三种不同保鲜剂对四川仔姜贮藏保鲜效果的影响

Effect of three different preservatives on storage of baby ginger in Sichuan

针对四川仔姜采后易失水、霉变腐烂等问题,以四川仔姜为试验试材,研究5000ppm SO_2脉冲熏蒸处理30min,5g/m^3特克多(TBZ)烟熏剂熏蒸处理24h,1g/kg焦亚硫酸盐缓释保鲜片处理对14±0.05℃相温气调箱贮藏条件下四川仔姜主要品质特性和相关生理生化指标的影响。结果表明,贮藏60d,保鲜剂处理组均能在不同程度减缓仔姜硬度和失重率的降低,抑制仔姜可溶性固形物(TSS)含量下降,降低与褐变有关的多酚氧化酶(PPO)的活性,同时还能有效延缓丙二醛(MDA)含量的上升速率,其中5g/m^3特克多烟熏剂熏蒸处理保鲜效果最佳,优于其他处理组。

In order to solve the problems of postharvest water loss,mildew and decay in Sichuan baby ginger,Sichuan baby ginger was used as experimental material,and the effect of 5000 ppm SO2 pulsed fumigation for 30 min,5 g/m3 TBZ fumigation 24 h,1 g/kg pyrosulfite sustained-release preservation with temperature of 14±0.05 ℃ on Sichuan baby ginger main physiological and biochemical characteristics was studied. The results showed that after 60 days of storage,the preservatives could reduce the decrease of hardness and weight loss,inhibit the decrease of soluble solids content（TSS）,and decrease the activity of browning-related polyphenol oxidase（PPO）,while also effectively slow the increasing rate of malondialdehyde（MDA）content,in which,5 g/m3 TBZ solution soaking treatment has the best preservation effect,superior to other treatment groups.