1-MCP和溶菌酶对西兰花的采后保鲜效果  

Effect of 1-MCP and Lysozyme on Fresh-keeping of Broccoli

作　　者：李长亮 李翠红[2] 魏丽娟[2] 冯毓琴[2] LI Changliang;LI Cuihong;WEI Lijuan;FENG Yuqin(Gansu Agricultural University,Lanzhou Gansu 730070,China;Agricultural Product Storage and Processing Institute,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学,甘肃兰州730070 [2]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《甘肃农业科技》2021年第5期45-49,共5页Gansu Agricultural Science and Technology

基　　金：甘肃省农业科学院青年基金(2020GAAS41);甘肃省引导科技创新发展专项资金项目(2019 GAAS03);甘肃省农业科学院科技支撑计划项目(2017GAAS42);甘肃省瓜菜产业技术体系(GARS-GC-6)。

摘　　要：针对西兰花采后贮藏过程中花球黄化和霉变的问题,采用1-甲基环丙烯(1-Methylcyclopropene,1-MCP)、溶菌酶,以及1-MCP+溶菌酶复合的方法对西兰花进行保鲜处理,观察了低温贮藏条件下西兰花的感官品质及生理变化特性的研究。结果表明,各处理均能提高西兰花的感官品质和总酚含量,抑制叶绿素和Vc的降解,提高SOD和CAT的活性,其中1-MCP+溶菌酶联合处理对西兰花的保鲜效果最佳。In order to solve the problem of yellowing and mildew of broccoli during the storage,broccoli was treated with 1-methylcyclopropene(1-MCP),lysozyme and 1-MCP+lysozyme,and then stored at low temperature(2℃),sensory quality and physiological changes were observed.The results showed that all treatments can improve the sensory quality and total phenol content of broccoli,inhibit the degradation of chlorophyll and Vc,and enhance the activity of SOD and CAT,and the combined treatment of 1-MCP+lysozyme had the best effect on the freshness preservation of broccoli.

关 键 词：1-MCP 溶菌酶 西兰花 保鲜 

分 类 号：S635.9[农业科学—蔬菜学]