热水处理对采后鲜食蚕豆荚褐变及活性氧代谢的影响

为了提高鲜食蚕豆的保鲜效果,本试验以鲜食蚕豆果实为材料,研究了 45℃热水处理10 min对鲜食蚕豆果实在常温(20℃)贮藏过程中豆荚褐变、种子品质及豆荚活性氧(ROS)代谢的影响.结果表明,45℃热水处理10 min能显著提高豆荚中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)的活性,以...

Effect of Hot Water Treatment on Browning and Reactive Oxygen Species Metabolism in Postharvest Fresh Broad Bean Pods

To improve the freshness preservation of fresh broad bean,the effect of hot water treatment at 45℃for 10 min on the browning of pods,the quality of seeds and the metabolism of reactive oxygen species(ROS)metabolism of pods during storage at ambient temperature(20℃)were investigated.The results showed that hot water treatment significantly increased the activities of superoxide dismutase(SOD),catalase(CAT),ascorbate peroxidase(APX)and improved 1,1-diphenyl-2-dinitrophenylhydrazine(DPPH)and hydroxyl radical scavenging rates.The increase of browning index,activities of polyphenol oxidase(PPO)and peroxidase(POD)were markedly suppressed by hot water treatment which dramatically inhibited the production rate of superoxide anion(O₂^`-),the content of hydrogen peroxide(H₂O₂)and accumulation of malondialdehyde(MDA).Moreover,treatment with hot water inhibited consumption of phenolic substances and delayed the degradation of chlorophyll and ascorbic acid(Vc)in broad bean pods.Meanwhile,seed quality,chlorophyll and ascorbic acid content of seeds were maintained by the hot water treatment,but there was no significant effect of the hot water treatment on the protein content of seeds.In summary,hot water treatment at 45℃for 10 min was an effective preservation technique for the market circulation of fresh broad bean,which enhanced antioxidant capacities of pods,suppressed browning of pods,maintained the quality of internal seeds and delayed the senescence of fresh broad bean fruit.