Academic Journal
أعرض في EDS

1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜 保鲜效果的影响.

التفاصيل البيبلوغرافية
العنوان: 1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜 保鲜效果的影响. (Chinese)
Alternate Title: Effects of 1-Methylcyclopropene Fumigation Combined with Tea Polyphenol Coating Treatment on Quality Preservation of Pteridium aquilinum var. latiusculum. (English)
المؤلفون: 李 振, 张秀玲, 张文涛, 王金歌, 李 坤
المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 19, p218-225, 8p
مصطلحات موضوعية: POLYPHENOL oxidase, SURFACE coatings, 1-Methylcyclopropene, PEROXIDASE, PROTEINS, EDIBLE coatings
Abstract (English): In order to investigate the effect of 1-methylcyclopropene (1-MCP) combined with tea polyphenol (TP) coating treatment on the fresh-keeping of Pteridium aquilinum var. latiusculum. In this study, the edible part of Pteridium aquilinum var. latiusculum was treated by 1-MCP, TP, or their combination. During storage, the changes in percentage mass loss, firmness, the contents of crude fiber, soluble protein, soluble sugar, titratable acid and malondialdehyde (MDA), the activities of polyphenol oxidase (PPO) and peroxidase (POD) and sensory quality were analyzed. The results showed that compared with the untreated control, 1-MCP + TP treatment provided the best maintenance of the quality of Pteridium aquilinum var. latiusculum during storage. The combined treatment could significantly postpone the increase in percentage mass loss and crude fiber content (P < 0.05), suppress the decomposition and transformation of soluble protein, titratable acid and soluble sugar, reduce the accumulation of MDA, maintain the integrity of the cell membrane, hinder the increase in PPO activity, and maintain POD activity at a high level, thus delaying the senescence and browning process and improving the eating quality. This effect was superior to that of either treatment alone, which provided some technical guidance and theoretical reference a new idea for the development of Pteridium aquilinum var. latiusculum storage and fresh-keeping technology. [ABSTRACT FROM AUTHOR]
Abstract (Chinese): 为了研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）熏蒸结合茶多酚（tea polyphenols，TP）涂膜 处理对蕨菜保鲜效果的影响，本实验以蕨菜为原料，采用1-MCP、TP以及1-MCP＋TP两者结合对蕨菜进行处理， 研究了贮藏期间蕨菜的质量损失率、硬度、粗纤维质量分数、可溶性蛋白质量分数、可溶性糖质量分数、可滴 定酸质量分数、丙二醛（malondialdehyde，MDA）含量、多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶 （peroxidase，POD）活力以及感官品质的变化。结果表明，与对照组相比，1-MCP＋TP处理对蕨菜贮藏品质保 持最佳，可有效延缓蕨菜质量损失率和粗纤维质量分数的上升（P＜0.05），减少可溶性蛋白、可滴定酸和可溶性 糖的分解和转化，降低MDA的积累，维持细胞膜的完整性，并且抑制PPO活性的升高，维持POD活性处于较高水 平，以达到延缓蕨菜老化褐变，提高蕨菜食用品质的目的。综合分析，1-MCP＋TP处理的保鲜效果优于单一使用 1-MCP和TP，该研究可为蕨菜贮藏保鲜提供一定的技术指导和理论参考。 [ABSTRACT FROM AUTHOR]
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
قاعدة البيانات: Complementary Index
ResultId 1
Header edb
Complementary Index
153211085
931
6
Academic Journal
academicJournal
931.399963378906
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=153211085&custid=s6537998&authtype=sso
FullText Array ( [Availability] => 0 )
Items Array ( [Name] => Title [Label] => Title [Group] => Ti [Data] => 1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜 保鲜效果的影响. (Chinese) )
Array ( [Name] => TitleAlt [Label] => Alternate Title [Group] => TiAlt [Data] => Effects of 1-Methylcyclopropene Fumigation Combined with Tea Polyphenol Coating Treatment on Quality Preservation of Pteridium aquilinum var. latiusculum. (English) )
Array ( [Name] => Author [Label] => Authors [Group] => Au [Data] => &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22李+振%22&quot;&gt;李 振&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22张秀玲%22&quot;&gt;张秀玲&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22张文涛%22&quot;&gt;张文涛&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22王金歌%22&quot;&gt;王金歌&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22李+坤%22&quot;&gt;李 坤&lt;/searchLink&gt; )
Array ( [Name] => TitleSource [Label] => Source [Group] => Src [Data] => Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 19, p218-225, 8p )
Array ( [Name] => Subject [Label] => Subject Terms [Group] => Su [Data] => &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22POLYPHENOL+oxidase%22&quot;&gt;POLYPHENOL oxidase&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22SURFACE+coatings%22&quot;&gt;SURFACE coatings&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%221-Methylcyclopropene%22&quot;&gt;1-Methylcyclopropene&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22PEROXIDASE%22&quot;&gt;PEROXIDASE&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22PROTEINS%22&quot;&gt;PROTEINS&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22EDIBLE+coatings%22&quot;&gt;EDIBLE coatings&lt;/searchLink&gt; )
