CN115669717B - Compound preservation method for Lanzhou lily bulbs - Google Patents
Compound preservation method for Lanzhou lily bulbs Download PDFInfo
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- CN115669717B CN115669717B CN202211370586.1A CN202211370586A CN115669717B CN 115669717 B CN115669717 B CN 115669717B CN 202211370586 A CN202211370586 A CN 202211370586A CN 115669717 B CN115669717 B CN 115669717B
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a compound preservation method of Lanzhou lily bulbs, which comprises the following steps: (1) Selecting, stripping and flushing fresh picked lily bulbs; (2) carrying out UV-C irradiation treatment within 24 hours after lily bulb picking; (3) And (3) soaking the whole treated lily bulb in L-cysteine solution, naturally airing, storing in a preservative film, and placing in a refrigeration house. The method disclosed by the invention can achieve the purposes of resisting bacteria and corrosion, ensures the safety of the lily bulbs, accords with the pursuit of modern people on nature, safety, green, nutrition and health, can also prolong the storage period of the lily bulbs, and is suitable for popularization and application.
Description
Technical Field
The invention relates to a preservation method of lily bulbs, in particular to a compound preservation method of Lanzhou lily bulbs.
Background
Lily (Lilium davidii var. Unicolor) is a variety of Sichuan lily, a natural plant widely planted in Lanzhou, gansu province, china. The lily bulb has rich meat quality, white scales are held and overlapped, is rich in various nutritional ingredients and active substances such as carbohydrate, protein, vitamins, minerals, polyphenol, steroid saponin, alkaloid and the like, has unique aromatic flavor, and is a medicine and food dual-purpose plant for the first pass of the ministry of health in China. According to the records of the pharmacopoeia of the people's republic of China, the lily has the effects of nourishing yin, moistening lung, clearing heart fire and soothing nerves, can be used for treating cough due to yin deficiency, insomnia and dreaminess, and in recent years, domestic and foreign researches prove that the lily has anti-tumor, anti-inflammatory and anti-oxidation activities. However, because lily bulbs have high water content, high respiration rate, poor photosensitivity and the like, phenomena such as water loss, purple, brown stain, mildew, decay and the like are easy to occur, and the industrial development of fresh lily in Lanzhou is hindered.
The preservation technology of lily bulbs is realized mainly by controlling the following four aspects: (1) Reducing the respiration intensity of lily bulbs, reducing nutrition loss and delaying post maturation aging; (2) The transpiration is reduced, and the higher water content of lily bulbs is maintained; (3) preventing microbial infection and inhibiting microbial growth; (4) Avoiding mechanical damage and environmental stress, and membrane lipid peroxidation. At present, the traditional fresh-keeping technology of lily bulbs comprises common refrigeration fresh-keeping, air-conditioned storage fresh-keeping and sulfur fumigation technology fresh-keeping, but the fresh-keeping method has the defects of common fresh-keeping effect, high fresh-keeping cost and potential safety hazard. Aiming at the problems of deterioration of quality, microbial growth, short shelf life and the like of lily products in Lanzhou, the research on a novel fresh-keeping technology is very necessary, and the method is green, convenient and low in cost.
Disclosure of Invention
The invention aims to solve the technical problem of providing a compound preservation method for Lanzhou lily bulbs, and relates to a green compound preservation method for whole bulb UV-C irradiation treatment, bulb chemical preservative (L-cysteine) soaking treatment and refrigeration.
The invention relates to a compound fresh-keeping method for Lanzhou lily bulbs, which comprises the following steps:
(1) Selecting, stripping and flushing fresh picked lily bulbs;
(2) Carrying out UV-C irradiation treatment within 24 hours after lily bulb picking;
(3) And (3) soaking the whole treated lily bulb in L-cysteine solution, naturally airing, storing in a preservative film, and placing in a refrigeration house.
