College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
Food Chem. 2013 Dec 1;141(3):2473-8. doi: 10.1016/j.foodchem.2013.05.035. Epub 2013 May 18.
Fresh-cut celery is perishable and susceptible to tissue browning during storage. In this study, the effect of continuous light exposure (2000 lux) on browning related enzyme activity of fresh-cut celery was investigated during 8d storage at 7 °C using darkness (0.2 lux) as control. Light exposure significantly suppressed polyphenol oxidase (PPO) and peroxidase (POD) activities, and subsequently decreased soluble quinone accumulation and browning index (BI) evolution during storage. In addition, phenylalanine ammonia lyase (PAL) activity, total phenol (TP) content, and antioxidant capacity (AC) values were all higher when the fresh-cut celery samples were exposed to light than in darkness during storage. A significant positive correlation between TP and AC was observed at both light (R=0.884, P<0.01) and dark (R=0.705, P<0.01) conditions.
鲜切芹菜易腐，在储存过程中容易发生组织褐变。本研究以黑暗（0.2 勒克斯）作为对照，在 7℃下连续光照（2000 勒克斯）对鲜切芹菜的褐变相关酶活性进行了 8 天的贮藏研究。光照显著抑制了多酚氧化酶（PPO）和过氧化物酶（POD）的活性，随后降低了可溶性醌的积累和贮藏过程中褐变指数（BI）的演变。此外，在光照下，苯丙氨酸解氨酶（PAL）活性、总酚（TP）含量和抗氧化能力（AC）值在整个贮藏过程中均高于黑暗条件下。在光照（R=0.884，P<0.01）和黑暗（R=0.705，P<0.01）条件下，TP 和 AC 之间均存在显著的正相关关系。
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