摘要
无氧呼吸代谢在果蔬气调贮藏保鲜过程中具有重要作用,为研究复合气调包装对大蒜无氧呼吸代谢途径及相关生理的影响,本试验固定O_(2)体积分数3.5%,研究CO_(2)体积分数5%、8%、11%、14%对大蒜4℃贮藏过程中丙酮酸、丙酮酸脱羧酶(PDC)、乙醇脱氢酶(ADH)、呼吸强度、乙烯释放速率等指标的影响。结果表明:贮藏过程中,丙酮酸含量呈持续下降趋势;PDC、ADH活性均呈上升趋势,CO_(2)体积分数对这两个酶活性影响显著,CO_(2)体积分数超过8%时影响更为显著。乙烯释放速率与呼吸强度趋势相似,低体积分数CO_(2)贮藏下均先出现峰值,高CO_(2)体积分数条件下促进乙烯释放速率与呼吸强度持续增大。综合各指标情况认为,大蒜鳞茎在4℃低温、3.5%O_(2)条件下贮藏时,以CO_(2)体积分数不高于8%为理想配比。该条件能够有效抑制丙酮酸代谢相关酶活性,减少有害物质累积,同时抑制乙烯释放速率与呼吸强度。
Anaerobic respiration metabolism plays an essential role in the controlled atmosphere storage process of fruits and vegetables.In this study,the effects different volume fractions of CO_(2)(5%,8%,11%,and 14%)treatments on the indicators’changes including pyruvate,pyruvate decarboxylase(PDC),alcohol dehydrogenase(ADH)contents,respiration rates,ethylene release rates of garlic under 4℃storage were investigated with the fixed O_(2) volume fraction of 3.5%,in order to study the effects of composite modified atmosphere packaging on anaerobic respiratory metabolic pathways and related physiology of garlic.Results indicated that during storage,the pyruvate contents of garlic decreased continuously,while the PDC and ADH activities showed an increasing trend,and the CO_(2) volume fractions presented significant effects on enzymes activities,especially when CO_(2) volume fraction exceeded 8%.The trend of ethylene release rates was similar to that of respiration rates.The peaks appeared first at low volume fractions CO_(2) storage,and the ethylene release and respiration intensity were continuously increased at high CO_(2) volume fractions.The comprehensive analysis showed that when garlic bulbs were stored at low temperature(4℃)and 3.5%O_(2),the ideal ratio was that the volume fraction of CO_(2) was not higher than 8%.Under these conditions,the pyruvate metabolism related enzymes activities were effectively inhibited,and the accumulation of harmful substances was reduced,meanwhile the ethylene release rate and respiratory intensity were also inhibited.
作者
周婧琦
许建
车玉红
马文鹏
陶金华
ZHOU Jing-qi;XU Jian;CHE Yu-hong;MA Wen-peng;TAO Jin-hua(Luohe Vocational College of Food,Luohe 462000,China;Garden Science and Technology College,Xinjiang Agricultural Vocational Technical College,Changji 831100,China)
出处
《保鲜与加工》
CAS
2021年第11期22-27,共6页
Storage and Process
基金
新疆维吾尔自治区自然科学基金项目(2017D01B30)
关键词
大蒜
气调包装
无氧呼吸
丙酮酸
garlic
modified atmosphere packaging
anaerobic respiration
pyruvate
