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研究了1-MCP处理对西兰花冷藏保鲜品质的影响。1-MCP处理浓度为1.5、2.5μL/L,冷藏期间每隔10d取样测定西兰花理化指标及营养成分。试验结果表明:与对照相比,1-MCP处理对于延缓西兰花可溶性固形物含量(TSS)、Vc含量及叶绿素含量的下降均有明显效果,并可抑制西兰花贮藏期间的呼吸强度。1-MCP处理提高西兰花过氧化物酶(POD)和超氧化物歧化酶(SOD)的活性,降低多酚氧化酶(PPO)活性,延缓了丙二醛(MDA)含量和细胞膜相对透性的升高,延缓了西兰花的衰老。1.5、2.5μL/L的1-MCP处理对西兰花的成熟衰老均有抑制作用,其中经2.5μL/L处理的西兰花的品质表现更好。这说明了冷藏结合1-MCP处理不仅较之普通冷藏更好地保持了西兰花的营养品质,同时也证明1-MCP在低温条件下仍可发挥正常作用。
The effects of 1-MCP treatment on the quality of fresh-keeping broccoli were studied. The concentration of 1-MCP was 1.5 and 2.5 μL / L, and the physicochemical indexes and nutrients of broccoli were determined every 10 days during the cold storage. The results showed that 1-MCP treatment had significant effect on retarding soluble solids content (TSS), Vc content and chlorophyll content in broccoli compared with the control, and inhibited the respiration intensity during the storage of broccoli. 1-MCP treatment increased the activity of peroxidase (POD) and superoxide dismutase (SOD) and decreased the activity of polyphenol oxidase (PPO), delayed the content of malondialdehyde (MDA) and the relative permeability of cell membrane The increase, delayed the aging of broccoli. 1.5 and 2.5 μL / L of 1-MCP treatment inhibited the mature and aged of broccoli, and 2.5 μL / L of broccoli performed better. This shows that the combination of cold-storage and 1-MCP not only retains the nutritional quality of broccoli better than normal cold storage, but also proves that 1-MCP can still play a normal role at low temperature.