1-MCP、壳聚糖对鲜切生姜保鲜特性的影响

摘要

为了研究1-甲基环丙烯(1-MCP)、壳聚糖对鲜切生姜保鲜特性的影响,本研究设置1-MCP(2μL/L)、壳聚糖(2%)及1-MCP+壳聚糖3个处理,以未加处理的鲜切生姜为对照,对10℃贮藏期间的相关指标进行的测定。结果表明,1-MCP处理维持较高的SOD(超氧化物歧化酶)、POD(过氧化物酶)活性,减少了O2-。(超氧阴离子)和H2O2(过氧化氢)及MDA(丙二醛)在体内的积累,延缓VC的下降和纤维素上升,表现出很好的贮藏效果。壳聚糖对鲜切生姜活性氧代谢的影响与1-MCP处理相反,加速了VC含量的下降,但有效抑制了纤维素含量的上升。与对照相比,1-MCP联合壳聚糖虽有一定保鲜作用,但效果不明显。%In this experiment, effects of 1-methylcyclopropene (1-MCP) and chitosan on postharvest attributes of fresh-cut ginger during storage at 10 ℃ were investigated. 3 treatments including 2 μL/L 1-MCP, 2 %chitosan, 1-MCP+chitosan were set and fresh-cut ginger without any reagent was used as control (CK). Results showed that 1-MCP could maintain higher activity of SOD and POD, increase the content of O2-·, H2O2, and MDA, delay the decrease the VC and inhibit the increase of cellulose content, and then exhibited excellent storage quality during storage. Comparison to 1-MCP treatment, chitosan treatment had adverse effects on the active oxygen activity, VC content with the exception of cellulose content. Comparison with CK, 1-MCP +chitosan treatment had no significant effects on the active oxygen and quality of fresh-cut ginger.