1-甲基环丙烯处理对中花芥蓝低温保鲜品质的影响  

Effect of 1-MCP Treatment on Postharvest Quality of Chinese Kale

作　　者：黄水生[1] 范海碧[1] 张昭其[1] 黄雪梅[1] 

机构地区：[1]华南农业大学园艺学院/广东省果蔬保鲜重点实验室,广东广州510642

出　　处：《热带作物学报》2012年第4期742-746,共5页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31000924)

摘　　要：研究不同1-MCP(0.1、1.0、10.0μL/L)浓度处理结合聚乙烯袋包装和低温贮藏(10℃)对中花芥蓝采后营养品质的保鲜效果。结果表明:叶片中的叶绿素、维生素C、可溶性蛋白含量分别是茎薹的25、2、5倍,而茎薹中的可溶性糖含量是叶片的4.5倍。贮藏20 d后,芥蓝叶片黄化,花蕾开放并脱落;芥蓝在贮藏过程中,叶绿素和维生素C含量的下降比可溶性糖和可溶性蛋白含量明显,叶片营养成分的下降比茎薹明显。1-MCP(1.0μL/L)处理可有效保持芥蓝的营养品质,贮藏20 d后叶片基本保持绿色、花蕾部分开放,失重率显著减少,且叶片和茎薹各营养成分的下降显著减慢。A trial was carried out to determine the effect of 1-MCP treatment on postharvest quality of Chinese Kale（Brassiea dboglohra bailey）stored in 10℃ with PE bag packaging. The results showed that the total chlorophyll, ascorbic acid, soluble protein content in leaf of Chinese Kale was 25, 2 and 5 times that of the stem respectively, while the soluble sugar content of the stem was 4.5 times that of the leaf. After 20 d storage, the leaves turned yellow and the buds bloomed and dropped, with the nutrient quality declining. It was found that the contents of chlorophyll and ascorbie acid reduced more significantly than those of soluble sugar and soluble protein, and that all nutrient contents in the leaf declined more significantly than those in the stem. 1-MCP （1.0 μL/L）treatment maintained the postharvest quality of Chinese Kale effectly, with the leaf remained green, buds opened partially and the weight loss retarded. 1-MCP treatment significantly postponed the decrease of all nutrient contents in both the leaf and the stem.

关 键 词：中花芥蓝 1-MCP 贮藏保鲜 叶绿素 维生素C 

分 类 号：S609.3[农业科学—园艺学]