微环境气调包装对兰州百合采后衰老与防御酶的影响  

Effects of Micro-environment Modified Atmosphere Package on Postharvest Senescence and Defense Enzymes of Lanzhou Lily

作　　者：张鹏[1,2] 康丹丹 魏宝东 贾晓昱[1,2] 李春媛 李江阔 ZHANG Peng;KANG Dandan;WEI Baodong;JIA Xiaoyu;LI Chunyuan;LI Jiangkuo(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Food Science College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2021年第13期317-323,共7页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFD0401303);天津市重点研发计划科技援助项目(18YFYZCG00010)。

摘　　要：以"兰州百合"为试材,探究不同包装方式对百合采后衰老进程及酶促防御体系的影响。设置无气调元件的气调箱为CK处理,真空包装处理及带有气调元件的气调箱为微环境气调包装(mMAP)处理,检测了百合的感官品质、生理、衰老及防御酶的指标。结果表明,贮藏前期真空包装的百合还原糖含量高、硬度大,较CK的可溶性蛋白含量高,而随着贮藏时间延长,感官评分迅速下降,乙烯生成速率增加,膜质氧化程度加剧,酶促防御能力降低,品质逐渐劣变;mMAP处理的百合在贮藏期间的感官评分最高,可溶性蛋白处于较高水平,贮藏后期还原糖得到累积,较真空包装的呼吸强度与乙烯生成速率低,抑制MDA增加(P<0.05)及POD活性增强,同时提高SOD、APX与CAT活性,相比真空包装促进了机体防御能力。综合可得,mMAP感官表现与生理品质最佳,可在一定程度上延缓百合衰老进程,提高百合的酶促防御体系。The effects of different packing methods on the postharvest aging process and enzymatic defense system of lily were studied with Lanzhou lily as test material.The air conditioning box without air conditioning element was treated as CK,the vacuum packing treatment and the air conditioning box with air conditioning element was treated as microenvironment modified at moshpere package(mMAP).The sensory quality,physiology,aging and the indexes of many defense enzymes of lily were detected.The results showed that at the early stage of storage,the vacuum-packed lily had higher reducing sugar content and firmness,in contrast to CK,had higher soluble protein content,but with the extension of the storage period,the sensory score decreased rapidly,the ethylene generation rate increased,the membrane oxidation degree intensified,the enzymatic defense ability decreased,and the quality gradually deteriorated.The lily treated with mMAP had the highest sensory score during storage,and soluble protein at a higher level.The reducing sugar was accumulated at the later stage of storage,the respiration intensity and ethylene production rate were lower than that of vacuum packing,which inhibited the increase of MDA(P<0.05)and POD activity,and at the same time improved the activites of SOD,APX and CAT,compared with the vacuum packaging to promote the body defense ability.In conclusion,mMAP has the best sensory performance and physiological quality,which can delay the aging process and improve the enzymec defense system of lily to a certain extent.

关 键 词：兰州百合 微环境气调包装 衰老 防御酶 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]