摘要
采用0.5μg/mL1-MCP熏蒸处理韭菜,研究1-MCP采后处理对20℃、RH80%~85%贮藏期间韭菜品质和生理指标影响。结果表明:与去离子水熏蒸组相比,1-MCP处理能维持韭菜贮藏期间的感官品质,减缓可溶性固形物、VC、叶绿素含量的下降速度,抑制失重率、呼吸强度、丙二醛含量的上升;在保持过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)活性的同时,还能有效抑制过氧化物酶(POD)活性。1-MCP处理可有效延缓韭菜衰老速度,维持贮藏品质。
In this study, Chinese chive was fumigated by 0.5 μg/mL 1-MCP to investigate the effect of 1-MCP treatment on the quality and physiological indicators of Chinese chive during storage at 20 ℃ and 80%~85% relative humidity. The results showed that compared with deionized water fumigation group, 1-MCP treatment could maintain the sensory quality, delay the decrease of contents of soluble solids, VC and chlorophyll, inhibit the increase of weight loss ratio, respiratory intensity and malondialdehyde content, keep the activities of catalase(CAT)and ascorbate peroxidase(APX), but effectively inhibit the activity of peroxidase(POD). Overall, 1-MCP treatment could effectively delay the senescence of Chinese chive and maintain the storage quality.
作者
史萌
郑秋丽
高丽朴
左进华
关文强
王清
SHI Meng;ZHENG Qiu-li;GAO Li-pu;ZUO Jin-hua;GUAN Wen-qiang;WANG Qing(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Laboratory ofthe Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Academy of Agriculture and ForestrySciences,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology andGenetic Improvement of Horticultural Crops (North China),Ministry of Agriculture,Key Laboratory of UrbanAgriculture (North),Ministry of Agriculture,Beijing 100097,China;Biotechnology and Food Science Academy,Tianjin University of Commerce,Tianjin 300134,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第3期58-63,共6页
Storage and Process
基金
国家重点研发计划项目(2016YFD0400901)
国家大宗蔬菜产业体系建设项目(CARS-23-E-02)
国家科技支撑计划课题(2015BAD16B01)
关键词
韭菜
1-MCP
采后生理
保鲜
Chinese chive
1-methylcyclopropene(1-MCP)
postharvest physiology
preservation
