1-甲基环丙烯处理对豇豆贮藏效果的影响

陈刚; 马晓

doi:10.13386/j.issn1002-0306.2016.18.056

1-甲基环丙烯处理对豇豆贮藏效果的影响

陈刚,
马晓

Effect of 1- MCP on the quality of yard- long bean during storage

CHEN Gang,
MA Xiao

摘要

摘要: 分别采用0.5、1.0、2.0μL·L-11-甲基环丙烯（1-methylcyclopropene,1-MCP）熏蒸处理豇豆,对其部分生理生化指标进行了测定,以探明1-MCP对采后豇豆的保鲜效果。研究结果表明,在（14.3±2）℃下,0.5μL·L-11-MCP处理组较CK组能显著地（p<0.05）延缓豇豆叶绿素、VC、可溶性蛋白含量的降低和纤维素含量的提高,并能减少丙二醛（MDA）的积累;贮藏结束时,2.0μL·L-11-MCP熏蒸较CK组能显著地（p<0.05）减缓多酚氧化酶（PPO）和过氧化物酶（POD）活性的升高,但会造成MDA的积累。在生产实践中,建议采用0.5μL·L-11-MCP熏蒸豇豆以获得好的贮藏效果。

Abstract: The effect of different fumigating concentration( 0.5、1.0、2.0、0 μL·L- 1( CK)) of 1- methylcyclopropene( 1-MCP) on nutrition quality of yard- long bean were assessed by investigating some physiological indexes.The increasing of cellulose of yard- long bean storaged at( 14.3 ± 2) ℃ was reduced significantly( p < 0.05) with0.5 μL·L- 11- MCP comparing with the CK group,and the decreasing trend of the content of chlorophyll,vitamin C and protein and the accumulation of malonaldehyde( MDA) of the product was delayed. The activity of PPO and POD was significantly( p < 0.05) lowest and the accumulation of MDA was the most serious with 2.0 μL·L- 11- MCP treatment than other treatments when the examination was over.A better storage effect could be get by fumigating yard- long bean with 0.5 μL·L- 11- MCP in practice.