Inhibition of Yellowing and Ethylene Production in Broccoli Florets following High Temperature Treatment with Hot Air
Inhibition of Yellowing and Ethylene Production in Broccoli Florets following High Temperature Treatment with Hot Air
复制标题
热空气高温处理对西兰花小花黄变和乙烯产生的抑制
DOI：
10.5891/jafps.25.221
复制
发表时间：
1999
期刊：
影响因子：
--
通讯作者：
H. Tsuchida
中科院分区：
文献类型：
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作者：
H. Terai;Maki Kanou;M. Mizuno;H. Tsuchida
采用45℃、50℃或55℃热空气高温处理(HTT)1~5小时，然后在20℃下贮藏，以延缓青花菜的黄变。50℃高温处理2小时和3小时对保持青花菜的绿色和品质效果最好。在20℃下贮藏1、2、3小时后，除1小时的叶绿素损失外，HTT均能抑制小花在20℃下贮藏1、2和3小时的叶绿素损失和二氧化碳和乙烯的产生。抑制率随HTT持续时间的延长而增加。小花贮藏过程中1-氨基环丙烷-1-羧酸(ACC)的含量在对照和50℃高温处理1、2小时时以相同的速度增加，但高温处理3小时延缓了ACC含量的增加。对照和50℃高温处理1小时的小花贮藏过程中ACC氧化酶活性显著升高，其次是高温处理2小时，达到最大值后迅速下降到较低水平。然而，在50℃高温处理3小时的小花中，在贮藏过程中几乎没有检测到任何酶活性。这些结果表明，在50℃下短期高温处理会抑制ACC向乙烯的转化，减少乙烯的产生，从而延缓西兰花的黄化。
High temperature treatment (HTT) with hot air at 45, 50 or 55°C for 1 to 5 hr prior to storage at 20°C was conducted to delay the yellowing of harvested broccoli florets. HTT at 50°C for 2 and 3 hr were more effective than others for maintaining green color and good quality of broccoli florets. Loss of chlorophyl and increase of carbon dioxide and ethylene production in the florets during storage at 20°C were inhibited by HTT at 50°C for 1, 2 and 3 hr except for the chlorophyll loss of 1 hr treatment. Inhibitions rates increased with in duration of HTT. 1-aminocyclopropane-1-carboxylic acid (ACC) content in florets during storage increased with the same rates in the control and HTT at 50°C for 1 and 2 hr, but the HTT for 3 hr retarded the increase in ACC content. Activity of ACC oxidase in the florets during storage increased remarkably in the control and HTT at 50°C for 1 hr, followed by those with the HTT for 2 hr, which reached maxima and subsequently declined quickly to low levels. However, in the florets with HTT at 50°C for 3 hr, scarcely any enzyme activity was detected during storage. These results suggest that HTT at 50°C for a short-term period would inhibit the conversion of ACC to ethylene and reduce ethylene production resulting in the retardation of yellowing in broccoli florets.