切分方式对鲜切花椰菜品质和抗氧化活性的影响

Effects of Cutting Styles on Quality and Antioxidant Activity of Fresh-Cut Cauliflower

中文关键词: 花椰菜  切分方式  品质  抗氧化活性

英文关键词: cauliflower  cutting styles  quality  antioxidant activity

中文摘要:

      目的 为研究不同切分方式对鲜切花椰菜品质和抗氧化活性的影响。方法 以新鲜花椰菜为实验材料，采用CS1、CS2、CS3和CS4等4种切分方式处理花椰菜，于4 ℃下贮藏15 d，分析贮藏过程中总酚含量、还原型抗坏血酸含量、苯丙氨酸解氨酶活性、自由基清除率、质量损失率和可溶性固形物含量等多项与品质和抗氧化活性相关的生理指标。结果 当花椰菜受到切割损伤后，会启动自身的应答机制，使抗坏血酸-谷胱甘肽循环内的还原型抗坏血酸含量、还原型谷胱甘肽含量、抗坏血酸过氧化物酶活力和谷胱甘肽还原酶活力呈上升、下降的反复趋势，以抵御机械伤害，不同切分处理组之间无显著差异。此外，切分处理对花椰菜参与酚类物质合成和氧化进程的关键酶 (PAL和PPO) 活力有显著影响，其进一步导致CS1、CS2、CS3和CS4的酚类物质含量增加，分别为贮藏初期的1.14、1.18、1.27、1.30倍。结论 切分处理可提高鲜切花椰菜的抗氧化活性，且切割损伤强度越大，抗氧化活性越强。

英文摘要:

      The work aims to study the effects of different cutting styles on the quality and antioxidant activity of fresh-cut cauliflower. Fresh cauliflower was used as the experimental material in this experiment. It was processed into four cutting styles, CS1, CS2, CS3 and CS4, stored at 4 ℃ for 15 d to analyze total phenols content, ascorbic acid content, phenylalanine ammonia lyase activity, free radical scavenging rate, weight loss rate, soluble solids and many other physiological indicators related to quality and antioxidant activity during storage. The results showed that when cauliflower was cut and damaged, it initiated its own response mechanism, which made the ascorbic acid content, reduced glutathione content and ascorbate peroxidase activity and glutathione reductase activity in the ascorbic acid-glutathione cycle to increase and decrease repeatedly to resist mechanical damage. But there was no significant difference between the different segmentation treatment groups. In addition, the cutting treatment had a significant impact on the activity of the key enzymes (PAL and PPO) involved in the synthesis and oxidation of phenols in cauliflower. The content of phenolic substances in CS1, CS2, CS3 and CS4 increased, which were 1.14 times, 1.18 times, 1.27 times and 1.30 times that of day 0, respectively. In conclusion, the cutting treatment can improve the antioxidant activity of fresh-cut cauliflower. The greater the cutting damage intensity, the higher the antioxidant activity.