不同保鲜剂对茭白后熟衰老进程的影响

为研究不同保鲜剂对茭白后熟衰老进程的影响,采用不同浓度的钙离子(Ca2+,0.5%、1.0%和2.0%)、1-甲基环丙烯(1-MCP,0.1、1.0和10 mL/m3)和二氧化氯(ClO₂,2.5、5.0和10.0 mg/L)处理茭白,1 ℃下冷藏。以丙二醛(MDA)含量、失重率、可溶性固形物、呼吸强度和细胞膜透性为检测指标。结果表明:Ca2+、1-MCP和ClO₂处理均能延长茭白的后熟衰老进程。Ca2+、1-MCP和ClO₂处理组中效果较好的浓度分别为1%、1.0 mL/m3和5.0 mg/L。与Ca2+、ClO₂和对照相比,1-MCP处理效果更明显,能有效抑制茭白在冷藏过程中MDA含量、失重率和细胞膜透性的增长,可溶性固形物含量、呼吸强度的降低,达到延长果实的后熟衰老目的。综合评定各检测指标,浓度为1.0 mL/m3的1-MCP处理效果最好。

Effects of Different Preservatives on Ripening and Aging of Bamboo Shoots

To explore the effect of various preservatives on the ripening and senescence of bamboo shoots under chilled storage.Bamboo shoots were treated with Ca^2+( 0.5%,1.0% and 2.0%),1-methylcyclopropene( 1-MCP,0.1,1.0 and 10.0 m L/m3) and ClO2( 2.5,5.0 and 10.0 mg/L) which stored at 1 ℃.The malondialdehyde( MDA) contents,rate of weight loss,soluble solids contents,respiratory intensity and cell membrane permeability were selected as the detection index.The results showed that: Ca^2+,1-MCP and ClO2 treatment groups could prolong the progress of ripening and senescence of bamboo shoots. The effective concentrations in Ca^2+,1-MCP and ClO2 treatment groups were 1%,1.0 m L/m^3 and 5.0 mg/L,respectively.1-MCP treatment showed the strongest preservation effect compared with the other groups,which inhibited the increasing of MDA contents,rate of weight loss and cell membrane permeability,and the decreasing of soluble solids and respiratory intensity. Moreover,it reached the purpose of prolonging the ripening and aging of bamboo shoots.To comprehensively evaluate detection indexes,1-MCP with concentration of 1.0 m L/m^3 showed relatively better preservation effects on chilled storage of bamboo shoots.