CO_2对模拟运输条件下西兰花品质和贮藏特性的影响
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摘要
目的为了研究添加CO_2生成剂对西兰花运输过程中花球品质和代谢特性的影响,以及筛选西兰花运输过程中适宜的CO_2浓度。方法以西兰花为实验材料,研究不同浓度CO_2(二氧化碳生成剂)对西兰花花球采后模拟运输条件下生理特性和品质的影响。结果保持较低体积分数(3%和6%)的CO_2能较好地抑制西兰花采后运输条件下的呼吸强度,延缓乙烯释放量增加的时间和速率,抑制花球叶绿素的降解,保持花球的颜色,同时降低了西兰花在运输期间的腐烂指数。通过进一步的研究结果表明,经体积分数为3%CO_2处理后延缓了货架期间花球中丙二醛(MDA)含量的升高速率,添加一定浓度的CO_2(3%)后通过诱导过氧化氢酶(catalase,CAT)和过氧化物酶(peroxidase,POD)的活性,提高了西兰花组织内部活性氧的清除能力,从而保持了花球的品质。添加较高浓度(9%和12%)的CO_2在运输前期(前3 d)具有较好的保鲜效果,之后反而会促进花球的代谢速率(呼吸强度和乙烯生成量),从而加速了花球的黄化及腐烂,表现出被伤害的症状。结论运输前在包装内加入可产生体积分数3%CO_2的生成剂能较好地降低西兰花常温运输期间的代谢水平,保持花球品质,从而延长了运输时间。
The work aims to study the effect of addition of CO_2 generation agent on the ball quality and metabolic properties in the process of transporting broccoli and screen the proper concentration of CO_2 in the package during such process. Broccoli was used as experimental material to study the effects of CO_2(carbon dioxide generation agent) at different concentrations on physiological characteristics and quality of broccoli ball under simulated transportation conditions after harvest. Keeping a low volume fraction(3% and 6%) of CO_2 could better inhibit the respiratory intensity of broccoli during post-harvest transportation, delay the time and rate of increase of ethylene release, inhibit the degradation of chlorophyll in the flower ball, maintain the color of the flower ball, and reduce the decay index of broccoli during transportation. According to further research results, the treatment with CO_2(volume fraction: 3%) also delayed the increase rate of malondialdehyde(MDA) content in the flower ball during shelf life. A certain concentration of CO_2(3%) may improve the scavenging ability of active oxygen in broccoli tissue by inducing the catalase(CAT) and peroxidase(POD) activities, thus maintaining the quality of the flower ball. The higher concentration of CO_2(9% and 12%) hada better fresh-keeping effect in the first 3 days of transportation, but later promoted the metabolic rate(respiratory intensity and ethylene production) of the flower ball, accelerated the yellowing and decay of the flower ball and showed the signs of injury. The addition of CO_2(volume fraction: 3%) generation agent to the package before transportation can better reduce the metabolic level of broccoli during normal temperature transportation and maintain the quality of flower balls, thus prolonging the transportation time.
The work aims to study the effect of addition of CO_2 generation agent on the ball quality and metabolic properties in the process of transporting broccoli and screen the proper concentration of CO_2 in the package during such process. Broccoli was used as experimental material to study the effects of CO_2(carbon dioxide generation agent) at different concentrations on physiological characteristics and quality of broccoli ball under simulated transportation conditions after harvest. Keeping a low volume fraction(3% and 6%) of CO_2 could better inhibit the respiratory intensity of broccoli during post-harvest transportation, delay the time and rate of increase of ethylene release, inhibit the degradation of chlorophyll in the flower ball, maintain the color of the flower ball, and reduce the decay index of broccoli during transportation. According to further research results, the treatment with CO_2(volume fraction: 3%) also delayed the increase rate of malondialdehyde(MDA) content in the flower ball during shelf life. A certain concentration of CO_2(3%) may improve the scavenging ability of active oxygen in broccoli tissue by inducing the catalase(CAT) and peroxidase(POD) activities, thus maintaining the quality of the flower ball. The higher concentration of CO_2(9% and 12%) hada better fresh-keeping effect in the first 3 days of transportation, but later promoted the metabolic rate(respiratory intensity and ethylene production) of the flower ball, accelerated the yellowing and decay of the flower ball and showed the signs of injury. The addition of CO_2(volume fraction: 3%) generation agent to the package before transportation can better reduce the metabolic level of broccoli during normal temperature transportation and maintain the quality of flower balls, thus prolonging the transportation time.
引文
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[12]PERINI M A,SIN I N,REYES A M,et al.Hot Water Treatments Performed in the Base of the Broccoli Stem Reduce Postharvest Senescence of Broccoli(Brassica oleracea L Var italic)Heads Stored at 20℃[J].LWT-Food Science and Technology,2017,77:314-322.
[13]高雪,王然,朱俊向,等.冰温结合自发气调包装贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(12):122-128.GAO Xue,WANG Ran,ZHU Jun-xiang,et al.Effect of Controlled Freezing Point Technology Combined with Modified Atmosphere Package on Preservation of Fresh-cut Broccoli[J].Journal of Chinese Institute of Food Science and Technology,2013,13(12):122-128.
[14]郝再彬.植物生理实验[M].哈尔滨:哈尔滨工业大学出版社,2004.HAO Zai-bin.Plant Physiology Experiment[M].Harbin:Harbin Institute of Technology Press,2004.
[15]周宏胜,孙凤杰,罗淑芬,等.氯吡苯脲处理对采后莲蓬保鲜效果的影响[J].食品科学,2018,39(15):225-232.ZHOU Hong-sheng,SUN Feng-jie,LUO Shu-fen,et al.Effect of CPPU Treatment on the Postharvest Quality of Lotus Pods[J].Food Science,2018,39(15):225-232.
