关键词: 鲜切紫甘蓝, 异硫氰酸烯丙酯, 生理代谢, 抗氧化能力

Abstract: In order to explore the effect of allyl isothiocyanate (AITC) on its physiological metabolism, fresh-cut purple cabbage was fumigated with 0, 5 and 10 μL/L AITC, respectively, then put in 19 cm × 14 cm plastic trays and sealed with plastic wrap, and stored at 4 ℃. After 0, 2, 4, 6 and 8 days, the physiological parameters, resistance-related enzyme activity, antioxidant contents and other indicators were determined. The results showed that compared with the control, 5 μL/L AITC treatment inhibited the respiration rate of fresh-cut purple cabbage and increased the activity of resistancerelated enzymes and antioxidant contents, suggesting increased antioxidant capacity; however, 10 μL/L AITC treatment accelerated the senescence process in fresh-cut purple cabbage, as manifested by accelerated rate of respiratory metabolism. In summary, 5 μL/L AITC treatment can effectively reduce the respiration rate and weight loss percentage and maintain the quality and nutritional value of fresh-cut purple cabbage, thereby benefiting the preservation of fresh-cut purple cabbage. But 10 μL/L AITC treatment can stimulate the occurrence of oxidation reaction during short periods of storage and thus have a detrimental effect on the quality of fresh-cut purple cabbage.

Key words: fresh-cut purple cabbage, allyl isothiocyanate, physiological metabolism, antioxidant ability