Array ( [Name] => AbstractNonEng [Label] => Abstract (English) [Group] => Ab [Data] => In order to investigate the effect of 1-methylcyclopropene (1-MCP) combined with tea polyphenol (TP) coating treatment on the fresh-keeping of Pteridium aquilinum var. latiusculum. In this study, the edible part of Pteridium aquilinum var. latiusculum was treated by 1-MCP, TP, or their combination. During storage, the changes in percentage mass loss, firmness, the contents of crude fiber, soluble protein, soluble sugar, titratable acid and malondialdehyde (MDA), the activities of polyphenol oxidase (PPO) and peroxidase (POD) and sensory quality were analyzed. The results showed that compared with the untreated control, 1-MCP + TP treatment provided the best maintenance of the quality of Pteridium aquilinum var. latiusculum during storage. The combined treatment could significantly postpone the increase in percentage mass loss and crude fiber content (P &lt; 0.05), suppress the decomposition and transformation of soluble protein, titratable acid and soluble sugar, reduce the accumulation of MDA, maintain the integrity of the cell membrane, hinder the increase in PPO activity, and maintain POD activity at a high level, thus delaying the senescence and browning process and improving the eating quality. This effect was superior to that of either treatment alone, which provided some technical guidance and theoretical reference a new idea for the development of Pteridium aquilinum var. latiusculum storage and fresh-keeping technology. [ABSTRACT FROM AUTHOR] )
Array ( [Name] => AbstractNonEng [Label] => Abstract (Chinese) [Group] => Ab [Data] => 为了研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）熏蒸结合茶多酚（tea polyphenols，TP）涂膜 处理对蕨菜保鲜效果的影响，本实验以蕨菜为原料，采用1-MCP、TP以及1-MCP＋TP两者结合对蕨菜进行处理， 研究了贮藏期间蕨菜的质量损失率、硬度、粗纤维质量分数、可溶性蛋白质量分数、可溶性糖质量分数、可滴 定酸质量分数、丙二醛（malondialdehyde，MDA）含量、多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶 （peroxidase，POD）活力以及感官品质的变化。结果表明，与对照组相比，1-MCP＋TP处理对蕨菜贮藏品质保 持最佳，可有效延缓蕨菜质量损失率和粗纤维质量分数的上升（P＜0.05），减少可溶性蛋白、可滴定酸和可溶性 糖的分解和转化，降低MDA的积累，维持细胞膜的完整性，并且抑制PPO活性的升高，维持POD活性处于较高水 平，以达到延缓蕨菜老化褐变，提高蕨菜食用品质的目的。综合分析，1-MCP＋TP处理的保鲜效果优于单一使用 1-MCP和TP，该研究可为蕨菜贮藏保鲜提供一定的技术指导和理论参考。 [ABSTRACT FROM AUTHOR] )
Array ( [Name] => Abstract [Label] => [Group] => Ab [Data] => &lt;i&gt;Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder&#39;s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.) )
RecordInfo Array ( [BibEntity] => Array ( [Identifiers] => Array ( [0] => Array ( [Type] => doi [Value] => 10.7506/spkx1002-6630-20200924-308 ) ) [Languages] => Array ( [0] => Array ( [Code] => chi [Text] => Chinese ) ) [PhysicalDescription] => Array ( [Pagination] => Array ( [PageCount] => 8 [StartPage] => 218 ) ) [Subjects] => Array ( [0] => Array ( [SubjectFull] => POLYPHENOL oxidase [Type] => general ) [1] => Array ( [SubjectFull] => SURFACE coatings [Type] => general ) [2] => Array ( [SubjectFull] => 1-Methylcyclopropene [Type] => general ) [3] => Array ( [SubjectFull] => PEROXIDASE [Type] => general ) [4] => Array ( [SubjectFull] => PROTEINS [Type] => general ) [5] => Array ( [SubjectFull] => EDIBLE coatings [Type] => general ) ) [Titles] => Array ( [0] => Array ( [TitleFull] => 1-甲基环丙烯熏蒸结合茶多酚涂膜处理对蕨菜 保鲜效果的影响. [Type] => main ) ) ) [BibRelationships] => Array ( [HasContributorRelationships] => Array ( [0] => Array ( [PersonEntity] => Array ( [Name] => Array ( [NameFull] => 李 振 ) ) ) [1] => Array ( [PersonEntity] => Array ( [Name] => Array ( [NameFull] => 张秀玲 ) ) ) [2] => Array ( [PersonEntity] => Array ( [Name] => Array ( [NameFull] => 张文涛 ) ) ) [3] => Array ( [PersonEntity] => Array ( [Name] => Array ( [NameFull] => 王金歌 ) ) ) [4] => Array ( [PersonEntity] => Array ( [Name] => Array ( [NameFull] => 李 坤 ) ) ) ) [IsPartOfRelationships] => Array ( [0] => Array ( [BibEntity] => Array ( [Dates] => Array ( [0] => Array ( [D] => 01 [M] => 10 [Text] => 2021 [Type] => published [Y] => 2021 ) ) [Identifiers] => Array ( [0] => Array ( [Type] => issn-print [Value] => 10026630 ) ) [Numbering] => Array ( [0] => Array ( [Type] => volume [Value] => 42 ) [1] => Array ( [Type] => issue [Value] => 19 ) ) [Titles] => Array ( [0] => Array ( [TitleFull] => Shipin Kexue/ Food Science [Type] => main ) ) ) ) ) ) )
IllustrationInfo