贮藏温度对采后上海青叶片衰老及活性成分的影响

Effects of Storage Temperature on Senescence and Contents of Active Componentsin Postharvest Leaves of Pakchoi(Brassica Chinensis L.)

目的为了探究不同贮藏温度对采后上海青叶片衰老及活性成分的影响。方法以上海青为实验材料,分别在0,5,10,15,20,25,30℃下贮藏,对上海青叶片的感官品质、色差、叶绿素含量、丙二醛(MDA)含量、类胡萝卜素含量、叶黄素含量、叶酸含量和亚硝酸盐含量的变化进行分析。结果与20,25,30℃相比,在10℃和15℃下贮藏可减缓上海青叶片L^*值、b^*值、MDA含量和亚硝酸盐含量的增加,以及|a^*|值、叶绿素含量、类胡萝卜素含量、叶黄素含量和叶酸含量的降低;与10℃和15℃贮藏条件相比,在0℃和5℃下贮藏可显著抑制上海青叶片L^*值、b^*值、MDA含量和亚硝酸盐含量的增加,以及|a^*|值、叶绿素含量、类胡萝卜素含量、叶黄素含量和叶酸含量的降低,减缓上海青叶片的黄化衰老进程,从而维持上海青良好的外观品质。在贮藏温度为20,25,30℃时,上海青的最大贮藏期不超过4 d;贮藏温度为10℃和15℃时,最大贮藏期分别不超过9 d和7 d;贮藏温度为0℃和5℃时,最大贮藏期分别不超过40 d和15 d。结论在低温条件下贮藏,尤其是在0℃下贮藏可最大限度地减缓采后上海青叶片的衰老进程,可维持其较高的活性成分,并抑制其组织中亚硝酸盐的积累,显著延长上海青的贮藏期。

The work aims to investigate the effects of different storage temperature on senescence andcontents of active components of postharvest pakchoi.Pakchoi was used as the test material and stored at temperature of 0,5,10,15,20,25 and 30℃,respectively.Then,the changes in sensory quality,color difference,and contents of chlorophyll,MDA,carotenoid,lutein,folic acid,and nitrite in pakchoi were analyzed.Storage temperature of 10℃and 15℃could slow down the increase of L^*value,b^*value,and MDA level,and the decrease of|a^*|value,chlorophyll,carotenoid,lutein and folic acid contents in pakchoi when compared to 20,25℃,and 30℃.The storage temperature of 0℃and 5℃could significantly inhibit the increase of L^*value,b^*value,and MDA level and the decrease of|a^*|value,chlorophyll,carotenoid,lutein and folic acid contents,and delay the yellowing and senescence process,thereby maintaining thegood appearance quality of pakchoi in comparison to 10℃and 15℃.The maximum storage time of pakchoi did not exceed 4 days at the storage temperature of 20,25℃,and 30℃,9 days and 7 days at storage temperature of 10℃and 15℃and 40 days and 15 days at storage temperature of 0℃and 5℃.Low temperature storage conditions,especially 0℃,can alleviatethe senescence process,maintain the high level of active components,and inhibit the accumulation of nitrite,thus significantly prolonging the storage period of pakchoi.