摘要
[目的]研究不同贮藏方式对大白菜贮藏品质的影响，为大白菜的采后保鲜技术提供参考。[方法]以大白菜为试材，将其置入0℃冷库（0．03 mmPE袋包装）和传统窖中，在100 d贮藏期间内测定大白菜中与叶绿素降解相关的生理生化指标。[结果]冷库贮藏能够有效地延缓大白菜的水分损失，维持叶绿素含量，较好地抑制了参与叶绿素降解途径的相关酶活性，其中包括脱镁叶绿素酶（ Pheophyti－nase，PPH）活性、叶绿素酶（Chlase）活性、脱镁螯合酶（Mg－dechelating）活性，而叶绿素过氧化物酶（chlorophyll－peroxidase，Chl－POX）被证实不是参与大白菜叶绿素降解的关键酶；除此之外，还较好地维持了大白菜叶绿体的完整性及其数量。[结论]0℃冷库贮藏结合0．03 mmPE包装可有效抑制大白菜叶绿素的降解，对其保鲜效果最佳。
Abstract
Objective] To research the effects of different storage methods on the quality of Chinese cabbage,and to provide references for the postharvest fresh-keeping technology of Chinese cabbage.[Method] With Chinese cabbage as the test materials,Chinese cabbage was stored in re-frigeration storage at 0 ℃ (0.03 mm PE packaging) and traditional crypt.Physiological and biochemical indexes related to chlorophyll degrada-tion were detected during the storage time of 100 d.[ Result] Chinese cabbage in refrigeration storage maintained higher water content and chloro-phyll content compared to that in traditional crypt.Refrigeration storage restricted the related enzyme activities participated in chlorophyll degrada-tion pathway,including pheophytinase (PPH) activities,chlase activity,Mg-dechelating activity.Chlorophyll-peroxidase (Chl-POX) was not the key enzyme of chlorophyll degradation in Chinese cabbage,and maintained the integrity and quantity of chlorophyll in Chinese cabbage.[Conclu-sion] Refrigeration storage at 0℃combining with 0.03 mm PE packaging effectively restricts the chlorophyll degradation of Chinese cabbage,and has good preservation effects.
基金项目
国家大宗蔬菜产业体系建设项目(CARS－25－E －01)
京津冀大白菜智能贮藏技术与设备示范和推广项目(20160106)
西北非耕地园艺作物生态高效生产技术研究与示范项目(201203095)
北京市农林科学院青年基金(201404)
国家科技期刊平台
NSTL
维普
万方数据