褪黑素处理对小青菜贮藏品质的影响

doi:10.16429/j.1009-7848.2022.01.022

首页 > 过刊浏览>2022年第22卷第1期 >198-205. DOI:10.16429/j.1009-7848.2022.01.022

褪黑素处理对小青菜贮藏品质的影响
DOI:
                        10.16429/j.1009-7848.2022.01.022
                    
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作者单位:(浙江省农业科学院食品科学研究所 农业农村部果品产后处理重点实验室 浙江省果蔬保鲜与加工技术研究重点实验室 中国轻工业果蔬保鲜与加工重点实验室 杭州 310021)
作者简介:卢瑞雪(1995—),女,硕士生
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基金项目:浙江省重点研发计划项目(2019C02079)；国家重点研发计划项目(2018YFD0401304)

Effect of Melatonin Treatment on Storage Quality of Brassica chinensis L.

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(Food Science Institute,Zhejiang Academy of Agricultural Science,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 310021)

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摘要:

小青菜是典型的绿叶蔬菜，采后极易衰老黄化。本文以小青菜为试材，研究不同浓度(0.2，0.4，0.6，0.8 mmol/L)褪黑素(MT)对小青菜贮藏品质的影响。结果表明，MT处理可有效延缓小青菜的衰老进程，保持良好色泽，延缓失重率和黄化率的升高，保持较高的叶绿素、维生素C、可溶性固形物和还原糖含量。MT处理还可显著提高过氧化物酶(POD)活性和多酚氧化酶(PPO)活性。在不同褪黑素处理浓度中，0.6 mmol/L褪黑素最适宜小青菜的贮藏保鲜。本研究结果为小青菜采后保鲜提供了一定的理论基础。

Abstract:

Brassica chinensis L.is a typical green leafy vegetable which is easy to senesce and yellow after harvest.The effects of different concentrations of melatonin (MT) (0.2,0.4,0.6,0.8 mmol/L) on the storage quality of Brassica chinensis L.were studied.The results showed that MT treatment could effectively delay the senescence,keep the good color,delay the increase of weight loss rate and yellowing rate,and keep the higher contents of chlorophyll,vitamin C,soluble solids and reduce sugar.In addition,MT treatment also significantly increased the activities of peroxidase and polyphenol oxidase.Among the four different melatonin concentrations,0.6 mmol/L melatonin was the most suitable for the storage and preservation of Brassica chinensis L.The results provided theoretical basis and technical support for the storage and preservation of Brassica chinensis L.

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卢瑞雪,韩延超,陈杭君,房祥军,吴伟杰,刘瑞玲,穆宏磊,郜海燕.褪黑素处理对小青菜贮藏品质的影响[J].中国食品学报,2022,22(1):198-205

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收稿日期:2021-02-07
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在线发布日期: 2022-02-11
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