乙醇蒸汽对青花菜贮藏保鲜效果的影响

Effect of Ethanol Vapor on Storage and Refreshing of Broccoli

通过在20℃避光条件下使用含有不同浓度的乙醇蒸汽(0g,3g,6g,12g)酒精缓释剂处理青花菜试验发现,对照组青花菜小花在贮藏第3天即开始显著变黄,而且乙烯生成量在第2天和第3天达到峰值,随后逐渐减弱。而经过处理的样品则在5天内未发生明显黄化,总叶绿素含量较对照组无明显差异,而且乙烯产量在5天内均显著小于对照组。对样品中ACC合成酶(ACS)及ACC氧化酶(ACO)活性分析结果显示,该方法可以通过长时间持续缓慢释放乙醇气体来有效抑制ACS和ACO活性,从而减少常温条件下青花菜小花内源乙烯合成,延缓黄化速度。

Broccoli florets were treated by alcohol retarder with different content of ethanol vapor （0 g, 3 g, 6 g and 12 g） and storaged at 20 ℃ in darkness. The untreated broccoli florets started to turn yellow obviously on the third day of storage. And its production of ethylene was highest on the next and the third day of storage, after that it decreased gradually. But the sample treated by alcohol retaredr with ethanol vapor did not turn yellow obvious- ly during five storage days. Its content of total chlorophyll also has no obvious difference than the untreated one. And the productions of ethylene are much lower than the compared group during five storage days. By assaying ACC synthase and ACC oxidase of the broccoli florets, the results show that treatment with ethanol vapor is effective for prolong the time of yellowing because it can suppress the ethylene production by inhibiting ACC synthase and ACC oxidase activities.