[1]魏秋羽,李大婧,宋江峰,等.不同包装方式对1-MCP处理香荷芋贮藏品质的影响[J].江苏农业学报,2018,(01):194-199.[doi:doi:10.3969/j.issn.1000-4440.2018.01.028]
　WEI Qiu-yu,LI Da-jing,SONG Jiang-feng,et al.Influence of different packing methods on storage quality of 1-MCP-treated Xianghe taro[J].,2018,(01):194-199.[doi:doi:10.3969/j.issn.1000-4440.2018.01.028]
点击复制

不同包装方式对1-MCP处理香荷芋贮藏品质的影响()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年01期
页码:
194-199
栏目:
加工贮藏·质量安全
出版日期:
2018-02-25

文章信息/Info

Title:
Influence of different packing methods on storage quality of 1-MCP-treated Xianghe taro
作者:
魏秋羽1; 李大婧1; 2; 宋江峰1; 2; 肖亚冬1; 刘春泉1; 2; 张培通3
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.国家蔬菜加工技术研发分中心，江苏南京210014；3.江苏省农业科学院泰州农科所，江苏泰州225300）
Author(s):
WEI Qiu-yu1; LI Da-jing1; 2; SONG Jiang-feng1; 2; XIAO Ya-dong1; LIU Chun-quan1; 2; ZHANG Pei-tong3
（1.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.National Research and Development Center for Vegetable Processing, Nanjing 210014, China;3.Taizhou Institute of Agricultural Sciences, Jiangsu Acade
关键词:
香荷芋; 纳米包装; 1-MCP; 贮藏品质
Keywords:
Xianghe taro; nano-packing; 1-MCP; storage quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2018.01.028
文献标志码:
A
摘要:
以泰州香荷芋为试材，通过测定失重率、多酚含量、多酚氧化酶（PPO）活性、丙二醛（MDA）含量、质地和色泽等品质指标，研究不同包装方式对1-甲基环丙烯（1-MCP）处理过的香荷芋贮藏品质的影响。结果表明，相比于聚乙烯（PE）包装和对照组，纳米包装能有效抑制香荷芋贮藏期间水分的损失和MDA含量的上升，减缓香荷芋的自身衰老进程，抑制香荷芋质地的下降。而且纳米包装处理显著降低了贮藏期间香荷芋多酚氧化酶活性，减缓了酚类物质的氧化，提高了多酚的保留率，维持了香荷芋的良好色泽。因此，纳米包装可减缓香荷芋的失水和衰老，抑制色泽和质地的下降，提高香荷芋的贮藏品质。
Abstract:
The Xianghe taro from Taizhou were used as the material to explore the effect of different packing methods on storage quality through the determination of weight loss rate, polyphenol content, polyphenoloxidase (PPO) activity, malondialdehyde (MDA) content, texture and lightness. Results showed that nano-packaging was able to maintain a lower weight loss and MDA content compared with the polyethylene (PE) packing and the control. It could also exhibit better efficiency in delaying the senescence, attenuating the reduction of texture for Xianghe taro. Meanwhile, the nano-packing method decreased PPO activity significantly, decreased the loss of polyphenol and maintained higher L* value. These results collectively indicated that the nano-packing could slow down water loss and senescence, attenuate the reduction of texture and L* value, as well as improve the storage quality of Xianghe taro.

参考文献/References:

[1]FOUKARAKI S G, COOLS K, CHOPE G A, et al. Impact of ethylene and 1-MCP on sprouting and sugar accumulation in stored potatoes[J]. Postharvest Biology & Technology, 2016, 114: 95-103.
[2]曹森，王瑞，刘莹，等．基于主成分分析的1-MCP处理对艳红桃货架期品质的影响[J]．江苏农业学报，2017，33(1)：197-203.
[3]孙志栋,田方,张仁杰,等. 1-MCP和温度处理对采后芋头贮藏品质的影响[J]. 核农学报, 2015, 29(9): 1730-1736.
[4]KUSWANDI B. Environmental friendly food nano-packaging[J]. Environmental Chemistry Letters, 2017, 15(2): 205-221.
[5]胡爱武,傅志红. 纳米技术及其在包装中的应用[J]. 包装工程, 2003, 24(6): 22-24.
[6]LI H M, LI F, WANG L, et al. Effect of nano-packing on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd)[J]. Food Chemistry, 2009, 114(2): 547-552.
[7]马宁,石学彬,方勇,等. 纳米包装材料对生菜保鲜品质的影响[J]. 食品科学, 2012, 33(18): 281-285.
[8]王敏,屠康,潘磊庆,等. 1-MCP、纳米包装及二者结合对“次郎”甜柿采后品质的影响[J]. 食品科学, 2010, 31(20): 459-463.
[9]史君彦,高丽朴,左进华,等. 纳米银保鲜膜包装对黄瓜保鲜效果的影响[J]. 食品工业, 2017, 38 (1): 109-112.
[10]YANG F M, LI H M, LI F, et al. Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C[J]. Journal of Food Science, 2010, 75(3): 236-240.
[11]李利华. 芋头多酚氧化酶的酶学性质研究[J]. 现代食品科技, 2013, 29(4): 737-740.
[12]越世杰,许长成. 植物组织中丙二醛测定方法的改进[J]. 植物生理学报, 1994, 30(3): 207-210.
[13]ALSCHER R G, DONAHUE J L, CRAMER C L. Reactive oxygen species and antioxidants: Relationships in green cells[J]. Physiologia Plantarum, 1997, 100(2): 224-233.
[14]BRUMMELL D A. Cell wall disassembly in ripening fruit[J]. Functional Plant Biology, 2006, 33(2): 103-119.
[15]MARTINEZ-ROMERO D, SERRANO M, CARBONELL A, et al. Mechanical damage during fruit post-harvest handling: technical and physiological implications[M]. Netherlands: Springer, 2004:233-252.
[16]田方. 奉化芋艿营养成分分析及其加工保鲜技术研究[D].宁波:宁波大学, 2013.
[17]ARNOLD M O, 应铁进. 1-甲基环丙烯采后处理对樱桃番茄果实成熟过程的影响[J]. 植物生理与分子生物学学报, 2005, 31(1):27-33.
[18]程琳琳,肖丽梅,钟梅,等. 1-MCP和ClO2对新疆蟠桃采后品质的影响[J]. 食品科学, 2011, 32(12): 314-319.
[19]余科林,方东路,陈梅香,等. 纳米聚乙烯包装结合打孔气调对草菇采后贮藏品质的影响[J]. 食品科学, 2016, 37(16): 292-298.
[20]单楠. 纳米包装材料制备及其在双孢蘑菇和金针菇保鲜的应用[D].南京:南京农业大学, 2012.
[21]马宁,石学彬,方勇,等. 纳米包装材料对生菜保鲜品质的影响[J]. 食品科学, 2012, 33(18): 281-28.
[22]SMIRNOVA N, GNATYUK Y, VITYUK N, et al. Nanosized TiO2-based mixed oxide films: Sol-gel synthesis, structure, electrochemical characteristics and photocatalytic activity[J]. International Journal of Materials Engineering, 2013, 3(6): 124-135.
[23]刘平,孟春. 掺杂TiO2光催化膜材料的制备及其灭菌机理[J]. 催化学报, 1999, 20(3): 325-328.
[24]PAL S, TAK Y K, JOARDAR J, et al. Nanocrystalline silver supported on activated carbon matrix from hydrosol: antibacterial mechanism under prolonged incubation conditions[J]. Journal of Nanoscience & Nanotechnology, 2009, 9(3): 2092-2103.

备注/Memo

备注/Memo:
收稿日期：2017-07-09 基金项目：江苏省农业科技自主创新基金项目[CX(15)1024] 作者简介：魏秋羽（1991-），女，河南永城人，硕士，研究实习员，主要从事农产品加工及贮藏研究。(E-mail)weiqiuyu2013@126.com 通讯作者：刘春泉, (E-mail)liuchunquan2009@163.com
更新日期/Last Update: 2018-03-06