The invention relates to a compound preservation method of Lanzhou lily bulbs, which comprises the following steps before the step (1): the stripped lily scales are treated by adopting weight loss rate, color difference screening UV-C dosage and L-cysteine concentration, wherein the UV-C dosage is 3.0kJ/m 2、3.5kJ/m2、4.0kJ/m2、4.5kJ/m2 and 5.0kJ/m 2 respectively, the L-cysteine solution concentration is 0.5g/L, 1.0g/L, 1.5g/L, 2.0g/L and 2.5g/L respectively, the screened UV-C irradiation dosage is 4.5kJ/m -2, and the L-cysteine solution concentration is 2.0g/L.
The invention relates to a compound preservation method for Lanzhou lily bulbs, which comprises the following specific steps: to hang the UV-C lamp tube with an emission wavelength of 254nm horizontally on the radiation container.
The invention relates to a compound preservation method for Lanzhou lily bulbs, wherein the irradiation dose of UV-C is 4.5kJ/m -2.
The invention relates to a compound preservation method for Lanzhou lily bulbs, wherein the distance between a UV-C lamp tube and a tray is 15cm, the lily bulbs are placed on the tray, and the lily bulbs are slightly and horizontally rotated for 180 degrees in the middle of irradiation time.
The invention relates to a compound preservation method for lily bulbs, wherein the concentration of L-cysteine solution in the step (3) is 2.0g/L, and the lily bulbs are soaked for 15min.
The invention relates to a compound preservation method for Lanzhou lily bulbs, wherein the preservative film has good air permeability and water permeability.
The invention relates to a compound fresh-keeping method for Lanzhou lily bulbs, wherein the temperature of a refrigeration house is 2+/-0.5 ℃ and the humidity is 90%.
The compound application of UV-C irradiation and L-cysteine in lily bulb preservation.
The compound fresh-keeping method of the Lanzhou lily bulbs is different from the prior art in that: the compound preservation method of the Lanzhou lily bulbs provided by the invention has the advantages that the UV-C irradiation dose and the L-cysteine concentration of the after-harvest treatment of the Lanzhou lily bulbs are clear, the low-temperature refrigeration is combined, and then the storage period is effectively prolonged through the quality change after the harvest, the removal of active oxygen and the activity of self-defense enzymes, so that a novel preservation method is provided for the preservation of the Lanzhou lily bulbs.
The picked lily bulbs are subjected to 4.5kJ/m -2 UV-C irradiation treatment, and the decay of the lily bulbs can be effectively inhibited by combining 2.0g/L L-cysteine treatment with cold storage preservation, so that the color, appearance and smell of the lily bulbs are kept, the loss of nutrient components is prevented, the aging process is delayed, and the storage period can reach 50 days. After the preparation, UV-C irradiation is combined with L-cysteine treatment, the fresh-keeping modes are different, and the irradiation dose and the L-cysteine concentration obtained by the method are obtained by analyzing the quality, nutrition, flavor, aging and other indexes on the basis of multiple experiments, and the method has reliability and operability.
The invention has the beneficial effects that:
(1) The lily bulbs are subjected to UV-C irradiation treatment, so that the color difference change and weight loss of the lily bulbs are inhibited, and the fresh-keeping effect of the lily bulbs can be effectively improved.
(2) The lily bulbs subjected to UV-C irradiation treatment are soaked in L-cysteine solution, so that the decay phenomenon of the lily bulbs is inhibited, the quality of the lily bulbs is maintained, and the storage period is prolonged.
The lily bulb preservation method disclosed by the invention can achieve the purposes of resisting bacteria and preventing corrosion, ensures the safety of lily bulbs, accords with the pursuit of modern people on nature, safety, green, nutrition and health, can also prolong the storage period of the lily bulbs, and is suitable for popularization and application.
The method for preserving the Lanzhou lily bulbs in a composite manner is further described below with reference to the accompanying drawings.
