不同包装方式对1-MCP处理香荷芋贮藏品质的影响

摘要

以泰州香荷芋为试材,通过测定失重率、多酚含量、多酚氧化酶(PPO)活性、丙二醛(MDA)含量、质地和色泽等品质指标,研究不同包装方式对1-甲基环丙烯(1-MCP)处理过的香荷芋贮藏品质的影响.结果表明,相比于聚乙烯(PE)包装和对照组,纳米包装能有效抑制香荷芋贮藏期间水分的损失和MDA含量的上升,减缓香荷芋的自身衰老进程,抑制香荷芋质地的下降.而且纳米包装处理显著降低了贮藏期间香荷芋多酚氧化酶活性,减缓了酚类物质的氧化,提高了多酚的保留率,维持了香荷芋的良好色泽.因此,纳米包装可减缓香荷芋的失水和衰老,抑制色泽和质地的下降,提高香荷芋的贮藏品质.%The Xianghe taro from Taizhou were used as the material to explore the effect of different packing meth-ods on storage quality through the determination of weight loss rate,polyphenol content,polyphenoloxidase (PPO) activi-ty,malondialdehyde (MDA) content, texture and lightness. Results showed that nano-packaging was able to maintain a lower weight loss and MDA content compared with the polyethylene(PE) packing and the control. It could also exhibit bet-ter efficiency in delaying the senescence,attenuating the reduction of texture for Xianghe taro. Meanwhile,the nano-pack-ing method decreased PPO activity significantly, decreased the loss of polyphenol and maintained higher L?value. These results collectively indicated that the nano-packing could slow down water loss and senescence, attenuate the reduction of texture and L?value,as well as improve the storage quality of Xianghe taro.