Guan Yuge, Lu Sainan, Sun Yan, Zhang Rentao, Lu Xinghua, Pang Linjiang, Wang Lei
School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China.
Stoddart Institute of Molecular Science, Department of Chemistry, Zhejiang University, Hangzhou 310027, China.
Foods. 2024 Jul 2;13(13):2106. doi: 10.3390/foods13132106.
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O-· production rate and HO content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation.
兰州百合是一种具有地域特色的蔬菜；轻度加工百合的出现解决了食用鲜百合不便的问题。然而，轻度加工百合在加工过程中的清洗和除杂可能会去除其原有的保护屏障，影响食用品质。作为保鲜方法之一，茶树精油（TTEO）具有绿色、安全、高效的保鲜特性。本研究着重探讨不同浓度（25μL/L、50μL/L和100μL/L）的TTEO对轻度加工百合品质和微生物安全性的影响。结果表明，与对照组相比，适当浓度的TTEO处理可延缓失重，改善外观、硬度和感官品质，并保持微生物安全性，其中50μL/L时效果最佳。同时，TTEO处理诱导苯丙氨酸解氨酶活性，从而增加总酚含量。此外，TTEO增强了超氧化物歧化酶（SOD）和抗坏血酸过氧化物酶（APX）活性，降低了O-·产生速率和HO含量。TTEO抑制脂氧合酶（LOX）活性，降低相对电导率和丙二醛含量，从而延缓脂质过氧化和品质劣变。这表明TTEO可通过调节活性氧（ROS）代谢增强抗氧化能力，并通过抑制脂质过氧化延缓轻度加工百合的品质劣变。
