Effect of ClO2 Nanoparticle Atomization Treatment on Quality and Browning of Mung Bean Sprouts
In order to investigate the effect of different concentrations of chlorine dioxide(ClO2)nanoparticle atomization treatment on the storage quality of mung bean sprouts,the sprouts were fumigated with 4 concentrations of ClO2(1,1.5,2,2.5 g/L)and distilled water(control)for 2 h.After fumigation,the sprouts were stored at(23±1)℃.Browning,hardness,vitamin C and other physicochemical and antioxidant indexes were determined every day.The results showed that ClO2 fumigation treatment could effectively inhibit the water loss of mung bean sprouts,retard the decline of hardness and Vitamin C,increase the content of phenolic substances,and inhibit the activities of polyphenol oxidase(PPO),peroxidase(POD),pectinase and cellulase.From the microscopic structure,under 1 g/L ClO2 treatment hypocotyl cross section vascular column cavity area and the extent of cell wall damage was minimal.The results of correlation analysis showed that the browning index of mung bean sprouts was significantly correlated with the quality index and the activity of antioxidant enzymes.According to results of all indexes,1 g/L ClO2 treatment had better fresh-keeping effect and could better maintain the commodity value of mung bean sprouts during storage.
mung bean sproutsbrowningantioxidant enzymescorrelation analysis
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