1-MCP处理对低温贮藏鲜姜品质和活性成分的影响
Effect of 1-MCP Treatment on the Quality and Active Ingredient of Ginger During Low Temperature Storage
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摘要: 为延长小黄姜的贮藏期(90 d),采用1-MCP为保鲜剂,经ClO2(100 mg/L)和臭氧(100 μL/L)处理后低温(1±0.3) ℃贮藏,以姜辣素含量(6-姜酚、8-姜酚和10-姜酚)、汁液损失率和腐烂率为指标,考察保鲜剂(0、0.5、1.0、5.0和20.0 μL/L)以及臭氧处理对小黄姜的保鲜效果及活性成分的影响。结果表明,不同浓度的1-MCP处理对于小黄姜有明显的保鲜效果,90 d贮藏期后,各1-MCP处理组腐烂率均低于9.5%,失重率低于6.5%,感官评价得分大于5分,而CK组腐烂率为21.8%,失重率为8.3%,感官评价得分低于5分。其中1.0 μL/L 1-MCP处理组对小黄姜的保鲜效果最好,90 d贮藏期后的腐烂率为4.3%,失重率为6.4%,感官评价得分大于7分,3种姜酚成分的含量均高于对照组和其它1-MCP浓度组,对姜辣素类成分的影响最小,能保证小黄姜在贮藏期3个月内保持新鲜及活性成分稳定,因此,1 μL/L 1-MCP联合ClO2和臭氧处理是一种高效且节约成本的鲜姜保鲜方式。Abstract: The prolong stage of Zingiberis rhizoma (90 d) was explored in this study. 1-MCP fumigation with different concentrations combined with ClO2 (100 mg/L) and ozone (100 μL/L) treatment were constructed for ginger preservation at low temperature (1±0.3)℃. During the storage, the decay rate, driage, sensory evaluation and three bioactive compounds (6-gingerol, 8-gingerol, 10-gingerol) contents were used to evaluate the preservation effect. Fresh ginger sample was divided into 0, 0.5, 1.0, 5.0 and 20.0 μL/L 1-MCP treatment group. The results showed that all 1-MCP treatment groups exhibited positive effects during the whole storage period. After 90 d storage, the decay rate of all 1-MCP treatment groups were below 9.5%, the driage of all 1-MCP treatment groups were below 6.5% and the sensory evaluation value was above 5 score. However, the CK group was 21.8%, 8.5% and below 5 score, respectively. The 1.0 μL/L 1-MCP treatment group showed the best preservation effect compared with other treatment groups. With 1.0 μL/L 1-MCP treatment, the decay rate of ginger was 4.3%, the driage of ginger was 6.4% and the sensory evaluation value above 7 score.Three bioactive compounds in ginger were higher than CK group and other 1-MCP treatment groups. Therefore, 1.0 μL/L 1-MCP coupling with ClO2 and ozone treatment would be a high efficient and low cost method for fresh ginger preservation.
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