Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (10): 2294-2304.DOI: 10.11869/j.issn.100-8551.2021.10.2294

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Oxalic Acid on Edible Quality of Bamboo Shoots (Bambusa oldhami) Without Sheaths During Cold Storage and the Related Mechanism

DAI Dan1(), ZHENG Jian2,*(), ZHOU Chengmin3, CHENG Jiyu2, DING Lizhong4,*()   

  1. 1College of Information Engineering, Zhejiang A & F University, Hangzhou, Zhejiang 311300
    2College of Agriculture and Food Science, Zhejiang A & F University, Hangzhou, Zhejiang 311300
    3Lishui Institute for Agricultural and Forest Science, Lishui, Zhejiang 323000
    4Lin'an District Agricultural and Forestry Technology Promotion Center, Hangzhou, Zhejiang 311300
  • Received:2020-08-03 Accepted:2020-10-04 Online:2021-10-10 Published:2021-08-04
  • Contact: ZHENG Jian,DING Lizhong

草酸对冷藏去壳马蹄笋的保鲜效果及机制研究

戴丹1(), 郑剑2,*(), 周成敏3, 成纪予2, 丁立忠4,*()   

  1. 1浙江农林大学信息工程学院,浙江 杭州 311300
    2浙江农林大学农业与食品科学学院,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浙江省杭州市临安区农林技术推广中心,浙江 杭州 311300
  • 通讯作者: 郑剑,丁立忠
  • 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。E-mail: 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:

To evaluate the effects of oxalic acid treatment on the edible quality of bamboo (Bambusa oldhami ) shoots during postharvest, fresh bamboo shoots without sheaths were soaked in a 5 mmol·L-1 oxalic acid solution for 10 min and then stored at (6±1)℃ under 80%-85% relative humidity (RH) for 10 d. Quality parameters and activities of key enzymes and gene expression involved in lignification and browning of bamboo shoots were periodically determined during cold storage to investigate the related mechanism. The results indicated that oxalic acid treatment slowed down the increase rates of flesh firmness and contents of cellulose and lignin, delayed the wound browning, enhanced membrane integrity, reduced respiration,the production rate of superoxide anion ($O_2^{·-}$) and the content of hydrogen peroxide (H2O2). It also decreased the activities of phenylalanine ammonialyase (PAL), peroxidase (POD), cinnamyl alcohol dehydrogenase (CAD) and polyphenol oxidase (PPO) and the expression of their encoding genes during cold storage, enhanced the activities of superoxide dismutase(SOD)and catalase(CAT)and up-regulated the expression of their encoding genes. It was suggested that these regulation effects of oxalic acid on enzymatic activities and the expression of encoding genes may collectively contribute to the reduction of lignification and browning and consequently benefit the edible quality of bamboo shoots during cold storage. This study provided a theoretical foundation for the application of oxalic acid treatment on bamboo shoots storage.

Key words: bamboo(Bambusa oldhami) shoot, oxalic acid, lignification, browning, cold storage

摘要:

为探讨外源草酸延缓采后去壳马蹄笋木质化和褐变的效果及其作用机制,本试验以马蹄笋为试验材料,笋去壳后于水和5 mmol·L-1草酸溶液中浸泡10 min,而后晾干并于温度6 ±1℃,相对湿度80%~85%条件下贮藏10 d,测定其品质指标以及与木质化、褐变、抗氧化相关酶的活性和基因表达量。结果表明,草酸处理抑制了去壳马蹄笋切面的褐变(P<0.05),延缓了笋肉木质化(P<0.05);草酸处理抑制了呼吸速率、相对电导率、超氧阴离子自由基($O_2^{·-}$)产生速率以及丙二醛(MDA)、过氧化氢(H2O2)含量的上升,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),提高了超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性及其编码基因的相对表达量。综上,草酸处理能够有效抑制采后去壳马蹄笋的木质纤维化和褐变,延缓品质劣变。本研究结果为草酸在马蹄笋采后保鲜的应用提供了理论依据。

关键词: 马蹄笋, 草酸, 木质化, 褐变, 冷藏