1-甲基环丙烯对根用芥菜贮藏品质及抗氧化性的影响  

Effect of 1-Methylcyclopropene on Storage Quality and Antioxidant Activity of Root Mustard

作　　者：刘亚平[1] 林文艳 狄建兵[1] 贺伟春 任纲 王伟 王愈[1] LIU Yaping;LIN Wenyan;DI Jianbing;HE Weichun;REN Gang;WANG Wei;WANG Yu(College of Food Science and Engineering,Shanxi Agricultural University,Shanxi,Taigu 030801)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《核农学报》2023年第10期2001-2008,共8页Journal of Nuclear Agricultural Sciences

基　　金：山西省重点研发计划项目(202102140601017);山西农谷建设科研专项资助项目(SXNGJSKYZX201906)。

摘　　要：为解决根用芥菜贮藏期失重和发芽的问题,本研究以光头芥为试验材料,对照组不做处理,处理组采用1.0、1.5和2.0μL·L^(-1)1-甲基环丙烯(1-MCP)进行熏蒸,探究不同浓度1-MCP处理对低温贮藏条件下根用芥菜贮藏品质及抗氧化性的影响。结果表明,1-MCP处理可提高根用芥菜的低温贮藏品质并促进其抗氧化作用。与对照相比,不同浓度1-MCP处理有效抑制了根用芥菜的呼吸强度,提高了贮藏品质及抗氧化作用,其中1.0μL·L^(-1)1-MCP对根用芥菜的失重率、发芽率和木质素含量的抑制作用显著高于其他处理组(P<0.05);1-MCP处理保持了较高的硬度和抗坏血酸含量、延缓了根用芥菜细胞破损和丙二醛(MDA)含量积累、抑制了脂氧合酶(LOX)和苯丙氨酸解氨酶(PAL)活性、减缓了过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性下降、提高了超氧化物歧化酶(SOD)和过氧化物酶(POD)活性,其中1.0μL·L^(-1)1-MCP效果最优。本研究结果为根用芥菜的贮藏保鲜提供了理论依据。To address the issue of weight loss and germination of root mustard,this study investigated the effects of different concentrations of 1-methylcyclopropene(1-MCP)treatment on storage quality and resistance to oxidation of root mustard under low temperature storage conditions.The treatment groups were fumigated with 1.0,1.5 and 2.0μL·L^(-1) of 1-MCP,and the control group was not treated.The effects of 1-MCP on storage quality and oxidative resistance of root mustard under low temperature storage were explored.The results showed that 1-MCP treatment improved storage quality and antioxidant effect of root mustard stored under low temperature.The different concentrations of 1-MCP treatments effectively inhibited the respiration intensity of root mustard,and improved the storage quality and antioxidant effects,with 1.0μL·L^(-1)1-MCP inhibiting the weight loss,germination rate and lignin content of root mustard significantly more than the other treatment groups(P<0.05).Compared to the control,root mustard treated by 1-MCP had higher hardness and ascorbic acid content,higher superoxide dismutase(SOD)and peroxidase(POD)activity.All 1-MCP treatment delayed cell breakdown and malondialdehyde(MDA)content accumulation,inhibited lipoxygenase(LOX)and phenylalanine aminolase(PAL)activities,retarded the decrease in catalase(CAT)and ascorbate peroxidase(APX)activities of root mustard,with 1.0μL·L^(-1)1-MCP being superior to 1.5 and 2.0μL·L^(-1)1-MCP.This study can provide a theoretical basis for the storage and preservation of root mustard.

关 键 词：根用芥菜 1-甲基环丙烯 贮藏品质 抗氧化性 

分 类 号：S637[农业科学—蔬菜学]