1-MCP处理维持销地鲜切甘蓝的货架品质

1-MCP Treatment to Maintain the Shelf Quality of Fresh-cut Cabbage at the Marketplace

为了探究1-甲基环丙烯(1-MCP)处理对销地甘蓝冷藏5d后鲜切货架品质的影响。以甘肃榆中甘蓝为实验材料,1-MCP熏蒸处理24 h后物流运输到目的地置于冷库贮藏,贮藏5 d后进行鲜切处理及真空包装,置于10℃环境货架贮藏,每2 d测定鲜切甘蓝的褐变度、各项生理生化指标和菌落总数。结果表明,1-MCP处理相较于CK组(未进行1-MCP处理)能够显著抑制鲜切甘蓝褐变度的增加,货架末期1-MCP处理Vc含量49.24mg/100g、还原糖含量11.69mg/g,可溶性蛋白含量0.33mg/g、可溶性固形物含量5.37%,均显著高于CK(P<0.05);同时抑制乙烯生成速率、褐变度、呼吸强度、相对电导率、丙二醛相对含量、过氧化物酶活性、抗坏血酸过氧化物酶活性、谷胱甘肽还原酶活性下降与多酚氧化酶活性的升高,延缓甘蓝组织内细菌数量的增加。1-MCP处理能延缓鲜切甘蓝的衰老,维持鲜切甘蓝更好的货架品质。

In order to explore the effect of 1-methylcyclopropene(1-MCP)treatment on the shelf quality of fresh-cut cabbage after 5 days of cold storage,the cabbage from Yuzhong in Gansu province was used as the experimental material.After 1-MCP fumigation for 24 h,the cabbage was transported then stored in cold storage at the destination.After 5 days of storage,the cabbage was freshcut and vacuumpacked,then stored on shelves at 10℃.The browning degree,various physiological and biochemical indexes,and total number of colonies for the fresh-cut cabbage were determined every 2 days.The results showed that compared with CK treatment(without 1-MCP treatment),the 1-MCP treatment could significantly inhibit the increase of browning degree in fresh-cut cabbage.At the end of shelf life,the Vc content,reducing sugar content,soluble protein content and soluble solids content of the cabbage subjected to 1-MCP treatment were 49.24 mg/100 g,11.69 mg/g,0.33 mg/g and 5.37%,respectively,all significantly higher than those of CK(P<0.05).At the same time,the decreases of the ethylene production rate,browning degree,respiratory intensity,relative conductivity,relative malondialdehyde content,peroxidase activity,ascorbic acid peroxidase activity and glutathione reductase activity as well as the increase of polyphenol oxidase activity were inhibited,with the increase in the number of bacteria in cabbage tissues being delayed.1-MCP treatment could delay the senescence of fresh-cut cabbage and maintain better shelf quality of fresh-cut cabbage.