不同保鲜剂处理对鲜切结球生菜贮藏品质的影响  

Effect of Different Preservative Treatments on the Storage Quality of Fresh-Cut Head Lettuce

作　　者：王海丹 普红梅 杨庭 白熙 刘静蕾 肖松廷 WANG Haidan;PU Hongmei;YANG Ting;BAI Xi;LIU Jinglei;XIAO Songting(Research Institute of Agro-Products Processing,Yunnan Academy of Agricultural Sciences,Kunming 650221,China;College of Vocational and Technical Education,Yunnan Normal University,Kunming 650092,China)

机构地区：[1]云南省农业科学院农产品加工研究所,云南昆明650221 [2]云南师范大学职业技术教育学院,云南昆明650092

出　　处：《保鲜与加工》2024年第9期30-38,共9页Storage and Process

基　　金：云南省科技厅重大科技专项项目(2019ZG001-3);云南省科技计划项目(202304BI090032-4)。

摘　　要：为探究3种不同类型的保鲜剂(次氯酸钠(NaClO)、海藻酸钠(SA)、6-苄氨基嘌呤(6-BA))对鲜切结球生菜贮藏品质的影响,为鲜切结球生菜的加工和贮藏保鲜提供理论依据。以鲜切结球生菜为试材,通过测定其色差、褐变度、叶绿素含量、VC含量、总酚含量、总黄酮含量、总醌含量、抗氧化酶活性等指标的变化,研究贮藏期间不同保鲜剂处理对鲜切结球生菜贮藏品质的影响。结果表明:与对照(蒸馏水浸泡)相比,NaClO、6-BA和SA处理均能延缓鲜切结球生菜在贮藏期间VC含量和叶绿素含量的下降及醌类物质的生成,维持其总酚、总黄酮含量、抗氧化酶活性以及抗氧化能力,延缓鲜切结球生菜切口的褐变。3种不同类型的保鲜剂均可在一定程度上提升鲜切结球生菜的贮藏品质,延长其贮藏期。其中,6-BA相较于另外两种保鲜剂,在抑制褐变关键酶多酚氧化酶(PPO)和过氧化物酶(POD)活性,延缓鲜切结球生菜褐变和叶绿素流失方面效果较明显。In order to investigate the effects of three different types of preservatives(sodium hypochlorite(NaClO),sodium alginate(SA),6-benzylaminopurine(6-BA))on the storage quality of fresh-cut head lettuce to provide the theoretical basis for the processing and preservation of fresh-cut head lettuce.The effects of different preservative treatments on the storage quality of fresh-cut head lettuce were studied with the fresh-cut head lettuce as test materials by measuring the indexes such as color difference,browning degree,chlorophyll content,VC content,total phenol content,total flavonoid content,total quinone content and antioxidase activity.The results showed that,compared with the control group(soaked in distilled water),NaClO,6-BA,and SA treatments could delay the decrease of VC content,chlorophyll content,and the generation of quinones of fresh-cut head lettuce during storage,maintain the total phenolic and total flavonoid content,antioxidant enzyme activity,and antioxidant capacity of fresh-cut head lettuce,delay the browning of cut lettuce incision.All three different types of preservatives could improve the storage quality and extend the storage period of fresh-cut head lettuce to a certain extent.Among them,6-BA had a significant effect in inhibiting the activities of key browning enzymes(polyphenol oxidase and peroxidase),delaying the browning and chlorophyll loss of fresh-cut head lettuce compared with the other two preservatives.

关 键 词：结球生菜 鲜切 海藻酸钠 6-苄氨基嘌呤 次氯酸钠 贮藏品质 

分 类 号：S609.3[农业科学—园艺学]