柠檬酸和植酸结合1-MCP复合保鲜处理对芥蓝常温贮藏品质的影响

Effects of citric acid and phytic acid combined with 1-MCP on storage quality of kale at room temperature

为了解决芥蓝常温贮藏下出现的货架期短、叶片黄化和品质下降的问题,采用柠檬酸(2%)和植酸(3%)复合保鲜剂结合1-MCP处理的复合保鲜方法,研究芥蓝常温贮藏过程中品质的变化。结果表明,常温贮藏6 d时,对照比处理的失重率、相对电导率、丙二醛(MDA)含量分别高7.15%、23.55%、26.98%,维生素C含量低41.7%,叶片和茎薹的过氧化物酶(POD)活性,对照比处理分别高21.58%和34.17%,处理呼吸峰值较对照晚2 d出现。芥蓝常温贮藏期间,采用柠檬酸和植酸复合保鲜剂结合1-MCP处理能有效抑制SPAD值、维生素C含量、失重率的降低,降低其MDA含量以及POD活性,从而更好地保持芥蓝的原有品质和延长货架期。

In order to solve the problems of short shelf life,yellow leaves and reduced quality of Chinese kale stored at room temperature,a compound preservative of citric acid(2%)and phytic acid(3%)combined with 1-MCP was used to study the changes of storage quality of Chinese kale.The results showed that when stored at room temperature for 6 days,the weight loss rate,relative conductivity and MDA content of contrast were 7.15%,23.55% and 26.98% higher than those of the treament,and the vitamin C content was 41.7%lower than that of the treatment.The POD activitives of contrast of leaf and stem were 21.58% and 34.17% higher than those of the the treament,and the respiratory peak of the treament appeared 2 days later than contrast.During the storage of kale at room temperature,the citric acid and phytic acid combined with 1-MCP can effectively inhibit the decrease of SPAD vaule,VC content and the weight loss rate,reduce the production of MDA and POD activities,so as to maintain the original quality and extend the shelf life.