芥末精油复合1-甲基环丙烯保鲜处理对绿花菜贮藏期间品质的影响  

Effect of Mustard Essential Oil Combined 1-Methylcyclopropene Preservation Treatment on the Quality of Broccoli during Refrigerated Storage

作　　者：王盼盼 管维良 孙志栋 蔡路昀[1,3] WANG Panpan;GUAN Weiliang;SUN Zhidong;CAI Luyun(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;College of Biological and Chemical Engineering,NingboTech University,Ningbo 315100,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]渤海大学食品科学与工程学院,辽宁锦州121013 [3]浙大宁波理工学院生物与化学工程学院,浙江宁波315100

出　　处：《食品工业科技》2024年第11期270-279,共10页Science and Technology of Food Industry

基　　金：宁波市公益类科技计划项目(2021S042)。

摘　　要：该实验以绿花菜(Brassica oleracea var.italica)为研究对象,采用1-甲基环丙烯(1-Methylcyclopropene,1-MCP)、芥末精油(Mustard essential oil,MEO)、1-MCP处理复合芥末精油(1-MCP+MEO)对新鲜绿花菜进行保鲜处理,通过感官品质、相对电导率、叶绿素、维生素C、丙二醛含量等生理生化指标的测定,考察其对绿花菜贮藏期间品质的影响。结果表明:随着贮藏时间的增加,各组保鲜剂处理均能够有效地维持绿花菜贮藏期间的品质,其中1-MCP+MEO处理对绿花菜贮藏效果最优,有效地维持了绿花菜外观,避免了黄变和霉斑的出现,减缓叶绿素含量和维生素C降解速率,使绿花菜的叶绿素含量始终高于其他处理组。1-MCP+MEO能够抑制绿花菜的相对电导率和丙二醛(Malondialdehyde,MDA)含量上升。贮藏第28 d时,复合处理组的相对电导率和丙二醛分别为14.94%和9.1μmol/g,比对照组少了43.1%和27.6%,且存在显著性差异(P<0.05),使得绿花菜细胞保持较好的完整性,从而抑制绿花菜的衰老。贮藏28 d时,1-MCP+MEO处理组能够有效减缓绿花菜总酚和总黄酮含量降低,复合处理与对照组相比总酚含量高了51.9%,总黄酮含量高了38.4%,并对与酶促褐变有关的多酚氧化酶(Polyphenoloxidase,PPO)、过氧化物酶(Peroxidase,POD)活性有明显的抑制作用,比对照组PPO活性、POD活性分别低了23.6%、48.1%,均显著低于对照组(P<0.05)。该研究旨在为绿花菜保鲜技术的开发提供理论依据,为保鲜剂研发提供新的思路。The experiment took the broccoli(Brassica oleracea var.italica)as the research object,1-methylcyclopropene(1-MCP),mustard essential oil(MEO)and 1-MCP combined MEO(1-MCP+MEO)were used to treat fresh green broccoli.The effects of physiological and biochemical indexes such as sensory quality,relative conductivity,chlorophyll,vitamin C and malondialdehyde(MDA)content on the quality of broccoli were investigated during storage.The result showed that with the increase of storage time,all groups of preservative treatments could effectively maintain the quality of broccoli during storage,among which 1-MCP+MEO treatment had the best storage effect on broccoli,effectively maintained the appearance of broccoli,avoided yellows and mildew,and slowed down the chlorophyll content and vitamin C degradation rate and made the chlorophyll content of broccoli always higher than that of other treatment groups.1-MCP+MEO inhibited the increase of relative conductivity and MDA content in broccoli.On the 28th day of storage,the relative conductivity and MDA of the combined treatment group were 14.94%and 9.1μmol/g,respectively,which were 43.1%and 27.6%lower than that of the control group respectively,and there was a significant difference(P<0.05),so that the cell integrity of the broccoli was maintained and the senescence of the broccoli was inhibited.After 28 days of storage,1-MCP+MEO treatment group could effectively reduce the decrease of total phenol and total flavonoid contents,and combined treatment was 51.9%higher than that of control group,and total flavonoid content was 38.4%higher than that of control group.In addition,the activity of polyphenoloxidase(PPO)and peroxidase(POD)related to enzymatic browning was significantly inhibited,and the activity of PPO and POD were 23.6%and 48.1%lower than that of control group,respectively.Significantly lowered than control group(P<0.05).This study aims to provide a theoretical basis for the development of broccoli preservation technology and a new idea for the research and development of p

关 键 词：绿花菜 1-甲基环丙烯 芥末精油 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]