冷藏温度对振动胁迫下猕猴桃细胞膜脂氧化及活性氧成分的影响

冷藏温度对振动胁迫下猕猴桃细胞膜脂氧化及活性氧成分的影响

上海海洋大学食品学院, 农业部冷库及制冷设备质量监督检验测试中心(上海), 上海 201306

详细信息

吴琼(1992-),女,硕士研究士,研究方向:食品冷链物流,E-mail:544269515@qq.com。

周然(1977-),男,博士,副教授,研究方向:食品冷链物流,E-mail:rzhou@shou.edu.cn。

中图分类号: TS255.1

Effect of Cold Temperature on Membrane Lipid Oxidation and Active Oxygen Species of Kiwifruit under Vibratory Stress

Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

摘要

摘要: 为了研究不同冷藏温度对振动胁迫后猕猴桃细胞膜脂氧化及活性氧成分变化的影响,实验使用七成熟海沃德猕猴桃,选取3 Hz的振动频率,利用模拟振动台模拟运输中的振动环境,比较经过振动胁迫10 h处理后,猕猴桃果实在不同冷藏温度(0、4、8 ℃)贮藏期间品质的变化情况。结果表明:随贮藏时间的延长,猕猴桃在4 ℃下贮藏28 d时失重率上升5%、相对电导率上升54.05%、硬度下降65%,产生的活性氧(ROS)、丙二醛(MDA)的含量增加,脂肪氧化酶(LOX)的活性相应升高,另外4 ℃下超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性的峰值分别为51.43和3.36 U·min-1·g-1·FW。研究表明,猕猴桃果实在冷藏温度下随贮藏时间的延长生理生化品质下降,果实氧化程度变高,细胞膜脂氧化作用加剧,猕猴桃果实衰老,并且随贮藏温度的升高,果实细胞膜脂氧化越明显,成熟衰老的速度越快。试验得出,经振动胁迫后的猕猴桃在4 ℃冷藏环境下贮藏效果最佳。

Abstract: In order to study the effect of different refrigerating temperature on membrane lipid oxidation and reactive oxygen species changes in kiwifruit after vibration stress,seven mature Hayward kiwifruit were used in the experiment. The vibration frequency of 3Hz was selected to simulate the vibrating environment in transport using a simulated shaking table. After 10 hours of stress treatment,the quality of kiwi fruit during storage at different storage temperatures(0,4,and 8 ℃)was observed. The results showed that:With the prolonged storage time,weight loss of kiwifruit increased by 5%,relative electrical conductivity increased by 54.05%,hardness decreased by 65%,and the contents of reactive oxygen species(ROS)and malondialdehyde(MDA)increased,the activity of lipoxygenase(LOX)increased when stored at 4 ℃ for the 28th day. And the peaks of superoxide dismutase(SOD)and catalase(CAT)activities at 4 ℃ were 51.43 and 3.36 U·min-1·g-1·FW,respectively. It showed that the physiological and biochemical quality of kiwifruit decreased with the storage time at the cold storage temperature,the oxidation degree of the fruit increased,the oxidation of cell membrane lipids increased,and the kiwifruit fruit was senescent. With the increasing of storage temperature,the oxidation of kiwifruit became more obvious,and the aging of kiwifruit became more and more obvious. And it concluded that the best storage effect of kiwifruit after vibration stress in 4 ℃refrigerated environment the kiwi fruit had the best stored quality.

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