采后菠菜贮藏过程中多胺含量的变化

Changes of Polyamine Level in Postharvest Spinach during Storage

对采后不同包装和温度处理的菠菜多胺含量的变化分析结果表明,腐胺和精胺显示了相似的在2 d内均有所增加,然后缓慢下降或基本保持不变的变化趋势;组胺的含量在各处理组合中均具有明显的增加,尤其在Film A(20℃)、Film B(20℃)处理组合中组胺含量分别增加117.6%和88.1%.抗坏血酸和叶绿素含量分析结果也表明,在5℃下,Film A和Film B处理的抗坏血酸含量分别下降了33.6%和25.7%;叶绿素含量分别下降了18.6%和16.7%.在20℃下,Film A和Film B处理的抗坏血酸含量分别下降了67.5%和58.5%;叶绿素含量分别下降了41.3%和48.6%.实验结果表明,在5℃和20℃下,12微孔(聚丙烯薄膜)包装袋都具有较高的多胺含量,气调保鲜效果均好于24微孔包装袋的处理,可以显著抑制抗坏血酸和叶绿素的氧化分解,保持了菠菜较高的抗坏血酸含量和叶绿素含量.

Changes in level of the main polyamines in the postharvest Spinach （ Spinacia oleracea ） were determined under conditions of various packages and temperatures during storage. The results analysis showed that there are similar changes of putrescine and spermine, slightly increased in initial 2 d of storage and then gradually decreased or basically maintained consistent. But histamine content increased markedly among all treatments during the storage, especially in the combination of Film A and 20℃, Film B and 20℃, histamine content increased by 117% and 88.1%, respectively. Ascorbic acid and chlorophyll contents were decreased with decrease in level of polyamines. But they were maintained relative higher levels when spinach has higher contents of polyamines. The experimental results indicated that polyamines have a close relationship with the senescence of postharvest fruits and vegetables, as physiological active materials.