期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 59, 期 3, 页码 327-329出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2010.09.015
关键词
Water bamboo shoots; High hydrostatic pressure; Phenylalanine ammonia lyase; Peroxidase; Lignification; Texture changes
资金
- National Natural Science Foundation of China [20976073, 31000764]
- State Key Laboratory of Food Science & Technology of Jiangnan University [SKLF-MB-200804]
It is well known that high hydrostatic pressure (HHP) treatment will increase the shelf life of different fruit. However, texture changes associated with these responses are not well understood in vegetables. The objective of this work was to study the effects of HHP treatment on quality and lignification of minimally processed water bamboo shoots cultivated in China. Water bamboo shoots were exposed to HHP treatment for 10 min at room temperature (25 degrees C) and then stored for 7 days at 4 degrees C. Firmness, lignin and cellulose contents, and enzyme activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), were investigated during storage. An increase in firmness of water bamboo shoots was observed, and this increase after harvest was positively correlated with higher lignin and cellulose contents, r=0.96, P<0.05; r=0.98, P<0.01 respectively. Accumulation of lignin in flesh tissue was also positively correlated with activities of PAL and POD, r=0.97, P<0.01 r=0.90, P<0.05 respectively. PAL and POD activities showed a persistent rise over the whole 7 days. HHP treatment resulted in lower firmness, delayed activities of PAL and POD, and retardation of lignin and cellulose accumulation. These studies showed that HHP might be an efficient nonthermal alternative for extended shelf life of water bamboo shoots. Crown Copyright (C) 2010 Published by Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据