低温贮藏对不同品种赤苍藤品质的影响

Effect of Low-temperature Storage on the Quality of Erythropalum scandens Blume of Different Varieties

为探究赤苍藤采后贮藏特性,该研究比较分析了桂赤1号、桂赤2号在4℃条件下的还原糖、可溶性糖、葡萄糖、果糖、维生素C、蛋白质、粗纤维、含水量、酶活性相关生理代谢指标变化。结果表明,4℃低温条件下,桂赤1号和桂赤2号在贮藏过程中含水量的变化幅度小于3%,各类糖含量、维生素C含量整体呈下降趋势,蛋白质含量变化不明显,粗维素含量呈上升趋势。两者的主要差异体现在外观形态、糖类物质、维生素C和各类酶活性方面,低温贮藏下桂赤2号叶片皱缩速度更快,褪色明显,糖类物质和维生素C下降更快,过氧化物酶、过氧化氢酶和超氧化物歧化酶活性较桂赤1号更低,通过综合比较,桂赤1号比桂赤2号更耐贮藏,营养物质和风味口感方面也优于桂赤2号。桂赤1号在4℃贮藏的最佳货架期为10 d,桂赤2号在4℃贮藏的最佳货架期为5 d。该结论为赤苍藤采后保鲜技术的研究提供了参考依据。

In order to explore the storage property of Erythropalum scandens Blume,this study compared and analyzed the changes of physiological and metabolic indexes of reducing sugar,soluble sugar,glucose,fructose,vitamin C,protein,crude fiber,water content and enzyme activity of Guichi 1 and Guichi 2 at 4℃.The results showed that the changes of water content of Guichi 1 and Guichi 2 were less than 3%,the content of various sugars and vitamin C showed downtrend,the change of protein content was not obvious,and the crude vitamin content showed an increasing trend during storage at 4℃.The main differences between the two varieties were reflected in the appearance,carbohydrates,vitamin C and various enzyme activities.At low temperature,the leaves of Guichi 2 shrank faster and faded significantly,carbohydrates and vitamin C decreased faster,and the activities of peroxidase,catalase and superoxide dismutase were lower than those of Guichi 1.Through comprehensive comparison,Guichi 1 was more resistant to storage than Guichi 2,and its nutrients,flavor,taste were also better than Guichi 2.The best shelf life of Guichi 1 was 10 days at 4℃,and the best shelf life of Guichi 2 was 5 days at 4℃.This conclusion could provide a reference for the study of postharvest preservation of E.scandens.