二氧化氯和臭氧杀菌处理对菜心贮藏品质的影响

为提高菜心贮藏品质,研究二氧化氯(ClO2)、臭氧(O3)两种杀菌剂对菜心贮藏期间的呼吸强度、丙二醛含量、过氧化物酶活等品质指标变化规律的影响。研究发现,与对照组相比,在贮藏期内ClO2和O3对菜心呼吸的影响是先促进后抑制,二者均使菜心呼吸高峰提前到达,但贮藏中后期(6 d^9 d)杀菌组的呼吸强度低于对照组,ClO2对呼吸的抑制优于O3;ClO2和O3提高了菜心贮藏前期的硬度,贮藏后期ClO2组菜心硬度适中;ClO2降低了菜心a*值,有利于保持菜心的绿色;O3对菜心a*值略有提高,对菜心绿色影响不显著;ClO2和O3促使菜心中丙二醛的累积,但量小难以促衰老;ClO2能稳定维持偏低的过氧化物酶活性,抑制苯丙氨酸解氨酶活性,延缓其木质化和衰老,保持品质。综合分析得出,ClO2更适合杀菌处理菜心,货架期可达12 d,具有潜在的应用前景。

Effects of Chlorine Dioxide and Ozone Sterilization on the Storage Quality of Flowering Cabbage

The effects of chlorine dioxide(ClO2)and ozone(O3)on the changes of quality of flowering cabbage were investigated,including respiration intensity,malondialdehyde content,peroxidase activity and other quality indexes during the storage period. The results showed that,compared with the control group,during the storage period,ClO2 and O3 promoted and then inhibited the respiration of flowering cabbage,both of which made the respiration peak of flowering cabbage reach earlier,but the respiratory intensity of the sterilization groups was lower than that of control group storing for 6 d-9 d,and the inhibition of ClO2 on respiration was better than that of O3. ClO2 and O3 improved the hardness of flowering cabbage at the early stage,and the hardness of ClO2 group was moderate at the later stage. ClO2 reduced the a*value of flowering cabbage,which helped to keep the green color. O3 slightly increased the a*value,but had no significant effect on its green color.ClO2 and O3 promoted the accumulation of malondialdehyde in the flowering cabbage,but the small amount was difficult to promote aging. ClO2 could stably maintain low peroxidase activity, inhibit phenylalanine ammonialyase activity,delayed its lignification and aging,and maintained its quality. Comprehensive analysis showed that ClO2 was more suitable for sterilization of flowering cabbage,and its shelf life was up to 12 d,with potential application prospects.