不同贮藏方式对大白菜叶绿素降解的影响  

Effects of Storage Methods on Chlorophyll Degradation in Chinese cabbage

作　　者：范林林[1] 史君彦[1] 吕佳煜 左进华[1] 高丽朴[1] 王清[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室,北京100097

出　　处：《安徽农业科学》2016年第20期86-89,175,共5页Journal of Anhui Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01);京津冀大白菜智能贮藏技术与设备示范和推广项目(20160106);西北非耕地园艺作物生态高效生产技术研究与示范项目(201203095);北京市农林科学院青年基金项目(201404)

摘　　要：[目的]研究不同贮藏方式对大白菜贮藏品质的影响,为大白菜的采后保鲜技术提供参考。[方法]以大白菜为试材,将其置入0℃冷库(0.03 mm PE袋包装)和传统窖中,在100 d贮藏期间内测定大白菜中与叶绿素降解相关的生理生化指标。[结果]冷库贮藏能够有效地延缓大白菜的水分损失,维持叶绿素含量,较好地抑制了参与叶绿素降解途径的相关酶活性,其中包括脱镁叶绿素酶(Pheophytinase,PPH)活性、叶绿素酶(Chlase)活性、脱镁螯合酶(Mg-dechelating)活性,而叶绿素过氧化物酶(chlorophyll-peroxidase,Chl-POX)被证实不是参与大白菜叶绿素降解的关键酶;除此之外,还较好地维持了大白菜叶绿体的完整性及其数量。[结论]0℃冷库贮藏结合0.03mm PE包装可有效抑制大白菜叶绿素的降解,对其保鲜效果最佳。[Objective] To research the effects of different storage methods on the quality of Chinese cabbage,and to provide references for the postharvest fresh-keeping technology of Chinese cabbage.[Method]With Chinese cabbage as the test materials,Chinese cabbage was stored in refrigeration storage at 0 ℃（ 0. 03 mm PE packaging） and traditional crypt. Physiological and biochemical indexes related to chlorophyll degradation were detected during the storage time of 100 d.[Result]Chinese cabbage in refrigeration storage maintained higher water content and chlorophyll content compared to that in traditional crypt. Refrigeration storage restricted the related enzyme activities participated in chlorophyll degradation pathway,including pheophytinase（ PPH） activities,chlase activity,Mg-dechelating activity. Chlorophyll-peroxidase（ Chl-POX） was not the key enzyme of chlorophyll degradation in Chinese cabbage,and maintained the integrity and quantity of chlorophyll in Chinese cabbage.[Conclusion]Refrigeration storage at 0 ℃ combining with 0. 03 mm PE packaging effectively restricts the chlorophyll degradation of Chinese cabbage,and has good preservation effects.

关 键 词：大白菜 贮藏方式 叶绿素降解 脱镁叶绿素酶 

分 类 号：S509.3[农业科学—作物学]