1-MCP处理对韭薹冷藏期间衰老的影响  

Effect of 1-MCP treatment on the senescence of chives stem during cold storage

作　　者：马龙[1] 邵兴锋[2] 屠康[2] 静玮[2] 王海[2] 陈育彦[2] 

机构地区：[1]蚌埠学院食品科学与工程系,安徽蚌埠233000 [2]南京农业大学食品科技学院,南京210095

出　　处：《东北农业大学学报》2008年第1期34-38,共5页Journal of Northeast Agricultural University

基　　金：教育部新世纪人才支持计划(2006-2008年)

摘　　要：本试验以韭薹为试材,研究0.5、1.0μL·L-11-MCP(1-甲基环丙稀)处理对0℃冷藏韭薹衰老的影响。研究发现,采用1.0μL·L-11-MCP处理能提高超氧化物歧化酶(SOD)活性,减少超氧阴离子(O2-·)的产生速率和过氧化物酶(POD)活性的上升,保持较高的抗坏血酸和叶绿素含量,减少腐烂发生,提高贮藏品质。尤其是在冷藏的前14d该处理效果显著。而0.5μL·L-11-MCP处理效果在冷藏7d后即不明显。在冷藏14d后,各组韭薹SOD、过氧化氢酶(CAT)活性以及叶绿素、抗坏血酸(AsA)含量迅速下降,丙二醛(MDA)含量和细胞膜透性、腐烂迅速上升,品质劣变。1-MCP处理在冷藏14d后还会提高韭薹MDA含量和细胞膜透性。可见,韭薹在0℃下冷藏期应小于14d,在此期间1.0μL·L-11-MCP处理可起到很好的保鲜效果。研究同时发现,韭薹POD活性的上升和叶绿素含量的下降成负相关(r=-0.8284)。The effect of 1-methylcyclopropene （1-MCP） with 0.5 and 1.0 μL·L^-1on the senescence of Fujian chives stem during storage at 0 °C was investigated. The application of 1.0 μL·L^-1 1-MCP increased the activities of SOD, decreased the production rate of superoxide and the activity of POD,maintained more AsA and chlorophyll, reduced the decay index and kept better quality of chives stem. This treatment was more effective during the first 14 d at 0 °C. The effect of 0.5 μL·L^-1 1-MCP was pronounced only at the first 7 d at 0 °C. After 14 d cold storage, the activities of SOD and CAT of each treatment sharply decreased, also the content of chlorophyll and AsA. The decay index increased, and the quality of chives stem decreased. The 1-MCP treatment enhanced the content of MDA and the relative conductivity of chives stem. From above it was concluded that Fujian chives stem could be stored for 14 d at 0 °C, the application of 1.0μL·L^-1 1-MCP could effectively keep the quality during this period. At the same time it was found that POD and chlorophyll were negative correlated （r=-0.8284）.

关 键 词：韭薹 冷藏 衰老 1-甲基环丙稀 

分 类 号：S379.1[农业科学—农产品加工]