6-苄氨基嘌呤处理对上海青贮藏品质的影响  

6-Benzyl Aminopurine Treatment Delays the Quality Deterioration of Pakchoi(Brassica chinensis L.) during Storage

作　　者：高建晓 刘丹[1,3] 古荣鑫[1] 胡花丽[1] 李鹏霞[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京农业大学食品科技学院,江苏南京210095 [3]南京农业大学生命科学学院,江苏南京210095

出　　处：《食品科学》2015年第4期247-253,共7页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(12)3081)

摘　　要：以上海青为材料,在(2±1)℃、湿度85%~90%贮藏条件下,研究0、15、30 mg/L 6-苄氨基嘌呤(6-benzyl aminopurine,6-BA)处理对上海青感官品质、色差、呼吸强度、质量损失率、叶绿素含量、总酚含量、丙二醛(malondialdehyde,MDA)含量和DPPH自由基清除能力的影响。结果表明:6-BA处理可提高上海青的贮藏保鲜效果,但与30 mg/L 6-BA处理相比,15 mg/L 6-BA处理可以更有效地减缓采后上海青的黄化和感官品质的下降,减轻其质量损失现象,显著抑制上海青的呼吸强度、叶绿素分解和MDA的生成,维持其较高的总酚含量及DPPH自由基清除能力。可见,15 mg/L 6-BA处理延缓了上海青贮藏品质的下降。In this experiment, pakchoi was treated by 0, 15 and 30 mg/L 6-benzyl aminopurine(6-BA) solutions and stored at(2 ± 1) ℃ with relative humidity of 85%–90%, and its quality, color difference, respiration rate and weight loss, chlorophyll content, total phenol content, MDA content and DPPH clearance were investigated. The results showed that 6-BA treatment could improve the storage quality of pakchoi, and 15 mg/L 6-BA treatment had better effect than 30 mg/L 6-BA treatment. It could significantly delay the yellowing and organoleptic quality loss of pakchoi, reduce weight loss, inhibit the respiration intensity and the degradation of chlorophyll as well as the increase of MDA, and maintain high total phenol content and DPPH radical scavenging capacity of pakchoi. Consequently, 15 mg/L 6-BA treatment could delay the quality losses of pakchoi during storage.

关 键 词：上海青 6-苄氨基嘌呤 贮藏 品质 

分 类 号：S634.3[农业科学—蔬菜学]