食品科学 ›› 2010, Vol. 31 ›› Issue (4): 260-263.doi: 10.7506/spkx1002-6300-201004062

• 包装贮运 • 上一篇    下一篇

1- 甲基环丙烯处理对鱼腥草贮藏保鲜的影响

徐 俐,肖 峰,岳彩艳   

  1. 贵州大学生命科学学院
  • 收稿日期:2009-05-08 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 徐俐 E-mail:gzdxxuli@tom.com
  • 基金资助:

    国家科技富民县子项目(遵红科合富字[2008]3 号)

Fresh-keeping Effect of 1-Methylcyclopropene on Post-harvest Hottuynia cordata Thunb

XU Li,XIAO Feng,YUE Cai-yan   

  1. College of Life Sciences, Guizhou University, Guiyang 550025, China
  • Received:2009-05-08 Online:2010-02-15 Published:2010-12-29
  • Contact: Xu Li E-mail:gzdxxuli@tom.com

摘要:

为延长鱼腥草的贮藏期,提升产品价值,以新鲜鱼腥草为原料,采后分别用不同添加量1- 甲基环丙烯(1-MCP)处理,然后用0.04mm PE 食品保鲜袋包装,于4℃的条件下贮藏,在贮藏过程中对鱼腥草可食率、失重率、腐烂率、呼吸强度、还原糖含量、VC 含量、酶活性进行研究。结果表明:1-MCP 对鱼腥草贮藏有比较显著的保鲜效果,1-MCP 处理抑制了鱼腥草的呼吸强度与PPO、POD 及PAL 的活性,减缓了鱼腥草VC 和还原糖含量的下降,使鱼腥草的货架期和贮藏期明显延长。其中以2000nL/L 的1-MCP 处理的鱼腥草保鲜效果最佳,经60d 贮藏可食率达88.3%。

关键词: 1- 甲基环丙烯, 鱼腥草, 贮藏保鲜

Abstract:

Freshly harvested Hottuynia cordata Thunb was treated with different concentrations of 1-methylcyclopropene (1- MCP) for 18 h, packed with polyethylene bags of 0.04 mm in thickness and stored at 4 ℃ and relative humidity ranging 80% -90%, and edible rate, weight loss, decay rate, respiration rate, reducing sugar content, vitamin C content, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, phenylalanine ammonia-lyase (PAL) activity of treated Hottuynia cordata Thunb were determined at proposed intervals of 4 ℃ storage. Results showed that 1-MCP treatment exhibited a good fresh-keeping effect on Houttuynia cordata Thunb, inhibited its respiration rate and the activities of PPO, POD and PAL, retarded the reductions of VC and reducing sugar, and obviously prolonged the storage and shelf life of Hottuymia cordata Thunb. 1-MCP treatment at 2000 nL/L dose revealed the best fresh-keeping effect on Hottuynia cordata Thunb, and the edible rate of treated Hottuymia cordata was still as high as 88.3% after 60 days of storage.

Key words: 1-MCP, Hottuynia cordata Thunb, storage, fresh-keeping

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