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

doi:10.11869/j.issn.100-8551.2021.10.2294

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^,^*()

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

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

DAI Dan, ZHENG Jian, ZHOU Chengmin, CHENG Jiyu, DING Lizhong. Effects of Oxalic Acid on Edible Quality of Bamboo Shoots (Bambusa oldhami) Without Sheaths During Cold Storage and the Related Mechanism[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(10): 2294-2304.

戴丹, 郑剑, 周成敏, 成纪予, 丁立忠. 草酸对冷藏去壳马蹄笋的保鲜效果及机制研究[J]. 核农学报, 2021, 35(10): 2294-2304.

Figures/Tables 9

References 35

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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物种名称 Species	基因名称 Gene	基因序列号 Accession	引物序列 Primer sequences	扩增长度 Size/bp	退火温度 Annealing/℃
毛竹Phyllostachys edulis	Actin	FJ601918.1	F: TGCCCTTGATTATGAGCAGG R: AACCTTTCTGCTCCGATGGT	108	60
毛竹Phyllostachys edulis	cinnamyl alcohol dehydrogenase(CAD)	EF549577.1	F: GGTCACCGTGATCAGCTCGT R: TTACCTTCATTTGCTCGGCG	104	60
毛竹Phyllostachys edulis	polyphenol oxidase (PPO)	PH01000032G1250	F: ATAGCGCTGATGAAGGCGAT R: TGGATCTGCACGTTCAGCTC	132	60
毛竹Phyllostachys edulis	peroxidase (POD)	FP092331.1	F: GGCATGATCCACCAGCTCAC R: TTCCTCCTGATCTCCCCCTG	116	60
高节竹Phyllostachys prominens	Phenylalanine ammonia-lyase (PAL1)	AY450643.2	F: CTCCGTGTTTGCCAAGGTTG R: GAGCGGCCCTCAGTGATTCT	132	60
毛竹Phyllostachys edulis	superoxide dismutase (SOD)	PH01002962G0030	F: GCCACCTACGTCGCCAACTA R: GAACTTGATGGCGCTCTGGA	104	60
慈竹Bambusa emeiensis	catalase(CAT)	PH01000019G1840	F: CATGCATGCGTTTGGATTTG R: CAGAATAGCCGCTTTGAGCG	102	60

物种名称 Species	基因名称 Gene	基因序列号 Accession	引物序列 Primer sequences	扩增长度 Size/bp	退火温度 Annealing/℃
毛竹Phyllostachys edulis	Actin	FJ601918.1	F: TGCCCTTGATTATGAGCAGG R: AACCTTTCTGCTCCGATGGT	108	60
毛竹Phyllostachys edulis	cinnamyl alcohol dehydrogenase(CAD)	EF549577.1	F: GGTCACCGTGATCAGCTCGT R: TTACCTTCATTTGCTCGGCG	104	60
毛竹Phyllostachys edulis	polyphenol oxidase (PPO)	PH01000032G1250	F: ATAGCGCTGATGAAGGCGAT R: TGGATCTGCACGTTCAGCTC	132	60
毛竹Phyllostachys edulis	peroxidase (POD)	FP092331.1	F: GGCATGATCCACCAGCTCAC R: TTCCTCCTGATCTCCCCCTG	116	60
高节竹Phyllostachys prominens	Phenylalanine ammonia-lyase (PAL1)	AY450643.2	F: CTCCGTGTTTGCCAAGGTTG R: GAGCGGCCCTCAGTGATTCT	132	60
毛竹Phyllostachys edulis	superoxide dismutase (SOD)	PH01002962G0030	F: GCCACCTACGTCGCCAACTA R: GAACTTGATGGCGCTCTGGA	104	60
慈竹Bambusa emeiensis	catalase(CAT)	PH01000019G1840	F: CATGCATGCGTTTGGATTTG R: CAGAATAGCCGCTTTGAGCG	102	60

贮藏时间 Storage time/d	草酸浓度 Oxalic acid concentration /(mmol·L^-1)	硬度 Firmness/N	L^值 L^ value	木质素含量 Ligin content/%	失重率 Weight loss/%
0		8.40±1.46c	86.77±1.39a	0.2±0.08c	0c
10	0(清水)	27.51±1.50a	64.07±2.76d	1.33±0.09a	2.42±0.16a
	5	20.96±2.10b	79.43±2.12b	0.90±0.09b	1.68±0.11b
	10	22.64±2.86b	73.53±2.26c	0.97±0.06b	1.60±0.13b
	15	19.88±2.22b	66.23±2.70d	0.93±0.11b	1.73±0.11b
	20	20.55±3.14b	65.53±1.27d	0.92±0.11b	1.67±0.17b

贮藏时间 Storage time/d	草酸浓度 Oxalic acid concentration /(mmol·L^-1)	硬度 Firmness/N	L^值 L^ value	木质素含量 Ligin content/%	失重率 Weight loss/%
0		8.40±1.46c	86.77±1.39a	0.2±0.08c	0c
10	0(清水)	27.51±1.50a	64.07±2.76d	1.33±0.09a	2.42±0.16a
	5	20.96±2.10b	79.43±2.12b	0.90±0.09b	1.68±0.11b
	10	22.64±2.86b	73.53±2.26c	0.97±0.06b	1.60±0.13b
	15	19.88±2.22b	66.23±2.70d	0.93±0.11b	1.73±0.11b
	20	20.55±3.14b	65.53±1.27d	0.92±0.11b	1.67±0.17b

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

草酸对冷藏去壳马蹄笋的保鲜效果及机制研究

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