1-MCP 结合PE 包装处理对带壳茭白贮藏品质的影响

杨松1; 2; 朱倩1; 2; 王灼琛1; 2; 杜京京1; 2; 郭家刚1; 2; 伍玉菡1; 2; 俞飞飞3; 4; 江舰1; 2*

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DOI:10.12161/j.issn.1005-6521.2023.24.007

食品研究与开发:2023,44(24):46-53

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1-MCP 结合PE 包装处理对带壳茭白贮藏品质的影响

杨松1，2，朱倩1，2，王灼琛1，2，杜京京1，2，郭家刚1，2，伍玉菡1，2，俞飞飞3，4，江舰1，2*^1,2,3,4

(1.安徽省农业科学院农产品加工研究所，安徽合肥 230031;2.安徽省食品微生物与功能应用工程实验室，安徽合肥 230031;3.安徽省农业科学院园艺研究所，安徽合肥 230031;4.岳西县生态型蔬菜产业研究院，安徽安庆 246000)

Effect of 1-Methylcyclopropene Combined with Polyethylene Packaging Treatment on Storage Quality of Shelled Zizania latifolia

YANG Song1，2，ZHU Qian1，2，WANG Zhuochen1，2，DU Jingjing1，2，GUO Jiagang1，2，WU Yuhan1，2，YU Feifei3，4，JIANG Jian1，2*^1,2,3,4

(1.Institute of Agro-Product Science and Technology，Anhui Academy of Agricultural Sciences，Hefei 230031，Anhui，China;2.Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application，Hefei 230031，Anhui，China;3.HorticulturalResearchInstitute，AnhuiAcademyofAgriculturalSciences，Hefei230031，Anhui，China;4.Yuexi Ecological Vegetable Industry Research Institute，Anqing 246000，Anhui，China)

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投稿时间：2022-09-22

中文摘要: 为探究低温贮藏条件下1-甲基环丙烯（1-methylcyclopropene，1-MCP）结合聚乙烯（polyethylene，PE）保鲜袋包装处理对带壳茭白采后贮藏品质和木质化进程的影响，以新鲜带壳茭白为原料，将其分别用0.07 mm PE 袋、0.14 mm PE 袋、0.07 mm 纳米复合PE 袋、1-MCP 结合0.07 mm PE 袋、1-MCP 结合0.14 mm PE 袋包装。各处理组于（1±1）℃条件下贮藏，定期检测分析各组原料的理化指标。结果表明：1-MCP 结合不同厚度的PE 袋处理均能有效减缓茭白硬度和L* 值的降低，维持果实中总糖和还原糖的含量，并且通过抑制丙二醛含量的升高和过氧化物酶活性的增加，减缓茭白中纤维素和木质素的合成和积累。其中1-MCP 结合0.14 mm PE 袋对带壳茭白的保鲜效果最好，能够有效延缓茭白的采后衰老，延长贮藏期并改善其贮藏品质。

中文关键词: 带壳茭白 1-甲基环丙烯聚乙烯包装袋保鲜贮藏品质

Abstract:The effect of 1-methylcyclopropene（1-MCP）combined with polyethylene（PE）package on the storage quality and lignification process of shelled Zizania latifolia under low-temperature storage conditions was researched in this paper.Fresh shelled Zizania latifolia was packed with PE bags of 0.07 and 0.14 mm，nanocomposite PE bag of 0.07 mm，PE bag of 0.07 mm combined with 1-MCP，and PE bag of 0.14 mm combined with 1-MCP，respectively.Each group was stored at（1±1）℃，and the physicochemical indexes were tested and analyzed regularly.The results showed that 1-MCP combined with PE bags of different thicknesses could effectively slow down the decrease in hardness and L* value of Zizania latifolia and maintain the contents of total sugar and reducing sugar in fruit.In addition，the synthesis and accumulation of cellulose and lignin in Zizania latifolia were slowed by inhibiting the increase in malondialdehyde content and peroxidase activity.Among them，the PE bag of 0.14 mm combined with 1-MCP had the best fresh-keeping effect on shelled Zizania latifolia，which could effectively delay the postharvest aging of Zizania latifolia，prolong the storage period，and improve the storage quality.

keywords: shelled Zizania latifolia 1-methylcyclopropene polyethene bag fresh-keeping storage quality

文章编号：202324007 中图分类号： 文献标志码：

基金项目:安徽省农业科学院科研团队项目（2022YL032、2022YL031）；安徽省农业科学院科研平台项目（2022YL041）；岳西县科技局攻关项目

作者	单位
杨松1，2，朱倩1，2，王灼琛1，2，杜京京1，2，郭家刚1，2，伍玉菡1，2，俞飞飞3，4，江舰1，2*	1.安徽省农业科学院农产品加工研究所，安徽合肥 230031；2.安徽省食品微生物与功能应用工程实验室，安徽合肥 230031；3.安徽省农业科学院园艺研究所，安徽合肥 230031；4.岳西县生态型蔬菜产业研究院，安徽安庆 246000

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YANG Song1，2，ZHU Qian1，2，WANG Zhuochen1，2，DU Jingjing1，2，GUO Jiagang1，2，WU Yuhan1，2，YU Feifei3，4，JIANG Jian1，2*

1.Institute of Agro-Product Science and Technology，Anhui Academy of Agricultural Sciences，Hefei 230031，Anhui，China；2.Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application，Hefei 230031，Anhui，China；3.HorticulturalResearchInstitute，AnhuiAcademyofAgriculturalSciences，Hefei230031，Anhui，China；4.Yuexi Ecological Vegetable Industry Research Institute，Anqing 246000，Anhui，China

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