不同保鲜措施对韭菜贮藏效果的影响  

Influences of Different Preservation Measures on Storage Effect of Chinese Chives

作　　者：徐晔 张晓臣 潘金梦 王淑芬[2] 岳凤丽 陈庆敏 XU Ye;ZHANG Xiao-chen;PAN Jin-meng;WANG Shu-fen;YUE Feng-li;CHEN Qing-min(College of Food Science and Engineering,Shandong University of Agricultural Engineering,Jinan 250100,China;Institute of Vegetables,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]山东农业工程学院食品科学与工程学院,山东济南250100 [2]山东省农业科学院蔬菜研究所,山东济南250100

出　　处：《中国果菜》2022年第6期6-12,共7页China Fruit & Vegetable

基　　金：山东省现代农业产业技术体系蔬菜创新团队贮藏加工岗位(SDAIT-05);泰山产业领军人才项目(tscy20200123)。

摘　　要：为探索适于韭菜的安全、高效的采后保鲜技术,缓解韭菜采后快速萎蔫、腐烂的问题,本文采用不同包装结合保鲜剂的方式,探究其在0℃贮藏过程中对韭菜品质和生理指标的影响。结果表明,与对照组相比,1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合杀菌袋处理可抑制贮藏过程中韭菜叶绿素的分解;1-MCP结合保鲜袋处理可以降低贮藏过程中韭菜的呼吸强度,使其从第0天到第20天,由0.03504 mg/(kg·h)减少至0.01847 mg/(kg·h);1-MCP+ClO_(2)结合保鲜袋处理的韭菜贮藏期间失重率最低,为0.33%;1-MCP+ClO_(2)结合杀菌袋处理的韭菜在贮藏过程中能够减少丙二醛的积累,从第0天到第20天,由0.791μmol/kg减少至0.673μmol/kg,其感官评价最高,为89.97分。综上所述,1-MCP+ClO_(2)处理,并加以杀菌袋包装对韭菜的保鲜效果最佳。In order to develop a safe and efficient preservation technology of Chinese chives and mitigate their fast wilting and rotting after harvest,various packaging and preservatives combination treatments were used in this study to investigate their influences on the quality and physiological indexes of Chinese chives during storage at 0℃.Results indicated that,in comparison with the control group,1-MCP sterilization bags inhibited the decomposition of chlorophyll of Chinese chives,and 1-MCP aroma package could reduce the respiration intensity of Chinese chives during the storage,from 0.03504 mg/(kg·h)to 0.01847 mg/(kg·h)throughout the storage period.Moreover 1-MCP+ClO_(2) in aroma pack treatment had the smallest weight loss,for 0.33%,1-MCP+ClO_(2) in sterilization bags could decrease the accumulation of malondialdehyde during the storage,from 0.791μmol/kg to 0.673μmol/kg throughout the storage period,and had the highest sensory evaluation score,for 89.97.In summary,1-MCP+ClO_(2) treatment and sterilization bag packaging have the best preservation effect on Chinese chives.

关 键 词：韭菜 采后保鲜 1-MCP ClO_(2) 保鲜袋 杀菌袋 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]