PDF(Pubmed)
Abstract：
Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.
摘要：
超声波洗涤已被证明是一种非生物激发剂，可诱导某些水果和蔬菜中酚类物质的积累。然而,超声洗涤对鲜切红白菜酚类物质积累的可行性尚未有报道。因此,超声洗涤对鲜切红白菜酚类物质及相关酚代谢酶的影响,以及冷藏期间的质量和微生物安全，被调查了。首先,采用单因素试验优化超声加工参数,包括频率模式，频率振幅，功率密度,频率周期时间，超声波清洗。然后研究了最佳超声治疗后与酚类代谢相关的酶的活性，包括苯丙氨酸解氨酶（PAL），多酚氧化酶(PPO),和过氧化物酶(POD)。此外,在最佳超声处理下，评估了4°C储存的鲜切红白菜的质量和微生物安全性。结果表明,在最佳条件(28±2kHz,60W/L,400ms,和20min）与对照组相比（P<0.05）。超声洗涤后PAL活性被激活，PPO和POD活性被抑制，这有助于SP含量的增加。同时,提高了鲜切红白菜的贮藏质量和微生物安全性。超声波洗涤降低了重量损失和呼吸速率，并改善了颜色和质地特征。此外,超声洗涤后的鲜切红白菜显示出更多的抗坏血酸（AA）保留，总可溶性蛋白（TSP），总可溶性糖（TSS），和与对照相比的总可溶性固形物(SS)。最后,超声波清洗有效抑制细菌生长，霉菌和酵母，有利于鲜切红白菜货架期的延长。因此,超声洗涤可作为增加鲜切红白菜中SPs含量的工具，同时保留质量属性和微生物安全性。
