摘要
为解决芋头易腐烂、不耐贮藏的问题,选取保鲜剂(1-MCP、Cl O2和对照)、保鲜袋厚度(20、40、60μm)和贮藏温度(6、10、14℃)为正交L9(33)中的因素,研究采后处理对芋头贮藏品质的影响。结果表明:10℃和14℃贮藏条件下的芋头腐烂指数显著低于6℃;贮藏过程中,1-MCP+14℃处理下芋头的外观(腐烂和褐变指数)和营养水平(纤维素和Vc含量)优于1-MCP+10℃处理,1-MCP+14℃组合处理具增效保鲜作用;Cl O2处理后的芋头不宜长期贮藏,保鲜袋以中厚为最佳;最佳工艺组合为:采后芋头用0.04 mg·kg-11-MCP熏蒸处理24 h,装入厚度40μm PE保鲜袋(不封口),14℃贮藏。150 d后,芋头的腐烂指数(0)、褐变指数(0.13)、纤维素含量(0.60%)和相对电导率(0.29)均显著低于对照,VC含量(4.12 mg·100 g-1)明显高于对照。本研究对生鲜块茎的贮藏保鲜具有重要的理论和实践指导意义。
Taros are perishable during storage. With the aim to solve this problem,an orthogonal design L9(3^3) study was performed to investigate the effect of postharvest treatment of preservative(1-MCP,Cl O2 and control),storage bags(with thickness of 20,40,60μm) and storage temperature(6,10,14 ℃) on the quality of taro during storage. The results showed that the decay index was significantly lower when stored at 10 ℃ and 14 ℃ than that at 6 ℃. During storage,the appearance( indicated with decay index and browning index) and nutrition( indicated with the content of cellulose and Vc) were better for samples treated with 1-MCP stored at 14 ℃ compared with those treated with 1-MCP but stored at 10 ℃. The treatment of 1-MCP and storing at 14 ℃ showed synergistic preservative effects. Taros were not suitable for long time storage with treatment of Cl O2; bags with the thickness of 40 and 60 μm had better preservative effect on taro than that of 20 μm. The optimized technique is summarized as follows: Taros are initially fumigated with0. 04 mg· Kg^- 1of 1-MCP for 24 h,then put into storage bag of 40 μm without sealing and stored at 14 ℃. The decay index(0),browning index( 0. 13),the content of cellulose( 0. 60%) and relative conductivity( 0. 29) were significantly lower,while the content of Vc(4. 12 mg·100g^- 1) was higher than that of the control after 150 d storage.This study has important theoretical and practical significance on the storage of fresh tube vegetable.
出处
《核农学报》
CAS
CSCD
北大核心
2015年第9期1730-1736,共7页
Journal of Nuclear Agricultural Sciences
基金
宁波市农业科技攻关重大项目(2009C10001)
“十二五”国家科技支撑计划课题(2015BAD16B03)
关键词
芋头
1-MCP
正交试验
增效应
taro, 1-MCP, interaction effects, synergistic preservative