二氧化碳处理对不结球白菜采后品质及过氧化氢清除系统的影响  

Effect of carbon dioxide treatment on nutritional quality and hydrogen peroxide scavenging system in non-heading Chinese cabbage during postharvest storage

作　　者：张硕[1,2] 王立[1,2] 侯喜林[1,2] 任君[1,2] 王雪花[1,2] 李英[1,2] 

机构地区：[1]南京农业大学作物遗传与种质创新国家重点实验室,江苏南京210095 [2]农业部南方蔬菜遗传改良重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2011年第10期409-411,424,共4页Science and Technology of Food Industry

基　　金：973计划子课题(2009CB119001-04);教育部新世纪优秀人才支持计划(NCET-07-0439)

摘　　要：不结球白菜采后贮藏过程中品质易发生变化。贮藏过程中采用二氧化碳气体(CO2)处理可以延缓采后不结球白菜的衰老进程,减少重要营养物质维生素C(Vc)、可溶性蛋白和叶绿素的损失;CO2处理可抑制过氧化氢清除酶系统中的过氧化氢酶(CAT)、抗坏血酸过氧化氢酶(APX)和过氧化物酶(POD)活力的升高。50%和100%的CO2处理都可延缓采后不结球白菜贮藏过程中品质的下降,而前者的处理效果要优于后者。在室温下(25℃)CO2处理对品质的保持效果较明显,4℃下CO2处理的效果并不明显;在CO2处理的条件下,不同温度处理对品质的改变也不明显,因此不结球白菜采后短期保存可单独采取CO2处理或低温贮藏的方法。The quality of non-heading cabbage tends to be deteriorated during postharvest storage. The results showed that carbon dioxide （CO2） treatment was able to retard senescence,and reduce the loss of vitamin C （Vc）,soluble protein and chlorophyll. The activities of hydrogen peroxide scavenging enzyme system including catalase （CAT）,ascorbic acid catalase （APX） and peroxidase （POD） were also inhibited by CO2 treatment. The descent of postharvest quality could be delayed by treatment with both 50% CO2 and 100% CO2,and the effect of 50% CO2 was more significant than that of 100% CO2. At 25℃,the effect of CO2 treatment was better than that of control, but the distinction between CO2 and control was not significant at 4℃. Besides,under the same CO2 concentration treatment,temperature had little effect on the postharvest quality. In conclusion,either CO2 treatment or low temperature would improve the quality of non-heading Chinese cabbage for short time storage after harvest.

关 键 词：不结球白菜 采后保鲜 二氧化碳 衰老 过氧化氢 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]