当前位置:
X-MOL 学术
›
Food Packag. Shelf Life
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Longitudinal analyses of lignin deposition in green asparagus by microscopy during high oxygen modified atmosphere packaging
Food Packaging and Shelf Life ( IF 8 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.fpsl.2020.100536 Yang Pu , Qiuyang Zhou , Lu Yu , Chao Li , Yuwei Dong , Nannan Yu , Xuehong Chen
Food Packaging and Shelf Life ( IF 8 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.fpsl.2020.100536 Yang Pu , Qiuyang Zhou , Lu Yu , Chao Li , Yuwei Dong , Nannan Yu , Xuehong Chen
Abstract Lignification is the most important factor that negatively affects quality of fresh green asparagus and limits its marketability after harvest. The study was to investigate the effect of high oxygen modified atmosphere packaging (high-O2 MAP) on lignification of green asparagus. The texture and lignin content of green asparagus were determined. Lignin deposition in cell wall was observed by fluorescence microscopy, light microscopy and transmission electronic microscopy (TEM). Lower shearing force and lignin content were found in 60 % and 80 % high-O2 MAP during 30 days storage time. 100 % high-O2 MAP slowed the rate of increase in shearing force and lignin levels after 18 days storage time. Microscopic observation results showed that less lignin deposition and cell wall thickening were observed in high-O2 MAP, especially 60 % and 80 % high-O2 MAP. The work justified that high-O2 MAP, especially 60 % and 80 % high-O2 MAP, could effectively keep the tender texture of green asparagus, retard the lignin deposition and slow down the lignification progress. Comprehensive microscopic observation was feasible to illustrate the lignification of during high-O2 MAP.
中文翻译:
高氧气调包装过程中通过显微镜观察绿芦笋木质素沉积的纵向分析
摘要 木质化是影响新鲜绿芦笋品质并限制其采收后销售的最重要因素。本研究旨在研究高氧气调包装(high-O2 MAP)对绿芦笋木质化的影响。测定了绿芦笋的质地和木质素含量。通过荧光显微镜、光学显微镜和透射电子显微镜(TEM)观察细胞壁中的木质素沉积。在 30 天的储存时间内,在 60% 和 80% 的高 O2 MAP 中发现较低的剪切力和木质素含量。18 天储存时间后,100% 高氧 MAP 减缓了剪切力和木质素水平的增加速度。显微观察结果表明,在高O2 MAP中观察到较少的木质素沉积和细胞壁增厚,尤其是 60% 和 80% 的高氧 MAP。研究证明,高O2 MAP,尤其是60%和80%的高O2 MAP,可以有效保持绿芦笋的嫩滑质地,延缓木质素沉积,减缓木质化进程。全面的显微镜观察是可行的,可以说明高氧 MAP 期间的木质化。
更新日期:2020-09-01
中文翻译:
高氧气调包装过程中通过显微镜观察绿芦笋木质素沉积的纵向分析
摘要 木质化是影响新鲜绿芦笋品质并限制其采收后销售的最重要因素。本研究旨在研究高氧气调包装(high-O2 MAP)对绿芦笋木质化的影响。测定了绿芦笋的质地和木质素含量。通过荧光显微镜、光学显微镜和透射电子显微镜(TEM)观察细胞壁中的木质素沉积。在 30 天的储存时间内,在 60% 和 80% 的高 O2 MAP 中发现较低的剪切力和木质素含量。18 天储存时间后,100% 高氧 MAP 减缓了剪切力和木质素水平的增加速度。显微观察结果表明,在高O2 MAP中观察到较少的木质素沉积和细胞壁增厚,尤其是 60% 和 80% 的高氧 MAP。研究证明,高O2 MAP,尤其是60%和80%的高O2 MAP,可以有效保持绿芦笋的嫩滑质地,延缓木质素沉积,减缓木质化进程。全面的显微镜观察是可行的,可以说明高氧 MAP 期间的木质化。