研究1－甲基环丙烯（1－MCP）、壳聚糖对鲜切西兰花贮藏期间活性氧代谢及保鲜效果的影响。实验设置1－MCP（2tμL／L）、壳聚糖（2％）及1－MCP联合壳聚糖3个处理，以未加处理的鲜切西兰花为对照，对鲜切西兰花10℃贮藏期间的相关指标进行测定。结果表明：1-MCP处理能显著降低呼吸作用，维持较高的超氧化物歧化酶（SOD）、过氧化物酶（POD）活性，减少了O2·和H202及MDA在体内的积累，延缓VC和叶绿素含量的下降，表现出很好的贮藏效果；壳聚糖处理与1－MCP处理效果相反，缩短了鲜切西兰花的贮藏时期；与对照相比，1－MCP联合壳聚糖虽有一定保鲜效果，但两者差异不明显。%In order to explore the effects of 1-methylcyclopropene (I-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut broccoli during storage at 10 ℃, 3 treatments including 2 μaL/L 1-MCP, 2% chitosan, and their combination for fresh-cut broccoli were set up in this study. Fresh-cut brococoli without receiving any treatment was used as control. The results showed that 1-MCP treatment could decrease the respiration intensity, increase the activities of SOD and POD, and delay the decrease of vitamin C and chlorophyll contents of fresh-cut brococoli, thus revealing an excellent fresh- keeping effect on fresh-cut broccoli. However, contrary results were observed for 1-MCP treated samples with shorted shelf life. The combination of 1-MCP and chitosan presented a certain fresh-keeping effect with no significant difference from that of the control.
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