壳聚糖盐酸盐采后处理对鲜切西兰花贮藏品质及叶绿素代谢的影响

doi:10.7506/spkx1002-6630-20250214-053

食品科学 ›› 2025, Vol. 46 ›› Issue (17): 263-270.doi: 10.7506/spkx1002-6630-20250214-053

壳聚糖盐酸盐采后处理对鲜切西兰花贮藏品质及叶绿素代谢的影响

苏娜，王希望，李丽，李永才，王小晶，张苗

（甘肃农业大学食品科学与工程学院，甘肃?兰州 730070）

出版日期:2025-09-15 发布日期:2025-08-18
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD2100502-3）；甘肃农业大学博士科研启动项目（GAU-KYQD-2021-21）

Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli

SU Na, WANG Xiwang, LI Li, LI Yongcai, WANG Xiaojing, ZHANG Miao

(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Online:2025-09-15 Published:2025-08-18

摘要/Abstract

摘要： 在比较分析不同质量浓度壳聚糖盐酸盐（chitosan hydrochloride，CHC）和壳聚糖（chitosan，CTS）对鲜切西兰花保鲜效果的基础上，重点研究CHC对鲜切西兰花贮藏品质和叶绿素代谢的影响。结果表明：CHC对鲜切西兰花具有较好的保鲜效果，且作用效果存在浓度依赖性，其中5 g/L CHC的保鲜效果最佳，贮藏第20天，5 g/L CHC处理西兰花的质量损失率和呼吸速率分别较CK组（蒸馏水处理）低56.87%和36.12%，较5 g/L CTS处理组低13.44%和1.18%，研究还发现其能有效延缓贮藏期间鲜切西兰花黄化，尤其显著抑制了叶绿素酶、脱镁螯合酶、脱镁叶绿素酶和脱镁叶绿酸a加氧酶活性的升高，维持了较高的西兰花总叶绿素、叶绿素a和叶绿素b以及类胡萝卜素含量，贮藏第15天时5 g/L CHC处理叶绿素含量较CK组高62.13%。综上表明5 g/L CHC在维持鲜切西兰花贮藏品质、延缓叶绿素降解，进而延长贮藏期方面具有潜在应用前景。

关键词: 鲜切西兰花, 壳聚糖, 壳聚糖盐酸盐, 叶绿素

Abstract: A comparative analysis of the preservation effects of different concentrations of chitosan hydrochloride (CHC) and chitosan (CTS) was done on fresh-cut broccoli. Furthermore, the effect of CHC on the storage quality and chlorophyll metabolism of fresh-cut broccoli was explored. The results showed that CHC provided good preservation of fresh-cut broccoli; this effect was concentration-dependent, being most pronounced at 5 g/L CHC. On the 20th day of storage, the mass loss and respiration intensity of broccoli treated with 5 g/L CHC decreased by 56.87% and 36.12% compared with the control group treated with distilled water, and by 13.44% and 1.18% compared with the 5 g/L CTS-treated group, respectively. Moreover, 5 g/L CHC treatment effectively delayed the yellowing, significantly the increase of chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophytinase (PPH) and pheophyllase a oxygenase (PAO) activities, and maintained high total chlorophyll, chlorophyll a and chlorophyll b, and carotenoid contents. On the 15th day of storage, the chlorophyll content of the 5 g/L CHC treated-group was 62.13% higher than that of the control group. These findings suggest that 5 g/L CHC maintains the storage quality and delays the degradation of chlorophyll in fresh-cut broccoli, showing its potential in extending the storage period.

Key words: fresh-cut broccoli, chitosan, chitosan hydrochloride, chlorophyll

中图分类号:

TS255.3

苏娜, 王希望, 李丽, 李永才, 王小晶, 张苗. 壳聚糖盐酸盐采后处理对鲜切西兰花贮藏品质及叶绿素代谢的影响[J]. 食品科学, 2025, 46(17): 263-270.

SU Na, WANG Xiwang, LI Li, LI Yongcai, WANG Xiaojing, ZHANG Miao. Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli[J]. FOOD SCIENCE, 2025, 46(17): 263-270.

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壳聚糖盐酸盐采后处理对鲜切西兰花贮藏品质及叶绿素代谢的影响

Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli

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