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首页> 外文期刊>Food Chemistry >Effect of heat treatment on lignification of postharvest bamboo shoots (Phyllostachys praecox f. prevernalis.)
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Effect of heat treatment on lignification of postharvest bamboo shoots (Phyllostachys praecox f. prevernalis.)

机译：热处理对采后竹笋木质化的影响（Phyllostachys praecox f。prevernalis。）

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摘要

In order to evaluate the effects of heat treatment on the quality of postharvest bamboo shoots, the firmness, disease incidence, respiration and ethylene production, ACC synthase (ACS) and ACC oxidase (ACO) activities, lignin and cellulose contents, and the activities of phenylalanine ammonia-lyase (PAL), cin-namyl alcohol dehydrogenase (CAD) and peroxidase (POD) were examined during storage at 20 ℃ after heat treatment at 45 ℃ for 5 h. Heat treatment inhibited disease incidence and respiration, retarded ethylene production, and decreased ACS and ACO activities in bamboo shoots. Furthermore, heat treatment significantly delayed the rise in the activities of PAL, CAD and POD, which were associated with the inhibition of the synthesis of lignin and the delayed tissue lignification. These findings suggest that heat treatment could be a potential tool to delay lignification and decrease disease incidence in bamboo shoots during storage at 20 ℃.
机译：为了评估热处理对采后竹笋质量，硬度，疾病发生率，呼吸和乙烯产量，ACC合酶（ACS）和ACC氧化酶（ACO）活性，木质素和纤维素含量以及木质素含量的影响，在45℃下热处理5h后，在20℃保存期间检查苯丙氨酸解氨酶（PAL），肉桂醇脱氢酶（CAD）和过氧化物酶（POD）。热处理抑制了竹笋中疾病的发生和呼吸，抑制了乙烯的产生，并降低了ACS和ACO的活性。此外，热处理显着延迟了PAL，CAD和POD活性的升高，这与抑制木质素的合成和延迟组织的木质化有关。这些发现表明，热处理可能是延缓木质化并降低笋在20℃贮藏期间的发病率的潜在工具。

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  • 来源
    《Food Chemistry》 |2012年第4期|p.2182-2187|共6页
  • 作者

    Zisheng Luo; Simin Feng; Jie Pang; Linchun Mao; Haolin Shou; Jianwei Xie;

  • 作者单位

    Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China;

    Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China;

    College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, People's Republic of China;

    Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China;

    Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China;

    Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    bamboo shoot; heat treatment; lignification; ethylene; phenylalanine ammonia-lyase; peroxidase; cellulose;

    机译：笋;热处理;木质化乙烯;苯丙氨酸解氨酶;过氧化物酶纤维素;

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