Drawings
FIG. 1 is the effect of different doses of UV-C treatment on lily bulb weight loss rate;
FIG. 2 is a graph showing the effect of different concentrations of L-cysteine on lily bulb weight loss rate;
FIG. 3 is the effect of different doses of UV-C treatment on color differences during cold storage of lilium;
FIG. 4 is a graph showing the effect of different concentrations of L-cysteine on color differences during cold storage of lily of Lanzhou;
FIG. 5 is the effect of different treatments on the appearance of lily bulbs;
FIG. 6 is the effect of different treatments on the rotting rate of lily bulbs;
FIG. 7 is the effect of different treatments on lily bulb weight loss rate;
FIG. 8 is the effect of different treatments on lily bulb hardness;
FIG. 9 is the effect of different treatments on lily bulb chromatic aberration;
FIG. 10 is the effect of different treatments on lily bulb starch;
FIG. 11 is the effect of different treatments on lily bulb reducing sugars;
FIG. 12 is the effect of different treatments on lily bulb total phenols;
FIG. 13 is the effect of different treatments on lily bulb ascorbic acid;
FIG. 14 is the effect of different treatments on lily bulb volatile components; wherein, the numbers 1-36 respectively represent the following substances: ethyl acetate-M, trans-2-hexenyl acetate, ethyl acetate-D, 2-heptanone, isoamyl alcohol-D, ethyl valerate, nonanal, n-octanal, heptanal, dipentene, 4-isopropyltoluene, capronitrile, trans-2-nonanal, isopentyl aldehyde, isobutyraldehyde, trans-2-pentenal, 1-penten-3-one, tetrahydrofuran-D, tetrahydrofuran-M, styrene, 3-hydroxy-2-butanone, 2, 3-butanediol, isoamyl alcohol-M, ethyl butyrate, 1-penten-3-one, isopropyl acetate, 2-hexenal, n-hexanal-M, n-hexanal-D, isopropylidene acetone, (E) -2-heptenal, trans-2-octenal, 2-hexenal, methyl acetate and 2-n-amyl furan;
FIG. 15 is the effect of different treatments on lily bulb hydrogen peroxide;
FIG. 16 is the effect of different treatments on lily bulb superoxide anions;
FIG. 17 is the effect of different treatments on lily bulb lipoxygenase;
FIG. 18 is the effect of different treatments on lily bulb malondialdehyde;
FIG. 19 is the effect of different treatments on lily bulb superoxide dismutase;
FIG. 20 is the effect of different treatments on lily bulb catalase;
FIG. 21 is the effect of different treatments on the oxidation resistance of lily bulbs;
FIG. 22 is the effect of different treatments on lily bulb ultrastructure;
All english chinese translations that appear in the figures are as follows:
DECAY RATE: decay rate;
Time: time;
Weight loss: weight loss;
Firmness: hardness;
Starch: starch;
Reducing sugamer: reducing sugar;
Total phenolic content: total phenol content;
Ascorbic acid: ascorbic acid;
h 2O2 content：H2O2 content;
o 2 production rate：O2 ·- content;
LOX activity: LOX activity;
MDA content: MDA content;
SOD activity: SOD activity;
CAT ACTIVITY: CAT activity;
ABTS SCAVENGING CAPACITY: ABTS purge capability.
Detailed Description
Example 1
A fresh-keeping method of lily bulbs comprises the following steps:
(1) Selecting, stripping and flushing fresh picked lily bulbs; it is to be reminded that the freshly harvested lily bulbs are pretreated by the horses, so that the freshness of the lily bulbs is maintained.
(2) The UV-C irradiation treatment is carried out within 24h after picking the bulb of lily, wherein the treatment method is to horizontally hang a UV-C lamp tube with the emission wavelength of 254nm (TUV, 30W, philips) on a radiation container, the distance from the tray is 15cm, place the bulb of lily on the tray, and slightly horizontally rotate the bulb of lily by 180 degrees in the middle of irradiation time so as to ensure uniform irradiation. UV-C optimum irradiation dose: 4.5kJ/m -2.
(3) Immersing the whole lily bulb after treatment in L-cysteine solution for 15min, wherein the optimal concentration of the L-cysteine is as follows: 2.0g/L. Naturally airing, storing in a preservative film with good air permeability and water permeability, and placing in a refrigeration house with the temperature of 2+/-0.5 ℃ and the humidity of 90 percent to obtain the UV-C/L-cys group lily bulbs.
