1-MCP结合ClO_2处理对西兰花保鲜效果的研究
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摘要
为解决西兰花采后易黄花、腐烂等问题,探索适用于西兰花采后保鲜的安全、高效保鲜技术,本文以2.5μL/L 1-MCP熏蒸结合50mg/L ClO_2浸泡处理新鲜西兰花,并以2.5μL/L 1-MCP单独处理和未处理组为对照,通过定期检测相关指标,研究低温贮藏条件下1-MCP和ClO_2配合使用对西兰花的保鲜效果。结果表明,1-MCP和ClO_2联合处理能更好地维持贮藏期西兰花的感官品质,明显减少叶绿素和VC的分解,减缓可溶性固形物含量的下降,有效抑制丙二醛含量的升高和PPO活性的上升,从而延长西兰花保鲜期,提高产品附加值。
In order to solve the problems of yellow flower and rot of broccoli after harvest, and to developed a safe and efficient preservation technology for broccoli, we used 2.5μL/L 1-MCP and 50 mg/L ClO_2 to treat the fresh broccoli, compared with the 2.5μL/L 1-MCP treatment group and the untreated group. Tested correlative index regularly in order to study the preservative effect of 1-MCP coupled with ClO_2 on broccoli under the low temperature storage. The results indicated that 1-MCP and ClO_2 treatment can maintain the organoleptic quality, decrease the decomposition of chlorophyll and VC significantly, slow down the reduction of TSS content of broccoli, inhibit the increase of MDA content and the PPO activity. The refreshing time of broccoli was prolonged, which improved the business value of broccoli.
In order to solve the problems of yellow flower and rot of broccoli after harvest, and to developed a safe and efficient preservation technology for broccoli, we used 2.5μL/L 1-MCP and 50 mg/L ClO_2 to treat the fresh broccoli, compared with the 2.5μL/L 1-MCP treatment group and the untreated group. Tested correlative index regularly in order to study the preservative effect of 1-MCP coupled with ClO_2 on broccoli under the low temperature storage. The results indicated that 1-MCP and ClO_2 treatment can maintain the organoleptic quality, decrease the decomposition of chlorophyll and VC significantly, slow down the reduction of TSS content of broccoli, inhibit the increase of MDA content and the PPO activity. The refreshing time of broccoli was prolonged, which improved the business value of broccoli.
引文
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[2]尹攀攀,肖丽霞,胡花丽,等.不同温度条件下6-苄氨基嘌呤对采后西兰花货架寿命的影响[J].江苏农业科学,2017,45(22):225-228.
[3]Ma Gang,Wang Ran,Wang Chengrong,et al.Effect of 1-methylcyclopropene on expression of genes for ethylene biosynthesis enzymes and ethylene receptors in post-harvest broccoli[J].Plant Growth Regul,2009,57(3):223-232.
[4]徐斐燕,蒋高强,陈健初,等.臭氧在鲜切西兰花保鲜中应用的研究[J].食品科学,2006,27(5):254-257.
[5]李玉珍,朱艳华,张鹏,等.不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响[J].保鲜与加工,2017,17(03):5-10.
[6]林本芳,鲁晓翔,李江阔,等.1-MCP处理结合冷藏对西兰花品质的影响[J].食品科技,2012,37(12):34-39.
[7]李江阔,张鹏,侯彪,等.二氧化氯在蔬菜保鲜中的应用研究进展[J].保鲜与加工,2011,11(03):36-39.
[8]Fangxu Xu,Shenghou Wang,Jie Xu,et al.Effects of combined aqueous chlorine dioxide and UV-C on shelf-life quality of blue berries[J].Postharvest Biology and Technology,2016,117:125-131.
[9]张娜,阎瑞香,关文强,等.LED单色红光对西兰花采后黄化抑制效果的影响[J].光谱学与光谱分析,2016,36(04):955-959.
[10]Dong H,Cheng L,Tan J,et al.Effect of chitosan coating on quality and shelf-life of peeled litchi fruit[J].Journal of Food Engineering,2004,64:355-358.
[11]马宏飞,卢生有,韩秋菊,等.紫外分光光度法测定五种果蔬中维生素C的含量[J].化学与生物工程,2012,29(08):92-94.
[12]林本芳,鲁晓翔,李江阔,等.低温驯化结合冰温贮藏对西兰花品质的影响[J].食品科学,2012,33(20):299-303.
[13]邹琦.植物生理生化试验指导[M].北京:中国农业出版社,1995.
[14]中国科学院上海植物生理研究所,上海市植物生理学会.现代植物生理学实验指南[M].上海:上海科学技术出版社,1999:308-309.
[15]李玲.O2/CO2气调对西兰花保鲜效果的影响[D].淄博:山东理工大学,2014.
[16]刘芳,赵金红,朱明慧,等.多酚氧化酶结构及褐变机理研究进展[J].食品研究与开发,2015,36(06):113-119.
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