真空预冷调控桑叶菜采后木质化的机理初探

为了探讨真空预冷处理对桑叶菜在货架温度贮藏条件(20℃、70％RH)下木质化的调控作用及机理,本文通过对桑叶菜真空预冷后进行贮藏,分析其呼吸强度、色泽、维生素C、木质素、过氧化物酶(Peroxidase,POD)活性、漆酶(Laccase,LAC)活性、相对电导率、丙二醛等变化情况,结果发现真空预冷可有效延缓桑叶菜黄化...

A Preliminary Study on the Regulating Mechanism of Vacuum Precooling on the Lignification of Mulberry Leaf Vegetables after Harvest

To investigate the regulating effects and mechanism of vacuum precooling on the lignifying of mulberry leaf vegetables stored under shelf temperature, the changes of respiration intensity, vitamin C, lignin content, POD activity, LAC activity, relative conductivity and malondialdehyde (MDA) of mulberry leaf vegetables were studied in the present work. The results showed that the etiolation, vitamin C degradation and respiration rate of mulberry leaf vegetables were reduced by vacuum precooling treatment. Moreover, after storage for 6 days, the lignin content, POD activity and LAC activity of vacuum precooling treated samples were significantly lower than those of control, namely, 6.59 g/100 g vs 7.42 g/100 g, 36.33 U/g vs 46.93 U/g and 131.60 vs 146.40 U/g respectively. And the relative conductivity and MDA of vacuum precooling treated samples was 34.98% and 12.86% lower than those of control respectively. Based on these results, it can be reasonably deduced that the mechanism of vacuum precooling treatment on the lignification delay of mulberry leaf vegetables might be related to cell membrane damage reduction and polymerase activity inhibition. In conclusion, the results will be great important not only to deepen the scientific knowledge of quality deterioration of mulberry leaf vegetables after harvest, but also to provide technology theory for mulberry leaf vegetables industrialization.