1-甲基环丙烯联合壳聚糖对鲜切马铃薯保鲜效果的影响

Effects of 1-MCP Combined Chitosan on Storage Quality of Fresh-cut Potato

摘要:

本研究为了分析鲜切马铃薯的贮存特性以及确定鲜切马铃薯贮存的最适条件，用1-甲基环丙烯（1-MCP）和壳聚糖联合处理鲜切马铃薯。固定1-MCP浓度为2 μL/L，然后设置壳聚糖含量分别为0.1%、0.5%、1.0%和1.5%处理鲜切马铃薯，在8 ℃条件下贮藏，通过对鲜切马铃薯贮存品质指标以及呼吸强度等生理生化特性的研究，探讨鲜切马铃薯的保鲜效果。结果表明，1-MCP+1.5%壳聚糖处理效果最佳，它能维持较低的呼吸速率，维持较高的过氧化物酶（POD）、超氧化物歧化酶（SOD）活性，延缓了丙二醛（MDA）的积累,抑制多酚氧化酶（PPO）活性和褐变，保持维生素C含量；其次是1-MCP+1.0%壳聚糖处理，其后依次是1-MCP+1.0%壳聚糖、1-MCP 、1-MCP+0.5%壳聚糖、1-MCP+0.1%壳聚糖处理，而空对照（CK）的处理效果是最差的。本研究结果表明，1-MCP+1.5%壳聚糖处理可以很好的保鲜鲜切马铃薯。

Abstract:

The effects of 1-methylcyclopropene (1-MCP) combined chitosan on storage quality of fresh-cut potato during storage were investigated by treatment of the fresh-cut potato with the mixture of 1-MCP (2 μL/L) and chitosan (0.1~1.5% ) and using fresh-cut potato without any reagent as check treatment (CK). The mixture of 1-MCP and 1.5% chitosan (1-MCP+1.5% chitosan treatment) showed to be the most effective treatment during the whole storage, followed by 1-MCP+1.0% chitosan, 1-MCP+1.0% chitosan, 1-MCP ,1-MCP+0.5% chitosan and1-MCP+0.1% chitosan. 1-MCP+1.5% chitosan treatment could maintain high activities of SOD and POD, delay the accumulation of MDA and decrease the Vc content and inhibit the activity of PPO and browning of fresh-cut potato, thus significantly maintain the storage quality of fresh-cut potato.