微真空条件下赤霉素处理对西兰花保鲜效果的影响

Effects of GA3 Treatment on Preservation of Broccoli in Micro-vacuum Conditions

摘要:

为探讨微真空贮藏条件下不同浓度赤霉素（GA3）处理对西兰花保鲜效果的影响，分别以80 mg/L、100 mg/L、120 mg/L的赤霉素溶液浸泡处理采后西兰花5 min，以蒸馏水浸泡西兰花5 min为对照试验，晾干后贮藏于温度为3±0.5 ℃、真空压力为400~500 torr的微真空贮藏条件下，研究不同浓度赤霉素处理对西兰花保鲜效果的影响。结果表明：三种浓度的赤霉素处理均可在不同程度上降低西兰花PPO、POD活性，抑制叶绿素的降解及Vc含量的下降，减少膜脂过氧化产物MDA的积累，其中浓度为100 mg/L的GA3处理对延缓西兰花采后衰老的效果最佳。

Abstract:

In order to explore the effect of different concentrations of GA3 on preservation effect of broccoli in micro-vacuum conditions, the broccoli was soaked with GA3 of 80~120 mg/L for 5 minutes, using the samples soaked with distilled water for 5 minutes. Then the samples were dried in air and stored at temperature of 3?0.5 ℃ and pressure of 400~500 torr. The effects of GA3 concentrations of on preservation of broccoli were studied. The results showed that GA3 treatment can lower PPO and POD activities of broccoli, inhibit the degradation of chlorophyll and decline in Vc and reduce the accumulation of membrane lipid peroxidation product MDA in varying degrees. The best effect of 100 mg/L GA3 on delaying broccoli postharvest senescence was the best.