臭氧处理对菠菜采后保鲜效果的影响  

Effect of Ozone on Postharvest Storage Quality of Spinach

作　　者：徐冬颖 史君彦[1] 郑秋丽[1] 左进华[1] 高丽朴[1] 王清[1] XU Dongying;SHI J unyan;ZHENG Qiuli;ZUO Jinhua;GAO Lipu;WANG Qing(Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （North China）, Ministry of Agriculture/Key Laboratory of Urban Agriculture （North） ,Ministry of Agriculture,Beijing 100097)

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：《北方园艺》2018年第12期125-130,共6页Northern Horticulture

基　　金：国家重点研发计划资助项目(2016YFD0400901); 国家大宗蔬菜产业体系建设资助项目(CARS-23-E-02); 国家科技支撑计划资助项目(2015BAD16B01)

摘　　要：以菠菜为试材,采用10%浓度臭氧处理菠菜,以0.03 mm PE膜包装袋包装(对照组)于(20±1)℃下贮藏,通过对其贮藏期间感官品质及生理指标的测定,研究臭氧对采后菠菜保鲜效果的影响。结果表明:臭氧处理可有效维持菠菜的感官品质,减缓水分散失和丙二醛(MDA)含量的上升程度;此外,臭氧可抑制菠菜叶绿素及维生素C含量的下降,提高其过氧化物酶(POD)、过氧化氢酶(CAT)及抗坏血酸过氧化物酶(APX)的活性,从而达到保鲜效果,延长菠菜的货架期。Taking spinach as test material,the effect of ozone on sensory quality and physiological indexes changes of spinach was studied,the spinach was treated by the concentration of 10% O3,and placed in 0.03 mm PE film with untreated group（control）,then stored at（20±1）℃ and the changes of physiological and biochemical were measured.The results showed that 10% O3 treatment effectively maintained the sensory quality of spinach,reduced the weight loss,delayed increasement of malondialdehyde（MDA）content.In addition,10% O3 inhibited the decline of chlorophyll and vitamin C content,enhanced the activities of peroxidase（POD）,catalase（CAT）and ascorbate peroxidase（APX）.The concentration of 10% O3 resulted an effective method to extend the shelf-life of spinach.

关 键 词：菠菜 臭氧 贮藏保鲜 

分 类 号：S636.109.3[农业科学—蔬菜学]