食品与发酵工业2024，Vol.50Issue(24)：114-122,9.DOI:10.13995/j.cnki.11-1802/ts.038197
双乙酰处理对鲜切西兰花贮藏品质及抗氧化能力的影响
Effects of diacetyl treatment on storage quality and antioxidant capacity of fresh-cut broccoli
摘要
Abstract
Fresh-cut broccoli was soaked with 5 mL/L diacetyl treatment for 10 min to study the effects of diacetyl treatment on the quality and antioxidant capacity of fresh-cut broccoli during storage at 10 ℃.Results showed that 5 mL/L diacetyl treatment could signifi-cantly reduce the weight loss rate of fresh-cut broccoli during storage,maintain good color,chlorophyll,hardness,soluble solids,and sol-uble protein content.At the same time,diacetyl treatment maintained higher superoxide dismutase,catalase and peroxidase activities,ef-fectively maintained the scavenging ability of DPPH free radical and hydroxyl radical,significantly inhibited the accumulation of malondi-aldehyde and the generation of hydrogen peroxide,and then better maintained the metabolic balance of reactive oxygen species.Diacetyl treatment also could significantly inhibit polyphenol oxidase activity and maintain phenylalanine ammonia lyase activity,and maintain a high total phenol content.In summary,diacetyl treatment could maintain the storage quality and antioxidant capacity of fresh-cut broccoli,delay the yellowing of fresh-cut broccoli during storage,and prolong the storage period.This study provides a reference and theoretical ba-sis for the effect of diacetyl treatment on postharvest storage and preservation of broccoli.关键词
西兰花/双乙酰/鲜切/采后/贮藏品质Key words
broccoli/diacetyl/fresh-cut/postharvest/storage quality引用本文复制引用
张玉萍,莫丽媛,丁惠敏,史君彦,王文亮,王延圣,乔丽萍..双乙酰处理对鲜切西兰花贮藏品质及抗氧化能力的影响[J].食品与发酵工业,2024,50(24):114-122,9.基金项目
中国博士后科学基金面上资助项目(2022M712375) （2022M712375）
天津市企业科技特派员项目(22YDTPJC00180) （22YDTPJC00180）
山东省科技型中小企业创新能力提升工程项目(2023TSGC0058) （2023TSGC0058）
