摘要
本研究以绿芦笋为试验材料,研究不同温度、不同包装,不同预处理(ClO_2、6-BA和1-MCP)对鲜切绿芦笋贮藏效果以及生理变化规律的影响,为鲜切绿芦笋的贮藏保鲜技术提供理论依据。研究结果如下:
1.鲜切绿芦笋贮藏在(2±1)℃、(8±1)℃和常温(25±1)℃三个温度下,通过测定贮藏期间的品质和衰老生理指标,(2±1)℃贮藏可显著抑制鲜切绿芦笋的呼吸强度,减少底物消耗;有效减少膜脂过氧化产物MDA的积累,保护膜透性:维持较高的叶绿素、可溶性糖、可溶性蛋白质含量。贮藏末期,POD和PPO活性与其他组差异显著(P＜0.05),贮藏10d时的各项指标均优于常温6d的值,贮藏期延长至10d左右。因此,(2±1)℃是最适宜鲜切绿芦笋贮藏的温度。
2.包装能维持较低的呼吸强度和较高的叶绿素、可溶性蛋白质、可溶性糖含量:有效抑制MDA含量的积累和PAL活性的增加。0.01mmPVC包装贮藏期间商品率可达79.79%,极显著高于对照(P＜0.01),贮藏期延长至15d左右。本研究中0.01mmPVC包装的保鲜效果最佳。
3.同浓度二氧化氯的水溶液对鲜切绿芦笋均有显著的保鲜效果。在一定浓度范围内,二氧化氯浓度越高,杀菌效果越好。30mg·L~(-1)二氧化氯处理10min的绿芦笋贮藏9d后,其细菌总数极显著(P＜0.01)低于其他处理,且能明显抑制绿芦笋呼吸强度的增加和MDA含量的积累,延缓叶绿素降解和纤维化进程,从而延缓哀老。50mg·L~(-1)二氧化氯处理效果不佳。
4.20 mg·L~(-1)和30 mg·L~(-1)6-BA处理的鲜切绿芦笋呼吸强度明显降低,有效抑制了细胞膜透性上升,减少MDA累积,提高POD活性,延缓叶绿素的降解,推迟了鲜切绿芦笋的衰老进程。20 mg·L~(-1)6-BA处理10min的效果最佳,贮藏10d商品率均值达到84.50%,衰老指数仅为0.31%,与对照达极显著水平。10 mg·L~(-1)6-BA处理对鲜切绿芦笋保鲜效果不佳。
5.1-MCP处理能够延缓鲜切绿芦笋中叶绿素、可溶性糖和可溶性蛋白含量的降解及MDA、纤维素含量增加,维持鲜切绿芦笋中较高的POD活性,抑制PPO的活性,延缓嫩茎衰老进程。1.5 mg·L~(-1)1-MCP处理绿芦笋贮藏15d时的各项指标相当于对照3～6d的值,将鲜切绿芦笋用1.5 mg·L~(-1)1-MCP室温熏蒸12h后装入0.01mmPVC保鲜袋进行低温贮藏,贮藏期可延长至15d。
Effects of different storage temperatures,packages,pretreatments(ClO_2,6-BA and 1-MCP)and packaging union treatments under low temperature on storage quality and physiological changes of the fresh-cut green asparagus were studied in this research.It can provide the theory basis for storage techniques of fresh-cut green asparagus.The main results were as follows:
1.Studies on the the fresh-cut green asparagus under(2±1)℃,(8±1)℃and(25±1)℃,the result showed that respiratory rate was depressed effectively,consumption of the substrate decreased;the cumulation of MDA was decreased effectively,the membrane permeability was protected;the higher levels of storage quality and physiological indices were kept under(2±1)℃.The activities of POD and PPO were significantly(P＜0.05),the different indexes of 10d storage were better than 6d storage under room temperature,the period of storage was delayed 10d.Therefore,(2±1)℃was suitable for fresh-cut green asparagus.
2.The lower respiratory rate and higher contents of chlorophyll、soluble protein and soluble sugar were kept,MDA contents were decreased and the activity of PAL was increased effectively by packaging.The commodity rate was 79.79%which was better than control treatments significantly(P＜0.01)with 0.01 mmPVC during storage,the period of storage was delayed 15d.The fresh-keeping condition of 0.01 mmPVC was the best during the studies.
3.Different concentration of Chlorine dioxide treatments was effective in keep-freshing of the fresh-cut green asparagus.The more concentration of aqueous chlorine dioxide was use, the sterilizing effect was the better under the concentration.The colony counts were lower than other treatments significantly(P＜0.01),the respiratory rate and cumulation of MDA were depressed effectively,the chlorophyll decomposed and the progress of fibrosis were delayed with 30mg·L~(-1)ClO_2 in 9d.The effects of 50mg·L~(-1)ClO_2 treatments was bad.
4.It showed that the respiratory rate was lowed,the membrane permeability and the cumulation of MDA were decreased effectively,the activities of POD was increased,the chlorophyll decomposed and period of senescence were delayed with 20mg·L~(-1)and 30mg·L~(-1)6-BA treatments in the fresh-cut green asparagus.The effects of 20mg·L~(-1)6-BA treatments were the best.The commodity rate was 84.50%and senescence index was 0.31%,which were better than control treatments significantly.The effects of 10mg·L~(-1) 6-BA treatments was bad.
5.Studies on the fresh-keeping of the fresh-cut green asparagus with 1-MCP treatments,it showed that the chlorophyll,soluble protein,soluble sugar contents were decomposed, MDA and crud fiber content were incresed,the activities of POD was increased and the activities of PPO was decreased,the period of tender stem senescence was delayed.The different indexes of 15d storage were equal to control treatments of 3～6d.The period of fresh-cut green asparagus storage could delay 15d withl.5mg·L~(-1)for 12h 1-MCP and package of 0.01 mmPVC under low temperature.
引文
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