MA贮藏对采后茭白糠心和品质的影响  

Effect of Modified Atmosphere Storage on Hollowness and Quality of Postharvest Water Bamboo Shoot

作　　者：谢静[1] 罗自生[1] 徐庭巧[1] 褚萍丽[1] 

机构地区：[1]浙江大学食品科技系,杭州310029

出　　处：《中国食品学报》2009年第2期149-153,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金(No.30400303);浙江省自然科学基金项目(No.M303442)资助项目

摘　　要：为了探讨MA贮藏对茭白保鲜的效果,研究(1±1)℃下MA贮藏对采后茭白品质和生理的影响。结果表明:采后茭白叶绿素酶活性增加1.4倍,使叶绿素含量下降43%;苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性增加,导致茭肉纤维素和木质素含量分别增加32%和36%。MA贮藏不仅可显著降低茭白的呼吸强度和乙烯释放量,还可延缓叶绿素酶、PAL和POD活性的增加,茭白的总糖含量和叶绿素含量分别比对照高21%和34%,而空心指数、纤维素和木质素含量分别为对照的66%、92%和81%。表明MA贮藏可抑制茭白的黄化和糠心进程。In order to explore the effect of modified atmosphere （MA） storage on water bamboo shoot, postharvest water bamboo shoots were stored at （1±2）℃ under MA storage or not （control） and the effect of MA storage on quality and physiology were investigated. The results indicated that the chlorophyllase activities increased 1.4-fold, and led to chlorophyll decreased 43%; While the activities of phenylalanine ammonia lyase（PAL） and peroxidase （POD） increased, and led to cellulose and lignin content increased 32% and 36% respectively. MA storage decreased the respiration rate and ethylene releasing amount, but also retarded the activities of chlorophyllase, PAL and POD. The total sugar and chlorophyll content was higher 21% and 34% than those of control, while the hollowness index, cellulose and lignin content was only 66%, 92% and 81% than those of control. These results indicated that MA storage has potential efficiency to control yellowing and hollowness of water bamboo shoot.

关 键 词：茭白 糠心 黄化 MA贮藏 木质素 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]