高CO_(2)短激处理对油菜护绿和贮藏品质的影响  

Effects of Short-time High Concentration CO_(2) Treatment on Keeping Green and the Physiological Quality of Oilseed Rape during Storage

作　　者：段慧敏 彭梦菲 张旭薪 代理响 郑家轩 刘霞[1,2] DUAN Huimin;PENG Mengfei;ZHANG Xuxin;DAI Lixiang;ZHENG Jiaxuan;LIU Xia(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Fresh Food Original Biological Technology Co.,Ltd.,Tianjin 300450,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津鲜食原品生物科技有限公司,天津300450

出　　处：《食品工业科技》2025年第2期308-316,共9页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发项目(2020BBF03014)。

摘　　要：气体短激诱发果蔬抗性,延长其保鲜期并提高贮后品质。为探究高二氧化碳(Carbon dioxide,CO_(2))短激对油菜护绿保鲜品质的影响,本文以油菜为研究对象,分析了50%、70%、90%浓度的CO_(2)气体短激处理油菜30 min,于4±0.5℃条件下贮藏20 d期间油菜色泽、黄化指数、叶绿素含量、呼吸强度、乙烯释放量、多酚氧化酶(Polyphenol oxidase,PPO)和过氧化物酶(Phenylalanine ammonialyase,POD)、失重率、硬度、V_(C)含量、可溶性固形物(Soluble solids content,SSC)和感官品质的变化规律。研究结果表明,与对照组相比,随着贮藏时间的增加,高CO_(2)短激处理组均能够有效维持油菜的外观,延缓黄化现象的发生,叶绿素含量显著高于对照组(P<0.05),黄化指数显著低于对照组(P<0.05),其中90%CO_(2)处理组的效果最优,护绿效果明显。贮藏20 d时,50%CO_(2)、70%CO_(2)、90%CO_(2)的总叶绿素含量分别比对照组高10.85%、17.46%、25.08%。同时,高CO_(2)短激处理减弱了贮藏期间油菜的呼吸强度和乙烯释放量,对PPO和POD活性有明显的抑制作用,显著延缓失重率升高和硬度的下降,保持较高的V_C含量和SSC,极大地提高了感官品质得分。由此可知,高浓度CO_(2)短激处理能够更好地维持油菜的贮藏品质,与对照组在室温下较短(2~3 d)的货架期相比,延长贮藏期至20 d,为油菜护绿保鲜技术的开发提供了理论依据。Short-time gas stimulation could induce resistance in fruits and vegetables,prolonging their shelf life and improving their quality during storage.To investigate the effect of high concentration(50%,70%,90%)carbon dioxide(CO_(2))short stimulation(30 min)on keeping green color and preservative quality,the oilseed rape color,yellowing index,chlorophyll content,respiratory intensity,ethylene release,polyphenol oxidase(PPO)peroxidase(POD),weight loss rate,hardness,vitamin C(VC)content,soluble solids content(SSC)and sensory quality were investigated during 20 d storage at 4±0.5℃.Results showed that the high-concentration&short-time CO_(2) treatment could effectively maintain the overall appearance quality of oilseed rape,delayed the occurrence of yellowing,increased chlorophyll content(P<0.05),and inhibited the increase of the yellowing index(P<0.05),among which,90% CO_(2) treatment group showed the best effect.On the 20 d of storage,the total chlorophyll content of 50% CO_(2),70% CO_(2),and 90% CO_(2) treatment groups was 10.85%,17.46%,and 25.08%higher than the control group,respectively.Meanwhile,the CO_(2) stimulation treatment significantly weakened the respiratory intensity and ethylene release of oilseed rape during storage and inhibited the activity of PPO and POD.Furthermore,short-time CO_(2) treatment delayed the increase of weight loss rate and the decrease of hardness,maintained high VC content and SSC and greatly improved the score of sensory quality.On the whole,the 90% CO_(2) treatment possessed the best and most obvious effect for oilseed rape greening,extending the storage period to 20 d compared to the shorter shelf life(2~3 d)at room temperature.The study provides a theoretical basis for the development of oilseed rape green preservation technology.

关 键 词：高CO_(2) 短激 油菜 护绿 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]