Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China.
Food Chem. 2024 Nov 30;459:140393. doi: 10.1016/j.foodchem.2024.140393. Epub 2024 Jul 14.
Sweet potato tuberous roots are susceptible to chilling injury (CI) when stored below 10 °C. In this study, we investigated the mitigating effects of hot air (HA) treatment on CI. Results showed that HA45°C-3h treatment delayed the CI and internal browning during cold storage. After HA45°C-3h treatment, the cells' structural integrity was maintained, malondialdehyde accumulation and ion leakage were inhibited. Additionally, the osmoregulatory substances, such as total soluble solids, proline were maintained, and soluble protein was enhanced. Higher activity of antioxidant enzymes including superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase, and the antioxidant substances including ascorbic acid, glutathione, total phenols, and flavonoids were observed in sweet potato tuberous roots treated by HA45°C-3h than untreated group. Our study suggested that HA45°C-3h treatment could reduce CI and maintain a better quality of sweet potato tuberous roots following cold storage.
甘薯块根在 10°C 以下贮藏易发生冷害（CI）。本研究探讨了热空气（HA）处理对 CI 的缓解作用。结果表明，45°C 热空气处理 3 小时可延缓冷藏过程中的冷害和内部褐变。经过 45°C 热空气处理 3 小时后，细胞结构完整性得以维持，丙二醛积累和离子渗漏受到抑制。此外，渗透调节物质，如总可溶性固体、脯氨酸得以维持，可溶性蛋白增强。与未经处理的甘薯块根相比，经 45°C 热空气处理 3 小时的甘薯块根中抗氧化酶（如超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶）和抗氧化物质（如抗坏血酸、谷胱甘肽、总酚和类黄酮）的活性更高。本研究表明，45°C 热空气处理 3 小时可减轻冷害，保持冷藏后甘薯块根的较好品质。
