采后1-甲基环丙烯处理对绿芦笋贮藏品质的影响  

Effect of 1-MCP Treatment on Post-Harvest Quality of Green Asparagus

作　　者：张鹏[1] 张慜[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2007年第3期24-28,共5页Journal of Food Science and Biotechnology

基　　金：江苏省农业攻关项目(BE2003349)

摘　　要：研究了采后1-甲基环丙烯(1-MCP)处理对绿芦笋贮藏品质的影响。结果表明,1-MCP处理可明显抑制绿芦笋贮藏过程中的呼吸作用;对VC和叶绿素含量的下降、丙二醛积累均具有抑制作用;提高了超氧化物歧化酶的活性,降低了过氧化物酶和苯丙氨酸转氨酶的活性,从而延缓了嫩茎衰老进程,对减少芦笋采后损失和保持品质,具有较好的作用。其贮藏期在室温下可延长2～3d,4℃下可延长5～10 d。The effect of 1-MCP treatment on post-harvest quality of green asparagus was investigated in detail. The results showed that： （1） Compared with the CK, the treatments of 1- MCP could inhibit the respiration. （2） It could reduce the loss of vitamin C and chlorophyll. （3） Weaken the accumulation of the MDA during storage. （4）SOD activity was higher but POD and PAL activities were lower in the treatment than that of the control. （5） 1-MCP markedly delay the course of senescence , and keep the quality of post-harvest green asparagus. （6） The storage life could be extended by 2-3 days at room temperature, and 5-10 days in 4℃.

关 键 词：绿芦笋 1-甲基环丙烯 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]