知识与财富的链接
为研究高氧应激和1-甲基环丙烯(1-Methylcyclopropene,1-MCP)单独处理以及二者复合处理对鲜枸杞在(0±1)℃和相对湿度93％±3％环境下的贮藏保鲜效果.以'宁杞7号'为试验材料,设置了 50％O2处理30 min、0.6 μUL 1-MCP熏蒸处理24 h及二者的复合处理,以不作任何处理的样品为对照,测定腐烂率、失重率、色泽、呼吸速率、乙烯释放量、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性和超氧化物歧化酶(SOD)活性等指标的变化.结果表明,与对照相比,高氧应激结合1-MCP处理有效延缓了枸杞果实腐烂率、失重率、可溶性果胶(SP)含量和多聚半乳糖醛酸酶(PG)活性的上升;减缓了硬度、咀嚼性以及原果胶(PP)含量的下降;提高了 CAT、POD和SOD活性;降低了呼吸速率和乙烯释放量峰值并使峰值出现的时间推迟了 5 d.高氧应激结合1-MCP处理有效减缓低温贮藏鲜枸杞果实营养品质的下降并提高抗氧化酶活性,为枸杞的保鲜和延长货架期提供新的理论依据.
To explore the effect of 1-methylcyclopropene (1-MCP) fumigation treatment, high oxygen shock treatment, and their combination treatment on the preservation of fresh Lycium barbarum stored at (0±1)and the relative humidity of 93%±3%. Fresh Lycium barbarum Ningqi No.7 was treated with 50% oxygen shock treatment for 30 min, 0.6 L/L 1-MCP fumigation treatment for 24 hours, and a combination of the two treatments, no treatment as the control. Decay rate, weight loss rate, color, respiratory rate, ethylene release, peroxidase (POD) activity, catalase (CAT) activity, and superoxide dismutase (SOD) activity as well as other indicators were evaluated during storage. The results showed that compared with the control, the combination of high oxygen shock and 1-MCP treatment effectively delayed the rise of the decay rate, weight loss rate, soluble pectin (SP) content, and polygalacturonase (PG) activity of Lycium barbarum, slowed down the decline of hardness, chewiness, and protopectin (PP) content, increased CAT, POD, and SOD enzyme activities, and lowered respiration rate and the peak of ethylene release while simultaneously delaying the peaks emergence for 5 days. The combination of 1-MCP and high oxygen shock treatment effectively reduced the deterioration of nutritional quality, improved the activity of antioxidant enzymes, and provided a theoretical basis for new ideas for the preservation and extension of the fresh Lycium barbarum shelf-life.
