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Research and development of recommended CA or MA conditions for fruit and vegetable based on their active oxygen species scavenging systems

基于果蔬活性氧清除系统的推荐CA或MA条件的研究和开发

基本信息

批准号：
14560028
负责人：
IMAHORI Yoshihiro
金额：
$ 2.11万
依托单位：
Osaka Prefecture University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2004
项目状态：
已结题

项目摘要

1. The relationship between low O_2 injury and ethanolic metabolism in twenty kinds of fruits and vegetables were investigated. A visible injury, skin pitting, appeared in okra, cucumber and eggplant fruit, while discoloration occurred in Chinese chive leaves, cauliflower, spinach leaves, eggplant and pear fruit. In addition, water-soaked tissue appeared in spinach leaves, cauliflower, cucumber, eggplant and pear fruit Significantly, off-flavor or off-odor was detected in all commodities. Hence, the occurrence of off-flavor or off-odor is the most common and important detrimental symptom that limits tolerance of fruits and vegetables to low O_2.2. Bell pepper fruits, Japanese pear ‘Kosui' fruits, tomato fruits and Chinese chive leaves were stored under low O_2 atmosphere to study the regulation of ethanolic fermentation. At 0% O_2, ethanol (EtOH) and to a lesser extent acetaldehyde (AA), rapidly accumulated in the tissue. Pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) activities, greatly increased in tissue exposed to 1% O_2.3. Chinese chive leaves were stored under high CO_2 atmosphere to study the regulation of ethanolic fermentation. At 30% CO_2, EtOH rapidly accumulated in the tissue. Pyruvate content temporarily increased in leaves exposed to 30% CO_2, while succinate dehydrogenase activity in leaves exposed to 30% CO_2 greatly decreased.4. Bell pepper fruits were stored under low oxygen atmosphere for 3 days then returned to air. AA of fruits exposed to 0% O_2 rapidly accumulated in the tissue during storage, while after transfer to air, AA content slowly decreased. Whereas EtOH content rapidly increased during storage, but then rapidly declined after transfer to air. ADH activity of fruits exposed to 1% O_2 rapidly increased during storage, and after transfer to air, ADH activity maintained. Whereas superoxide dismutase activity of fruits exposed to 1% O_2 increased after transfer to air.

1.研究了20种果蔬的低O_2伤害与乙醇代谢的关系。黄秋葵、黄瓜和茄子果实出现可见的损伤，皮肤点蚀，而韭菜叶、花椰菜、菠菜叶、茄子和梨果实出现变色。此外，菠菜叶、花椰菜、黄瓜、茄子和梨果实中也出现了水浸组织。因此，异味或异味的发生是限制果蔬对低O_2.2耐受性的最常见和最重要的有害症状。以甜椒、日本梨、番茄和韭菜为试材，研究了低O_2贮藏条件下酒精发酵的调控。在0%O_2时，乙醇（EtOH）和少量乙醛（AA）在组织中迅速积累。丙酮酸脱羧酶（PDC）和乙醇脱氢酶（ADH）活性在1%O_2下显著升高。以韭菜叶为材料，研究了高CO_2气调贮藏条件下酒精发酵的调控。在30%CO_2时，乙醇在组织中迅速积累。丙酮酸含量在30%CO_2处理下暂时升高，而琥珀酸脱氢酶活性在30%CO_2处理下显著降低.甜椒果实在低氧气氛下贮藏3天后再放回空气中。在0%O_2处理下，贮藏期间AA在组织中迅速积累，而转移到空气中后，AA含量缓慢下降。而乙醇含量在贮藏期间迅速增加，但转移到空气中后迅速下降。1%O_2处理的果实在贮藏过程中ADH活性迅速升高，而在空气中处理后，ADH活性保持不变。而1%O_2处理的果实，其超氧化物歧化酶（SOD）活性在转气处理后有所上升。