论文部分内容阅读
摘 要 针对芋艿易于腐烂、不耐贮藏的现象,采用3因子3水平正交试验设计L9(33),研究了1-MCP不同浓度(0.02、0.04、0.06 mg/kg)、简易气调(抽气、充N2和常压)和贮藏温度(6 ℃、10 ℃和室温)处理对子芋贮藏品质的影响。结果表明:10 ℃和室温处理的子芋腐烂指数(贮藏150 d)、还原糖含量(贮藏90 d)均显著低于6 ℃处理的(p<0.05);10 ℃贮藏的子芋褐变指数显著低于6 ℃的(p<0.05)。充N2和10 ℃复合处理能明显抑制子芋的氧化褐变,1-MCP和室温组合处理具增效保鲜作用。确定较佳的工艺组合为:采后子芋用0.02~0.06 mg/kg 1-MCP熏蒸处理24 h,装保鲜袋后充N2、10 ℃贮藏,或抽气、室温贮藏。150 d后,子芋的腐烂指数(5.6%~7.9%)、褐变指数(4.3%~9.8%)均显著低于对照(p<0.05),维生素C(2.97~3.94 mg/100 g)和淀粉(24.9%~32.5%)含量明显高于对照。
关键词 子芋;1-MCP;简易气调;品质
中图分类号 TS255.3 文献标识码 A
Abstract In order to solve the perishable and intolerance storage of son-taroes, the effects of 1-MCP concentration(0.02, 0.04, 0.06 mg/kg), simply controlled atmosphere(pumping air, balance N2, atmospheric pressure), and storage temperature(6 ℃, 10 ℃, room temperature)on the quality of postharvest son-taroes in storage period were studied by the orthogonal design L9(33). The results showed that the decay index(storage 150 d), reducing sugar content(storage 90 d)of son-taroes under 10 ℃ and room temperature storage conditions were significantly lower than those of 6 ℃(p<0.05), respectively, the profile browning index of son-taroes under 10℃ storage condition was significantly lower than that of 6 ℃(p<0.05). Balance N2+10 ℃ combined treatment could obviously inhibit the browning of son-taroes. 1-MCP treatment combined with room temperature could play a synergistic preservative effect. The better combination were: postharvest son-taroes fumigation closed with 0.02-0.06 mg/kg 1-MCP for 24 h, loading in the bags, balance N2+10 ℃ or pumping air + room temperature storage. After 150 d of storage, the decay index(5.6%-7.9%), browning index(4.3%-9.8%)of son-taroes were significantly lower than those of the control(p<0.05), and vitamin C(2.97-3.94 mg/100 g)and starch(24.9%-32.5%)contents were obviously higher than that of the control.
Key words Son-taro; 1-MCP; Simply controlled atmosphere; Quality
doi 10.3969/j.issn.1000-2561.2016.07.029
芋是天南星科(Araceae)芋属(Colocasia Schott)的多年生单子叶草本湿生植物,按球茎的分蘖习性,分为魁芋和多子芋两类,地下球茎既可粮菜兼用、也可药用[1]。因芋采用无性繁殖,采后子芋常选留一部分为种球,大部分为鲜销食用。但由于新鲜子芋水分、多酚含量高,易褐变和腐烂,不耐贮藏保鲜[2],影响鲜食销售、加工乃至翌年种球的发芽率。目前,芋艿常用的保鲜手段主要为控温冷藏,或结合真空预冷、减压等措施[3-7],因此,寻找新的高效的子芋保鲜方法延长其保鲜期、提高贮藏品质具有现实意义。1-甲基环丙烯(1-MCP)是抑制效应强的乙烯竞争性抑制剂,一些研究报道了1-MCP在低压低氧条件下对果实成熟的抑制效率显著高于常压条件[8-9]。近年来,操作方便、保鲜效果好的简易气调(抽气或充N2)在果蔬保鲜中的应用越来越多[10-11]。鉴于1-MCP和简易气调均未有在芋艿保鲜中的应用报道,本文采用3因子3水平正交试验设计的方法,研究1-MCP浓度、简易气调和贮藏温度对子芋贮藏品质的影响,以期为延长子芋的贮藏期提供理论依据和技术参考。
