摘要
目的:探究介质阻挡低温等离子体(dielectric barrier discharge cold plasma,DBD)处理对小白杏贮藏期间细胞壁代谢及软化情况的影响。方法:用低温等离子体设备处理新疆小白杏40 s(电压90 kV),于4℃、相对湿度95%条件下贮藏42 d,每7 d检测杏果细胞壁组成成分含量、细胞壁代谢酶活性及部分品质指标。结果:DBD处理提高了杏的品质,降低了丙二醛和过氧化氢的含量,显著抑制了细胞壁降解酶的活性,延缓了果胶的溶解以及纤维素的降解,并抑制了杏果中水分的迁移和丧失。透射电子显微镜成像显示,DBD处理有助于保持细胞壁结构,使细胞壁结构更加均匀完整。结论:DBD处理可以有效抑制贮藏期间杏果的细胞壁降解酶活性,增强杏果细胞壁结构,延缓小白杏的软化。
Objective:To investigate the effect of dielectric barrier discharge cold plasma(DBD)treatment on the cell wall metabolism and softening characteristics of Xiaobai apricot during storage.Methods:Xinjiang-grown Xiaobai apricot fruits were treated with DBD for 40 s(voltage of 90 kV),and stored at 4℃and 95%relative humidity for up to 42 days.The contents of cell wall components,cell wall metabolic enzyme activities,and quality indicators of apricot fruits were measured every seven days.Results:DBD treatment improved the quality of apricot,reduced the contents of malondialdehyde(MDA)and hydrogen peroxide,and significantly inhibited cell wall-degrading enzymes.It also delayed the dissolution of pectin and the degradation of cellulose,and inhibited the migration and loss of water in apricot fruits.Transmission electron microscopy(TEM)showed that DBD treatment helped to maintain the cell wall structure,thus making it more uniform and complete.Conclusion:DBD treatment can effectively inhibit the activities of cell wall-degrading enzymes of apricot fruits during storage,thereby enhancing the cell wall structure and delaying fruit softening.
作者
潘越
李婷婷
吴彩娥
PAN Yue;LI Tingting;WU Cai’e(College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第8期168-175,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFD1002300)
天津市自然科学基金重点项目(20JCZDJC00420)。
关键词
小白杏
低温等离子体
细胞壁代谢
软化
Xiaobai apricot
cold plasma
cell wall metabolism
softening
