1-甲基环丙烯结合植酸处理对菠菜保鲜效果的影响

菠菜采后贮藏过程中易出现氧化失水、萎蔫腐烂导致损耗严重等问题，基于此，本实验采用保鲜剂1-甲基环丙烯（1-methylcyclopropene,1-MCP）与植酸（phytic acid,PA）处理采后菠菜，探究保鲜剂对菠菜的生理及贮藏品质的影响。先通过不同剂量（0、1、2、4μL/L）1-MCP和不同质量分数（0、0.1%、0.2%、0.4%）PA单独处理菠菜，确定最适1-MCP剂量和PA质量分数，之后选择最适剂量（1μL/L）1-MCP和适宜质量分数（0.1%）PA分别单独处理及1μL/L 1-MCP+0.1%PA复合处理菠菜，于室温（20±1）℃、相对湿度80%～90%条件下贮藏，用无保鲜剂处理的菠菜作为对照。以腐烂指数、质量损失率、叶绿素相对含量、可溶性固形物质量分数、乙烯释放量、过氧化物酶（peroxidase,POD）活力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除率为评价指标，分析1μL/L 1-MCP、0.1%PA单独处理及1μL/L 1-MCP+0.1%PA复合处理对菠菜采后生理及贮藏过程中相关理化...

Effects of Combined Treatment with 1-Methylcyclopropene and Phytic Acid on Quality Preservation of Spinach

During postharvest storage, spinach is prone to problems such as oxidation, dehydration, wilting and decay, causing severe losses. In view of this, postharvest spinach was treated with 1 μL/L 1-methylcyclopropene (1-MCP), 0.1% phytic acid (PA) or their combination to explore the effects of preservatives on the physiology and storage quality of spinach. Spinach not treated with preservatives was used as a control. All samples were stored at room temperature (20 ± 1) ℃ and a relative humidity between 80% and 90%. The decay index, mass loss percentage, chlorophyll content, soluble solid content, ethylene release, peroxidase (POD) activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity were measured. In addition, sensory evaluation was performed in terms of appearance, morphology and smell. The results showed that all three treatments were effective in maintaining spinach quality. Specifically, compared with the other three groups, combined treatment with 1-MCP and PA significantly enhanced peroxidase (POD) activity and DPPH radical-scavenging capacity, thereby delaying the increase in decay index, mass loss percentage and ethylene release and increasing the chlorophyll content of spinach and maintaining high soluble solid content and sensory evaluation score during storage. As a result, 1 μL/L 1-MCP + 0.1% PA composite treatment had the best preservation effect, which could effectively delay the postharvest senescence and quality deterioration of spinach.