摘要
为了探讨MA贮藏对茭白保鲜的效果,研究(1±1)℃下MA贮藏对采后茭白品质和生理的影响。结果表明:采后茭白叶绿素酶活性增加1.4倍,使叶绿素含量下降43%;苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性增加,导致茭肉纤维素和木质素含量分别增加32%和36%。MA贮藏不仅可显著降低茭白的呼吸强度和乙烯释放量,还可延缓叶绿素酶、PAL和POD活性的增加,茭白的总糖含量和叶绿素含量分别比对照高21%和34%,而空心指数、纤维素和木质素含量分别为对照的66%、92%和81%。表明MA贮藏可抑制茭白的黄化和糠心进程。
In order to explore the effect of modified atmosphere （MA） storage on water bamboo shoot, postharvest water bamboo shoots were stored at （1±2）℃ under MA storage or not （control） and the effect of MA storage on quality and physiology were investigated. The results indicated that the chlorophyllase activities increased 1.4-fold, and led to chlorophyll decreased 43%; While the activities of phenylalanine ammonia lyase（PAL） and peroxidase （POD） increased, and led to cellulose and lignin content increased 32% and 36% respectively. MA storage decreased the respiration rate and ethylene releasing amount, but also retarded the activities of chlorophyllase, PAL and POD. The total sugar and chlorophyll content was higher 21% and 34% than those of control, while the hollowness index, cellulose and lignin content was only 66%, 92% and 81% than those of control. These results indicated that MA storage has potential efficiency to control yellowing and hollowness of water bamboo shoot.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期149-153,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金(No.30400303)
浙江省自然科学基金项目(No.M303442)资助项目
关键词
茭白
糠心
黄化
MA贮藏
木质素
Water bamboo shoot Hollowness Yellowing Modified atmosphere storage Lignin
作者简介
谢静，女，1984年出生，硕士生
通讯作者：罗自生
