不同保鲜袋包装对菠菜采后保鲜效果的影响  

Effect of Different Preservative Bags on Postharvest Storage Quality of Spinach

作　　者：史君彦[1] 徐冬颖 郑秋丽[1] 左进华[1] 高丽朴[1] 王清[1] SHI Jun-yan;XU Dong-ying;ZHENG Qiu-li;ZUO Jin-hua;GAO Li-pu;WANG Qing(Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Key Laboratory of theVegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and VegetableStorage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（NorthChina）, Ministry of Agricultur;Key Laboratory of Urban Agriculture（North）, Ministry of Agriculture Beijing 100097 Chin)

机构地区：[1]北京市农林科学院蔬菜研究中心、农业部蔬菜产后处理重点实验室、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：《食品研究与开发》2018年第11期175-179,共5页Food Research and Development

基　　金：国家重点研发计划项目(2016YFD0400901);国家大宗蔬菜产业技术体系项目(CARS-23-E-02);国家科技支撑计划课题2015BAD16B01)

摘　　要：以菠菜为试材,通过对其贮藏期间感官品质及各项生理指标的测定,探究不同保鲜袋对采后菠菜的保鲜效果。结果表明:在(20±1)℃下,与保鲜袋1包装组相比,保鲜袋2包装组的菠菜在贮藏期内可以较好的维持感官品质;减缓水分散失;控制丙二醛(malondialdehyde,MDA)含量的上升速度,减少细胞膜的受损程度;同时,还可抑制叶绿素的分解及维生素C含量的下降,使过氧化物酶(peroxidase,POD)、过氧化氢酶(catalase,CAT)及抗坏血酸过氧化物酶(ascorbate peroxidase,APX)的活性维持在较高水平,对菠菜起到较好的贮藏保鲜效果。The effect of different preservative bags on sensory quality and physiological indexes changes duringthe storage of spinach at （20 ±1）℃ was studied. The results showed that compared with the treatment ofpreservation bag1, fresh bag 2 effectively maintained the sensory quality of spinach, decreased the weight loss,delayed increase of malondialdehyde （MDA）content;meanwhile,inhibited the decomposition of chlorophylland the decline of vitamin C content,retained the activities of peroxidase （POD）,catalase （CAT）andascorbate peroxidase （APX） . Physical active preservative film resulted an effective method to prolonged thestorage period of spinach.

关 键 词：菠菜 聚乙烯保鲜袋 感官评价 抗氧化酶 贮藏保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]