Preferably, before step (1), the method further comprises the following steps:
screening UV-C dosage and L-cysteine concentration by adopting weight loss rate and chromatic aberration to treat the stripped lily scales;
UV-C dose: 3.0, 3.5, 4.0, 4.5, 5.0kJ/m 2;
L-cysteine: 0.5, 1.0, 1.5, 2.0, 2.5g/L;
As can be seen from FIG. 1, the weight loss rate of lily increases gradually with the storage time. The weight loss rate of the ultraviolet treated lily was lower than that of the control sample throughout the storage period. On day 15 of storage, the weight loss rates of the control and UV dose treated samples were 9.43.+ -. 0.28% and 4.48.+ -. 0.13% respectively at 4.5kJ/m 2. The uv dose was 5.0kJ/m 2 with the lowest weight loss rate, significantly different (P < 0.05) compared to the weight loss rate of the control sample, but not significantly different (P > 0.05) from the 4.0kJ/m 2,4.5kJ/m2,5.0kJ/m2 treated group.
As can be seen from FIG. 2, the weight loss rate of lily increases gradually with the storage time. The weight loss of L-cysteine treated lily was lower than that of the control samples throughout the storage period. On day 15 of storage, the weight loss rates of the control and L-cysteine treated samples at concentrations of 2.0g/L were 12.14.+ -. 0.35% and 6.31.+ -. 0.62%, respectively. The L-cysteine treatment group concentration was the lowest at 2.0g/L weight loss rate, with a significant difference (P < 0.05) compared to the weight loss rate of the other treated samples.
As can be seen from fig. 3, during storage, the Δe value of lilium martagon increased with increasing storage time, and the Δe value of the control sample was always higher than that of the UV-C treated sample. This is probably due to the fact that the ultraviolet treatment inhibits the activity of the enzyme activity related to the color change, thereby inhibiting the enzymatic browning and delaying the browning of the lily scales. The delta E value of 4.5kJ/m 2 was 6.29.+ -. 0.88% for the UV treatment at day 15 of storage, significantly lower than for the other treated samples (P < 0.05). Therefore, the ultraviolet light of 4.5kJ/m 2 can well reduce the color change of the lily.
As can be seen from fig. 4, during storage, the Δe value of lilium martagon increased with increasing storage time, and the Δe value of the control sample was always higher than that of the L-cysteine treated sample. This is probably due to the fact that the L-cysteine treatment inhibits the activity of the enzyme activity related to the color change, thereby inhibiting the enzymatic browning and delaying the browning of the lily scales. On day 15 of storage, L-cysteine treated 2.0g/L had a ΔE value of 5.63.+ -. 0.39% which was significantly lower than that of the other treated samples (P < 0.05). Therefore, the L-cysteine treatment of 2.0g/L can well reduce the change of the color of the lily.
Comparative example 1
A fresh-keeping method of lily bulbs comprises the following steps:
Naturally airing the whole cleaned and finished lily bulbs, carrying out uniform UV-C irradiation treatment, and placing the whole cleaned and finished lily bulbs into a refrigerator with the temperature of 2+/-0.5 ℃ and the humidity of 90% at the irradiation dose of 4.5kJ/m -2 to obtain the UV-C group lily bulbs.
Comparative example 2
A fresh-keeping method of lily bulbs comprises the following steps:
Soaking the whole cleaned and finished lily bulbs in L-cysteine solution for 15min, naturally airing, storing in a preservative film with good air permeability and water permeability, and placing in a refrigerator with the temperature of 2+/-0.5 ℃ and the humidity of 90% to obtain L-cys group lily bulbs.
Comparative example 3
A fresh-keeping method of lily bulbs comprises the following steps:
And naturally airing the cleaned and finished whole lily bulbs, storing the whole lily bulbs in a preservative film with good air permeability and water permeability, and putting the preservative film in a cold storage with the temperature of 2+/-0.5 ℃ and the humidity of 90% to obtain the CK-group lily bulbs.
The lily bulbs treated in example 1 and comparative examples 1 to 3 were observed, analyzed and detected, and are specifically shown in fig. 1 to 18.
