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Effects of post-harvest stigmasterol treatment on quality-related parameters and antioxidant enzymes of green asparagus (Asparagus officinalis L.)

文献类型： 外文期刊

作者： Dong, Huanhuan 1 ; Wang, Xiangyang 1 ; Huang, Jianying 1 ; Xing, Jianrong 2 ;

作者机构： 1.Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310018, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Zhejiang, Peoples R China

关键词： Stigmasterol;asparagus;antioxidant activities;senescence

期刊名称：Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment （ 影响因子：3.057； 五年影响因子：2.96 ）

ISSN： 1944-0049

年卷期： 2016 年 33 卷 12 期

页码：

收录情况： SCI

摘要： The effects of immersion of green asparagus spears in stigmasterol solution (0, 0.5 and 1.0gl(-1), 15min, 25 degrees C) on weight loss, surface colour, enzyme activities and content of malondialdehyde, total phenol, lignin and chlorophyll were investigated during 40days of storage at 4 +/- 0.5 degrees C. Of the concentrations tested, 0.5gl(-1) treatment was most effective. Stigmasterol (0.5gl(-1)) treatment significantly reduced colour changes and losses of fresh weight and chlorophyll content. Superoxide dismutase (SOD) and catalase (CAT) activities were maintained higher in stigmasterol-treated (0.5gl(-1)) asparagus, whereas the activity of peroxidase (POD) was significantly reduced. Stigmasterol treatment (0.5gl(-1)) also significantly decreased the content of malondialdehyde (MDA) and increased total phenol content. Accumulation of lignin was positively correlated to activity of guaiacol-POD (r=0.960, p<0.01) in stigmasterol-treated (0.5gl(-1)) asparagus. The polyphenol oxidase (PPO) activity decreased and showed a significant negative correlation with the chroma L* value (r= -0.899, p<0.01) in stigmasterol-treated (0.5gl(-1)) asparagus. It was concluded that stigmasterol treatment (0.5gl(-1)) could inhibit the senescence of green asparagus, and therefore prolong its shelf-life, maintaining the quality of post-harvest green asparagus.

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