1 材料与方法
1.1 材料与设备
奉化红芋艿(魁芋)[Colocasia esculenta(L.)Schott.]子芋,大小约50 g;1-MCP(胶囊)购于陕西礼泉化工有限实业公司,40 μm厚度PE保鲜袋购于潍坊百乐源保鲜包装有限公司。自制抽气和充N2装置,封口机,CheckPonit II手提式O2和CO2浓度测定仪。
关键词 子芋;1-MCP;简易气调;品质
中图分类号 TS255.3 文献标识码 A
Abstract In order to solve the perishable and intolerance storage of son-taroes, the effects of 1-MCP concentration(0.02, 0.04, 0.06 mg/kg), simply controlled atmosphere(pumping air, balance N2, atmospheric pressure), and storage temperature(6 ℃, 10 ℃, room temperature)on the quality of postharvest son-taroes in storage period were studied by the orthogonal design L9(33). The results showed that the decay index(storage 150 d), reducing sugar content(storage 90 d)of son-taroes under 10 ℃ and room temperature storage conditions were significantly lower than those of 6 ℃(p<0.05), respectively, the profile browning index of son-taroes under 10℃ storage condition was significantly lower than that of 6 ℃(p<0.05). Balance N2+10 ℃ combined treatment could obviously inhibit the browning of son-taroes. 1-MCP treatment combined with room temperature could play a synergistic preservative effect. The better combination were: postharvest son-taroes fumigation closed with 0.02-0.06 mg/kg 1-MCP for 24 h, loading in the bags, balance N2+10 ℃ or pumping air + room temperature storage. After 150 d of storage, the decay index(5.6%-7.9%), browning index(4.3%-9.8%)of son-taroes were significantly lower than those of the control(p<0.05), and vitamin C(2.97-3.94 mg/100 g)and starch(24.9%-32.5%)contents were obviously higher than that of the control.
Key words Son-taro; 1-MCP; Simply controlled atmosphere; Quality
doi 10.3969/j.issn.1000-2561.2016.07.029
芋是天南星科(Araceae)芋属(Colocasia Schott)的多年生单子叶草本湿生植物,按球茎的分蘖习性,分为魁芋和多子芋两类,地下球茎既可粮菜兼用、也可药用[1]。因芋采用无性繁殖,采后子芋常选留一部分为种球,大部分为鲜销食用。但由于新鲜子芋水分、多酚含量高,易褐变和腐烂,不耐贮藏保鲜[2],影响鲜食销售、加工乃至翌年种球的发芽率。目前,芋艿常用的保鲜手段主要为控温冷藏,或结合真空预冷、减压等措施[3-7],因此,寻找新的高效的子芋保鲜方法延长其保鲜期、提高贮藏品质具有现实意义。1-甲基环丙烯(1-MCP)是抑制效应强的乙烯竞争性抑制剂,一些研究报道了1-MCP在低压低氧条件下对果实成熟的抑制效率显著高于常压条件[8-9]。近年来,操作方便、保鲜效果好的简易气调(抽气或充N2)在果蔬保鲜中的应用越来越多[10-11]。鉴于1-MCP和简易气调均未有在芋艿保鲜中的应用报道,本文采用3因子3水平正交试验设计的方法,研究1-MCP浓度、简易气调和贮藏温度对子芋贮藏品质的影响,以期为延长子芋的贮藏期提供理论依据和技术参考。
1 材料与方法
1.1 材料与设备
奉化红芋艿(魁芋)[Colocasia esculenta(L.)Schott.]子芋,大小约50 g;1-MCP(胶囊)购于陕西礼泉化工有限实业公司,40 μm厚度PE保鲜袋购于潍坊百乐源保鲜包装有限公司。自制抽气和充N2装置,封口机,CheckPonit II手提式O2和CO2浓度测定仪。