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外源酸抑制了新鲜切割的土豆片质量恶化

Wanli You¹, Chunfei Wang¹, Jinglin Zhang¹

¹College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China.

|March 2, 2024

概括

酸 (CGA) 通过减少色和微生物生长,有效地保护新鲜切割的土豆. 这种天然抗氧化剂提高了质量和抗氧化能力,为产品保存提供了新的策略.

科学领域:

食品科学食品科学食品科学
收获后生物学收获后生物学
植物生理学植物生理学

背景情况:

新鲜切割的土豆容易发生色和质量损失.
基酸 (CGA) 是一种天然的抗氧化剂,显示出保存收获后产品的潜力.
对于CGA对土豆质量影响的机制尚未完全理解.

研究的目的:

调查外源CGA对新鲜切割的土豆片质量恶化的影响.
为了阐明CGA防腐效果的潜在机制.

主要方法:

用CGA处理土豆切片的方法.
评估色,微生物负荷,粉和甲酸含量.
对烯胺路径,酶活性 (PPO,铁酶),基因表达 (StPPO),活性氧物种 (ROS),抗氧化酶活性和抗氧化能力 (DPPH测定) 的分析.
测量ATP水平的方法.

主要成果:

CGA治疗显著减缓了色,抑制了微生物生长.
粉和甲酸含量下降被CGA抑制.
CGA激活了 phenylpropanoid 途径,同时降低了 PPO 和氨酶活动,并降低了 StPPO 表达的调节.
经过处理的切片显示ROS积累减少,抗氧化酶活性增加,DPPH激素清除能力增强,ATP水平更高.

结论:

外源CGA处理有效地保持了新鲜切割的土豆的质量.
CGA增强了土豆切片的抗氧化能力.
CGA为新鲜切割的产品的保存和加工提供了有希望的策略.

关键词:

基酸是一种基酸.能量代谢能量代谢新鲜切割的土豆.化合物的积累化合物的积累质量质量质量质量质量质量质量质量.有反应性氧物种的反应性氧物种.

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