冰温结合1-MCP贮藏对西兰花品质及生理的影响
详细信息Effect of controlled freezing point storage combined with 1-MCP on quality and physiology of Broccolis
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摘要: 通过对西兰花在贮藏期间理化指标及营养成分变化规律的分析,探讨冰温结合1-MCP处理对西兰花的保鲜效果。实验结果表明:与直接冰温贮藏相比,冰温结合1-MCP处理对延缓西兰花VC含量和叶绿素含量的下降均有明显效果,可抑制西兰花的呼吸强度和乙烯生成速率,并降低其峰值;且冰温结合1-MCP处理提高了西兰花过氧化物酶（POD）和过氧化氢酶（CAT）的活性,降低了多酚氧化酶（PPO）活性,延缓了相对电导率的升高。这说明西兰花经冰温结合1-MCP处理贮藏的效果优于直接冰温贮藏的效果。Abstract: The effect of broccolis under the treatment of controlled freezing point storage combined with 1-MCP was detected by analyzing physicochemical indexes and nutrition components at different treatments during storage. Research results showed that broccoli’s V C and chlorophyll content by 1-MCP treatment decreased less than that of only controlled freezing point storage. Controlled freezing point storage combined with 1-MCP treatment inhibited the respiratory intensity and ethylene generation rate , increased peroxidase (POD ) and catalase (CAT) activities and slowed down polyphenol oxidase (PPO) activity, also decreased relative electric conductivity. Therefore, the storage effect of broccolis with 1-MCP treatment was superior than that of with only ice-temperature storage.
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