Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden.
Bioelectrochemistry. 2016 Dec;112:153-7. doi: 10.1016/j.bioelechem.2016.02.006. Epub 2016 Feb 24.
The impregnation of leafy vegetables with cryoprotectants using a combination of vacuum impregnation (VI) and pulsed electric fields (PEF) has been proposed by our research group as a method of improving their freezing tolerance and consequently their general quality after thawing. In this study, we have investigated the metabolic consequences of the combination of these unit operations on spinach. The vacuum impregnated spinach leaves showed a drastic decrease in the porosity of the extracellular space. However, at maximum weight gain, randomly located air pockets remained, which may account for oxygen-consuming pathways in the cells being active after VI. The metabolic activity of the impregnated leaves showed a drastic increase that was further enhanced by the application of PEF to the impregnated tissue. Impregnating the leaves with trehalose by VI led to a significant accumulation of trehalose-6-phosphate (T6P), however, this was not further enhanced by PEF. It is suggested that the accumulation of T6P in the leaves may increase metabolic activity, and increase tissue resistance to abiotic stress.
我们的研究小组提出，用真空浸渍（VI）和脉冲电场（PEF）联合对叶菜进行浸渍处理，以提高其抗冻性，进而改善解冻后的整体品质。在这项研究中，我们研究了这些操作单元联合对菠菜产生的代谢影响。真空浸渍后的菠菜叶的细胞外空间的孔隙率显著降低。然而，在达到最大增重时，仍存在随机分布的气穴，这可能表明 VI 后细胞内的耗氧途径仍然活跃。浸渍后的叶片的代谢活性显著增加，而对浸渍组织施加 PEF 进一步增强了这种活性。通过 VI 将海藻糖浸渍到叶片中会导致海藻糖-6-磷酸（T6P）的显著积累，然而，PEF 并没有进一步增强这种积累。有人认为，叶片中 T6P 的积累可能会增加代谢活性，并提高组织对非生物胁迫的抗性。