[16]XU Feng,TANG Yue-chang,DONG Shuan-quan,et al.Reducing Yellowing and Enhancing Antioxidant Capacity of Broccoli in Storage by Sucrose Treatment[J].Postharvest Biology and Technology,2016,112:39-45.
[17]KUMAR Rakesh,SINGH Gurdarshan.Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films[J].International Journal of Current Microbiology and Applied Sciences,2017,6(7):924-937.
[2]HE Qi,XIAO Kai-jun.Quality of Broccoli(Brassica Oleracea L var Italica)in Modified Atmosphere Packaging Made by Gas Barrier-gas Promoter Blending Materials[J].Postharvest Biology and Technology,2018,144:63-69.
[3]SINGH S,RAI A K,ALAM T,et al.Influence of Modified Atmosphere Packaging(MAP)on the Shelf Life and Quality of Broccoli during Storage[J].Journal of Packaging Technology and Research,2018,2(2):105-113.
[4]李玲.O2/CO2气调对西兰花保鲜效果的影响[D].淄博:山东理工大学,2014.LI Ling.Effect of O2/CO2 Modified Atmosphere on Quality Preservation of Broccoli during Storage[D].Zibo:Shandong University of Technology,2014.
[5]OEHME V,HOGY P,CLAUS P W,et al.Effects of Elevated Atmospheric CO2 Concentrations on Phloem Sap Composition of Spring Crops and Aphid Performance[J].Journal of Plant Interactions,2013,8(1):74-84.
[6]SIDDIQUI M W.Eco-Friendly Technology for Postharvest Produce Quality[M].New York:Academic Press,2016:39-76.
[7]FERNáNDEZ-LEóN M F,FERNáNDEZ-LEóN A M,LOZANO M,et al.Different Postharvest Strategies to Preserve Broccoli Quality during Storage and Shelf Life:Controlled Atmosphere and 1-MCP[J].Food Chemistry,2013,138(1):564-573.
[8]孙志文,吕凤艳,郭衍银,等.O2/CO2气调中CO2对西兰花叶绿素降解及保鲜作用[J].食品科学,2016,37(18):313-317.SUN Zhi-wen,LYU Feng-yan,GUO Yan-yin,et al.Study of the Role of CO2 in Broccoli Chlorophyll Degradation and Fresh Storage during O2/CO2 Controlled Atmospheres[J].Food Science,2016,37(18):313-317.
[9]纪淑娟,车铄言,周倩,等.自发释放CO2处理对不同品种西兰花常温货架品质的影响[J].食品科学,2015,36(22):181-186.JI Shu-juan,CHE Shuo-yan,ZHOU Qian,et al.Effects of Modified Atmosphere Packaging with Spontaneously Released CO2 on the Quality of Different Broccoli Varieties during Shelf Life at Room Temperature[J].Food Science,2015,36(22):181-186.
[10]纪淑娟,熊振华,程顺昌,等.1-MCP和CO2自发释放处理对西兰花常温货架期的保鲜作用[J].食品与发酵工业,2014,40(2):202-206.JI Shu-juan,XIONG Zhen-hua,CHENG Shun-chang,et al.Effects of Spontaneous Release 1-MCP and CO2on the Quality of Broccoli during Shelf Life[J].Food and Fermentation Industries,2014,40(2):202-206.
[11]程顺昌,魏宝东,纪淑娟,等.不同处理对寒富苹果冷藏后货架期贮藏特性的影响[J].食品与发酵工业,2012,38(10):208-211.CHENG Shun-chang,WEI Bao-dong,JI Shu-juan,et al.Effects of Different Treatment on the Shelf life of'Hanfu'Apple after Cold Storage[J].Food and Fermentation Industries,2012,38(10):208-211.
[12]PERINI M A,SIN I N,REYES A M,et al.Hot Water Treatments Performed in the Base of the Broccoli Stem Reduce Postharvest Senescence of Broccoli(Brassica oleracea L Var italic)Heads Stored at 20℃[J].LWT-Food Science and Technology,2017,77:314-322.
[13]高雪,王然,朱俊向,等.冰温结合自发气调包装贮藏对鲜切西兰花保鲜效果的影响[J].中国食品学报,2013,13(12):122-128.GAO Xue,WANG Ran,ZHU Jun-xiang,et al.Effect of Controlled Freezing Point Technology Combined with Modified Atmosphere Package on Preservation of Fresh-cut Broccoli[J].Journal of Chinese Institute of Food Science and Technology,2013,13(12):122-128.
[14]郝再彬.植物生理实验[M].哈尔滨:哈尔滨工业大学出版社,2004.HAO Zai-bin.Plant Physiology Experiment[M].Harbin:Harbin Institute of Technology Press,2004.
[15]周宏胜,孙凤杰,罗淑芬,等.氯吡苯脲处理对采后莲蓬保鲜效果的影响[J].食品科学,2018,39(15):225-232.ZHOU Hong-sheng,SUN Feng-jie,LUO Shu-fen,et al.Effect of CPPU Treatment on the Postharvest Quality of Lotus Pods[J].Food Science,2018,39(15):225-232.
[16]XU Feng,TANG Yue-chang,DONG Shuan-quan,et al.Reducing Yellowing and Enhancing Antioxidant Capacity of Broccoli in Storage by Sucrose Treatment[J].Postharvest Biology and Technology,2016,112:39-45.
[17]KUMAR Rakesh,SINGH Gurdarshan.Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films[J].International Journal of Current Microbiology and Applied Sciences,2017,6(7):924-937.