1. Comparison of Lily bulb appearance during storage
The surface color of a fruit or vegetable is one of the criteria reflecting consumer purchase decisions. As shown in fig. 5, the control bulbs became purple and began to brown when stored for 10 days, while the UV-C/L-cys treated bulbs remained white at 30 days and slightly purple when stored for 40 days, indicating that UV-C/L-cys treatment delayed the degradation of the lily bulb appearance by about 30 days.
2. Comparison of Lily bulb rot Rate during storage
The decay rate is a main parameter for evaluating the quality of the picked lily bulbs. The decay rate of all groups increased with increasing storage time. As shown in FIG. 6, decay of the UV-C treated group was delayed by 10 days, and decay of the L-cys treated group and UV-C/L-cys treated group were delayed by 20 days, as compared to the control group. At the end of the storage time (50 days), the decay rates of the UV-C, L-cys-treated and UV-C/L-cys-treated groups were 60.00.+ -. 5.00%, 50.00.+ -. 0.00% and 33.33.+ -. 2.89%, respectively, the control group was 81.67.+ -. 2.89%, with a significant difference (P < 0.05).
3. Comparison of the weight loss ratio of Lily bulb during storage
Weight loss is one of important indexes for evaluating edible quality of lily bulbs. In general, weight loss of fruits and vegetables can affect their appearance, texture, flavor and nutrition and accelerate their deterioration during storage. As shown in fig. 7, the weight loss of both control and treatment lily bulbs continuously increased during storage, which is mainly related to higher transpiration and respiration rates. There was a significant difference between the control and treatment groups (P < 0.05) over the first 10 days of storage, whereas there was no significant difference between single and composite fresh keeping (P > 0.05). After 15 days of storage, the UV-C/L-cys treated group had the lowest weight loss (5.80.+ -. 0.37%), followed by the L-cys treated group (6.45.+ -. 0.08%), the UV-C treated group (7.01.+ -. 0.26%) and the control group (8.98.+ -. 0.52%). These results indicate that UV-C/L-cys treatment is a potential method of preserving lily bulb weight during storage.
4. Comparison of Lily bulb hardness during storage
Hardness is a key parameter that reflects the ripeness and softness of fruit and also affects consumer acceptance of fruit. Figure 8 reflects the effect of different treatments on the hardness during storage of lily bulbs. The hardness of the control group decreased with increasing storage time, reaching a minimum of 55.72.+ -. 0.58N at 50 days. The hardness of the UV-C and L-cys groups was higher than that of the control group at the same time, but significantly (P < 0.05) lower than that of the UV-C/L-cys treated group (66.94.+ -. 2.03N), consistent with the weight loss results.
5. Comparison of lily bulb color differences during storage
Fig. 9 shows that the Δe values of the control bulbs increased sharply during storage and then reached a peak at 40 days. All treatment groups remained at a lower level during 50 days of storage with no significant increase and no significant difference (P > 0.05) between single and composite fresh keeping. The results also show that the bulbs of the control group begin to become purple and brown after 10 days of storage, and the single fresh-keeping treatment and the compound fresh-keeping treatment can effectively delay the trend.
6. Comparison of Lily bulb starch content during storage
Lily bulbs are a kind of fruit rich in starch, which is the main energy storage substance for carbohydrates in vegetables and fruits. As shown in fig. 10, the starch content of the bulbs continuously decreases during storage, which can be explained by the fact that starch is easily hydrolyzed in the presence of amylase and converted to soluble sugars, resulting in bulbs that taste sweeter and softer in texture during aging. The control group was reduced from 78.12.+ -. 0.24g/kg to 41.72.+ -. 1.02g/kg when stored for 50 days. However, the UV-C treatment, L-cys treatment and UV-C/L-cys treatment groups were 48.52.+ -. 0.82g/kg, 49.41.+ -. 0.47g/kg and 56.87.+ -. 1.91g/kg, respectively, significantly delayed starch degradation. These results indicate that UV-C/L-cys treatment is more advantageous in delaying the conversion of starch to sugar than UV-C treatment and L-cys treatment, thereby slowing down the senescence and softening of lily bulbs.
