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中国精品科技期刊2020
王娟紫,王春芳,乔勇进,等. 近冰温贮藏对鲜糯玉米采后品质的影响[J]. 食品工业科技,2023,44(14):336−345. doi: 10.13386/j.issn1002-0306.2022080308.
引用本文: 王娟紫,王春芳,乔勇进,等. 近冰温贮藏对鲜糯玉米采后品质的影响[J]. 食品工业科技,2023,44(14):336−345. doi: 10.13386/j.issn1002-0306.2022080308.
WANG Juanzi, WANG Chunfang, QIAO Yongjin, et al. Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn[J]. Science and Technology of Food Industry, 2023, 44(14): 336−345. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080308.
Citation: WANG Juanzi, WANG Chunfang, QIAO Yongjin, et al. Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn[J]. Science and Technology of Food Industry, 2023, 44(14): 336−345. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080308.

近冰温贮藏对鲜糯玉米采后品质的影响

Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn

  • 摘要: 为研究近冰温处理对鲜糯玉米贮藏品质的影响,本实验以‘沪红糯1号’糯玉米为实验试材,分别将其贮藏于4 ℃和近冰温(−1 ℃)条件下40 d,测定鲜糯玉米贮藏期间品质及抗氧化活性的变化,并进行相关性分析与主成分分析。结果表明,与4 ℃冷藏相比,近冰温处理能够有效降低鲜糯玉米失重率并延缓玉米籽粒果皮硬度的增加,维持水分、可溶性固形物(soluble solids,TSS)、可溶性糖、可溶性蛋白及次生代谢物质含量。同时,近冰温处理通过维持较高的总酚、类黄酮、花青素含量和过氧化氢酶(catalase,CAT)、超氧化物歧化酶(superoxide dismutase,SOD)和抗坏血酸过氧化物酶(ascorbate peroxidase,APX)活性,减少H2O2含量的积累,维持鲜糯玉米的营养品质,延缓果实衰老。相关性分析表明,鲜糯玉米贮藏时间和失重率、果皮硬度、H2O2含量呈极显著(P<0.01)正相关,与水分含量、TSS含量、可溶性糖含量、总酚含量、类黄酮含量、花青素含量和APX活性呈极显著负相关。主成分分析和综合得分进一步表明,影响鲜糯玉米贮藏品质的关键指标是类黄酮含量、花青素含量、APX活性、果皮硬度、失重率、H2O2含量、CAT活性和SOD活性,近冰温处理具有较好的保鲜效果,有利于维持鲜糯玉米贮藏品质。

     

    Abstract: To investigate the effects of near-freezing temperature treatment on the storage quality of fresh waxy corn, the 'Huhongnuo 1' waxy corn was used as experimental material in this experiment. The waxy corn was stored at 4 ℃ and near-freezing temperature (−1 ℃) for 40 days, respectively. The changes in quality and the activities of antioxidant enzymes of fresh waxy corn during storage were determined, and correlation analysis and principal component analysis were performed. The results showed that compared with refrigerated storage at 4 ℃, near-freezing temperature treatment could effectively reduce the weight loss, inhibit the rise of fruit skin hardness, and maintain the content of moisture, soluble solids (TSS), soluble sugar, soluble protein and secondary metabolites. In addition, near-freezing temperature treatment could maintain a high level of total phenols, flavonoids and anthocyanins, and increase the activity of catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidase (APX), which reduced the accumulation of H2O2, maintained the nutritional quality of fresh waxy corn, and delayed fruit senescence. Correlation analysis showed that the storage time of fresh waxy corn was significantly positively correlated with the weight loss rate, fruit skin hardness and H2O2 content and was significantly (P<0.01) positively correlated with water content, TSS content, soluble sugar content, total phenols content, flavonoids content, anthocyanins content and APX activity. Principal component analysis and comprehensive score further showed that the key indicators affecting the storage quality of fresh waxy corn were flavonoids content, anthocyanins content, APX activity, fruit skin hardness, weight loss rate, H2O2 content, CAT activity and SOD activity. The near-freezing temperature treatment had better fresh-keeping effect, which was conducive to maintaining the storage quality of fresh waxy corn.

     

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