乙醇和茉莉酸甲酯熏蒸处理对方竹鲜笋贮藏品质的影响

Effects of ethanol and methyl jasmonate fumigation on the quality of bamboo shoots during storage

目的:为方竹鲜笋的采后贮藏保鲜提供依据。方法:采用500μL/L无水乙醇、0.1 mmol/L MeJA熏蒸方竹鲜笋,以蒸馏水为空白对照(CK),测定方竹鲜笋贮藏期间[温度(1.0±0.3)℃,相对湿度(90±5)%]的呼吸强度、硬度、褐变指数、可溶性蛋白质、PAL、POD、PPO、APX等指标,并结合主成分分析方竹鲜笋贮藏期间的品质差异。结果:复合熏蒸处理可以降低贮藏期间方竹鲜笋硬度和褐变指数的上升,维持总黄酮和可溶性蛋白质含量,诱导APX、POD、PAL、PPO酶活性变化,延缓木质化、褐变。当贮藏时间为60 d时,复合熏蒸的主成分分析高于其他处理的。结论:复合熏蒸能够更好地维持方竹鲜笋贮藏期间的品质。

Objective:This study aimed to provide a basis for the post-harvest storage and preservation of fresh shoots from bamboo(Chimonobambusa quadrangularis).Methods:Fresh bamboo shoots were fumigated with 500 μL/L anhydrous ethanol and 0.1 mmol/L MeJA,and distilled water was used as blank control(CK) to determine the storage period,i.e.temperature(1.0±0.3) ℃ and relative humidity(90±5)%.The respiratory intensity,hardness,browning index,soluble protein,and activity of PAL,POD,PPO and APX were detected.The quality differences of fresh bamboo shoots during storage were analyzed using principal component analysis.Results:Combined fumigation treatment can reduce the increase of hardness and browning index of fresh bamboo shoots during storage,maintain the contents of total flavonoids and soluble protein,induce the changes of APX,POD,PAL and PPO enzyme activities,and delay lignification and browning.As stored for 60 days,the principal component analysis of combined fumigation was higher than that of other treatments.Conclusion:Compound fumigation can better maintain the quality of bamboo shoots during storage.