保鲜剂1-MCP和壳聚糖在大熊猫喜食冷箭竹笋保鲜中的应用

Application of 1-MCP and chitosan on preserving postharvest bamboo shoots supplied to the Giant Panda

试验研究了新型保鲜剂1-甲基环丙烯(1-MCP)和壳聚糖对大熊猫喜食冷箭竹笋(Bashania fargesii(A.Camus)Keng f.et Wen)在贮藏过程中感官品质、失重、呼吸强度和抗氧化酶-超氧物歧化酶等生理生化的影响.结果表明:在4℃常规冷藏保鲜条件下,用1.0μL/L的1-MCP熏蒸36h,同时联合1%浓度的壳聚糖涂膜处理能使供试竹笋的品质维持22d左右,比对照组竹笋(贮藏时间为9d左右)的保鲜时间延长了13d左右,延长率达到144.4%以上;同时,该处理能够显著性地缓解采后竹笋重量损失(P<0.05),增强抗氧化酶-超氧物歧化酶(SOD)活性(P<0.05),对竹笋的呼吸作用也有一定的抑制作用,外源1-MCP在熏蒸结束当天在供试竹笋中检测不出残留.

The effect of 1-methylcyclopropene （1-MCP） and/or chitosan on shelf life and postharvest quality of bamboo shoots （Bashania fargesii（A. Camus） Keng f. et Wen） were examined during stor- age at 4 ℃. Results indicated that the bamboo shoots under combined treatment of 1-MCP and chitosan exhibited the longest shelf life, reaching 22 days at 144. 4% longer than that of the control group （about 9 days）. Combined treatment by using chitosan and 1-MCP significantly alleviated the loss of fresh weight and enhanced the activity of total superoxide dismutase （SOD） compared with the control （P〈 0.05） ; the respiration rate of bamboo shoots under this treatment was enhanced to some extent. In addi- tion, the residues of 1-MCP were not detectable at the end of storage, ensuring the safety of bamboo shoot under the treatment developed.