低温、包装和茉莉酸甲酯处理对菜心贮藏及品质的影响

Effects of low temperature, packaging and methyl jasmonate on storability and quality of Chinese flowering cabbage

探讨3种低温贮藏(0℃、2℃、4℃)、2种不同透气性包装(有孔和无孔聚乙烯薄膜袋)和茉莉酸甲酯(MeJA)处理(浓度为0.05μmol/L)组合而成的12种三因素处理对"60天菜心"的保鲜效果。结果表明,在"无孔塑料袋包装+MeJA处理+2℃"条件下贮藏的菜心茎部切口腐烂指数和黄叶率最低,叶绿素含量和Vc含量最高,含水量第三高。说明该处理组合是本研究12个处理组合中最适合菜心保鲜的条件。

Effects of twelve triple combination treatments of three different low temperatures （0℃, 2℃, 4℃）, two packagings with different perforations and methyl jasmonate （at concentration of 0.05 μmol/L） on storability of Chinese flowering cabbage were investigated. The results showed that the combination of non-perforated film bag plus MeJA and 2℃ treatment resulted in the lowest stem-cut decay index and yellow leaf rate, the highest contents of chlorophyll and Vitamin C, and third highest water content, indicating that this combination treatment is the best condition of twelve combinations in this study for storage of Chinese flowering cabbage.