储藏温度对蒲儿菜采后生理和品质的影响

Effect of Storage Temperature on Physiological and Quality Changes in Typha latifolia L.

在蒲儿菜贮藏过程中,通过评价其外观品质及测定其失重率、腐烂指数、维生素C含量、纤维素含量和多酚氧化酶活性等指标,筛选出蒲儿菜最佳贮藏温度。结果表明:蒲儿菜在采后前20 d维生素C含量迅速下降,失重率和纤维素含量上升较快,10 d后腐烂迅速增加,而多酚氧化酶活性呈低→高→低变化。低温能抑制蒲儿菜储藏期间的蒸腾失水和多酚氧化酶活性,保持较低的纤维素含量和较高的维生素C含量,从而延缓蒲儿菜的衰老与品质下降,延长储藏寿命。

In order to screen the best storage temperature, the sensory quality of Typha latifolia L. as well as its rate of weight loss, decay index, Vitamin C content, fibrin content and polyphenol oxidase （PPO） activity, were determined during its storage process. The content of Vitamin C decreased while the weight loss and the content of fibrin increased rapidly during the first 20 days of storage, followed by a rapid increment in decay index during the later days of storage, but the PPO activity changed with the rate of ＂low-high-low＂. Low temperature could inhibit the weight loss and the PPO activity, maintain lower levels of fibrin content but higher content of vitamin C, thereby delayed the senescence process and quality loss and prolonged storage life of T. latifolia L..