1-MCP和乙烯利处理对马兰头货架品质的影响
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摘要
以马兰头为试材,研究0.5μL/L的1-MCP和0.1 g/L的乙烯利处理对马兰头常温(20±1)℃货架品质的影响。结果表明,常温货架期间,0.5μL/L的1-MCP处理可保持马兰头叶片中较高的叶绿素含量,延缓可溶性蛋白、VC、h°值以及还原糖含量的下降,抑制失重率的上升和游离氨基酸的积累,从而提高了马兰头的贮藏品质,延长其货架期至105 h;而0.1 g/L乙烯利处理促进马兰头叶片失重率的上升、游离氨基酸的积累,加快VC、还原糖及叶绿素含量的下降,货架期提早结束。
The effects of 0.5 μL/L 1-methylcyclopropene(1-MCP) treatment and 0.1 g/L ethephon treatment on the shelf life quality of Kalimeris indica(L.) Sch.-Bip. after harvest during storage at(20±1) ℃ were investigated. The results showed that, the treatment with 0.5 μL/L 1-MCP kept higher content of chlorophyll, delayed the decrease of soluble protein content, VC content, h° value and reducing sugar content in the leaves, inhibited the increase of weight loss rate and the accumulation of free amino acids, improved the storage quality of Kalimeris indica(L.) Sch.-Bip. and prolonged the shelf life to 105 h. While the treatment with 0.1 g/L ethephon promoted the increase of weight loss rate of leaves and the accumulation of free amino acids, accelerated the decrease of VC, reducing sugar and chlorophyll contents, and shortened the shelf life of Kalimeris indica(L.) Sch.-Bip..
The effects of 0.5 μL/L 1-methylcyclopropene(1-MCP) treatment and 0.1 g/L ethephon treatment on the shelf life quality of Kalimeris indica(L.) Sch.-Bip. after harvest during storage at(20±1) ℃ were investigated. The results showed that, the treatment with 0.5 μL/L 1-MCP kept higher content of chlorophyll, delayed the decrease of soluble protein content, VC content, h° value and reducing sugar content in the leaves, inhibited the increase of weight loss rate and the accumulation of free amino acids, improved the storage quality of Kalimeris indica(L.) Sch.-Bip. and prolonged the shelf life to 105 h. While the treatment with 0.1 g/L ethephon promoted the increase of weight loss rate of leaves and the accumulation of free amino acids, accelerated the decrease of VC, reducing sugar and chlorophyll contents, and shortened the shelf life of Kalimeris indica(L.) Sch.-Bip..
引文
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[2]JIANG W B,SHENG Q,ZHOU X J,et al.Regulation of coriander senescence by 1-methylcyclopropene and ethylene[J].Postharvest Biology and Technology,2002,26(3):339-345.
[3]张鹏,张慜.采后1-甲基环丙烯处理对绿芦笋贮藏品质的影响[J].食品与生物技术学报,2007,26(3):24-28.
[4]侯田莹,王福东,寇文丽,等.温度变化和1-MCP处理对青椒贮藏品质的影响[J].保鲜与加工,2012,12(5):8-13.
[5]杜传来,高会.1-MCP对几种叶菜保鲜效果的影响[J].食品与机械,2010,26(3):57-61.
[6]ABLE A J,WONG L S,PRASAD A,et al.The effects of 1-methylcyclopropene on the shelf life of minimally processed leafy asian vegetables[J].Postharvest Biology and Technology,2003,27(2):157-161.
[7]BRADFORD M M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry,1976,72(1-2):248-254.
[8]王文平.植物样品中游离氨基酸总量测定方法的改进[J].北京农学院学报,1998,13(3):9-13.
[9]大连轻工业学院,华南理工大学,郑州轻工业学院,等.食品分析[M].北京:中国轻工业出版社,1998.
[10]朱广廉,钟诲文,张爱琴.植物生理学实验[M].北京:北京大学出版社,1990:242-245.
[11]ARNON D I.Copper enzymes in isolated chloroplasts.Polyphenoloxidase in Beta vulgaris[J].Plant Physiology,1949,24(1):1-15.
[12]王福建,李宝聚,石延霞,等.0.14%MCP可湿性粉剂对菠菜保鲜效果试验[J].北方园艺,2002(6):50-51.
[13]苏新国,郑永华,汪峰,等.1-MCP和MJ对菜用大豆采后籽粒营养成分的影响[J].食品科学,2003,24(1):142-146.
[14]苏光耀,王向阳.1-甲基环丙烯和低温保鲜芦笋研究[J].食品研究与开发,2006,27(6):153-155.