7. Comparison of the content of lily bulb reducing sugar during storage
Reducing sugars play an important role in plant architecture and metabolism at the cellular and whole organism level and can also be involved in plant defense responses under adverse environmental conditions. In the control and treatment groups, the reducing sugar content was reduced and then increased throughout the storage period (fig. 11). This decrease may be due to the continuous consumption of reducing sugars during the initial stages of storage to maintain normal physiological activity of the plant, while the increase during the later stages of storage may be related to starch degradation. The results also show that control and UV-C treated bulbs start to increase at 20 days of storage, and that L-cys and UV-C/L-cys treatments can effectively retard this trend, which starts to increase at 30 days of storage. The CK group was elevated and reached a peak of 1.15.+ -. 0.04g/kg on day 50. All treatments delayed their accumulation and the UV-C/L-cys treatment group performed best in maintaining a relatively stable level of reducing sugar water, consistent with the variation in starch content.
8. Comparison of the Total phenol content of Lily bulb during storage
Phenolic compounds are considered as members of the non-enzymatic antioxidant system, which can effectively scavenge reactive oxygen species and prevent oxidative damage. As shown in fig. 12, the total phenol content in the control and treated fruits tended to rise from 0-30 days, which can be explained by the accelerated senescence of lily bulbs with prolonged storage time, resulting in an increase in total phenol content. After 30 days of storage, the CK group declined sharply, with the lowest decline rate in the UV-C/L-cys treated group, which may be related to oxidation of phenols to quinones later in storage. These results indicate that UV-C/L-cys treatment can increase the total phenol content of lily bulbs to combat postharvest senescence.
9. Comparison of the content of Lily bulb ascorbic acid during storage
The content of the ascorbic acid can be used as an important index for resisting aging of fruits and evaluating the quality of the fruits. Figure 13 reflects the effect of different treatments on the ascorbic acid content of lily bulbs. It can be seen that the ascorbic acid content of the different treatments tended to decrease, whereas the ascorbic acid content of the UV-C/L-cys treated group was significantly higher than that of the other groups after 50 days of storage (P < 0.05). These results indicate that the UV-C/L-cys treatment is effective in delaying the decrease of the ascorbic acid content in the lily bulbs, thereby maintaining the oxidation resistance of the lily bulbs during storage.
10. Comparison of the content of volatile components of Lily bulb during storage
The changes in volatile components of lily bulbs in different treatment groups of 0 day, 30 day, and 50 day were analyzed by HS-GC-IMS method, and as shown in FIG. 14, after 50 days of storage, the contents of ethyl acetate, trans-2-hexenyl acetate, ethyl valerate, 2-hexenal, nonanal, octanal, isopentanol, and 2-heptanone were higher than those in the groups of CK, UV-C, and L-cys. Most of these compounds are typical fruity volatile compounds, and the odor is pleasant, which may be responsible for the fresh bulb flavor, suggesting that UV-C/L-cys treatment may protect the aromatic volatile compounds or may facilitate their release. During storage, the CK group produces some irritating substances with bad flavors, such as isopentyl aldehyde, isobutyraldehyde, trans-2-pentenal, 1-penten-3-one, and tetrahydrofuran. In contrast, UV-C/L-cys treatment inhibited the production of these substances.
11. Comparison of the Hydrogen peroxide (H 2O2) content of Lily bulb during storage
The close relationship between fruit senescence and active oxygen (e.g., H 2O2 and O 2 ·-) is considered a by-product of normal cellular metabolism. As shown in fig. 15, the H 2O2 content of all groups of lily bulbs gradually increased throughout the storage period. The control group increased sharply during its storage period, especially from 40 days to 50 days, however, the UV-C, L-cys and UV-C/L-Cy treated groups significantly delayed this trend of increase (P < 0.05).
