1-MCP复合GA_(3)处理对乌龙头贮藏品质的影响  

Effect of 1-MCP Composite GA_(3) Treatment on the Storage Quality of Wulongtou(Aralia chinensis)

作　　者：陈柏[1,2] 颉敏华 吴小华[1,2] 王学喜 王彦淳[1,2] CHEN Bai;XIE Min-hua;WU Xiao-hua;WANG Xue-xi;WANG Yan-chun(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,兰州730070

出　　处：《包装工程》2023年第17期9-17,共9页Packaging Engineering

基　　金：甘肃省农业科学院农业科技创新专项(2020GAAS50);甘肃省引导科技创新发展专项资金项目(2019GAAS03)。

摘　　要：目的 为探究不同保鲜剂对乌龙头贮藏品质的影响,筛选出适宜的保鲜剂,为乌龙头贮藏保鲜提供参考依据。方法 以“长白”乌龙头为研究对象,分别采用含量为3μL/L的1-甲基环丙烯(1-MCP)熏蒸12 h、质量浓度为200 mg/L的赤霉素(GA_(3))溶液浸泡3 min和含量为3μL/L的1-MCP熏蒸12 h后于质量浓度为200 mg/L的GA_(3)溶液中浸泡3 min,浸泡后晾干,于0℃下贮藏,每隔4 d测定乌龙头的感官品质、腐烂指数、呼吸速率、质量损失率、叶绿素含量、色度值、粗纤维含量、丙二醛(MDA)含量、过氧化物酶(POD)活性和多酚氧化酶(PPO)活性等指标。结果 对照处理于0℃下贮藏期仅为12d,贮藏后期出现感官品质下降、叶绿素流失、PPO和POD活性增高、异味严重的现象,失去商品性。贮藏期间,各保鲜剂处理能显著延缓采后“长白”乌龙头感官品质的下降,抑制呼吸速率、腐烂指数和粗纤维含量的升高,有效保持叶绿素含量和色度a*值,抑制MDA含量的积累,同时能够抑制贮藏期间乌龙头的POD和PPO活性的上升,提升其抗氧化能力。其中,以1-MCP复合GA_(3)处理后的保鲜效果最佳,保鲜效果优于单一保鲜剂处理。贮藏20 d时,1-MCP复合GA_(3)处理组乌龙头的感官品质为80.2、腐烂指数为0.02、质量损失率为6.44%、叶绿素含量为3.7 mg/g、色度a*值为-5.1、MDA的含量为4.7μmol/g、POD活性为37.2 U/g、PPO活性为16.6 U/g。结论 1-MCP复合GA_(3)处理后的保鲜效果最佳,能够抑制乌龙头腐烂,保持其营养品质,贮藏期延长了8 d。The work aims to investigate the effects of different preservatives on the storage quality of wulongtou,select suitable preservatives,and provide reference basis for the storage and preservation of wulongtou.With"Changbai"wulongtou as the research object,the wulongtou was fumigated with 3μL/L 1-Methylcyclopropene(1-MCP)for 12 hours and immersed in 200 mg/L GA_(3) solution for 3 minutes,and fumigated with 3μL/L 1-MCP for 12 hours and then soaked in GA_(3) solution of 200 mg/L for 3 minutes respectively.After soaking,the wulongtou was dried and stored at 0℃.The sensory quality,decay index,respiratory rate,weight loss rate,chlorophyll content,chromaticity value,crude fiber content,malondialdehyde content(MDA),peroxidase(POD)activity,and polyphenol oxidase(PPO)activity of wulongtou were measured every 4 days. The control group was stored at 0 ℃ for only 12 days, which in the later stage of storage,was followed by decreased sensory quality, loss of chlorophyll, increased PPO and POD activities, severe odors, and lossof commercial value. During storage, all preservative treatments could significantly delay the decline in sensory quality of"Changbai" wulongtou during storage, inhibit its respiratory rate, decay index and crude fiber content, effectively maintainchlorophyll content and color value a*, inhibit the accumulation of MDA content and the increase in POD and PPOactivity of wulongtou during storage, thus enhancing its antioxidant capacity. The preservation effect of the 1-MCP compositeGA_(3) treatment was the best, and its preservation effect was better than that of a single preservative treatment. Whenstored for 20 days, the sensory quality of wulongtou treated with 1-MCP composite GA_(3) was 80.2, the decay index was0.02, the weight loss rate was 6.44%, the chlorophyll content was 3.7 mg/g, the color value a* was −5.1, and the MDAcontent was 4.7 μmol/g, the POD activity was 37.2 U/g and the PPO activity was 16.6 U/g. The preservation effect of1-MCP composite GA_(3) treatment is the best, which can inh

关 键 词：乌龙头 1-甲基环丙烯 赤霉素 贮藏品质 

分 类 号：S647[农业科学—蔬菜学]