Effect of Low-temperature Storage on the Quality of Erythropalum scandens Blume of Different Varieties

In order to explore the storage property of Erythropalum scandens Blume, this study compared and analyzed the changes of physiological and metabolic indexes of reducing sugar, soluble sugar, glucose, fructose, vitamin C, protein, crude fiber, water content and enzyme activity of Guichi 1 and Guichi...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 15; pp. 370 - 377
Main Authors Shangwen ZHANG, Tianwei YANG, Shiyu HUANG, Xiangjun ZHANG, Ting LI, Manrong GAO, Weihua YU, Ping MENG, Qian SHI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2023
Subjects
erythropalum scandens blume
low temperature storage
physiological metabolism
preservation technology
storage quality
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Summary:In order to explore the storage property of Erythropalum scandens Blume, this study compared and analyzed the changes of physiological and metabolic indexes of reducing sugar, soluble sugar, glucose, fructose, vitamin C, protein, crude fiber, water content and enzyme activity of Guichi 1 and Guichi 2 at 4 ℃. The results showed that the changes of water content of Guichi 1 and Guichi 2 were less than 3%, the content of various sugars and vitamin C showed downtrend, the change of protein content was not obvious, and the crude vitamin content showed an increasing trend during storage at 4 ℃. The main differences between the two varieties were reflected in the appearance, carbohydrates, vitamin C and various enzyme activities. At low temperature, the leaves of Guichi 2 shrank faster and faded significantly, carbohydrates and vitamin C decreased faster, and the activities of peroxidase, catalase and superoxide dismutase were lower than those of Guichi 1. Through comprehensive comparison, Guichi 1 was more resistan
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022110017