5种叶类蔬菜采后生理生化变化及贮藏特性分析

Physiological and Biochemical Changes and Storage Characteristics Analysis of Five Varieties of Leafy Vegetables

[目的]探讨叶类蔬菜在贮藏过程中的生理生化变化和贮藏特性。[方法]以白菜、瓢儿菜、油麦菜、青菜、生菜5种叶菜类为试验材料,分析其在常温贮藏条件下电导率、丙二醛(MDA)含量、呼吸速率、失水率、叶绿素含量、亚硝酸盐含量的变化。[结果]随着贮藏时间的延长,各种蔬菜的电导率、MDA含量呈上升趋势,其中白菜和瓢儿菜电导率的上升幅度低于72%,MDA含量上升幅度明显低于青菜和生菜;白菜和生菜的呼吸速率先降后升,而瓢儿菜、油麦菜、青菜的呼吸速率则不断上升;5种蔬菜的失水率呈增长趋势;5种蔬菜的叶绿素含量均下降;5种蔬菜的亚硝酸含量均有所增加,但均在安全食用范围内。[结论]通过分析各种叶类蔬菜的贮藏特性发现,白菜、瓢儿菜、油麦菜相对耐贮藏,推测各蔬菜组织结构的不同可能是导致其采后耐贮性不同的主要原因。该研究结果可为进一步利用采后处理技术提高叶类蔬菜的贮藏品质提供理论依据。

[Objective]To investigate the physiological and biochemical changes and storage characteristics of leafy vegetables during the storage.[Method]Taking five varieties of leafy vegetables(Chinese cabbage,pakchoi,leaf lettuce,green vegetables and lettuce)as test materials,the changes of electrical conductivity,malondialdehyde(MDA)content,respiratory rate,water loss rate,chlorophyll content and nitrite content under room temperature conditions were analyzed.[Result]The electrical conductivity and MDA content of leafy vegetables increased with the prolonging the storage time.The increasing amplitude of the electrical conductivity of Chinese cabbage and pakchoi were less than 72%,the increasing amplitude of MDA content was significantly lower than that in green vegetables all and lettuce.The respiration rate of Chinese cabbage and lettuce firstly decreased and then increased,while the respiration rate of the other three varieties of vegetables increased continuously.The water loss rate of 5 varieties of vegetables all showed an increasing trend,their chlorophyll content all reduced.The nitrite content in five varieties of vegetables increased,but they were all within the safe edible range.[Conclusion]Through analyzing the storage characteristics of each variety of vegetables,it was found that Chinese cabbage,pakchoi,leaf lettuce were relatively shelf-stable,it was concluded that the tissue structure difference of different varieties of vegetables might be the main reason.The research results could provide the theoretical basis for improving the storage quality of leafy vegetables by using postharvest technologies.