沙葱与韭菜采后生理特性和品质变化的比较

doi:10.13995/j.cnki.11-1802/ts.017955

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摘要为探究沙葱与韭菜采后生理特性和品质变化的差异,在(11±1) ℃,相对湿度为(70±5)%的贮藏环境下研究并比较沙葱和韭菜的生理特性和品质指标的变化。结果显示,在贮藏第8天时,沙葱失去商业价值,而韭菜表现出较好的耐贮性;在贮藏期间,沙葱失重率、叶绿素、维生素C含量的损失率高于韭菜;沙葱和韭菜均属于跃变型蔬菜,沙葱在呼吸高峰期的呼吸强度显著高于韭菜(P<0.05);在贮藏终点,沙葱过氧化氢酶(catalase, CAT)的活性仅为韭菜过氧化氢酶活性高峰值的29.97%,显著低于韭菜(P<0.05);在贮藏期间,二者过氧化物酶(peroxidase, POD)的活性变化规律相似;纤维素酶(cellulase, CE)的活性均无明显变化;沙葱多酚氧化酶(polyphenol oxidase, PPO)的活性始终大于韭菜;沙葱和韭菜采后生理特性(呼吸强度、POD活性)和品质变化(失重率、叶绿素、V_C)呈现相似规律,因此在贮藏沙葱时,可在较为成熟的韭菜贮藏方法的基础上,采用多种联合方式贮藏。

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关键词: 沙葱韭菜采后品质生理特性

Abstract: This study investigated the differences in postharvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives. Experiments were conducted at (11±1) ℃ with relative humidity of (70±5)%. The results showed that Allium mongolicum Regel lost its commercial value on the 8th day of storage, while the Chinese chives showed better storability. During storage, the loss rates of weight, chlorophyll and vitamin C contents of Allium mongolicum Regel were higher than Chinese chives. Both Allium mongolicum Regel and Chinese chives were transitional vegetables. The respiratory intensity of Allium mongolicum Regel at respiratory peak was significantly higher than Chinese chives (P<0.05). At the end of storage, the catalase (CAT) activity of Allium mongolicum Regel was only 29.97 % of the peak value of the CAT activity of Chinese chives, which was significantly lower than Chinese chives (P<0.05). During storage, both Allium mongolicum Regel and Chinese chives had similar changes in peroxidase (POD) activity. Moreover, the activity of cellulose(CE) had no significant changes, while the activity of polyphenol oxidase (PPO) of Allium mongolicum Regel was constantly higher than Chinese chives. The post-harvest changes of physiological characteristics (respiratory intensity, POD activity) and quality indexes (weight loss rate, chlorophyll, vitamin C) of Allium mongolicum Regel and Chinese chives were similar. Thus, based on more mature storage methods for Chinese chives, combining various storage methods might be considered as a suitable method for storing Allium mongolicum Regel.

Key words: Allium mongolicum Regel Chinese chives postharvest quality physiological characteristics

收稿日期: 2018-06-04 出版日期: 2019-02-25 发布日期: 2019-03-26 期的出版日期: 2019-02-25

基金资助: 国家自然科学基金(81502955,81750110548);上海市科技创新行动计划(17490742500)

作者简介: 硕士研究生(包斌副教授为通讯作者,E-mail:bbao@ shou.edu.cn)

引用本文:

李娇洋,朱婧玉,杨帆,等. 沙葱与韭菜采后生理特性和品质变化的比较[J]. 食品与发酵工业, 2019, 45(4): 135-141.
LI Jiaoyang,ZHU Jingyu,YANG Fan,et al. Comparative study of post-harvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives[J]. Food and Fermentation Industries, 2019, 45(4): 135-141.

链接本文:

http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017955 或 http://sf1970.cnif.cn/CN/Y2019/V45/I4/135

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