O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响

doi:10.7506/spkx1002-6630-201324063

食品科学

O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响

郭衍银，李玲，陈东，王媛媛，庞芳

1.山东理工大学农业工程与食品科学学院，山东淄博 255049；2.山东经贸职业学院，山东潍坊 261011

出版日期:2013-12-25 发布日期:2014-01-03

Effects of O2 Combined with CO2 Controlled Atmospheres on Reactive Oxygen Species Metabolism and Quality Preservation of Broccoli (Brassica oleracea L.)

GUO Yan-yin，LI Ling，CHEN Dong，WANG Yuan-yuan，PANG Fang

1. School of Agricultural and Food Engineering, Shandong University of Technology, Zibo 255049, China；
2. Shandong Vocational College of Economics and Business, Weifang 261011, China

Online:2013-12-25 Published:2014-01-03

摘要/Abstract

摘要：

设置100% O2、80% O2＋20% CO2、60% O2＋40% CO2、40% O2＋60% CO2、20% O2＋80% CO2气体组合，以自然大气为对照(CK)，对15℃贮藏过程中西兰花的活性氧代谢及品质指标进行测定。结果表明：100% O2处理促进西兰花呼吸和乙烯释放，加速过氧化氢(H2O2)和超氧阴离子自由基(O－2 ·)产生以及丙二醛(MDA)积累，促进叶绿素和VC含量的降低，缩短了保鲜期；而20% O2＋80%CO2处理虽能很好的维持叶绿素含量，但易导致西兰花VC的迅速丧失并产生异味现象；40% O2＋60% CO2处理显著降低呼吸速率和乙烯释放量，减少H2O2和O－2 ·产生，抑制MDA的积累，并较好的维持了叶绿素和VC含量，表现出很好的保鲜效果。

关键词: 西兰花, 气调, 保鲜, 活性氧, 高氧, 高二氧化碳

Abstract:

This study was done to investigate the effects of controlled atmospheres with different levels of O2 and CO2:
100% O2, 80% O2 + 20% CO2, 60% O2 + 40% CO2, 40% O2 + 60% CO2 and 20% O2 + 80% CO2 on reactive oxygen
metabolism and quality preservation of broccoli (Brassica oleracea L) during storage at 15 ℃ in comparison to natural air as
a control. Results showed that the 100% O2 treatment increased the respiration rate and ethylene production, promoted the
production of hydrogen peroxide (H2O2) and superoxide anion radical (O－2 ·) and the accumulation of malondialdehyde
(MDA) content, accelerated the losses of chlorophyll and vitamin C (VC) content, and shortened the shelf life of broccoli.
Although chlorophyll content was well maintained, the 20% O2 + 80% CO2 treatment promoted the loss of VC content and
led to off-flavor whereas the 40% O2 + 60% CO2 treatment exhibited excellent storage characteristics, which dramatically
decreased the respiration rate and ethylene production, reduced the production of H2O2 and O－2 ·, delayed the accumulation
of MDA, and maintained higher contents of VC and chlorophyll. These observations demonstrate that treatment with a
combination of O2 and CO2 in proper concentration ratio could have good effects on the maintenance of broccoli quality
during storage.

Key words: broccoli, controlled atmospheres, storage, active oxygen, high O2, high CO2

郭衍银，李玲，陈东，王媛媛，庞芳. O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201324063.

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O2联合CO2气调对西兰花活性氧代谢及保鲜效果的影响

Effects of O2 Combined with CO2 Controlled Atmospheres on Reactive Oxygen Species Metabolism and Quality Preservation of Broccoli (Brassica oleracea L.)

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