3种不同的保鲜方法对香椿贮藏品质的影响

王丽琼; 林少华; 陈存坤; 张慧杰; 罗红霞; 许文涛

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DOI:10.3969/j.issn.1005-6521.2019.13.025

食品研究与开发:2019,40(13):150-155

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3种不同的保鲜方法对香椿贮藏品质的影响

王丽琼，林少华，陈存坤，张慧杰，罗红霞，许文涛^1,2,3,4

(1.北京农业职业学院食品与生物工程系，北京102442;2.国家农产品保鲜工程技术研究中心天津，农业农村部农产品贮藏保鲜重点实验室，天津市农产品采后生理与贮藏保鲜重点实验室，天津300384;3.天津科技大学食品工程与生物技术学院食品营养与安全省部共建教育部重点实验室，天津300457;4.中国农业大学食品科学与营养工程学院，食品营养与人类健康高精尖创新中心，北京100083)

Effects of Three Different Preservation Methods on Storage Quality of Toona sinensis

WANG Li-qiong，LIN Shao-hua，CHEN Cun-kun，ZHANG Hui-jie，LUO Hong-xia，XU Wen-tao^1,2,3,4

(1.Department of Food and Biological Engineering，Beijing Vocational College of Agriculture，Beijing 102442，China;2.National Engineering Technology Research Center for Preservation of Agricultural Products，Key Laboratory of Storage of Agricultural Products，Ministry of Agriculture and Rural Affairs，Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，Tianjin 300384，China;3.State Key Laboratory of Food Nutrition and Safety，College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China;4.College of Food Science & Nutritional Engineering，China Agricultural University，Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing 100083，China)

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投稿时间：2019-02-19

中文摘要: 香椿芽营养丰富，具有较高的市场价值，但其季节性强，不耐贮藏，容易腐烂。因此，寻找一种更适合香椿贮藏的保鲜方法具有重要的意义。比较聚氯乙烯（polyvinyl chloride，PVC）结合紫外照射（ultraviolet irradiation，ZW）（PVC+ZW）、聚氯乙烯结合1-甲基环丙烯（1-methylcyclopropene，1-MCP）（PVC+1-MCP）和聚氯乙烯结合乙烯吸收剂（ethylene absorbent，EA）（PVC+EA）3 种保鲜方法对香椿贮藏期间品质变化的影响效果。结果表明，3 种保鲜方法均有一定的保鲜效果，其中，PVC+ZW 组的效果最好。PVC+ZW 处理可以延缓香椿颜色的变化及失重率和叶绿素含量的升高，抑制呼吸速率和乙烯释放速率及多酚氧化酶的活性，提高过氧化酶、过氧化氢酶和超氧化酶的活性，但也加速了维生素C 的氧化及丙二醛的积累。

中文关键词: 香椿保鲜效果紫外照射 1-甲基环丙烯乙烯吸收剂

Abstract:The sprouts of Toona sinensis are rich in nutrients and have high market value，but its seasonal strong，does not endure the storage，easy to rot.Therefore，it is of great significance to find a more suitable preservation method for Toona sinensis.The effects of polyvinyl chloride combined with ultraviolet irradiation（PVC+ZW），polyvinyl chloride combined with 1-methylcyclopropylene（PVC+1-MCP）and polyvinyl chloride combined with ethylene absorbent （PVC+EA）on the quality change of Toona sinensis during storage were compared.The results showed that all the three methods had certain fresh-keeping effect，and the effect of PVC+ZW group was the best.PVC+ZW treatment could delay the change of color and the increase of weight loss and chlorophyll content of Toona sinensis，inhibit the respiration rate，ethylene production rate and the activity of polyphenol oxidase，increase the activities of peroxidase，catalase and superoxidase，but also accelerate the oxidation of vitamin C and the accumulation of malondialdehyde.

keywords: Toona sinensis fresh-keeping effect ultraviolet radiation 1-methylcyclopropene ethylene absorbent

文章编号：201913025 中图分类号： 文献标志码：

基金项目:北京市支农资金农业科技示范推广项目（20180287）

作者

单位

王丽琼，林少华，陈存坤，张慧杰，罗红霞，许文涛

1.北京农业职业学院食品与生物工程系，北京102442；2.国家农产品保鲜工程技术研究中心天津，农业农村部农产品贮藏保鲜重点实验室，天津市农产品采后生理与贮藏保鲜重点实验室，天津300384；3.天津科技大学食品工程与生物技术学院食品营养与安全省部共建教育部重点实验室，天津300457；4.中国农业大学食品科学与营养工程学院，食品营养与人类健康高精尖创新中心，北京100083

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Affiliation

WANG Li-qiong，LIN Shao-hua，CHEN Cun-kun，ZHANG Hui-jie，LUO Hong-xia，XU Wen-tao

1.Department of Food and Biological Engineering，Beijing Vocational College of Agriculture，Beijing 102442，China；2.National Engineering Technology Research Center for Preservation of Agricultural Products，Key Laboratory of Storage of Agricultural Products，Ministry of Agriculture and Rural Affairs，Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，Tianjin 300384，China；3.State Key Laboratory of Food Nutrition and Safety，College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China；4.College of Food Science & Nutritional Engineering，China Agricultural University，Beijing Advanced Innovation Center for Food Nutrition and Human Health，Beijing 100083，China

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