12. Comparison of the content of superoxide anions (O 2 ·-) in Lily bulb during storage
O 2 ·- is an important index for detecting active oxygen. As shown in fig. 16, the O 2 ·- production rate of the control lily bulb gradually increased with the increase of the storage time. Despite the large fluctuations of the UV-C and L-cys treated groups, the overall trend was still rising and O 2 ·- was significantly suppressed. When the UV-C/L-cys treated group was stored for 50 days, the O 2 ·- production rate was 5.62.+ -. 0.28mmol/min/kg, which was reduced by 44% compared to the control group. These results indicate that UV-C/L-cys treatment can delay senescence and degradation of lily bulbs by reducing the O 2 ·- production rate, i.e., accumulation of active oxygen.
13. Comparison of Lily bulb Lipoxygenase (LOX) Activity during storage
Reactive Oxygen Species (ROS) increase the permeability of cell membranes and the hydrolysis of cell membrane phospholipids, leading to peroxidation and degradation of cell membranes. Lipoxygenase (LOX) catalyzes membrane lipids, the major component of cell membranes, and produces small hydrocarbon fragments. As shown in fig. 17, LOX activity was gradually increased in the control group and the treatment group. The control group had higher LOX activity, which is consistent with high H 2O2 content and O 2 ·- production rate. In contrast, UV-C, L-cys and UV-C/L-cys treatments delayed the upward trend of LOX activity (P < 0.05), indicating that UV-C/L-cys treatment can delay membrane lipid peroxidation.
14. Comparison of the content of Malondialdehyde (MDA) in Lily bulb during storage
Malondialdehyde (MDA) is the end product of membrane lipid peroxidation and is considered an indicator of the severity of cell membrane damage. As shown in fig. 18, the MDA contents of the control group and the treatment group gradually increased. The control group had a higher MDA content, which is consistent with a high H 2O2 content and O 2 ·- production rate. In contrast, UV-C, L-cys and UV-C/L-cys treatment delayed the rising trend of MDA content (P < 0.05), indicating that UV-C/L-cys treatment can delay malondialdehyde accumulation and delay aging.
15. Comparison of Lily bulb superoxide dismutase (SOD) Activity during storage
When fruits and vegetables are subjected to abiotic stress, the dynamic balance of intracellular ROS production and clearance is disrupted, resulting in damage to proteins, nucleic acids, and cellular structures. Antioxidant enzymes are critical to the protection of fruits and vegetables from temperature stress by maintaining an antioxidant system. Superoxide dismutase (SOD) is a typical antioxidant enzyme. SOD can remove superoxide radical in biological cells to generate hydrogen peroxide and oxygen. FIG. 19 shows that the SOD activity of lily bulbs increases slightly from 0 days to 20 days, rises rapidly within the following 10 days, and decreases rapidly from 30 days to the end of storage. UV-C, L-cys and UV-C/L-cys treatment significantly increased the SOD activity during storage (P < 0.05).
16. Comparison of Lily bulb Catalase (CAT) Activity during storage
Catalase (CAT) is a typical antioxidant enzyme. CAT can catalyze the formation of oxygen and water from hydrogen peroxide catalyzed by SOD, and as shown in FIG. 20, CAT activity of all groups increased slightly from 0 days to 20 days and decreased rapidly from 20 days to the end of storage. UV-C, L-cys and UV-C/L-cys treatment significantly increased CAT activity during storage (P < 0.05).
17. Comparison of the antioxidant Properties of Lily bulb during storage
ABTS scavenging ability is one of the accepted methods for evaluating the total antioxidant capacity of fruits and vegetables. As shown in FIG. 21, all groups increased and decreased, UV-C, L-cys and UV-C/L-cys treatments significantly enhanced the ability of the ABTS to clear during storage (P < 0.05). This suggests that the treatment group not only activates the antioxidant defense system of the bulbs, which may be partially reflected in increasing SOD and CAT activity, but also may directly increase antioxidant capacity. Furthermore, some previous studies found that there is a good correlation between antioxidant capacity and total phenol, so the enhanced antioxidant capacity of UV-C/L-cys treatment may also be attributed to maintaining a higher total phenol content.
