摘要
以鲜姜为试材,研究低温(10℃)条件下,不同用量1-MCP熏蒸处理鲜姜生理指标的变化,特别是对多酚氧化酶活力(PPO)、总酚、DPPH自由基清除能力、纤维素、[6]-姜酚含量等生理指标变化的影响。结果表明:0.5μL/L 1-MCP处理效果显著,有效抑制低温胁迫对鲜姜生理的影响。与对照相比,贮藏28d后,多酚氧化酶活力、总酚、DPPH自由基清除能力和[6]-姜酚分别升高了0.35U、5.45mg/100g、5.75%、0.97mg/g;纤维素含量降低了0.261%,表现出很好的保鲜效果。
The purpose of the present study was explored the effect of 1-methylcyclopropene （1-MCP） fumigation at different doses on physiological and biochemical changes of fresh gingers （especially polyphenol oxidase （PPO） activity, DPPH radical scavenging activity, and total phenol, cellulose and 6-gingeml contents） during storage under low temperature （10 ℃ ） conditions. Treatment with 0.5 μt L/L 1-MCP could significantly inhibit the impact of cold stress on physiological indices of fresh gingers. Compared with control samples, PPO activity, total phenol content, and DPPH free radical scavenging activity and 6-gingerol content of 1-MCP treated samples after 28-d storage were increased by 0.35 U, 5.45 mg/100g, 5.75% and 0.97 mg/g, respectively, while cellulose content was decreased by 0.261%. These findings suggest 0.5/a IdL 1-MCP treatment can be an effective approach for ginger oreservation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期303-306,共4页
Food Science
基金
天津市科技计划项目(10ZHXPJH00700)
天津市滨海新区科技计划项目(2010-Bk17J011)
关键词
鲜姜
1-MCP
低温胁迫
贮藏保鲜
生理生化
fresh ginger： 1-methyleyclopropene
cold stress
storage
physiology and biochemistry
