蕨菜的气调保鲜应用研究  

Effects of Modified Atmosphere on the Preservation of Pteridium aquilinum

作　　者：郭衍银[1] 王相友[1] 章耀[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《农业机械学报》2010年第1期117-121,126,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：山东省农业良种工程资助重点项目(鲁科农字[2006]90号)

摘　　要：为研究气调对蕨菜贮藏期间保鲜效果的影响,设置不同CO2和O2的体积分数,对蕨菜采后SOD活性、POD活性、呼吸强度、乙烯释放量、蕨菜干鲜重以及丙二醛、叶绿素、可溶性糖、VC含量进行了研究。结果表明:适宜的CO2和O2组合有利于采后蕨菜维持较高的SOD和POD活性,减少了MDA的积累,维持恰当的呼吸强度和乙烯释放速率,减少蕨菜干鲜重的损失,利于蕨菜采后叶绿素、可溶性糖、VC的保存。试验得出了最好的气体组合,即CO2和O2体积分数为2%和6%,其次为6%和10%,这些组合能很好地保持蕨菜贮藏中的品质,可使蕨菜保鲜期达15 d以上。In order to research the effects of modified atmosphere on the preservation of Pteridium aquilinum during storage period,the SOD and POD activity,respiration rate and ethylene release,fresh and dry weight,MDA,chlorophyll,soluble sugar and VC content were studied by setting different CO2 and O2 proportion.Results showed that,proper CO2 and O2 proportion can maintain the higher SOD and POD activity,decrease the content of MDA,keep the respiration rate and ethylene release appropriately,reduce the loss of dry and fresh weight,eventually avail to the preservation of chlorophyll,soluble sugar and VC content.In this experiment,the optimal CO2 and O2 proportion is 2% and 6%,second is 6% and 10%.The combination could commendably retain the quality of Pteridium aquilinum up to above 15d.

关 键 词：蕨菜 气调 保鲜 品质 

分 类 号：Q949.365[生物学—植物学] TS255.3[轻工技术与工程—农产品加工及贮藏工程]