不同保鲜剂对鲜切娃娃菜贮藏品质及抗氧化活性的影响

Effects of Different Preservatives on the Quality and Antioxidant Activity of Fresh-Cut Baby Cabbages during Storage

为改善兰州高原夏菜娃娃菜鲜切后的贮藏品质,以兰州高原夏菜娃娃菜为试材,分别使用0.5 mmol/L水杨酸、0.1%溶菌酶和6 mg/L二氧化氯3种保鲜剂和蒸馏水浸泡鲜切娃娃菜,通过测定鲜切娃娃菜的色差值、失重率、叶绿素含量和过氧化物酶(POD)、多酚氧化酶(PPO)活性等指标,研究不同保鲜剂对鲜切娃娃菜贮藏品质及抗氧化活性的影响。结果表明:0.1%溶菌酶、0.5 mmol/L水杨酸和6 mg/L二氧化氯均可有效保持鲜切娃娃菜的感官品质,延缓营养物质的消耗,提高娃娃菜贮藏期间的抗氧化活性。从总体效果来看,0.1%溶菌酶处理效果最好,能够有效抑制贮藏期间鲜切娃娃菜叶绿素、抗坏血酸(VC)、总黄酮、总酚的消耗,使POD活性增加、PPO活性降低。

In order to improve the storage quality of the highlands fresh-cut baby cabbages harvested in summer of Lanzhou,the effects of different preservatives including 0.5 mmol/L salicylic acid,0.1%lysozyme and 6 mg/L chlorine dioxide on the quality and antioxidant activity during the storage were studied.Results showed that lysozyme,salicylic acid and chlorine dioxide could effectively maintain the sensory quality of fresh-cut baby cabbages,delay the decline of nutrient contents,and improve the antioxidant activity of fresh-cut baby cabbages during storage.Besides,0.1%lysozyme treatment had the best effects,which could effectively inhibit the decrease of chlorophyll,ascorbic acid(VC),total flavonoids and total phenols contents.Furthermore,their POD activity was increased while PPO activity was decreased.