1-甲基环丙烯、壳聚糖对鲜切西兰花活性氧代谢及保鲜效果的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 270-274.

1-甲基环丙烯、壳聚糖对鲜切西兰花活性氧代谢及保鲜效果的影响

郭衍银1，姜颜1，彭楠1，赵炳坤1，于瑞1，庞芳2

1.山东理工大学农业工程与食品科学学院 2.山东经贸职业学院

收稿日期:2011-07-24 修回日期:2012-07-25 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 郭衍银 E-mail:guoyy@sdut.edu.cn

Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-Cut Broccoli (Brassica oleracea L.) during Storage

Received:2011-07-24 Revised:2012-07-25 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 研究1-甲基环丙烯(1-MCP)、壳聚糖对鲜切西兰花贮藏期间活性氧代谢及保鲜效果的影响。实验设置1-MCP(2μL/L)、壳聚糖(2%)及1-MCP联合壳聚糖3个处理，以未加处理的鲜切西兰花为对照，对鲜切西兰花10℃贮藏期间的相关指标进行测定。结果表明：1-MCP处理能显著降低呼吸作用，维持较高的超氧化物歧化酶(SOD)、过氧化物酶(POD)活性，减少了O2－·和H2O2及MDA在体内的积累，延缓VC和叶绿素含量的下降，表现出很好的贮藏效果；壳聚糖处理与1-MCP处理效果相反，缩短了鲜切西兰花的贮藏时期；与对照相比，1-MCP联合壳聚糖虽有一定保鲜效果，但两者差异不明显。

关键词: 鲜切, 西兰花, 1-甲基环丙烯, 壳聚糖, 活性氧, 保鲜

Abstract: In order to explore the effects of 1-methylcyclopropene (1-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut broccoli during storage at 10 ℃, 3 treatments including 2μL/L 1-MCP, 2% chitosan, and their combination for fresh-cut broccoli were set up in this study. Fresh-cut brococoli without receiving any treatment was used as control. The results showed that 1-MCP treatment could decrease the respiration intensity, increase the activities of SOD and POD, and delay the decrease of vitamin C and chlorophyll contents of fresh-cut brococoli, thus revealing an excellent fresh-keeping effect on fresh-cut broccoli. However, contrary results were observed for 1-MCP treated samples with shorted shelf life. The combination of 1-MCP and chitosan presented a certain fresh-keeping effect with no significant difference from that of the control.

Key words: fresh-cut, broccoli, 1-methylcyclopropene, chitosan, active oxygen, storage

中图分类号:

郭衍银1，姜颜1，彭楠1，赵炳坤1，于瑞1，庞芳2. 1-甲基环丙烯、壳聚糖对鲜切西兰花活性氧代谢及保鲜效果的影响[J]. 食品科学, 2012, 33(18): 270-274.

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