1-甲基环丙烯(1-MCP)和壳聚糖处理对香沙芋保鲜效果影响  

Effect of 1-Methylcyclopropene(1-MCP) and Chitosan on Taro Storage

作　　者：朱杰 张海珍 何松银 李华[2] 王桂良 胡博然[2] ZHU Jie;ZHANG Haizhen;HE Songyin;LI Hua;WANG Guiliang;HU Boran(Jingjiang City Agriculture Committee,Jingjiang 214500;College of Food Science and Engineering,Yangzhou University,Yangzhou 225127;Jingjiang City Agricultural Institute,Jingjiang 214500;Jingjiang City Economic Crop Station,Jingjiang 214500)

机构地区：[1]靖江市农业委员会,靖江214500 [2]扬州大学食品科学与工程学院,扬州225127 [3]靖江市农科所,靖江214500 [4]靖江市经作站,靖江214500

出　　处：《食品工业》2018年第11期192-195,共4页The Food Industry

基　　金：靖江香沙芋贮藏保鲜技术研究横向合作项目;国家自然科学基金项目(31271857)

摘　　要：为提高靖江香沙芋保鲜效果,以1μL/L的1-甲基环丙烯(1-MCP)和1.5%壳聚糖及1-MCP加壳聚糖联合处理对香沙芋的生理生化指标的影响进行研究。结果表明, 1-MCP处理能抑制酶(多酚氧化酶、过氧化物酶、超氧化物歧化酶和谷胱甘肽还原酶)活性降低和有害物质(丙二醛)含量的增加;壳聚糖处理能抑制营养物质(抗坏血酸)含量损失和失重率、有害物质含量的增加;联合处理结合二者的优点,抑制酶活性和营养物质含量降低,失重率和有害物质含量增加,对延长靖江香沙芋的保鲜效果具有积极作用。To improve the fresh effect of the Jingjiang Xiangsha taro, used 1 μL/L 1-methylcyclopropene（1-MCP） 1.5% chitosan, 1-MCP and chitosan to study the effects of physiological and biochemical changes. The results showed that 1-MCP treatment inhibited the decrease of the activity of enzymes（polyphenol oxidase, peroxidase, superoxide dismutase and glutathione reductase） and the increase of the content of harmful substances（malondialdehyde）; The chitosan treatment inhibited nutrient（ascorbic acid） content loss and the increase of weight loss rate and harmful substances; The combined treatment had the advantages of them both, inhibiting the decrease of the enzyme activity and nutrient content, the increase of the weight loss rate and the content of harmful substances.

关 键 词：香沙芋 1-甲基环丙烯(1-MCP) 壳聚糖 保鲜 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]