为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)结合生物保鲜剂处理对鲜切甘蓝贮藏保鲜效果的影响,该实验以甘蓝为实验材料,通过生物保鲜剂(木瓜蛋白酶+菠萝蛋白酶+ε-聚赖氨酸)、1-MCP、1-MCP+生物保鲜剂复配3种方式处理鲜切甘蓝,以蒸馏水处理作为对照,处理后进行真空包装并对鲜切甘蓝在4℃条件下、贮藏12 d内的感官品质、营养指标、生理指标、衰老指标及相关酶进行了测定.结果表明,贮藏12 d时,1-MCP+生物保鲜剂,可延缓鲜切甘蓝黄化、腐烂,9~12 d期间差异显著(P<0.05),可减缓维生素C、还原糖和叶绿素含量的下降;控制呼吸强度和乙烯生成速率维持在较低水平;抑制相对电导率和丙二醛含量的升高,同时抑制过氧化氢酶活性下降与多酚氧化酶、过氧化物酶活性的升高.生物保鲜剂、1-MCP、1-MCP结合生物保鲜剂处理均能对鲜切甘蓝起到保鲜作用,1-MCP结合生物保鲜剂处理后的鲜切甘蓝,可以更好地维持品质,保鲜效果较好.
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+brome-lain+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 anti-staling 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.