摘要
为探讨采后不同贮藏温度对黄秋葵贮藏品质的影响以及不同保鲜剂对黄秋葵抗氧化酶活性的影响,以台湾“五福”黄秋葵为试材,分别置于低温((4±1)℃、(9±1)℃、(14±1)℃)和常温((20±1)℃)条件下贮藏,研究温度对其贮藏品质的影响;采用1.0%壳聚糖、5.0 mmol/L水杨酸、0.5片安喜布、5%O2+8%CO2处理黄秋葵,研究保鲜处理对其抗氧化酶活力的影响。结果表明:(9±1)℃贮藏组的保鲜效果最好,显著改善了贮藏期间黄秋葵的失重率、硬度、叶绿素含量、VC含量、L值、呼吸强度、乙烯释放量、MDA含量、细胞膜相对电导率;4种保鲜处理均能显著提高黄秋葵的SOD、POD、CAT活性,并维持其活性在相对较高的水平;同时,显著抑制黄秋葵果实MDA含量的升高。通过研究发现,壳聚糖涂膜液处理组的效果最佳,水杨酸处理组次之并优于1-MCP处理组,气调处理组的效果相对较差。
The effects of different storage temperature and preservative on storage quality of okra and activity of antioxidant enzymes in okra were investigated in this paper.‘Wufu’Okras(Abelmoschus esculentus(L.)Moench)from Taiwan were stored at(4±1)℃,(9±1)℃,(14±1)℃and(0±1)℃to study on the effect of different temperature on the storage quality.Okras were treated with 1.0%chitosan,5.0 mmol/L salicylic acid,0.5 tables 1-MCP,5%O2+8%CO2 to study the influence on the activity of antioxidant enzymes during storage.The results showed that,(9±1)℃storage had the best fresh-keeping effect,significantly improved weightlessness rate,hardness,contents of chlorophyll,VC and MDA,color difference value L,respiratory intensity,ethylene release quantity,and relative conductivity of cell membrane of okra during storage.Four kinds of preservatives could significantly improve the activity of SOD,POD,CAT,and maintain theirs activities at a relatively high level,at the same time,significantly inhibited the increase of MDA content of okra.And the chitosan coating solution treatment had the best effect,followed by salicylic acid treatment,1-MCP treatment and controlled atmosphere treatment in that distinct order.
作者
辛松林
秦文
李慧妍
黄倩
孙传红
XIN Song-lin;QIN Wen;LI Hui-yan;HUANG Qian;SUN Chuan-hong(College of Food Science,Sichuan Tourism University,Chengdu 610100,China;College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第5期59-65,共7页
Storage and Process
基金
四川省科技厅应用基础项目(2016JY0119)
四川省教育厅自然学科重点项目(18ZA0367)
关键词
贮藏温度
1-MCP
气调
水杨酸
壳聚糖
黄秋葵
贮藏品质
storage temperature
1-MCP
controlled atmosphere
salicylic acid
chitosan
okra
storage quality
