摘要
为研究1-甲基环丙烯(1-MCP)熏蒸处理对油菜贮藏品质的影响,本试验采用不同浓度(2、4、8μL/L)1-MCP熏蒸处理油菜,然后转入4℃下贮藏,测定其生理生化变化。结果表明:2μL/L 1-MCP处理对油菜贮藏起到较好的保鲜效果,1-MCP处理可有效维持油菜的贮藏品质,抑制色差a*和b*值的升高,延缓叶片褪绿转黄,维持叶绿素和维生素C含量,抑制丙二醛(MDA)含量的积累,同时增强了抗氧化酶(APX、POD和CAT)酶活性,减轻了活性氧代谢对组织的损伤。因此,2μL/L 1-MCP处理可有效保持油菜的贮藏品质。
To study the effect of 1-methylcyclopropene(1-MCP)treatment on storage quality of pak choy,different concentrations(2,4,8 μL/L)1-MCP were used to treat pak choy,then stored at 4 ℃,the changes of physiological and biochemical were measured. The results showed that 2 μL/L 1-MCP treatment had good preservation on pak choy storage. The storage quality was maintained,a* value and b*value were suppressed,and the degradation of chlorophyll and yellowing of leaf were delayed,meanwhile the content of chlorophyll and vitamin C were maintained by the 1-MCP treatment. The accumulation of MDA content was inhibited and the activities of antioxidant enzymes(APX,POD,CAT) were enhanced during the storage,which relaxed the damage by reactive oxygen free radicals. Thus,2 μL/L 1-MCP treatment was effectively maintained the storage quality of pak choy.
出处
《食品研究与开发》
CAS
北大核心
2017年第23期188-192,共5页
Food Research and Development
基金
国家大宗蔬菜产业体系建设项目(CARS-25)
国家重点研发计划项目(2016YFD0400901)
西北非耕地园艺作物生态高效生产技术研究与示范(201203095)
