Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (2): 366-374.DOI: 10.11869/j.issn.100-8551.2021.02.0366

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Hypobaric Storage on Preservation Quality of Shelled Bamboo Shoots (Acidosasa Edulis) and Its Underlying Physiological and Molecular Mechanisms

DAI Dan1, ZHENG Jian2,*, ZHOU Chengmin3,*, PANG Linjiang2, WENG Fangrong4   

  1. 1College of Information Engineering/ Key Laboratory of State Forestry and Grassland Administration on Forestry Sensing Technology and Intelligent Equipment/Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Hangzhou, Zhejiang 311300;
    2College of Agriculture and Food Science/ The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Zhejiang A & F University, Hangzhou, Zhejiang 311300;
    3Lishui Institute for Agricultural and Forest Science, Lishui, Zhejiang 323000;
    Suichang County Yufeng Food Company, Suichang, Zhejiang 323300
  • Received:2020-06-15 Online:2021-02-10 Published:2020-12-14

减压贮藏对去壳黄甜竹笋的保鲜效果及其生理和分子机制

戴丹1, 郑剑2,*, 周成敏3,*, 庞林江2, 翁方荣4   

  1. 1浙江农林大学信息工程学院/林业感知技术与智能装备国家林业和草原局重点实验室/浙江省林业智能监测与信息技术研究重点实验室,浙江 杭州 311300;
    2浙江农林大学农业与食品科学学院/浙江省农产品品质改良技术研究重点实验室,浙江 杭州 311300;
    3浙江省丽水市农林科学研究院, 浙江 丽水 323000;
    4浙江省丽水市遂昌县羽峰食品厂, 浙江 遂昌 323300
  • 通讯作者: *郑剑,男,主要从事农产品贮藏与加工研究。E-mail:zhengjian622@126.com;周成敏,男,高级工程师,主要从事竹类培育及加工研究。E-mail:826250646@qq.com。同为通讯作者。
  • 作者简介:戴丹,女,副教授,主要从事农产品冷链物流、贮藏运销及生鲜农产品电子商务研究。boatdriver@163.com
  • 基金资助:
    浙江省科技厅公益项目(LGN18C130003),浙江农林大学科研创新启动基金(2020FR028),丽水市科技局高层次人才项目(2020RC02)

Abstract: In order to study the effects and mechanisms of hypobaric storage condition (55 kPa) on delaying lightfication and browning of postharvest bamboo shoots without sheaths, Acidosasa edulis storage at 6±1℃ along with 80% to 85% relative humidity for 10 days was investigated. Quality parameters, activities of key enzymes and gene expression involved in lignification and browning of bamboo shoots were periodically determined during hypobaric storage. The results indicated that hypobaric storage significantly (P<0.05) inhibited wound browning, slowed down the increase of respiratory rate, flesh firmness, electrical conductivity and accumulation of cellulose, lignin and malondialdehyde (MDA), and significantly (P<0.05) reduced the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and polyphenol oxidase (PPO) and down-regulated the expression of their encoding genes in bamboo shoots during hypobaric storage. The results provided the theoretical foundation of application of hypobaric storage on bamboo shoots storage.

Key words: bamboo shoot, hypobaric storage, lignification, browning, cold storage

摘要: 为了探讨减压贮藏延缓采后去壳黄甜竹笋木质化和褐变的效果及其作用机制,本试验以黄甜竹笋为试验材料,笋剥壳后于温度6 ±1℃、相对湿度80%~85%、55 kPa减压环境下贮藏10 d,测定其品质指标、竹笋木质化和褐变关键酶的活性和相关基因的相对表达量。结果表明,减压贮藏(中后期)显著抑制了黄甜竹笋基部切面的褐变(P<0.05),显著延缓了黄甜竹笋的呼吸速率、电导率、硬度,以及丙二醛、纤维素和木质素含量的上升(P<0.05),同时也显著抑制了苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、肉桂醇脱氢酶(CAD)、多酚氧化酶(PPO)的活性及其编码基因的相对表达量(P<0.05)。本研究结果为减压贮藏在黄甜竹笋采后保鲜的应用提供了理论依据。

关键词: 竹笋, 减压贮藏, 木质化, 褐变, 冷藏