PHYSIOLOGICAL ATTRIBUTES RELATED TO QUALITY ATTRIBUTES AND STORAGE LIFE OF MINIMALLY PROCESSED LETTUCE
PHYSIOLOGICAL ATTRIBUTES RELATED TO QUALITY ATTRIBUTES AND STORAGE LIFE OF MINIMALLY PROCESSED LETTUCE
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DOI：
10.21273/hortsci.28.7.723
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发表时间：
1993-07-01
期刊：
影响因子：
1.9
通讯作者：
SALTVEIT, ME
中科院分区：
文献类型：
--
作者：
COUTURE, R;CANTWELL, MI;SALTVEIT, ME
研究了低加工脆头莴苣贮藏品质属性（褐斑和褐变强度）与可溶性酚含量、多酚氧化酶（PPO）和苯丙氨酸解氨酶（PAL）活性的关系。处理后的生菜组织在空气或空气加乙烯中保存2或5毫升。l -1在2.5或5C下放置1至4天，然后转移到2.5,5或20℃的空气中放置1至几天。8个生菜品种（Calmar、El Toro、Sea Green、Pacific、Monterey、Salinas 88、86-13和Nerone）和3个成熟期（未成熟、成熟和过成熟）的初始样品的上述生理属性均与贮藏品质无关。然而，乙烯诱导的PPO和PAL活性和褐变强度在收获后3 - 4天测量，与乙烯处理的生菜在6 - 10天后的最终视觉质量一致且显著相关。在这三个属性中，乙烯诱导PAL活性增加2.5至5.3倍，而PPO活性和褐变强度的相对变化仅为23%至68%。乙烯诱导PAL活性可作为预测微加工生菜贮藏寿命的指标。
Relationships between storage quality attributes, such as russet spotting and browning intensity, and physiological attributes, such as soluble phenolic content and polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities, of minimally processed crisphead lettuce (Lactuca sativa L.) were studied. The processed lettuce tissue was kept in air or air plus ethylene at 2 or 5 mul.liter-1 at 2.5 or 5C for 1 to 4 days and then transferred to air at 2.5,5, or 20C for 1 to several days. None of the above physiological attributes of the initial samples from eight lettuce cultivars (Calmar, El Toro, Sea Green, Pacific, Monterey, Salinas 88, 86-13, and Nerone) and three maturity stages (immature, mature, and overmature) correlated with their storage quality. However, ethylene-induced PPO and PAL activities and browning intensity measured 3 to 4 days after harvest consistently and significantly correlated with the final visual quality of the ethylene-treated, minimally processed lettuce after 6 to 10 days of storage. Among these three attributes, ethylene induced a 2.5- to 5.3-fold increase in PAL activity, while the relative changes in PPO activity and browning intensity were only 23 % to 68 %. Ethylene-induced PAL activity possibly may be used as an index to predict the storage life of minimally processed lettuce.