相温贮藏对黄花菜品质及挥发性物质的影响

Effect of storage temperature on the quality and volatile substances of daylily

为了探究相温贮藏对黄花菜保鲜品质及挥发性物质的影响,以甘肃黄花菜为试验材料,以微环境气调保鲜箱为载体,将黄花菜分组包装后分别放入冰箱[(4±1)℃]、冷库[(0±0.5)℃]及相温环境[(-0.5±0.1)℃]中贮藏,每7 d测定黄花菜的各项品质指标及醇类、酯类挥发性物质。结果表明,与冰箱组和冷库组相比,相温组黄花菜表皮色差变化范围较小,相温处理更好地抑制了黄花菜呼吸强度、乙烯生成速率、pH值、黄酮和类胡萝卜素含量的升高以及叶绿素、维生素C、总酚含量的降低,贮藏21 d时与其他2组的pH值差异显著(P<0.05)。利用SPSS综合评分法得到相温组得分最高,说明该组的保鲜效果最好,除此之外相温贮藏还可以延缓黄花菜贮藏期间香气物质中醇类和酯类物质的减少。综合比较后,相温贮藏可更好保持黄花菜采后品质,对其保鲜起到积极作用。

This paper aimed to explore the effect of phase temperature storage on the fresh-keeping quality and volatile substances of daylily.Gansu daylily and the micro-environmental modified atmosphere fresh-keeping box were used as the material and carrier,daylily was packaged in groups and stored in the refrigerator[(4±1)℃],cold storage[(0±0.5)℃],and phase temperature environment[(-0.5±0.1)℃],respectively.The quality indexes,alcohol,and ester volatile substances of daylily were measured every 7 days.Results showed that phase temperature environment treatment could maintain smaller peel color differences,chlorophyll content,vitamin C content,and total phenolic content,and inhibit the increase of respiratory intensity,ethylene production rate,pH value,flavonoid content,and carotenoid content.When the storage period was 21 d,the pH was significantly different from the other two groups(P<0.05).SPSS comprehensive analysis showed that the phase temperature group had the highest score,which indicated that the preservation effect was the best.Moreover,phase temperature storage could also delay the reduction of alcohols and esters in the aroma substances of daylilies during storage.In conclusion,storage at phase temperature could better maintain the postharvest quality of daylily and play a positive role in its preservation.