预冷的终点温度延迟了化,并提高了收获后竹子发芽的储存质量
Gaopeng Zhang1, Xinfei Hong1, Mengqing Duan1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.
Journal of food science
|January 21, 2026
概括
将碎冰预冷到5°C的终点,通过尽量减少木质化,有效地保持了竹子发芽的质量. 这种方法减少了呼吸,并保持了关键的营养素,延迟了储存期间的恶化.
科学领域:
- 园艺科学 园艺科学
- 收获后生理学 收获后生理学
- 食品科学 食品科学 食品科学
背景情况:
- 野外热量和素积累会对竹子的生长质量和保质期产生负面影响.
- 有效的收获后冷却对于保持竹芽的新鲜度和可销售性至关重要.
- 了解储存过程中的生理和生化变化是制定保存策略的关键.
研究的目的:
- 评估在不同终点温度下压碎冰预冷的有效性,以保持竹子发芽质量.
- 研究预冷处理对呼吸和化等生理过程的影响.
- 评估预冷对储存竹芽的生化成分和整体质量属性的影响.
主要方法:
- 竹芽经过粉碎冰的预冷,目标终点温度为0°C (T1),5°C (T2) 和10°C (T3).
- 对照样本 (CK) 没有接受预冷处理.
- 处理和对照样本被存储在4°C,并分析了包括化,呼吸率,酶活性 (PAL,POD,PPO,SOD,APX,CAT) 和生物化学组成在内的质量参数.
主要成果:
- 预冷到5°C的终点温度 (T2) 与其他处理和对照相比,显著抑制了化.
- 通过抑制氧化应激标志物 (MDA,H2O2,O2-) 和关键化酶 (PAL,POD,PPO),T2治疗有效降低了呼吸速率.
- T2处理保持了较高的水分,可溶性蛋白质,可溶性糖,黄和的水平,这表明保存质量优越.
结论:
- 将碎冰预冷到5°C的终点是保持竹子生长质量的最佳策略.
- 这种方法有效地减轻了木质化和氧化应激,延长了竹芽的保质期.
- 通过有针对性的预冷来保持关键的营养和感官属性,提高了竹芽的商业价值.
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