控制效果更好。

关键词: 鲜切梨, 褐变, UV-C, 生理机制

Abstract:

【Objective】In order to provide an experimental basis for the preservation of fresh-cut pears and enlarging the application of UV-C, the effects of pre-processing and post-processing UV-C treatment on the browning inhibition of fresh-cut pears and its possible physiology mechanism were studied.【Method】Fresh-cut pears were separately treated by pre-processing and post-processing UV-C (254 nm) for 5 min, and then the physiological parameters were evaluated, including browning degree (BI), the activities of polyphenol oxidase (PPO), phenylalnine ammonialyase (PAL), total phenolic content (TPC), H₂O₂ and MDA content, the activities of antioxidant enzymes (superoxide dismutase, SOD, catalase CAT, ascorbate peroxidase APX, glutathione reductase GR) and non-enzymatic antioxidant capacities (DPPH, ABTS radical scavenging activities and reducing power).【Result】The results showed that both pre-processing and post-processing UV-C treatment could effectively delay the browning of fresh-cut pears. Post-processing UV-C treatment exhibited better browning controlling effect than that of pre-processing UV-C treatment. Both two kinds of UV-C treatments could improve the PPO activity, reduce the PAL activity and TPC, as well as increase the enzymatic and non-enzymatic antioxidant activities of fresh-cut pears and decrease the accumulation of H₂O₂and MDA. Statistical analysis indicated that BI were significantly negatively correlated with CAT, APX and GR activities, and non-enzymatic capacities (P<0.01). While there was a positive correlation between BI and H₂O₂, MDA content (P<0.01).【Conclusion】These findings suggested that UV-C treatment delayed browning of fresh-cut pears during storage mainly through improving the antioxidant defense system. Post-processing UV-C treated fresh-cut pears possessed higher antioxidant activity than that of pre-processing treated samples, therefore, which exhibited better browning controlling effect.

Key words: fresh-cut pears, browning, UV-C, physiology mechanism

陈晨,姜爱丽,刘程惠,赵琪琪,张艳慧,胡文忠. UV-C处理对鲜切‘皇冠’梨褐变的影响[J]. 中国农业科学, 2020, 53(24): 5081-5090.

CHEN Chen,JIANG AiLi,LIU ChengHui,ZHAO QiQi,ZHANG YanHui,HU WenZhong. Effect of UV-C on the Browning of Fresh-Cut Huangguan Pear[J]. Scientia Agricultura Sinica, 2020, 53(24): 5081-5090.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2020.24.011

