Abstract:In order to clarify the effects of different packaging methods on the fresh-keeping effect of baby cabbage, baby cabbage was taken as test material and put into 4 °C cold storage after harvest, after pre-cooling for 24 hours, and was stored in a foam box(CK), a foam box containing the refrigerant(T1) , a temperature-controlled box(T2) and a temperature-controlled box containing the refrigerant(T3), the physiological indexes, nutritional quality and active oxygen metabolism related indexes were measured regularly. The results showed that At 42 days of storage, the contents of chlorophyll, Vc and soluble protein in T3 group were 0.016 mg/g, 34.38 mg/100 g and 1.34 mg/g, respectively, which were significantly higher than those in other treatment groups (P<0.05). In addition, T3 treatment inhibited the respiration intensity and ethylene production rate during storage, postponed the time of ethylene peak, delayed the increase of weight loss rate, inhibited the contents of MDA and H2O2, and kept the activities of POD, SOD and CAT at a high level, PPO activity was kept at a low level, which effectively maintained the storage quality and extended the storage period of baby cabbage. The cluster analysis of indicators during the storage period of baby cabbage showed that the package of temperature-controlled box with inner refrigerant was more beneficial to the preservation of baby cabbage. To sum up, afterharvest baby cabbage, use a temperature-controlled box with inner refrigerant and store it at 4 ℃, which has the best fresh-keeping effect, and can provide a new idea for the transportation and storage of baby cabbage.
