| 24-表油菜素内酯处理对低温贮藏仔姜品质的影响 |
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| 引用本文： | 游玉明, 汤洁, 胡凯, 杨彬, 张美霞. 24-表油菜素内酯处理对低温贮藏仔姜品质的影响[J]. 食品工业科技, 2020, 41(23): 284-288,294. DOI: 10.13386/j.issn1002-0306.2020030055 |
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| 作者姓名： | 游玉明 汤洁 胡凯 杨彬 张美霞 |
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| 作者单位： | 1. 重庆文理学院园林与生命科学学院, 重庆 402160;2. 重庆吴滩农业服务有限公司, 重庆 402288 |
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| 基金项目： | 重庆市技术创新与应用发展项目(cstc2019jscx-msxmX0386)重庆市教委科学技术研究项目(KJQN202001307,KJQN201901318)国家级大学生创新创业训练计划项目(201910642005)。 |
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| 摘 要： | 为延长仔姜保藏期,探讨了外源24-表油菜素内酯(24-epibrassinolide,EBR)处理对低温贮藏仔姜品质的影响。将仔姜分别采用5、10 μmol/L EBR溶液浸泡30 min,以蒸馏水为对照,在4 ℃下低温贮藏25 d,定期监测其冷害发病率、色泽、VC、姜辣素、总黄酮、可溶性糖和可溶性蛋白的变化。结果表明:EBR处理显著抑制了仔姜在低温贮藏期间冷害发病率的上升(P<0.05),维持良好的色泽,并保持较高的VC、姜辣素、总黄酮、可溶性糖和可溶性蛋白水平。贮藏结束时,10 μmol/L EBR处理组的冷害发病率仅为对照的38.4%(P<0.05),而姜辣素、总黄酮、可溶性蛋白含量分别高出对照的27.6%、25.0%和40.8%(P<0.05),VC、可溶性糖分别为对照的1.71和2.50倍(P<0.05)。EBR处理可提高仔姜在低温贮藏下的耐冷性和贮藏品质,具有较好的应用前景。
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| 关 键 词： | 仔姜 24-表油菜素内酯 低温贮藏 品质 |
| 收稿时间： | 2020-03-05 |
Effect of 24-Epibrassinolide Treatment on Quality of Baby Ginger during Low Temperature Storage |
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| YOU Yu-ming, TANG Jie, HU Kai, YANG Bin, ZHANG Mei-xia. Effect of 24-Epibrassinolide Treatment on Quality of Baby Ginger during Low Temperature Storage[J]. Science and Technology of Food Industry, 2020, 41(23): 284-288,294. DOI: 10.13386/j.issn1002-0306.2020030055 |
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| Authors: | YOU Yu-ming TANG Jie HU Kai YANG Bin ZHANG Mei-xia |
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| Affiliation: | 1. College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 402160, China;2. Chongqing Wutan Agricultural Service Co., Ltd., Chongqing 402288, China |
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| Abstract: | In order to extend the storage life,the effects of exogenous 24-epibrassinolide(EBR)treatment on quality of baby ginger stored at low temperature were investigated. The baby ginger were treated with 5,10 μmol/L EBR for 30 min respectively,and that treated with distilled water as controls,then stored at 4 ℃ for 25 days. Changes in chilling injury incidence,color and the contents of vitamin C,total flavonoids,gingerol,soluble sugar and soluble protein were analyzed regularly. Results showed that EBR treatment significantly reduced chilling injury incidence(P<0.05),maintained good color of baby ginger during low temperature storage,and the high levels of vitamin C,gingerol,total flavonoids,soluble sugar and soluble protein as well. At the end of storage,the chilling injury incidence in 10 μmol/L EBR-treated group was 38.4% of control group(P<0.05). The contents of gingerol,total flavonoids and soluble protein were 27.6%,25.0% and 40.8% higher in 10 μmol/L EBR-treated group than that in control(P<0.05),and the levels of vitamin C and soluble protein were 1.71 and 2.50 times of control group(P<0.05). These results indicated that EBR improves the chilling tolerance and quality of baby ginger during low temperature storage,which has potential for application in postharvest industry. |
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| Keywords: | baby ginger 24-epibrassinolide low temperature storage quality |
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