24-表油菜素内酯处理对低温贮藏仔姜品质的影响

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、V_C、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V_C、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),V_C、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。

Effect of 24-Epibrassinolide Treatment on Quality of Baby Ginger during Low Temperature Storage

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.