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高氧气改性大气包装延迟了新鲜切割的西兰花的风味和质量恶化

Xuelian He¹, Lihong Wang², Jiejie Tao³

¹Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056107, China.

|May 4, 2024

概括

高氧改性大气包装 (HOMAP) 通过减少异味和增加有益的葡萄糖酸盐,有效地保持新鲜切割的西兰花香味. 这种方法调节了参与芳香化合物合成和抗氧化途径的关键基因.

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
生物化学生物化学

背景情况:

新鲜切割的产品,像西兰花一样,容易在储存期间降解香味.
改性大气包装 (MAP) 是延长保质期的一种常见技术.
高氧MAP (HOMAP) 可能为花香味的保存提供特定的好处.

研究的目的:

为了研究HOMAP对新鲜切割的西兰花中气味挥发性物质的影响.
阐明HOMAP对西兰花香气的影响背后的分子机制.
评估HOMAP对与芳香,新陈代谢和氧化应激相关的基因表达的影响.

主要方法:

新鲜切割的西兰花是在HOMAP条件下储存的.
进行了芳香化合物 (如酸,葡萄糖酸盐) 的分析.
关键的代谢和抗氧化途径基因的基因表达概况使用RT-qPCR等技术进行.

主要成果:

HOMAP显著降低了不良气味化合物 (六酸,异黄油酸,环坦).
通过降低调控基因,HOMAP增加了葡萄糖酸盐的积累,例如酸/酸脱水酶 (ADT) 和硫酸/3-酸转移酶 (TST).
HOMAP抑制了与呼吸代谢 (PFK,PK,ND6) 和脂质代谢 (PLC,PLA1,LOX1) 相关的基因,同时对抗氧化基因 (F3H,C4H,GRX3,TrX1) 进行上调调节,保持了膜稳定性.

结论:

HOMAP是一种有前途的策略,可以保护新鲜切割的西兰花的香味质量.
观察到的芳香改善是通过调节特定的代谢和抗氧化基因路径来调节的.
霍马普有效减少异味的形成和脂质过氧化,有助于延长保质期和质量.

关键词:

味道味道味道味道膜脂质是什么膜脂质是什么改变了大气层的包装包装.收获后的质量质量.呼吸道代谢的代谢方式

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