https://www.chinaagrisci.com/CN/Y2020/V53/I24/5081

图/表 7

图1

图2

图3

图4

图5

图6

图7

参考文献 37

[1]	PEREZ-CABRERA L, CHAFER M, CHIRALT A, GONZALEZ- MARTINEZ C. Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT-Food Science and Technology, 2011,44(10):2273-2280. doi: 10.1016/j.lwt.2011.04.007
[2]	BOBO-GARCÍA G, ARROQUI C, MERINO G, VÍRSEDA P. Antibrowning compounds for minimally processed potatoes: A Review. Food Reviews International, 2019,5:529-546.
[3]	DEGL'INNOCENTI E, GUIDI L, PARDOSSI A, TOGNONI F. Biochemical study of leaf browning in minimally processed leaves of lettuce ( Lactuca sativa L. var. Acephala). Journal of Agricultural and Food Chemistry, 2005,53(26):9980-9984. doi: 10.1021/jf050927o pmid: 16366683
[4]	SALTVEIT M E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology, 2000,21(1):61-69. doi: 10.1016/S0925-5214(00)00165-4
[5]	SUN Y, ZHANG W, ZENG T, NIE Q X, ZHANG F Y, ZHU L Q. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism. Food Chemistry, 2015,177:376-381. doi: 10.1016/j.foodchem.2015.01.065 pmid: 25660900
[6]	TOIVONEN P M A, BRUMMELL D A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 2008,48(1):1-14. doi: 10.1016/j.postharvbio.2007.09.004
[7]	袁芳, 邱诗铭, 李丽. 不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响. 食品科学, 2020,41(3):218-223. doi: 10.1111/jfds.1976.41.issue-1
	YUAN F, QIU S M, LI L. Effect of composite preservative on active oxygen metabolism, cell membrane permeability and browning of fresh-cut mango. Food Science, 2020,41(3):218-223. (in Chinese) doi: 10.1111/jfds.1976.41.issue-1
[8]	United States Food & Drug Administration. Ultraviolet radiation for the processing and treatment of food. Code of Federal Regulations, 2002.
[9]	MORENO C, ANDRADE-CUVI M J, ZARO M J, DARRE M, VICENTE A R, CONCELLÓN A. Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola. Journal of Food Quality, 2017,2017:1-9.
[10]	WANG D, CHEN L K, MA Y, ZHANG M, ZHAO Y W, ZHAO X Y. Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root. Food Chemistry, 2019,278:659-664. doi: 10.1016/j.foodchem.2018.11.102 pmid: 30583426
[11]	HUANG H, GE Z W, LIMWACHIRANON J, LI L, LI W R, LUO Z S. UV-C treatment affects browning and starch metabolism of minimally processed lily bulb. Postharvest Biology and Technology, 2017,128:105-111. doi: 10.1016/j.postharvbio.2017.02.010
[12]	CHEN C, HU W Z, HE Y B, JIANG A L, ZHANG R D. Effect of citric acid combined with UV-C on the quality of fresh-cut apples. Postharvest Biology and Technology, 2016,111:126-131. doi: 10.1016/j.postharvbio.2015.08.005
[13]	周琪, 陈晨, 周福慧, 胡文忠, 赵蕾, 许源源. 短波紫外线控制鲜切苹果褐变与其活性氧代谢的相关性. 食品科学, 2019,40(5):102-109.
	ZHOU Q, CHEN C, ZHOU F H, HU W Z, ZHAO L, XU Y Y. Correlation between enzymatic browning inhibition by UV-C treatment and reactive oxygen species metabolism of fresh-cut apples. Food Science, 2019,40(5):102-109 (in Chinese)
[14]	PALOU E, LÓPEZ-MALO A, BARBOSA-CÁNOVAS G V, WELTI-CHANES J, SWANSON B G. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 1999,64(1):42-45. doi: 10.1111/jfds.1999.64.issue-1
[15]	PATTERSON B D, MACRAE E A, FERGUSON I B. Estimation of hydrogen peroxide in plant extracts using titanium (IV). Analytical Biochemistry, 1984,139(2):487-492. doi: 10.1016/0003-2697(84)90039-3 pmid: 6476384
[16]	陈晨, 胡文忠, 田沛源, 姜爱丽. 超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析. 食品科学, 2014,35(2):12-17. doi: 10.7506/spkx1002-6630-201402003
	CHEN C, HU W Z, TIAN P Y, JIANG A L. Optimization of ultrasound-assisted extraction of polyphenols from banana peel and its antioxidant capacity. Food Science, 2014,35(2):12-17. (in Chinese) doi: 10.7506/spkx1002-6630-201402003
[17]	CHEN C, HU W Z, ZHANG R D, JIANG A L, LIU C H. Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh-cut carrots. Journal of the Science of Food and Agriculture, 2018,98(12):4726-4732. doi: 10.1002/jsfa.9007 pmid: 29542138
[18]	李雪, 吴觉天, 王毅, 姜红, 毕阳, 司敏, 张静荣, 徐洁. 采后ABA处理促进‘陇薯3号’马铃薯块茎愈伤形成. 中国农业科学, 2017,50(20):4003-4011. doi: 10.3864/j.issn.0578-1752.2017.20.014
	LI X, WU J T, WANG Y, JIANG H, BI Y, SI M, ZHANG J R, XU J. Postharvest ABA treatment promote wound healing of potato ‘Longshu No.3’ tubers. Scientia Agricultura Sinica, 2017,50(20):4003-4011. (in Chinese) doi: 10.3864/j.issn.0578-1752.2017.20.014
