食品科学 ›› 2020, Vol. 41 ›› Issue (7): 203-209.doi: 10.7506/spkx1002-6630-20190318-228

• 包装贮运 • 上一篇    下一篇

冰水混合物结合溶菌酶对菠菜品质及硝酸盐含量的影响

李翠红,魏丽娟,慕钰文,冯毓琴   

  1. (甘肃省农业科学院农产品贮藏加工研究所,甘肃省果蔬贮藏加工技术创新中心,甘肃 兰州 730070)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    甘肃省农业科学院青年基金项目(2017GAAS88;2017GAAS89); 甘肃省农业科学院科技支撑计划项目(2017GAAS42);甘肃省瓜菜产业技术体系项目(GARS-GC-6); 甘肃省引导科技创新发展专项(2019GAAS03)

Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content

LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin   

  1. (Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 为改善兰州高原夏菠菜的贮藏品质,本实验研究了常温水(CK)、1 g/L溶菌酶、2.3 mg/L臭氧水及冰水混合物结合溶菌酶4 种处理对菠菜贮藏期品质及硝酸盐含量的影响。结果表明:冰水+溶菌酶处理能使菠菜保持较高VC、叶绿素、可溶性糖、可溶性蛋白、叶酸水平和硝酸还原酶、过氧化物酶活力,减缓草酸、硝酸盐、亚硝酸盐的形成,贮藏期间平均色差?E分别比1 g/L溶菌酶、2.3 mg/L臭氧水及CK组高14%、17%和30%,在贮藏第8天时,CK叶绿素含量比冰水+溶菌酶组低66%,贮藏第10天时,CK组的VC含量比冰水+溶菌酶组低35%,叶酸损失率仅为CK组的一半,硝酸盐、亚硝酸盐积累显著低于其他3 组(P<0.05)。综上,冰水+溶菌酶处理很好地保持了菠菜贮藏期的品质,能延长菠菜货架期,使其具有良好的商品价值。

关键词: 冰水混合物, 溶菌酶, 结合处理, 菠菜, 品质, 硝酸盐

Abstract: In order to improve the storage quality of highland-grown spinach harvested in summer in Lanzhou, Gansu, we investigated the effects of different preservative treatments, water at ambient temperature (control), 1 g/L lysozyme, 2.3 mg/L ozone water and ice water combined with lysozyme, on spinach quality and nitrate content during storage at 4 ℃. Results indicated that combined treatment with ice water and lysozyme maintained higher levels of VC, chlorophyll, soluble sugar, soluble protein, folic acid, nitrate reductase (NR) and peroxidase (POD) activity in spinach during stroage, thus delaying the formation of oxalic acid, nitrate and nitrite and resulted in an increase of 14%, 17% and 30% in average color difference (?E) when compared with 1 g/L lysozyme, 2.3 mg/L O3 and control, respectivley. Moreover, the contents of chlorophyll and VC were 66% and 35% lower in the control group than in the combined treatment group on the eighth and tenth day of storage, respectively, and percenage folic acid loss in the combined treatment group was only half of that in the control group. The accumulation of nitrate and nitrite in the combined treatment group were significantly lower than those in the three other groups (P < 0.05). Overall, it could be concluded that combined treatment with ice water and lysozyme can maintain the quality of spinach during storage and extend the shelf period so that it can be of great commocial importance.

Key words: ice water, lysozyme, combined treatment, spinach, quality, nitrate

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