复合保鲜处理对芥蓝常温贮藏品质的影响

Effects of Cmpound Peservation on Sorage Quality of Chinese Kale at Room Temperature

以芥蓝为试材,采用溶菌酶与壳聚糖复合保鲜液蘸茎结合1-甲基环丙烯(1-MCP)的方法,进行芥蓝常温贮藏保鲜试验,提高芥蓝常温贮藏品质,以期为芥蓝常温货架贮藏提供参考依据。结果表明:复合保鲜处理能够抑制芥蓝常温贮藏期间SPAD值和维生素C含量降低,降低其相对电导率、过氧化物酶(POD)活性和丙二醛(MDA)含量,从而更好保持芥蓝的原有品质和延长货架期。贮藏6 d时,芥蓝叶片的SPAD值和维生素C含量处理较对照分别高31.0%和32.5%,相对电导率、失重率和MDA含量处理较对照分别低1.54%、8.1%和7.2%,叶片部位和茎薹部位的POD活性处理较对照低24.2%和27.0%。

In order to improve the storage quality of Chinese kale at room temperature,taking Chinese kale as material,the experiment of storage freshness of Chinese kale at room temperature was carried out according to the method of lysozyme and chitosan compound fresh-keeping solutions dipped in stem and combined with 1-methylcyclopropyl(1-MCP).The results showed that compound preservation processing could inhibit Chinese kale SPAD value during storage at room temperature,lower vitamin C content,relative conductivity,and reduce the peroxidase(POD)activity and malondialdehyde(MDA)content,so as to better maintain the original quality and prolong the shelf life.Storage for 6 days,SPAD value and vitamin C content were 31.0%and 32.5%higher than control,the relative conductivity,weightloss rate,vitamin C content and MDA content of the treaments were 1.54%,8.1%,7.2%lower than control,POD activity of the leaf and stem were 24.2%and27.0%lower than the control,respectively.This study can provide a reference for storage of Chinese kale at room temperature.