Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 159 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033724

Effect of 1-methylcyclopropene combined with biological antistaling agent on fresh-keeping of fresh-cut cabbage

  • LI Jinjin ,
  • YANG Junxiang ,
  • ZHAO Nan ,
  • WU Di ,
  • JIA Xiaoyu ,
  • ZHANG Peng ,
  • LI Jiangkuo
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  • 1(School of Health Industry, Anshan Normal University, Anshan 114016, China)
    2(School of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
    3(College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China)
    4(Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China)
    5(Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China)
    6(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China)

Received date: 2022-09-21

  Revised date: 2022-11-04

  Online published: 2024-02-27

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Abstract

To explore the effect of 1-methylcyclopropene (1-MCP) combined with biological antistaling agents on the storage and fresh-keeping effect of fresh-cut cabbage, the purpose of this paper is to provide a method of fresh-keeping of fresh-cut cabbage. In this experiment, cabbage was used as experimental material, fresh-cut cabbage was treated with a biological antistaling agent (papain+bromelain+ε-polylysine), 1-MCP, and 1-MCP+biological antistaling agent. Distilled water treatment was used as control, vacuum packaging was carried out after treatment, and the sensory quality, nutritional index, physiological index, senescence index, and related enzymes of fresh-cut cabbage stored at 4 ℃ for 12 days were determined. Results showed that 1-MCP + biological antistaling agent could delay the yellowing and decay of fresh-cut cabbage, slow down the decrease of vitamin C, reduce sugar and chlorophyll, control respiratory intensity and ethylene production rate at a low level, inhibit the increase of relative electrical conductivity and malondialdehyde content, and inhibit the decrease of catalase (CAT) activity and the increase of polyphenol oxidase (PPO) and peroxidase (POD) activity. Biological antistaling agent, 1-MCP, 1-MCP combined with biological antistaling agent treatment can play a fresh-cut role in fresh-cut cabbage, 1-MCP combined with biological antistaling agent treatment can better maintain the quality, the fresh-keeping effect is better.

Key words： cabbage; fresh-cut cabbage; 1-methylcyclopropene; biological antistaling agent; storage and preservation

Cite this article

LI Jinjin , YANG Junxiang , ZHAO Nan , WU Di , JIA Xiaoyu , ZHANG Peng , LI Jiangkuo . Effect of 1-methylcyclopropene combined with biological antistaling agent on fresh-keeping of fresh-cut cabbage[J]. Food and Fermentation Industries, 2024 , 50(2) : 159 -167 . DOI: 10.13995/j.cnki.11-1802/ts.033724

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