压差预冷对青椒货架期品质及相关酶活性的影响

Effect of Forced-Air Pre-Cooling on Quality and Related Enzyme Activitise of Green Pepper During Shelf-Life

为了探究压差预冷对青椒货架期品质及相关酶活性的影响。以青椒为试材,结合实际生产中冷凉蔬菜"打冷鲜销"的模式,在0~3℃的产地冷库中进行压差预冷处理,经简易冷链运输24 h后,将青椒置于常温货架条件(温度18~22℃、相对湿度80%~85%)7 d模拟销售,并定期测定青椒的品质及酶活性指标。结果表明:与普通冷库预冷相比,压差预冷延缓了青椒货架期转红率和失重率的升高,抑制了叶绿素、Vc含量的减少,减缓了丙二醛(MDA)的积累,同时提高了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性,减轻了活性氧自由基对细胞组织的损伤,过氧化物酶(POD)活性得到了有效抑制。因此,压差预冷对维持青椒货架品质具有良好的作用,是冷凉蔬菜适宜采用的预冷方式。

In order to explore the effect of forced-air pre-cooling on quality and related enzyme activitise of green pepper during shelf-life.Combined with the"pre-cooling and fresh selling"mode of cold vegetables in actual production,green pepper as test materials,forced-air pre-cooling in the cold storage at 0~3℃,the green pepper was placed on the shelf at room temperature for(18~22℃,relative humidity 80%~85%)7 days to simulate sales,after 24 hours of simple cold chain transportation,and the quality and enzyme activity of green pepper were determined regularly.The results showed that compared with ordinary cold storage pre-cooling,forced-air pre-cooling had the best preservative effects during transportation and shelf-life.Effectively delayed the change red and weight loss increase of green pepper,suppressed the decrease of chlorophyll,Vc and postponed the accumulation of MDA,meawhile,enhanced the activities of superoxide dismutase(SOD)and catalase(CAT),reduced the damage of the active oxygen free radicals on cell tissue,its peroxidase(POD)activity was effectively inhibited,maintained the better commodity quality.Therefore,forced-air pre-cooling plays a good role in maintaining the shelf quality of green pepper,which is the best way for cool vegetables.