1-甲基环丙烯结合不同保鲜袋对叶用甘薯茎尖冷藏保鲜效果的影响

Effect of 1-methylcyclopropylene combined with different fresh-keeping bags on the cold preservation effect of the stalk eatable sweet potato tips

中文关键词:  1-甲基环丙烯  叶用甘薯茎尖  PE膜  微孔膜  生理指标

英文关键词:1-methylcyclopropylene  sweet potato tip  PEfilm  micro-porousfilm  physicalactivity

中文摘要:

      目的 探究1-甲基环丙烯(1-methylcyclopropylene,1-MCP)结合不同保鲜袋对叶用甘薯茎尖贮藏品质的影响, 筛选最适的保鲜方式。方法 以叶用甘薯茎尖为材料, 经0.91 μL/L 1-MCP处理24 h后结合聚乙烯(PE)或微孔膜(WK)保鲜袋包装, 在5 ℃下进行贮藏, 分别于0、3、6、9、12 d时对其失重率、色差、黄化率、呼吸强度、乙烯释放量、多酚氧化酶活性等指标进行测定。结果 贮藏12 d后, 1-MCP+PE, 1-MCP+WK处理组的失重率分别为3.43%, 2.72%, 显著低于未经1-MCP处理组(P<0.05), 说明1-MCP处理能够有效抑制叶用甘薯茎尖失水; 1-MCP+WK处理下的L值为33.9, 高于其余3种处理, 表明该处理能够更好的保持叶用甘薯茎尖的亮度和新鲜感。此外,1-MCP结合保鲜袋处理能够减弱呼吸作用, 降低乙烯释放量及多酚氧化酶活性。结论 1-MCP处理并结合PE膜或者微孔膜包装对叶用甘薯茎尖具有良好的保鲜效果, 可以有效延长其贮藏期。

英文摘要:

      Objective To investigate the effect of 1-methylcyclopropylene (1-MCP) combined with different fresh-keeping bags on the storage quality of the stalk eatable sweet potato tips, and select the best preservation method. Methods The sweet potato tips was used as the material, and it were treated with 0.91 μL/L 1-MCP and packaged in PE or microporous membrane (WK) preservation bags, then stored at 5 ℃. The weight loss, color difference, yellowing rate, respiratory intensity, ethylene release and polyphenol oxidase (PPO) activity of sweet potato tips at 0, 3, 6, 9 and 12 d were determined respectively. Results After 12 d of storage, the weight loss rates of 1-MCP+PE and 1-MCP+WK treatment groups were 3.43% and 2.72%, respectively, which were significantly lower than those without 1-MCP treatment (P<0.05), indicating that 1-MCP treatment could effectively inhibit the water loss of sweet potato tips. The L value of 1-MCP+WK treatment was 33.9, which was higher than the other 3 treatments, indicating that the treatment could better maintain the brightness of the sweet potato tips and maintain freshness. In addition, 1-MCP combined with plastic wrap treatment could reduce respiration, reduce ethylene release and polyphenol oxidase activity. Conclusion 1-MCP treatment combined with PE film or microporous membrane packaging has a good fresh-keeping effect on the sweet potato tips, which can effectively prolong its storage period.