目的 探究不同浓度过氧化氢延缓板栗果仁褐变的效果和机理,提升板栗贮藏品质。方法 以河南信阳优质豫罗红板栗为试材,于常温下（25 ℃）分别用浓度为1、5和10 mmol/L的过氧化氢溶液浸泡板栗果仁,浸泡时间为3 min,以清水处理作为对照组,然后真空包装贮藏15 d,每3天取样进行质量损失率、褐变度、丙二醛含量、过氧化氢酶和过氧化物酶活性等指标的测定。结果 贮藏期间,与空白组相比,浓度为5 mmol/L的外源过氧化氢处理板栗果仁后,褐变度降低了5.9%,质量损失率降低了42.2%,过氧化物酶（Peroxidase,POD）和过氧化氢酶的活性（Catalase,CAT）有一定提升,多酚氧化酶（Polyphemol oxidase,PPO）的活性降低,贮藏期9 d内有效地减缓板栗细胞内丙二醛的积累,从而延缓板栗果仁的褐变。结论 经低浓度过氧化氢处理后板栗果仁褐变能得到有效减缓,而高浓度处理会不利于其贮藏品质,其中5 mmol/L过氧化氢处理对褐变抑制效果最佳,该结果为板栗贮藏保鲜提供一定理论依据。
Abstract
The work aims to explore the effect and mechanism of different concentrations of hydrogen peroxide on delaying the browning of Chinese chestnut kernels and improving the storage quality of Chinese chestnuts. The Xinyang high-quality Yuluohong Chinese chestnut was used as the test material, and the Chinese chestnut kernels were soaked in hydrogen peroxide solutions with concentrations of 1, 5 and 10 mmol/L at room temperature (25 ℃) for 3 min, and then treated with water as the control group, and finally stored in vacuum packaging for 15 d. The weight loss rate, browning degree, malondialdehyde content, catalase and peroxidase activity were measured every 3 d. During storage, compared with the blank group, the browning degree of Chinese chestnut kernels treated with 5 mmol/L exogenous hydrogen peroxide decreased by 5.9%, the weight loss rate decreased by 42.2%, the activity of peroxidase (POD) and catalase (CAT) increased to a certain extent, and the activity of polyphenol oxidase (PPO) decreased. The accumulation of malondialdehyde in Chinese chestnut cells was effectively slowed down within 9 d of storage, thus delaying the browning of Chinese chestnut kernels. In conclusion, after low concentration hydrogen peroxide treatment, the browning of Chinese chestnut kernels can be effectively slowed down, while high concentration treatment is not conducive to its storage quality. Among them, 5 mmol/ L hydrogen peroxide treatment has the best effect on browning inhibition. This result provides a theoretical basis for the storage and preservation of Chinese chestnut.
关键词
外源过氧化氢 /
板栗 /
褐变 /
贮藏
Key words
exogenous hydrogen peroxide /
Chinese chestnuts /
browning /
storage
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基金
大别山实验室重点课题研发项目（DMLPO03）
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