【摘要】 可食用涂膜是鲜切蔬菜常用的保鲜手段。为探究茶多酚和纳米纤维素复合涂膜对鲜切茭白木质化的抑制作用，采用不同质量分数（下同）茶多酚（0.5%、1.5%、2.5%）与0.4%纳米纤维素的复合溶液对鲜切茭白（Zizania latifolia）进行涂膜，研究室温下贮藏8 d茭白的外观、色泽和硬度变化，原果胶、可溶性果胶、总酚、木质素、纤维素和半纤维素含量变化，以及木质素合成途径关键酶的活性和基因表达量变化。结果表明，贮藏期间复合涂膜处理抑制了鲜切茭白的黄化、质地硬化和严重失水，延缓了茭白中木质素和丙二醛的积累。与对照组相比，涂膜处理组总酚含量提高了33.3%～53.2%，苯丙氨酸解氨酶、肉桂醇脱氢酶和过氧化物酶的活性分别降低了15.9%～52.2%、22.5%～35.0%、23.2%～42.9%，三种关键酶的基因表达水平也受到抑制。综上，2.5%茶多酚与0.4%纳米纤维素复合涂膜处理对茭白木质化的抑制作用最明显，有效改善了鲜切茭白的贮藏品质。更多还原

【Abstract】 Edible coating is a commonly used preservation approach for fresh-cut vegetables. This study was aimed to investigate the inhibitory effect of a tea polyphenol and nanocellulose composite coating on the lignification of freshcut Zizania latifolia. Fresh-cut Z. latifolia were treated with different mass fraction(the same below) of tea polyphenol(0.5%, 1.5% and 2.5%) and 0.4% nanocellulose solutions, and the changes in appearance, color, hardness and contents of pectin, soluble pectin, total phenolics, lignin, cellulose and hemicellulose, as well as the activities and gene expressions of key enzymes in the lignin synthesis pathway of Z. latifolia were investigated during 8 days storage period at room temperature. Results showed that the composite coating treatment inhibited the yellowing, texture hardening and severe water loss of fresh-cut Z. latifolia during storage, and delayed the accumulation of lignin and malondialdehyde in Z. latifolia. Compared to the control group, the total phenol content was increased by 33.3%-53.2% in the coating treatment groups, and the activities of phenylalanine deaminase, cinnamyl alcohol dehydrogenase and peroxidase were reduced by 15.9%-52.2%, 22.5%-35.0% and 23.2%-42.9%, respectively, while the gene expression levels of the three key enzymes were also inhibited. The composite coating treatment of 2.5% tea polyphenol and 0.4% nanocellulose showed the most obvious inhibitory effect on the lignification of Z. latifolia, and effectively improved the quality of fresh-cut Z. latifolia.更多还原