18. Comparison of ultrastructural control of lily bulbs during storage
In addition to peroxidation and degradation of cell membranes, mitochondria are particularly vulnerable to active oxygen. In general, excess reactive oxygen species can lead to mitochondrial dysfunction. To demonstrate the preservative effect of UV-C/L-cys, the ultrastructural structure of mitochondria was observed with a transmission electron microscope at the end of storage of lily bulbs. For the CK group (fig. 22A), the mitochondria were relatively few, the matrix density was low, the membrane structure was discontinuous, damaged in some places, and the intracellular compartments were destroyed. Most mitochondria swell and partially disintegrate, resulting in leakage of matrix. In addition, since the phenolic compound is oxidized to quinone, the black particles aggregate, and thus many black particles are formed. Less swollen and damaged mitochondria and black particles appear in the UV-C treated bulbs (fig. 22B). FIG. 18CD shows that L-cys-treated and UV-C/L-cys-treated bulbs contain a number of mitochondria. Most mitochondrial cristae were tightly aligned, the double membrane structure was clear, and there was no apparent swelling, consistent with the treatment of reducing H 2O2 content and O 2 ·- production rate. Notably, UV-C/L-cys treated bulbs contained spherical starch particles, which were associated with slow degradation of starch in the treated group. These results indicate that at the end of storage, control bulbs delayed this change in the UV-C/L-cys treated group due to ROS attack, mitochondrial rupture, metabolic disturbance.
The above examples are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the scope of protection defined by the claims of the present invention without departing from the spirit of the present invention.
Claims (4)
1. A compound preservation method of Lanzhou lily bulbs is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting, stripping and flushing fresh picked lily bulbs;
(2) Carrying out UV-C irradiation treatment within 24 hours after lily bulb picking;
(3) Soaking the whole lily bulb in L-cysteine solution, naturally airing, storing in a preservative film, and placing in a refrigeration house;
wherein the irradiation dose of the UV-C is 4.5 kJ/m 2, the concentration of the L-cysteine solution is 2.0g/L, the temperature of the refrigerator is 2+/-0.5 ℃ and the humidity of the refrigerator is 90 percent.
2. The method for composite preservation of lily bulbs in orchid according to claim 1, which is characterized in that: the UV-C irradiation treatment in the step (2) adopts the following method: a UV-C lamp tube with an emission wavelength of 254nm was suspended horizontally on the radiation container.
3. The method for composite preservation of lily bulbs in orchid according to claim 2, which is characterized in that: the UV-C lamp tube is 15cm away from the tray, the lily bulb is placed on the tray, and the lily bulb is gently and horizontally rotated for 180 degrees in the middle of the irradiation time.
4. The method for composite preservation of lily bulbs in orchid according to claim 1, which is characterized in that: the preservative film has good air permeability and water permeability.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102986861A (en) * | 2012-12-27 | 2013-03-27 | 甘肃农业大学 | Lanzhou dried lily bulb sulfur-free color fixative and using method thereof |
| CN105475462A (en) * | 2015-11-27 | 2016-04-13 | 西北师范大学 | Method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily |
| CN106615084A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Preservation method of fresh-cut Chinese yam |
| CN107801770A (en) * | 2017-10-19 | 2018-03-16 | 双流县公兴三跨蔬菜农场 | A kind of method of fresh-keeping of vegetables |
| CN115152837A (en) * | 2022-07-11 | 2022-10-11 | 西南科技大学 | Method for inhibiting browning of fresh-cut mushrooms |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986861A (en) * | 2012-12-27 | 2013-03-27 | 甘肃农业大学 | Lanzhou dried lily bulb sulfur-free color fixative and using method thereof |
| CN105475462A (en) * | 2015-11-27 | 2016-04-13 | 西北师范大学 | Method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily |
| CN106615084A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Preservation method of fresh-cut Chinese yam |
| CN107801770A (en) * | 2017-10-19 | 2018-03-16 | 双流县公兴三跨蔬菜农场 | A kind of method of fresh-keeping of vegetables |
| CN115152837A (en) * | 2022-07-11 | 2022-10-11 | 西南科技大学 | Method for inhibiting browning of fresh-cut mushrooms |
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