异硫氰酸烯丙酯处理对鲜切紫甘蓝生理代谢的影响

Effect of Allyl Isothiocyanate Treatment on Physiological Metabolism of Fresh-Cut Purple Cabbage

为研究异硫氰酸烯丙酯(allyl isothiocyanate,AITC)处理对鲜切紫甘蓝生理代谢的影响,分别采用0(对照组)、5μL/L和10μL/L AITC对鲜切紫甘蓝熏蒸处理16 h后,用19?cm×14?cm塑料托盘进行分装并用保鲜膜密封,于4℃条件下贮藏,分别在第0、2、4、6、8天对其生理、抗性相关酶活力、抗氧化物质含量等指标进行了测定。结果表明:与对照组相比,5μL/L AITC处理抑制了鲜切紫甘蓝呼吸代谢速率,并提高了抗性相关酶活力及抗氧化物质含量,表现为抗氧化能力的增加,而10μL/L AITC处理却加速了鲜切紫甘蓝的衰老进程,表现为呼吸代谢速率加快等。综上,5μL/L AITC处理能有效降低鲜切紫甘蓝的呼吸速率和质量损失率,并可较好地保持其品质和营养价值,有利于鲜切紫甘蓝的采后保鲜,而10μL/L AITC处理却激发了贮藏前期氧化反应的发生,因此不利于保鲜。

In order to explore the effect of allyl isothiocyanate（AITC） on its physiological metabolism, fresh-cut purple cabbage was fumigated with 0, 5 and 10 μL/L AITC, respectively, then put in 19 cm × 14 cm plastic trays and sealed with plastic wrap, and stored at 4 ℃. After 0, 2, 4, 6 and 8 days, the physiological parameters, resistance-related enzyme activity, antioxidant contents and other indicators were determined. The results showed that compared with the control,5 μL/L AITC treatment inhibited the respiration rate of fresh-cut purple cabbage and increased the activity of resistancerelated enzymes and antioxidant contents, suggesting increased antioxidant capacity; however, 10 μL/L AITC treatment accelerated the senescence process in fresh-cut purple cabbage, as manifested by accelerated rate of respiratory metabolism.In summary, 5 μL/L AITC treatment can effectively reduce the respiration rate and weight loss percentage and maintain the quality and nutritional value of fresh-cut purple cabbage, thereby benefiting the preservation of fresh-cut purple cabbage. But10 μL/L AITC treatment can stimulate the occurrence of oxidation reaction during short periods of storage and thus have a detrimental effect on the quality of fresh-cut purple cabbage.