不同贮藏条件下野生蕨菜生理特性的变化研究

Research on Physiological Property Variation on Wild Fern Under Different Storage Conditions

以野生蕨菜为试材,以刚采收的鲜样为对照,研究了室内放置3d和冰箱冷藏3d2种处理对野生蕨菜顶芽、幼叶、成熟叶和成熟茎中的蛋白质、叶绿素、丙二醛(MDA)含量及过氧化物酶(POD)活性的影响,以期研究不同贮藏条件下野生蕨菜采后生理特性的变化情况。结果表明:新鲜野生蕨菜各部位都富含蛋白质及叶绿素;随着采摘后贮藏时间的延长,蛋白质和叶绿素含量下降,过氧化物酶(POD)活性降低,丙二醛(MDA)含量不断升高;冰箱冷藏与室内自然放置相比,具有较高的蛋白质和叶绿素含量,但保持较低的POD活性及MDA含量,说明冰箱冷藏比室内放置更能保存蕨菜的各部分营养成分。

Taking wild bracken as experimental material, freshly picked fresh samples as CK, two treatments that indoor place for 3 days and the refrigerator for 3 days were conducted, protein content, chlorophyll content, MDA content and activities of peroxidase（POD） in terminal bud,young leaves,mature leaves and stems of wild bracken were measured,in order to reveal physiological characteristics of wild bracken postharvest. The results showed that the various parts of the fresh wild bracken were rich in protein and chlorophyll content. With the extension of storage time after picking, the decline in protein and chlorophyll content, POD activity decreased, and MDA content continued to rise. Compared to indoor natural depot, placed in the refrigerator could make fern maintain higher protein and chlorophyll content, but had low POD activity and MDA content. The results suggested that the refrigerator could better keep various nutrients of the bracken than indoor placed.