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中国精品科技期刊2020
周成敏,陈凯鹏,黄文仕,等. 褪黑素延缓去壳黄甜笋木质化和褐变作用[J]. 食品工业科技,2024,45(22):1−8. doi: 10.13386/j.issn1002-0306.2023020305.
引用本文: 周成敏,陈凯鹏,黄文仕,等. 褪黑素延缓去壳黄甜笋木质化和褐变作用[J]. 食品工业科技,2024,45(22):1−8. doi: 10.13386/j.issn1002-0306.2023020305.
ZHOU Chengmin, CHEN Kaipeng, HUANG Wenshi, et al. Effect of Melatonin Treatment on Lignification and Browning in Bamboo Shoots (Acidosasa edulis) Without Sheaths During Cold Storage[J]. Science and Technology of Food Industry, 2024, 45(22): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020305.
Citation: ZHOU Chengmin, CHEN Kaipeng, HUANG Wenshi, et al. Effect of Melatonin Treatment on Lignification and Browning in Bamboo Shoots (Acidosasa edulis) Without Sheaths During Cold Storage[J]. Science and Technology of Food Industry, 2024, 45(22): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020305.

褪黑素延缓去壳黄甜笋木质化和褐变作用

Effect of Melatonin Treatment on Lignification and Browning in Bamboo Shoots (Acidosasa edulis) Without Sheaths During Cold Storage

  • 摘要: 为了研究外源褪黑素延缓冷藏去壳黄甜竹笋木质化和褐变的效果,将黄甜竹笋剥壳、于150 μl/L次氯酸钠溶液中杀菌和清洗后再于0.2 mmol/L褪黑素溶液和清水(均含有0.05%吐温-80和3 mL无水乙醇)中22 ℃下浸泡30 min,空气中自然晾干,而后于(6±1)℃和RH 75%~80%下贮藏15 d,定期取样测定其品质指标以及与木质化、褐变、抗氧化相关酶的活性和基因表达量。结果表明,褪黑素处理通过显著地下调了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和肉桂醇脱氢酶(CAD)基因表达量及活性,抑制了笋肉组织的木质化进程;同时,褪黑素处理一方面显著地提高了去壳黄甜笋中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性并上调了对应基因表达量,从而降低了过氧化氢(H2O2)含量和超氧阴离子(O2·)的产生速率,延缓了相对电导率上升及丙二醛(MDA)的累积;另一方面,降低了多酚氧化酶(PPO)活性并下调了对应基因表达量,从而最终抑制了竹笋切面褐变。结果表明,外源褪黑素处理能够有效抑制冷藏去壳黄甜竹笋的褐变和木质化。

     

    Abstract: The effects of melatonin treatment on inhibiting lignification and browning, including firmness, lignin content, enzyme activities, and the expression level of genes encoding corresponding enzymes in bamboo (Acidosasa edulis) shoots without sheaths during cold storage were investigated. Bamboo shoots without physical injuries or infections and similar in shape and size were removed from their sheaths and cleaned with tap water and then disinfected with 150 μl/L sodium hypochlorite for 5 min, rinsed with tap water, and air-dried. The bamboo shoots were soaked in sterile deionized water containing 0.05% Tween 80 and 3 mL anhydrous ethanol and 0.0 (control) or 0.2 mmol/L melatonin at 22°C for 30 min, air-dried at room temperature for approximately 60 min and subsequently stored at 6±1 °C accompanied by 75%-80 % RH. for 15 days. Quality parameters and activities of key enzymes and gene expression involved in lignification and browning of bamboo shoots were periodically determined during cold storage to investigate the related mechanism. The results indicated that melatonin treatment significantly decreased the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD) and cinnamyl alcohol dehydrogenase (CAD), and the expression of these lignin synthesis-related enzymes, which contributed to retarding lignification process in bamboo shoots. Meanwhile, melatonin treatment decreased hydrogen peroxide (H2O2) content and the production rate of superoxide anion (O2·), delayed the increase of MDA content and relative leakage rate by significantly increasing the activities of superoxide dismutase (SOD), catalase (CAT) and the expression of their encoding genes. On the other hand, melatonin treatment reduced the activities of polyphenol oxidase (PPO) and the expression of the encoding genes in bamboo shoots, consequently delaying the enzymatic browning of bamboo shoots. Thus, it was suggested that the melatonin treatment could benefit the quality of peeled bamboo shoots by effectively delaying lignification and browning during postharvest.

     

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