外源甜菜碱对香椿嫩芽采后品质的影响  

Effect of Glycine Betaine Treatment on Toona sinensis Roem Sprout Quality During Postharvest

作　　者：陈丽娟[1] 杨金初 王赵改[1] 张乐[1] 王晓敏[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002 [2]河南中烟工业有限责任公司技术中心,河南郑州450000

出　　处：《食品与生物技术学报》2015年第12期1315-1320,共6页Journal of Food Science and Biotechnology

基　　金：河南省财政预算项目(20148010);豫农科推(2014)2号

摘　　要：以香椿嫩芽为试材,研究了不同浓度甜菜碱处理对香椿嫩芽采后贮藏感官品质,以及营养品质和生理生化特性的影响。结果表明,与对照相比,经甜菜碱处理均可较好保持香椿嫩芽品质,尤以8 mmol/L和16 mmo/L浓度最佳,至贮藏结束,仍具有商品价值,且能有效减轻香椿嫩芽的质量损失和腐烂现象,减缓叶绿素、VC和总黄酮含量损失,降低呼吸强度,抑制多酚氧化酶(PPO)活性,从而延长保存期限。因此,确定甜菜碱应用于香椿嫩芽保鲜的最佳浓度为8 mmol/L。The effect of different concentration of glycine betaine（GB） treatment on the quality in Toona sinensis（A. Ju ss. Raen,Hongyou） during cold storage was investigated. The results indicated that GB treated groups kept the quality of Toona sinensis buds at a good level as compared to the control group. The concentration of 8 mmol/L and 16 mmol/L effectively retained the commercial value,reduced the weight loss and decay rate,and maintained the content of chlorophyll,Vc and total flavones. Moreover,GB treatment reduced the respiration rate and inhibited the activities of polyphenol oxidase（PPO）. These results suggested that GB treatment may maintain the good quality and extend the storage time of cold-stored Toona sinensis roem sprout and the optimum concentration for the Toona sinensis roem sprout preservation is 8 mmol/L.

关 键 词：香椿嫩芽 甜菜碱 采后品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]