Effect of ice temperature preservation on storage quality and lignification of Phyllostachys praecox shoots
In order to investigate the changes of quality of Phyllostachys praecox shoots under ice temperature storage,the color,mi-crostructure,weight loss rate,hardness,soluble protein content,malondialdehyde content,lignin content,total phenol content,phenylal-anine ammonolyase(PAL)and peroxidase(POD)activities of the shoots under ice temperature(-1℃)and control group(4℃)stor-age were analyzed,on the basis of clarifying the freezing point temperature of P.praecox shoots(-1.1 to-1.5℃).The correlation be-tween the indicators was also demonstrated using Pearson heat map and principal component analysis(PC A).The results indicated that as compared with the control group,the ice temperature group not only maintained better color,but also had uniform cell arrangement and complete cell wall structure,while the cell wall structure of the control group collapsed and ruptured at 12 d.At the end of the storage pe-riod,the soluble protein content of the ice temperature group was 76.78％ higher than the control group,while the lignin content and the activity of enzymes(PAL and POD)that regulated the lignification were lower than control group by 31.76％,32.65％,and 25.60％,respectively.The results of PCA showed that the confidence circle formed in ice temperature group was smaller than control group,which mean the changes in the quality of P.praecox shoots under ice temperature were small.This study could effectively extend the shelf-life of P.praecox shoots and provide a theoretical basis for their preservation and storage.
Phyllostachys praecox shootslignificationice temperature storageenzyme activity
万方数据
维普
