Influence of packaging and storage conditions on biochemical quality and enzymatic activity in relation to shelf life enhancement of fresh basil leaf
Influence of packaging and storage conditions on biochemical quality and enzymatic activity in relation to shelf life enhancement of fresh basil leaf
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DOI：
10.1007/s13197-018-3250-7
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发表时间：
2018-06
期刊：
影响因子：
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通讯作者：
R. Sharma;S. Bhatia;Preetinder Kaur
中科院分区：
文献类型：
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作者：
R. Sharma;S. Bhatia;Preetinder Kaur
研究了热诺维斯（Genovese）品种罗勒叶在贮藏条件和包装条件下的生化变化，以确定其适宜的贮藏条件。新鲜罗勒叶置于开口托盘中或装入低密度聚乙烯（LDPE）袋中，在5.12°C和环境条件（12.2-21.0°C）下保存12天。罗勒叶片的叶绿素含量、总酚含量、总黄酮含量和抗氧化活性随着电解质泄漏和TBA活性物质的增加而降低。与在开放式托盘中保存、分别在12°C和环境温度下保存的叶片相比，叶片包装和5°C储存减缓了这些质量参数的变化。贮藏过程中增加的酶儿茶酚氧化酶和脂氧合酶活性因包装和贮藏温度的降低而减慢。无论储存条件和包装如何，过氧化氢酶、过氧化物酶和超氧化物歧化酶等抗氧化酶的活性在储存过程中都有所增加。与12℃和环境温度相比，LDPE包装叶片的抗氧化酶活性比开放托盘中保存的叶片和5℃保存的叶片迅速增加。罗勒叶用LDPE包装，在5℃条件下贮藏，其生化参数变化最慢，抗氧化酶活性最高，可贮藏12天，而常温下的开槽贮藏6天。
Biochemical changes in response to storage conditions and packaging were investigated in basil leaves of variety Genovese in order to find out suitable conditions for their storage. Fresh basil leaves placed in open trays or packed in lowdensity polyethylene (LDPE) bags were stored at 5, 12 °C and under ambient conditions (12.2–21.0 °C) for 12 days. Chlorophyll content, total phenols, total flavonoids and antioxidant activity of basil leaves decreased with simultaneous increase in electrolyte leakage and TBA reactive compounds during whole storage period. Packaging of leaves and storage at 5 °C slowed down the changes in these quality parameters in comparison to those kept in open trays and stored at 12 °C and ambient temperature respectively. Activities of enzymes catechol oxidase and lipoxygenase which increased during storage were slowed down by packaging and decrease in storage temperature. Irrespective of storage conditions and packaging, activities of antioxidative enzymes viz. catalase, peroxidase and superoxide dismutase increased during storage. Rapid increase in activities of antioxidative enzymes was observed LDPE packed leaves than those held in open trays and in leaves stored at 5 °C as compared to 12 °C and ambient temperature. Basil leaves packed in LDPE and stored at 5 °C showed the slowest changes in biochemical parameters and the highest activities of antioxidative enzymes and could be stored for 12 days in comparison to 6 days in open trays at ambient temperature.