关键词: 1-甲基环丙烯；茶多酚；涂膜处理；蕨菜；保鲜

Abstract: In order to investigate the effect of 1-methylcyclopropene (1-MCP) combined with tea polyphenol (TP) coating treatment on the fresh-keeping of Pteridium aquilinum var. latiusculum. In this study, the edible part of Pteridium aquilinum var. latiusculum was treated by 1-MCP, TP, or their combination. During storage, the changes in percentage mass loss, firmness, the contents of crude fiber, soluble protein, soluble sugar, titratable acid and malondialdehyde (MDA), the activities of polyphenol oxidase (PPO) and peroxidase (POD) and sensory quality were analyzed. The results showed that compared with the untreated control, 1-MCP + TP treatment provided the best maintenance of the quality of Pteridium aquilinum var. latiusculum during storage. The combined treatment could significantly postpone the increase in percentage mass loss and crude fiber content (P < 0.05), suppress the decomposition and transformation of soluble protein, titratable acid and soluble sugar, reduce the accumulation of MDA, maintain the integrity of the cell membrane, hinder the increase in PPO activity, and maintain POD activity at a high level, thus delaying the senescence and browning process and improving the eating quality. This effect was superior to that of either treatment alone, which provided some technical guidance and theoretical reference a new idea for the development of Pteridium aquilinum var. latiusculum storage and fresh-keeping technology.

Key words: 1-methylcyclopropene; tea polyphenols; coating treatment; Pteridium aquilinum var. latiusculum; preservation