摘要
以鲜切芹菜为试材,研究不同浓度外源茉莉酸甲酯MeJA(1、10、50μmol/L)处理对常温下贮藏的鲜切芹菜生理品质的影响。在贮藏过程中分析测定了鲜切芹菜多项生理生化指标。结果表明,叶绿素和VC含量的呈下降趋势,可溶性蛋白、纤维素含量和CAT活性呈现先上升后下降的趋势,失重率随贮藏期的延长逐渐上升。与对照相比,茉莉酸甲酯处理能够减缓鲜切芹菜的叶绿素、纤维素、可溶性蛋白及VC含量的降低,且失重率较低。尤其以低浓度的茉莉酸甲酯处理效果最好,可保持鲜切芹菜较好的生理品质。
With fresh-cut celery as test materials, effects of different concentrations of methyl jasmonate treatment on the Physiological quality of fresh-cut celery during room temperature storage were investigated. During the process of storage,we analyzed many physiological and biochemical indexes of fresh cut-fruits celery. The results showed that the contents of chlorophyll and Vitamin c decreased gradually, the contents of soluble protein, cellulose ,and CAT activity of celery after cutting increased during earlier storage and decreased during the later storage, the rate of weight loss increased gradually with extension of storage.Compared with contrast group, Methyl jasmonic acid treatment can slowed the decrease of fresh-cut celery chlorophyll, cellulose and Vitamin c content. Especially low concentration of methyl jasmonic acid treatment can keep better physiological quality of fresh-cut celery.
出处
《食品研究与开发》
CAS
北大核心
2014年第9期120-124,共5页
Food Research and Development
基金
大连民族学院"太阳鸟"学生科研项目资助项目
国家自然科学基金项目(30972038/C110601)
关键词
茉莉酸甲酯
鲜切
芹菜
生理品质
methyl jasmonic acid
fresh-cut
celery
physiological quality
作者简介
李天（1991-），女（满），工科学士学位在读，主要从事果蔬保鲜与贮藏研究工作。
通信作者：王艳颖（1968-），高级工程师，研究方向：果蔬加工保鲜工艺及理论。
