不同保鲜袋包装对菠菜采后保鲜效果的影响

摘要

The effect of different preservative bags on sensory quality and physiological indexes changes during the storage of spinach at (20 ±1)℃ was studied. The results showed that compared with the treatment of preservation bag 1, fresh bag 2 effectively maintained the sensory quality of spinach, decreased the weight loss, delayed increase of malondialdehyde (MDA) content;meanwhile, inhibited the decomposition of chlorophyll and the decline of vitamin C content, retained the activities of peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX). Physical active preservative film resulted an effective method to prolonged the storage period of spinach.%以菠菜为试材,通过对其贮藏期间感官品质及各项生理指标的测定,探究不同保鲜袋对采后菠菜的保鲜效果.结果表明:在(20±1)℃下,与保鲜袋1包装组相比,保鲜袋2包装组的菠菜在贮藏期内可以较好的维持感官品质;减缓水分散失;控制丙二醛(malondialdehyde,MDA)含量的上升速度,减少细胞膜的受损程度;同时,还可抑制叶绿素的分解及维生素C含量的下降,使过氧化物酶(peroxidase,POD)、过氧化氢酶(catalase,CAT)及抗坏血酸过氧化物酶(ascorbate peroxidase,APX)的活性维持在较高水平,对菠菜起到较好的贮藏保鲜效果.