绿原酸复配水杨酸对采后芦笋冷藏保鲜的影响

魏云潇; 韩超; 余作龙; 付长春; 刘丹

doi:10.13386/j.issn1002-0306.2022060014

绿原酸复配水杨酸对采后芦笋冷藏保鲜的影响

doi: 10.13386/j.issn1002-0306.2022060014

浙江树人学院生物与环境工程学院，浙江杭州 310015

基金项目: 浙江省公益公益技术研究计划（LGN21C200019）；浙江树人大学青年博士创新计划项目（2019QC21）。

详细信息

作者简介:
魏云潇（1982−），女，博士，副教授，研究方向：食品保鲜与安全，E-mail：lvwyx@163.com

中图分类号: TS205.9
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出版历程
- 收稿日期: 2022-06-05
- 刊出日期: 2023-05-01

Effects of Chlorogenic Acid Combined with Salicylic Acid Treatments on Postharvest Asparagus during Cold Storage

College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China

摘要

摘要: 以新鲜绿芦笋为试材，研究0.3 mmol/L绿原酸（CA）和0.3 mmol/L绿原酸复配0.1 mmol/L水杨酸（CA+SA）处理，以腐烂率、呼吸强度、叶绿素、纤维素、V_C、总酚、超氧阴离子(O₂⁻·)、多酚氧化酶（PPO）、过氧化物酶（POD）、过氧化氢酶（CAT）和总超氧化物歧化酶（T-SOD）活性为指标进行测定，探究其对冷藏（4±2 ℃）保鲜效果的影响。结果表明：冷藏中CA和CA+SA处理能显著降低芦笋的呼吸峰（P<0.05），比对照(CK)分别降低了7.21%和6.22%，减缓叶绿素和V_C的降解速度，提升总酚、CAT、POD和T-SOD酶活性，抑制腐烂率、超氧阴离子(O₂⁻·)和PPO酶活性，使过氧化氢酶（CAT）活性高峰提前4 d，CA+SA处理效果优于CA处理。CA+SA处理显著抑制了贮藏8 d后芦笋纤维素的增加（P<0.05），其CAT酶活性峰值是CK的1.92倍，而CA处理对芦笋纤维素和CAT峰值没有影响。绿原酸复配水杨酸能较好地保持芦笋的贮藏品质，为芦笋采后贮藏保鲜技术的应用研究提供理论依据。
- 芦笋 /
- 绿原酸 /
- 水杨酸 /
- 保鲜
Abstract: The objective of this work was to investigated the influence of chlorogenic acid (CA, 0.3 mmol/L) and CA (0.3 mmol/L) complex salicylic acid (SA, 0.1 mmol/L) on green asparagus postharvest quality during cold storage (4±2 ℃). The rot rate, respiration rate, chlorophyll content, cellulose content, V_C content, total phenol content, superoxide anion radical content, the key enzymes of the enzymatic system catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD) and total superoxide dismutase(T-SOD) enzyme activities were measured as indicators. The results showed that CA and CA+SA treatments reduced respiratory peaks of asparagus signiﬁcantly, which was 7.21% and 6.22% lower than that of CK respectively (P<0.05). The two treatments could maintain higher level of chlorophyll and V_C content, increased total phenol content and the activities of CAT, POD and T-SOD, inhibited the decay rate, superoxide anion and PPO activities, the CAT activity peaks were appeared in advance by 4 days. CA+SA treatment was better than CA treatment. CA+SA reduced the cellulose content after 8 d storage significantly (P<0.05), the CAT activitie peak was 1.92 times comparing with CK, but CA had no effect on the CAT activity peaks and cellulose content. These results indicated that CA+SA could maintain the storage quality of green asparagus well, and provide some theoretical basis for the application of the postharvest storage and preservation technology of green asparagus.
- asparagus /
- chlorogenic acid /
- salicylic acid /
- preservation

HTML全文

图 1 绿原酸和绿原酸复配水杨酸对芦笋腐烂率的影响

注：*表示与对照组相比差异显著（P<0.05），图2~图11同。

Figure 1. Effect of CA and CA+SA on rot rate of asparagus

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图 2 绿原酸和绿原酸复配水杨酸对芦笋呼吸强度的影响

Figure 2. Effect of CA and CA+SA on respiration rate of asparagus

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图 3 绿原酸和绿原酸复配水杨酸对芦笋叶绿素含量的影响

注：★表示与CA组相比差异显著（P<0.05），图4~图11同。

Figure 3. Effect of CA and CA+SA on chlorophyll content of asparagus

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图 4 绿原酸和绿原酸复配水杨酸对芦笋纤维素含量的影响

Figure 4. Effect of CA and CA+SA on cellulose content of asparagus

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图 5 绿原酸和绿原酸复配水杨酸对芦笋V_C含量的影响

Figure 5. Effect of CA and CA+SA on V_C content of asparagus

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图 6 绿原酸和绿原酸复配水杨酸对芦笋总酚的影响

Figure 6. Effect of CA and CA+SA on total phenol content of asparagus

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图 7 绿原酸和绿原酸复配水杨酸对芦笋CAT活性的影响

Figure 7. Effect of CA and CA+SA on CAT activity of asparagus

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图 8 绿原酸和绿原酸复配水杨酸对芦笋超氧阴离子含量的影响

Figure 8. Effect of CA and CA+SA on superoxide anion radical content of asparagus

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图 9 绿原酸和绿原酸复配水杨酸对芦笋POD活性的影响

Figure 9. Effect of CA and CA+SA on POD activity of asparagus

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图 10 绿原酸和绿原酸复配水杨酸对芦笋PPO活性的影响

Figure 10. Effect of CA and CA+SA on PPO activity of asparagus

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图 11 绿原酸和绿原酸复配水杨酸对芦笋T-SOD活性的影响

Figure 11. Effect of CA and CA+SA on T-SOD activity of asparagus

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