1-甲基环丙烯结合生物保鲜剂对鲜切甘蓝保鲜效果的影响  

Effect of 1-methylcyclopropene combined with biological antistaling agent on fresh-keeping of fresh-cut cabbage

作　　者：李金金 杨钧翔 赵楠 吴迪[3,4] 贾晓昱 张鹏 李江阔[5,6] LI Jinjin;YANG Junxiang;ZHAO Nan;WU Di;JIA Xiaoyu;ZHANG Peng;LI Jiangkuo(School of Health Industry,Anshan Normal University,Anshan 114016,China;School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China;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)

机构地区：[1]鞍山师范学院健康产业学院,辽宁鞍山114016 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]浙江大学农业与生物技术学院,浙江杭州310058 [4]浙江大学中原研究院,河南郑州450000 [5]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [6]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

出　　处：《食品与发酵工业》2024年第2期159-167,共9页Food and Fermentation Industries

基　　金：甘肃省科技计划重大项目(21ZD4NA016);天津市科技计划项目(21ZYCGSN00300)。

摘　　要：为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合生物保鲜剂处理对鲜切甘蓝贮藏保鲜效果的影响,该实验以甘蓝为实验材料,通过生物保鲜剂(木瓜蛋白酶+菠萝蛋白酶+ε-聚赖氨酸)、1-MCP、1-MCP+生物保鲜剂复配3种方式处理鲜切甘蓝,以蒸馏水处理作为对照,处理后进行真空包装并对鲜切甘蓝在4℃条件下、贮藏12 d内的感官品质、营养指标、生理指标、衰老指标及相关酶进行了测定。结果表明,贮藏12 d时,1-MCP+生物保鲜剂,可延缓鲜切甘蓝黄化、腐烂,9~12 d期间差异显著(P<0.05),可减缓维生素C、还原糖和叶绿素含量的下降;控制呼吸强度和乙烯生成速率维持在较低水平;抑制相对电导率和丙二醛含量的升高,同时抑制过氧化氢酶活性下降与多酚氧化酶、过氧化物酶活性的升高。生物保鲜剂、1-MCP、1-MCP结合生物保鲜剂处理均能对鲜切甘蓝起到保鲜作用,1-MCP结合生物保鲜剂处理后的鲜切甘蓝,可以更好地维持品质,保鲜效果较好。To explore the effect of 1-methylcyclopropene(1-MCP)combined with biological antistaling agents on the storage and fresh-keeping effect of fresh-cut cabbage,the purpose of this paper is to provide a method of fresh-keeping of fresh-cut cabbage.In this experiment,cabbage was used as experimental material,fresh-cut cabbage was treated with a biological antistaling agent(papain+bromelain+ε-polylysine),1-MCP,and 1-MCP+biological antistaling agent.Distilled water treatment was used as control,vacuum packaging was carried out after treatment,and the sensory quality,nutritional index,physiological index,senescence index,and related enzymes of fresh-cut cabbage stored at 4℃for 12 days were determined.Results showed that 1-MCP+biological antistaling agent could delay the yellowing and decay of fresh-cut cabbage,slow down the decrease of vitamin C,reduce sugar and chlorophyll,control respiratory intensity and ethylene production rate at a low level,inhibit the increase of relative electrical conductivity and malondialdehyde content,and inhibit the decrease of catalase(CAT)activity and the increase of polyphenol oxidase(PPO)and peroxidase(POD)activity.Biological antistaling agent,1-MCP,1-MCP combined with biological antistaling agent treatment can play a fresh-cut role in fresh-cut cabbage,1-MCP combined with biological antistaling agent treatment can better maintain the quality,the fresh-keeping effect is better.

关 键 词：甘蓝 鲜切甘蓝 1-甲基环丙烯 生物保鲜剂 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]