Pan Yanfang, Xu Mengjun, Guo Yanli, Zhang Jiaojiao, Li Xihong
State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, 300457 China.
Tianjin Gasin-DH Preservation Technology Co., Ltd, Tianjin, 300300 China.
J Food Sci Technol. 2020 Dec;57(12):4337-4344. doi: 10.1007/s13197-020-04468-5. Epub 2020 Apr 29.
Fresh areca nut is widely favored by consumers in South and Southeast Asia. However, postharvest areca nut perished quickly and was vulnerable to chilling injury (CI) and lignification during traditional cold storage. In order to alleviate this situation, hot water treatment was applied to investigate its effect on CI and lignification of fresh areca nut during cold storage at 13 °C. Areca nuts were submersed in hot water at 45 °C (HW45) and 50 °C (HW50) for short-term 5 min compared to fruit submersed in water at 20 °C (CT), then stored at 13 °C with 90% humidity for 60 days. CI, malondialdehyde (MDA), electrolyte leakage (EL), lignin and total phenolic content, related enzymes including phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD) and peroxidase activity (POD) were examined. Results indicated that two HW treatments both induced chilling tolerance and delayed lignification of areca nut to varying degrees during cold storage compared with the CT. Among which, HW45 treated-areca nuts had the lowest CI, MDA content and EL while maintaining the highest total phenolic content. Moreover, no significant effects were found between HW45 and HW50 on tissue lignification, but they both effectively blocked lignin accumulation by inhibiting PAL, CAD and POD activities compared with the CT. The present study provided a safe physical method to mitigate CI and delay tissue lignification in cold-stored areca nut.
新鲜槟榔在南亚和东南亚深受消费者喜爱。然而，采后槟榔在传统冷藏过程中极易腐烂，且易受冷害和木质化影响。为缓解这种情况，采用热水处理来研究其对新鲜槟榔在13℃冷藏期间冷害和木质化的影响。将槟榔分别浸入45℃（HW45）和50℃（HW50）的热水中5分钟，与浸入20℃水中的对照处理（CT）相比，然后在13℃、湿度90%的条件下贮藏60天。检测冷害、丙二醛（MDA）、电解质渗漏（EL）、木质素和总酚含量，以及包括苯丙氨酸解氨酶（PAL）、肉桂醇脱氢酶（CAD）和过氧化物酶活性（POD）在内的相关酶。结果表明，与对照处理相比，两种热水处理在冷藏期间均不同程度地诱导了槟榔的耐冷性并延缓了其木质化。其中，HW45处理的槟榔冷害、MDA含量和EL最低，同时总酚含量最高。此外，HW45和HW50对组织木质化的影响无显著差异，但与对照处理相比，它们均通过抑制PAL、CAD和POD活性有效阻止了木质素积累。本研究提供了一种安全的物理方法来减轻冷藏槟榔的冷害并延缓组织木质化。
