Effect of Ozone Micro-Nano-Bubbles Treatment on “Green” and the Mechanism in Soybean Sprout

In order to explore the effect of ozone micro-nano-bubbles (Ozone MNBs) on “green” and the regulative mechanism in soybean sprout, this study took soybean sprout as the experimental material, treated with 4 mg/L Ozone MNBs and stored in white LED condition. Physical quality, synthesizing and decompo...

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Published inShipin gongye ke-ji Vol. 45; no. 1; pp. 295 - 302
Main Authors Hongdou GAO, Junyan SHI, Haitao LIU, Jinhua ZUO, Shuzhi YUAN, Xiaozhen YUE, Qing WANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.01.2024
Subjects
mechanism
ozone mnbs
soybean sprout
synthesizing of chlorophyll
white led
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Summary:In order to explore the effect of ozone micro-nano-bubbles (Ozone MNBs) on “green” and the regulative mechanism in soybean sprout, this study took soybean sprout as the experimental material, treated with 4 mg/L Ozone MNBs and stored in white LED condition. Physical quality, synthesizing and decomposing of chlorophyll (enzyme activity and substance) were measured in soybean sprout. Compared with control group, 4 mg/L Ozone MNBs treatment could significantly inhibit the “green”, enhance the activities of chlorophyllase (Chlase), chlorophyll degrading peroxidase (Chl-POX), Mg-dechelatase (MD) and pheophytinase (PPH). And it decreased the levels of precursors in chlorophyll synthesis [δ-aminolevulinic acid (ALA) and Urogen Ⅲ], chlorophyll, chlorophyll a and chlorophyll b. Additionally, it declined the content of ADP, ATP, NADP+ and NADPH in soybean sprout. Thus, 4 mg/L Ozone MNBs treatment affected the substance and enzyme activity of synthesizing and decomposing of chlorophyll, effectively hindered “green” in s
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023020059