温度和成熟阶段会影响紫色果皮超甜玉米在贮藏过程中花色苷的积累以及酚类物质和糖的含量。
Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage.
机构信息
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia.
ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia.
出版信息
J Agric Food Chem. 2021 Jan 27;69(3):922-931. doi: 10.1021/acs.jafc.0c06153. Epub 2021 Jan 15.
Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at 4 °C, the first recorded observation of continuing accumulation of anthocyanin and phenolic compounds was concurrent with an increase in purple pigment coverage across the surface of the kernel at 23 °C. TAC in PPS significantly increased, doubling after 14 days at 23 °C. Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required.
紫皮甜玉米（PPS）是一种新产品，需要同时开发紫色色素并保持甜味。储存期和温度对总花青素积累（TAC）和糖含量有深远的影响。在 4°C 下储存 14 天期间，TAC 相对保持不变，而在 23°C 下首次观察到花青素和酚类化合物的持续积累，同时核仁表面的紫色色素覆盖范围也在增加。在 23°C 下 14 天后，PPS 的 TAC 显著增加，增加了一倍。花青素浓度和核仁覆盖率也受到收获成熟度的影响。结果表明，在 PPS 的采后储存过程中，花青素的生物合成仍在进行。在储存过程中还观察到糖浓度的显著下降，在 23°C 时下降幅度更大。由于花青素的积累和保持甜味是甜玉米的重要因素，因此需要确定能够优化这两个质量标准的储存温度。
Zotero 插件