摘要
为确定1-MCP对蕨菜采后生理特性的影响,分别采用250、750、1 000和1 250 nL.L-11-MCP(l-甲基环丙烯)40℃下熏蒸处理新鲜蕨菜24 h,于(5±1)℃条件下贮藏。研究不同浓度1-MCP对蕨菜储藏过程中失重率、呼吸强度、乙烯含量、乙醇含量、SOD活性和MDA含量的影响。结果表明,与对照组相比,1-MCP能够有效阻止水分流失,降低失重率,减少乙烯生成量,推迟乙烯峰值出现,抑制SOD活性下降,降低活性氧对蕨菜机体的伤害,减少MDA的积累,降低膜质的过氧化;1 000 nL.L-11-MCP处理比其他三组处理更有利于蕨菜采后贮藏期间的品质保持(P<0.05)。
In order to study the influence of 1-MCP on Pteridium aquilinum post-harvest physiology character, different concentrations （250, 750, 1 000 and 1 250 nL. L1） of 1-MCP（methylcyclo- propene） were used to fumigate fresh Pteridium aquilinum, and they were fumigated for 24 h, at 40 ℃. And then were stored at （5＋1） ℃. Research on the weight-loss ratio, breath strength, ethylene content, ethanol content, SOD activity, and MDA content of Pteridium aquilinum, was treated at different concentrations of 1-MCP. The results showed that comparing with the control group, 1-MCP could effectively restrain moisture loss, reduce weight-loss ratio, lower ethylene production, delay the ethylene peak value appearing, inhibit SOD value decling; lower active oxygen damage, reduce MDA accumula- tion and membrane peroxidation. 1 000 nL. L1 1-MCP treatment was more advantageous than the other three groups during the storage period.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2012年第10期161-166,共6页
Journal of Northeast Agricultural University
基金
国家科研院所社会公益项目(2002005DIA4G035-7)
"十一五"国家科技支撑计划项目(2006BAD04A07)