[19]	CHEN C, HU W Z, ZHANG R D, JIANG A L, ZOU Y. Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid. Horticulture, Environment, and Biotechnology, 2016,57(3):266-273. doi: 10.1007/s13580-016-0032-x
[20]	REN Y L, WANG Y F, BI Y, Ge Y H, Wang Y, Fan C F, Li D Q, Deng H W. Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon ( Cucumis melo L.) fruit. European Food Research and Technology, 2012,234(6):963-971 doi: 10.1007/s00217-012-1715-x
[21]	REYES L F, CISNEROS-ZEVALLOS L. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes ( Solanum tuberosum L.). Journal of Agricultural and Food Chemistry, 2003,51(18):5296-5300. doi: 10.1021/jf034213u pmid: 12926873
[22]	VIACAVA F, SANTANA-GÁLVEZ J, HEREDIA-OLEA E, PÉREZ- CARRILLO E, NAIR V, CISNEROS-ZEVALLOS L, JACOBO- VELÁZQUEZ D A. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots. Food Chemistry, 2020,307:125551. doi: 10.1016/j.foodchem.2019.125551 pmid: 31648173
[23]	LANDRIGAN M, MORRIS S C, EAMUS D, MCGLASSON W B. Postharvest water relationships and tissue browning of rambutan fruit. Scientia Horticulturae, 1996,66(3/4):201-208. doi: 10.1016/S0304-4238(96)00915-6
[24]	RICO D, MARTÍN-DIANA A B, BARAT J M, BARRY-RYAN C. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science and Technology, 2007,18(7):373-386. doi: 10.1016/j.tifs.2007.03.011
[25]	OMS-OLIU G, ROJAS-GRAÜ M A, GONZÁLEZ L A, VARELA P, SOLIVA-FORTUNY R, HERNANDO M I H, MUNUERA I P, FISZMAN S. MARTÍN-BELLOSO O. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology, 2010,57(3):139-148. doi: 10.1016/j.postharvbio.2010.04.001
[26]	HUQUE R, WILLS R B H, PRISTIJONO P, GOLDING J B. Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning. Postharvest Biology and Technology, 2013,78:16-23. doi: 10.1016/j.postharvbio.2012.12.006
[27]	CANTOS E, TUDELA J A, GIL M I, ESPÍN J C. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. Journal of Agricultural and Food Chemistry, 2002,50(10):3015-3023. doi: 10.1021/jf0116350 pmid: 11982435
[28]	LI Z H, ZHANG Y, GE H B. The membrane may be an important factor in browning of fresh-cut pear. Food Chemistry, 2017,230:265-270. doi: 10.1016/j.foodchem.2017.03.044 pmid: 28407910
[29]	JIANG J, JIANG L, ZHANG L, LUO H B, OPIYO A M, YU Z F. Changes of protein profile in fresh-cut lotus tuber before and after browning. Journal of Agricultural and Food Chemistry, 2012,60(15):3955-3965. doi: 10.1021/jf205303y
[30]	LIN Y F, LIN H T, LIN Y X, ZHANG S, CHEN Y H, JIANG X J. The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit. Postharvest Biology and Technology, 2016,111:53-61. doi: 10.1016/j.postharvbio.2015.07.030
[31]	GAO H, CHAI H K, CHENG N, CAO W. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices. Food chemistry, 2017,217:45-51. doi: 10.1016/j.foodchem.2016.08.063 pmid: 27664606
[32]	MITTLER R. Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science, 2002,7(9):405-410. doi: 10.1016/s1360-1385(02)02312-9 pmid: 12234732
[33]	ZHANG J, YUAN L, LIU W, LIN Q, WANG Z D, GUAN W Q. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage. International Journal of Food Science and Technology, 2017,52(3):626-634. doi: 10.1111/ijfs.2017.52.issue-3
[34]	MAGHOUMI M, GÓMEZ P A, MOSTOFI Y, ZAMANI Z, ARTÉS- HERNÁNDEZ F, ARTÉS F. Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT-Food Science and Technology, 2013,54(2):389-396. doi: 10.1016/j.lwt.2013.06.006
[35]	高梵, 龙清红, 韩聪, 金鹏, 郑永华. UV-C处理对鲜切红心萝卜抗氧化活性的影响. 食品科学, 2016,37(11):12-17. doi: 10.7506/spkx1002-6630-201611003
	GAO F, LONG Q H, HAN C, JIN P, ZHENG Y H. Effect of UV-C treatment on antioxidant activity of fresh-cut red-fleshed radish. Food Science, 2016,37(11):12-17. (in Chinese) doi: 10.7506/spkx1002-6630-201611003
[36]	HU K D, QIAN W, HU L Y, GAO S P, WU J, LI Y H, ZHENG J L, HAN Y, LIU Y S, ZHANG H. Hydrogen sulfide prolongs postharvest storage of fresh-cut pears (Pyrus pyrifolia) by alleviation of oxidative damage and inhibition of fungal growth. PLoS ONE, 2014,9(1):e85524. doi: 10.1371/journal.pone.0085524 pmid: 24454881
[37]	ZHENG J L, HU L Y, HU K D, WU J, YANG F, ZHANG H. Hydrogen sulfide alleviates senescence of fresh-cut apple by regulating antioxidant defense system and senescence-related gene expression. HortScience, 2016,51(2):152-158. doi: 10.21273/HORTSCI.51.2.152