不同包装方式的娃娃菜保鲜效果比较

Comparison of Preservation Effects of Different Packaging Methods on Baby Chinese Cabbage

摘要:

为了明确不同包装方式对娃娃菜保鲜效果的影响，以娃娃菜为试材，采后放入4 ℃冷库，预冷24 h后装入泡沫箱（CK）、内装蓄冷剂的泡沫箱（T1）、温控箱（T2）、内装蓄冷剂的温控箱（T3）中贮藏，定期测定娃娃菜的生理指标、营养品质以及活性氧代谢相关指标等。结果表明，贮藏42 d时，T3组叶绿素、Vc和可溶性蛋白含量分别是0.016 mg/g、34.38 mg/100 g、1.34 mg/g，显著高于其他处理组（P< 0.05）。另外，T3处理抑制了贮藏期间娃娃菜的呼吸强度和乙烯生成速率，推迟乙烯高峰的出现时间，延缓失重率的增加，抑制MDA和H2O2含量，使POD、SOD、CAT活性保持在较高水平，PPO活性保持在较低水平，有效保持了娃娃菜的贮藏品质，并延长了贮藏期；对娃娃菜贮藏期间的指标进行聚类分析表明，内含蓄冷剂的温控箱包装更有利于娃娃菜的保鲜。综上，娃娃菜采后使用内含蓄冷剂的温控箱包装并置于4 ℃下存放，保鲜效果最佳，可为娃娃菜运输和贮藏提供新的思路。

Abstract:

The effects of different packaging methods on the preservation performances of baby Chinese cabbage was investigated. After harvest, baby Chinese cabbage was stored at 4 ℃, pre-cooled for 24 h, and stored under varied conditions: 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 indices, nutritional quality, and active oxygen metabolism-related indices were measured at regular time intervals. The results showed that on day 42 of storage, the chlorophyll, Vc, and soluble protein contents of the T3 group were 0.016 mg/g, 34.38 mg/100 g, and 1.34 mg/g, respectively, being significantly higher than those in other storage groups (P<0.05). Furthermore, T3 storage effectively reduced the respiration intensity and ethylene formation rate of baby Chinese cabbage, delayed the appearance of the ethylene peak, and slowed down the increase in weight loss rate. In addition, T3 storage reduced MDA and H2O2 contents; maintained relatively high POD, SOD, and CAT activities; and inhibited PPO activity, effectively maintaining the quality and extending shelf life. Cluster analysis of the quality indices of baby Chinese cabbage during storage indicated that storage in temperature-controlled boxes with ice packs is the most effective preservation method. Collectively, the optimal preservation performance of harvested baby Chinese cabbage is achieved by storing at 4 ℃ in temperature-controlled boxes with ice packs. The findings of this research provide insight into the optimum transportation and storage of baby Chinese cabbage.